1 (7 1/2 oz.) can Alaska crabmeat
1 c. uncooked small shell macaroni
1 ( 4 oz.) pkg. shredded cheddar cheese
2 hard cooked eggs, coarsely chopped
1 c. cream of mushroom soup
1 c. milk
1 tbsp. chopped chives
Paprika

Drain crabmeat and flake coarsely. Combine crab, macaroni, cheese eggs, undiluted soup and chives in deep 1 quart casserole. Cover and refrigerate 8 hours or longer. Bake in covered dish at 350 degrees for 1 hour. Sprinkle with paprika. Serves 4 to 6.