Potluck Macaroni and Cheese

Name: Potluck Macaroni and Cheese
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 16 servings.
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

TOTAL TIME: Prep: 25 min. Cook: 2 hours YIELD: 16 servings.

You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. —Jennifer Blondek, Chicopee, Massachusetts

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.

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