Tuesday, August 18, 2015

Macaroni and Cheese

Thick and creamy, homemade macaroni & cheese will make any meal better.  And this recipe is big enough to give you plenty of left-overs.

Yield: 14 servings


Ingredients


  • 3 cups macaroni and cheese
  • 2 lbs. Velveeta cheese, cubed
  • 8 oz. shredded white cheddar cheese
  • 1 can (12 oz.) evaporated milk
  • 3/4 cup butter
  • 1/2 tsp ground mustard
  • 1/2 tsp garlic powder
  • 3 large eggs, lightly beaten

Directions


  1. Cook pasta according to package directions.  Drain.
  2. In a greased 5-quart slow cooker, combine pasta with all remaining ingredients.  Cook covered on low for 2.0 - 2.5 hours, stirring occasionally, until it reaches 160°F.
  3. Serve hot.

Adapted from Taste of Home.




No comments:

Post a Comment