Potluck Macaroni & Cheese

By kawaibaby

Ingredients

• 3cupsps uncooked elbow macaroni
• 1 package (16 ounces) process cheese (Velveeta), cubed
• 2 cups shredded Mexican cheese blend
• 2 cups shredded white cheddar cheese
• 1-3/4 cups whole milk
• 1 can (12 ounces) evaporated milk
• 3/4 cup butter, melted
• 3 large eggs, lightly beaten

Details

Adapted from tasteofhome.com

Preparation

Step 1

Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.
Cook, covered, on low until a thermometer reads at least 160°, 2 to 2-1/2 hours, stirring once.