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Potluck Macaroni and Cheese Recipe
Potluck Macaroni and Cheese Recipe photo by Taste of Home

Potluck Macaroni and Cheese Recipe

Publisher Photo
This is a great way to make America's most popular comfort food. The dish turns out cheesy, rich and creamy. —Jennifer Babcock, Chicopee, Massachusetts
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES: 16 servings


  • 3 cups uncooked elbow macaroni
  • 1 package (16 ounces) process cheese (Velveeta), cubed
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 2 cups (8 ounces) shredded white cheddar cheese
  • 1-3/4 cups whole milk
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup butter, melted
  • 3 eggs, lightly beaten

Nutritional Facts

3/4 cup equals 388 calories, 28 g fat (17 g saturated fat), 122 mg cholesterol, 652 mg sodium, 16 g carbohydrate, trace fiber, 17 g protein.


  1. Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.
  2. Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once. Yield: 16 servings (3/4 cup each).
Originally published as Potluck Macaroni and Cheese in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p82

Nutritional Facts

3/4 cup equals 388 calories, 28 g fat (17 g saturated fat), 122 mg cholesterol, 652 mg sodium, 16 g carbohydrate, trace fiber, 17 g protein.

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Reviewed Jan. 28, 2015

"This was excellent! I actually doubled the recipe, and put it all in one crockpot. It barely fit, so I would probably just divide it into two crockpots next time. Since it was so full, I started it on high for a couple hours, then finished it on low for a couple more hours, stirring every hour or so and checking the temperature to make sure it got to 160. Everyone loved it. Will definitely make this one again."

Reviewed Jan. 11, 2015

"This was honestly just plain gross. There's nowhere near enough actual cheese and entirely too much velveeta. As a result, the whole thing tasted like american cheese goo with macaroni in it. Won't be making this again."

Reviewed Dec. 20, 2014

"Hands down best macaroni and cheese I have ever tasted. I had to bring the Macaroni and Cheese to a company Christmas potluck and I wanted one I could make in the crock pot. So I began searching Google for recipes and I tried making one and it tasted okay but the consistency was not good. So I found this one and decided to give it a try, it was so easy to make and I threw it all together in the morning, put it in the fridge (before cooking it) for a couple of hours and then I took it out and brought it to work with me. Plugged the crock pot it, set it to Low for 3 hours and all of my co-workers raved about how fantastic it was and I brought home a very small portion to my husband because that was all that was left and he LOVED it and he is picky when it comes to Macaroni and Cheese!! I will be making this dish for every pot luck from here on out and I will be making it for me and hubby to enjoy on a regular basis!!"

Reviewed Dec. 15, 2014

"Question: If I wanted to make this for about 3 people (me, my husband, and me for leftovers), what sort of reductions/alterations do you suggest?"

Reviewed Dec. 6, 2014

"This is hands down my family's favorite mac & cheese. I use 2 1/2 cups elbow mac, Velveeta shreds and medium cheddar as the white cheddar has a sharp, unpleasant taste. I stir it about half way through, adding a 5 oz can of evaporated milk. Otherwise, it's pretty thick and kind of gloppy. Super flavor and really easy. Feeds a lot of people so it's perfect for holidays & reunions."

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