POTLUCK MACARONI & CHEESE

3 cups uncooked elbow macaroni

1 pkg (16-oz) process cheese (Velveeta), cubed

2 cups (8-oz) shredded Mexican cheese blend

2 cups (8-oz) shredded white cheddar cheese

1 3/4 cup whole milk

1 can (12-oz) evaporated milk

3/4 cup butter, melted

3 eggs, lightly beaten

Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-quart slow cooker. Stir in remaining ingredients.

Cook, covered, on low for 2 to 2 1/2 hours or until a food thermometer reads at least 160 degrees. Stir once during this cooking time.

file photo for reference