Creamy Macaroni and Cheese Recipe

By dlgates60

Ingredients

• 3 cups uncooked elbow macaroni
• 1 pound process cheese (Velveeta), cubed
• 2 cups (8 ounces) shredded Mexican cheese blend
• 2 cups (8 ounces) shredded white cheddar cheese
• 1-3/4 cups milk
• 1 can (12 ounces) evaporated milk
• 3/4 cup egg substitute
• 3/4 cup butter, melted

Preparation

Step 1

Cook macaroni according to package directions; drain. Place in a greased 5-qt. slow cooker. Stir in the remaining ingredients.

Cover and cook on low for 2-3 hours or until a thermometer reads 160°, stirring once. Yield: 16 servings (3/4 cup each).