Here’s a great way to make America’s most popular comfort food. The dish turns out cheesy, rich and extra-creamy.
—JENNIFER BABCOCK CHICOPEE, MA
PREP: 25 MIN. • COOK: 2 HOURS • MAKES: 16 SERVINGS (3/4 CUP EACH)
3 cups uncooked elbow macaroni
1 pound process cheese (Velveeta), cubed
2 cups (8 ounces) shredded Mexican cheese blend
2 cups (8 ounces) shredded white cheddar cheese
1 3/4 cups milk
1 can (12 ounces) evaporated milk
3 eggs, lightly beaten
3/4 cup butter, melted
1. Cook macaroni according to package directions; drain. Place in a greased 5-qt. slow cooker. Stir in the remaining ingredients.
2. Cover and cook on low for 2-3 hours or until a thermometer reads 160°, stirring once.