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.
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!
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!
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.
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!!
Jul 12, 2019
My family agreed it was “awesome”. Best Mac
Jun 16, 2019
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!