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Potluck Macaroni and Cheese

You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. —Jennifer Blondek, Chicopee, Massachusetts
  • Total Time
    Prep: 25 min. Cook: 2 hours
  • Makes
    16 servings


  • 3 cups uncooked elbow macaroni
  • 1 package (16 ounces) 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 2 to 2-1/2 hours or until a thermometer reads at least 160°, 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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  • tammycookblogsbooks
    Dec 28, 2020

    This was very easy to make. Made it twice – once for my daughter’s class at school and once for our family. She said everyone really liked it at school. At home my husband and I found it too cheesy for our tastes. Used only shredded cheddar cheese both times. Will try again using less velvetta because it is so easy to make in the crockpot.

  • angela32
    Nov 9, 2020

    This was fantastic. After reading the reviews, I added a whole box and it was still plenty creamy. Normally, I do not like mac/cheese with eggs, but this one remained creamy and was delicious.

  • Adele
    Sep 23, 2020

    Great recipe idea! I won't make it just because there are only two of us, and it would make far too much. Nevertheless, it looks like it would be a very creamy recipe. I like the idea of adding Velveeta. That always goes along way toward rich, creamy, sauce for mac & cheese. I might consider dividing this in half and baking it in the oven. I would probably cook it at 375°F, alongside chicken, as another commentor suggested.

  • KaylaJo213
    Sep 22, 2020

    Delicious. I always do a 1lb package of macaroni (approx 4 c uncooked). There is more than enough cheese sauce for it. You can also cut down the butter to 1/2 c easily and never know. Sometimes I do and sometimes I don't. If you don't have time for the 2.5 hrs in the crockpot, I have made the cheese sauce on the stove and added the macaroni. Cook to temp and place in crockpot to keep warm if needed.

  • 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.

  • Melinda
    Sep 24, 2019

    No comment left

  • 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!!