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Potluck Macaroni and Cheese
Nb persons: 0
Yield: 16 servings (3/4 cup each)
Preparation time:
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| TOTAL TIME: Prep: 25 min. Cook: 2 hoursYIELD:16 servings Ingredients | |
| 3 cups | uncooked elbow macaroni |
| 1 package (16 ounces) | process cheese, (Velveeta), cubed |
| 2 cups (8 ounces) | shredded Mexican cheese blend |
| 2 cups (8 ounces) | shredded white cheddar cheese |
| 1-3/4 cups | whole milk |
| 1 can (12 ounces) | evaporated milk |
| 3/4 cup | butter, melted |
| 3 | 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. 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.
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