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Potluck Macaroni and Cheese

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 (3/4 cup each)


  • 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.
Nutrition Facts
3/4 cup: 388 calories, 28g fat (17g saturated fat), 122mg cholesterol, 652mg sodium, 16g carbohydrate (6g sugars, 0 fiber), 17g protein.


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Average Rating:
  • MN
    Dec 11, 2019

    Made this a few times. I used 2% milk, and just added a little more. One time I added buffalo sauce and chicken, another time plan, and this time I added chili seasoning. I also used regular cheddar cheese and velveeta because it’s what I had on hand.

  • Susan
    Dec 5, 2019

    Turned out great worked well in a pinch! I used what I had on hand for a potluck at work the next day—which was velveeta shredded sharp cheddar - yellow not white and Munster and I only had 2% milk so I use that instead of whole milk. It turned out smooth and creamy and delicious. I’ll try it with whole milk and the cheese is the recipe calls for next time to compare - But the substitutes worked well in a pinch and everybody loved it! Thank you for the great recipe!

  • bicktasw
    Oct 21, 2019

    Wow!! What a nice, smooth and cheesy mac 'n cheese! My neighbor just made this and was kind enough to share with me. She followed the directions exactly .... I think the evaporated milk gave it a richer flavor and when I make it, i would add a bit of salt. Makes a good amount as well. Plenty of leftover. 5 stars for sure!

  • tdtyrolt
    Sep 30, 2019

    Yummy! I thought that this recipe was very good. I did as another suggested and melted cheeses and other ingredients in the slow cooker, then added the macaroni. Mine curdled a bit, but was still very good.

  • Kathleen
    Sep 19, 2019

    Great recipe. Thanks to all the cooks who suggested revisions. As a result,I used a full box of radiatorre pasta, increased milk to 2 cups, and added a few shakes of hot sauce, garlic salt, and 1/2 tsp ground mustard. Baked in 9x13 pan in over for 45 minutes. The soccer boys gobbled it up!!

  • karenlperry
    Jul 12, 2019

    My family agreed it was “awesome”. Best Mac

  • Natalie1974
    Jun 16, 2019


  • Luke
    Dec 1, 2018

    Instead of 2 cups shredded Mexican cheese I did 1 cup shredded gruyere and 1 cup sharp yellow cheddar. I also added 1 teaspoon paprika and 1 teaspoon pepper. So good!

  • KristineChayes
    Nov 2, 2018

    I made this previously, and made it again last night with some minor changes. I added a teaspoon of onion powder, 1/4 teaspoon hot sauce, and I used Radiatorre pasta (the shape grabs a lot of sauce). Easy and very creamy!

  • klandrews84
    Oct 13, 2018

    Might skip the eggs next time and add less sharp cheese