Macaroni and Cheese

Serves: 16

This is a great way to make America's most popular comfort food. The dish turns out cheesy, rich and creamy. —

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3 cups 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 cup 1-3/4 whole milk
1 can (12 ounces) evaporated milk
3/4 cup butter, melted
3 large eggs, lightly beaten



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. Yield: 16 servings (3/4 cup each).


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