Ingredients
3
cups uncooked elbow macaroni
1
pound shredded sharp cheddar (Cracker Barrel brand works best)
1 cup shredded gouda cheese
1 cup Colby Jack cheese
2
cups (8 ounces) shredded white cheddar cheese
1-3/4
cups milk
1
can (12 ounces) evaporated milk
2
eggs, lightly beaten
3/4
cup butter, melted
Directions
- Cook
macaroni according to package directions until almost done (if package
says cook 10 minutes, only cook 8); drain. Place in a greased (or sprayed with
Pam cooking spray) 5-qt. slow cooker. Stir in the remaining ingredients.
- Cover
and cook on low for 2-3 hours or until a thermometer reads 160°, stirring
once. Yield: 16 servings (3/4 cup each).
