Potluck Macaroni And Cheese - cooking recipe

Ingredients

3 cups uncooked elbow macaroni
16 ounces Velveeta cheese, cubed
2 cups shredded white cheddar cheese
2 cups shredded Mexican blend cheese
1 3/4 cups whole milk
12 ounces evaporated milk
3/4 cup butter, melted
3 large eggs, lightly beaten

Preparation

Cook macaroni according to package instructions for al dente and drain.
Transfer to a greased 5 quart slow cooker and stir in remaining ingredients.
Cook, covered, on low until a thermometer reads at least 160 (2 to 2 1/4 hours, stirring once).