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Rich and Creamy Macaroni and Cheese

 Rich and Creamy Macaroni and Cheese
This is a great way to make America's most popular comfort food. The dish turns out cheesy, rich and creamy. —Jennifer Babcock, Chicopee, Massachusetts
16 ServingsPrep: 25 min. Cook: 2 hours


  • 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 eggs, lightly beaten
  • 3/4 cup butter, melted


  • 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).
Nutritional Facts: 3/4 cup equals 388 calories, 28 g fat (17 g saturated fat), 122 mg cholesterol, 652 mg sodium, 16 g carbohydrate, trace fiber, 17 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.