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Creamy Macaroni and Cheese
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Salads - Soups - Sidedishes
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None
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| Servings |
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16 servings
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| Preptime |
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25 min. (Cook 2 hrs)
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Wine/Beverage
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Full-Bodied White Wine
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Ingredients |
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3 cups uncooked elbow macaroni
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1 pound process cheese (Velveeta), cubed
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2 cups (8 ounces) shredded Mexican cheese blend
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2 cups (8 ounces) shredded white cheddar cheese
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1-3/4 cups milk
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1 can (12 ounces) evaporated milk
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3 eggs, lightly beaten
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3/4 cup butter, melted
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Instructions |
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Cook macaroni according to package directions;
drain. Place in a greased 5-qt. slow cooker. Stir
in the remaining ingredients.
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Cover and cook on low for 2-3 hrs or until a
thermometer reads 160 degrees, stirring once.
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| Serving
Suggestions |
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Yields 16 3/4-cup servings
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Originally Submitted
6/25/2013
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0 Out of 5 from
0 reviews
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