Tasty Mac And Cheese (Slow Cooker) - cooking recipe

Ingredients

5 cups macaroni noodles, uncooked
64 ounces chicken broth (to cook noodles in)
1/2 large onion, pureed
1 1/2 teaspoons salt
1 teaspoon pepper
2 eggs
1 1/4 cups skim milk
12 ounces evaporated milk
3/4 cup margarine, melted
32 ounces Velveeta cheese, cubed
8 ounces Vermont sharp cheddar cheese, sliced thin
1/2 cup bacon bits (optional)
2 cups cheddar cheese, shredded

Preparation

Mince or puree large onion.
Boil noodles in water or in chicken broth (adds more flavor). Add a dash of salt and the minced or pureed onion.
Slightly beat together egg, milk, salt, and pepper. Set aside.
Melt butter (about 40 sec in the microwave) and then stir so all the solid is mixed well.
Mix the butter and Evaporated Milk into the bowl with the egg and milk mixture.
Pour drained noodles into the slow cooker or crock pot. Spread evenly.
Lightly mix in the cubed Velvetta cheese and Vermont Sharp Cheddar (Cracker Barrel is one brand), leaving some on the top.
Pour the milk mixture over the noodles and cheese. Do NOT Stir.
Spread bacon bits over the top of noodles. Do NOT Stir.
Spread the 2 cups of shredded cheese over the top of the mac and cheese. Do NOT Stir.
Cook on High for 90 minutes and then stir together to blend the melted cheese. Then another 90 minutes on High or 3 hrs on Low. Do not remove lid until the first 90 minutes has passed so that the mixture sets correctly.
Stir well before serving.