Pot Luck Mac and Cheese

the last couple of times I made mac and cheese from my favorite recipe, I was disappointed so I decided to try a new one and I am glad I did! 

POT LUCK MACARONI AND CHEESE

Ingredients

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

• 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 until a thermometer reads at least 160°, 2 to 2-1/2 hours, stirring once. Yield: 16 servings (3/4 cup each).

it was a BIG HIT and I plan  to use this recipe in the future.  It is really creamy!