- 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 forPotluck Macaroni and Cheese
My Review
Average Rating
"Delicious"
"The best and easiest ever. Made it for the first time for a big office lunch and it was a huge hit. Have a family reunion coming and and this is what I'll be bringing!"
"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."
