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Macaroni and Cheese

2 eggs
1 (7-1/4-ounce) box macaroni, cooked
16 ounces mild or sharp cheddar cheese
1 (12-ounce) can evaporated milk
2 cups whole milk (or a little less)
Salt and pepper, to taste
1/2 stick margarine

Put the eggs in the slow cooker; add cooked macaroni and stir. Grate half of the cheese into the pot on top of the macaroni.

Add the evaporated milk and the whole milk. Stir. Grate the rest of the cheese on top and stir; add salt and pepper to taste. Put the half stick of margarine on top (it melts while it cooks). Cook for 4 hours on low.

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