- 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
- 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 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once. Yield: 16 servings (3/4 cup each).
Reviews for Rich and Creamy Macaroni and Cheese
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"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."
"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!!"
"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?"
"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."
"I easily found the fontina cheese in the deli area and it is just a little pricey. Have to shred yourself. Made exactly as is, it is totally delicious. Everyone loves it, adults to kids. I like the idea of adding a little paprika. So easy to take to potluck, etc."