- 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).
Reviews for Potluck Macaroni and Cheese
"Delicious! Served it with KFC chicken and everyone thought it was KFC mac & cheese."
"I used a whole box of noodles, and added some chicken broth! That seemed to keep it nice and creamy !"
"I used the whole box of macaroni, as others had done. I also melted the cheese ingredients in the crockpot first before adding the macaroni. My husband like it, but I was not impressed. I much prefer my other way of making mac and cheese by making a white sauce, then adding what ever amount of cheese I need. I will say I always do add Velveeta to my mac and cheese along with cheddar."
"LOVED IT! I did add 2 cans of drained diced tomatoes."
"Oh my gosh. This is my new favorite mac and cheese. I increased the amount of noodles to a full box, also added some pepper, salt, a pinch of nutmeg, and a little bit of garlic powder. Used probably 1/2 cup more milk to compensate for the noodles. Was still super cheesy and the creamiest mac and cheese I've ever had. Will remake often!"
"I melted all the ingredients and then added to the cook noodles. Awesome!"
"Made this yesterday for the first time. I used cavatappi pasta. When using a larger size pasta shape such as cavatappi, increase the amount to about 5 cups. I followed the sauce recipe exactly as written, but I melted the ingredients in a saucepan first. I added the al-dente pasta to the greased crockpot, then mixed in the creamy sauce, then stirred in the eggs. Doing it this way, serve after an hour. My crockpot runs somewhat hot on low setting, so when I make this again I will turn it down to warm setting after one hour. It was a big hit at our wiener roast cookout last night."
"The taste of this recipe is fantastic. I made it with the exact recipe & was very happy with it! The only issue I had with it was the mixing of the ingredients at the beginning & in the middle...There was so much heavy cheese, trying to combine it my noodles were starting to get crushed (especially the half way point). I did a whole box of noodles al denti (actually went under the box cook time of al denti) & by the end of the 2 1/2 hour mark on low they were a little too mushy, especially because the sauce is SO thick. Also, the cheese was barely melted at that time...This is a keeper for me & I'm going to try to adjust a few small things (no one else seemed to have these issues in reviews, so may have been operator error!) The cheese amount seems crazy when making it but the taste is really great! This is a great crock pot Mac & Cheese recipe."
"Love this mac n cheese! I am a big Mac n cheese lover and have tried tons of recipes. This is one of my top 2! Definitely #1 for creaminess and an easy crockpot recipe. The only change I make is to add more macaron and sometimes I do all sharp cheddar. I usually do 1 1/2 the suggested amount- around 1lb of noodles (4 1/2ish cups dry). It's still plenty creamy and delicious- you could even double the noodles for a bigger crowd. Not a diet food for sure but pure delicious comfort food!"
"I have taken this to pot lucks at church - its always gobbled up and they request me to bring it the next dinner"