Potluck Macaroni and Cheese
Total TimePrep: 25 min. Cook: 2 hours
Makes16 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 Facts3/4 cup: 388 calories, 28g fat (17g saturated fat), 122mg cholesterol, 652mg sodium, 16g carbohydrate (6g sugars, 0 fiber), 17g protein.
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Dec 10, 2018
Delicious and easy to make. A new family favourite.
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!
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!
Oct 13, 2018
Might skip the eggs next time and add less sharp cheese
Oct 4, 2018
Let me start by saying my husband is not a cheese fan. If we go to a Mexican restaurant, he orders tacos, burritos etc. with no cheese. He was watching a cooking show one day and they were talking about homemade Mac and cheese. He turned to me and said, we should try homemade Mac and cheese sometime. While I was shocked at this request, I knew I would have to find an off the chain recipe! Well, I found it! I did not change a thing in this recipe. Since it is only my husband and I, it looks like my neighbors will be getting some Mac and cheese tomorrow! Awesome recipe! Thanks!
Jul 12, 2018
Cook pasta to 1 minute less than al dente.
Mar 15, 2018
Made this for three holiday/family dinners now and never disappointed! Not having much luck with pasta in the slow cooker before, I let all the cheeses melt together, then put the uncooked pasta in and stirred it to coat it well. Stirred again a couple times within the first hour, but once the pasta started getting softer left it alone. Pasta stayed whole and not mushy, and it was perfect. I forgot the eggs the first time, so never have used them and everything else seems to be in perfect proportion.
Feb 2, 2018
This is so good and so easy. Family says this is the only one I have to make from now on. Highly recommended.
Jan 30, 2018
My new favorite macaroni and cheese, I have probably made this 6 times in the past 2 months for either home or work. This is a super easy recipe and turns out amazing every time. Even friends that don't care for macaroni and cheese have loved this recipe. Very rich and creamy. It's perfect for my casserole crock-pot (the 9x13 size). The only change I made was as someone else suggested, use the whole pound of macaroni and increase milk to 2 cups. This truly is a perfect potluck dish.Additional note. I also tried this recipe in the oven and it was terrific. Used a large disposable pan set on top of a cookie sheet for easy clean up. Baked at 375 (to match my chicken recipe) and cooked for 45 minutes stirring twice during cooking and one last time when I pulled the pan out of the oven. Let sit 5 or 10 minutes. Wow!
Aug 12, 2017