Ingredients
3 cups uncooked elbow macaroni1 package (16 ounces) Velveeta, cubed2 cups shredded Mexican cheese blend2 cups shredded white cheddar cheese1-3/4 cups whole milk1 can (12 ounces) evaporated milk3/4 cup butter, melted3 large eggs, lightly beaten
Preparation
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 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.
