Potluck Macaroni and Cheese

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.

Ingreadient

• 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

Step by step

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.