Mac N Cheese - Potluck 16 servings

By á-47

Ingredients

• 3 cups uncooked elbow macaroni
• 1 pkg. (16 oz) Velveeta, cubed
• 2 cups (8 oz) shredded Mexican cheese blend
• 2 cups (8 oz) shredded white cheddar cheese
• 1 3/4 cups whole milk
• 1 can (12 oz) evaporated milk
• 3/4 cup butter, melted
• 3 eggs, lightly beaten

Preparation

Step 1

Cook macaroni to al dente; drain. Transfer to a greased 5 qt. slow cooker. Stir in remaining ingredients.

Cook, covered, on low for 2 to 2 1/2 hours or until a thermometer reads at least 160 degrees, stirring once.