Potluck Macaroni and Cheese

 

Ingredients

• 3 cups uncooked elbow macaroni
• 1 package (16 ounces) 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

Directions

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

Nutrition Facts

3/4 cup: 388 calories, 28g fat (17g saturated fat), 122mg cholesterol, 652mg sodium, 16g carbohydrate (6g sugars, 0 fiber), 17g protein.