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

Potluck Macaroni and Cheese

elbow macaroni

(16 ounces) Velveeta, cubed

Mexican cheese blend

cheddar cheese

milk

(12 ounces) evaporated milk

butter, melted

eggs,

Pretty good. I baked mine in the oven. I combined all ingredients with the hot cooked noodles. I put the Mac and cheese in a 13x9 glass baking dish, covered with foil and baked at 350 for 30 minutes. I removed the foil and baked uncovered for an additional 10-15 minutes.  I did use the entire box of noodles. There was a lot of sauce and it was very creamy. My family ate about 1/2 the Mac and cheese and I froze the other 1/2 for another time.

I have been making this recipe for years! It's a hit and a conversation mac n cheese for years. Definitely one to keep on bookmark. I never used the eggs and always experiment with cheeses and a couple seasonings so a long way. And recommend the whole box of shell noodles!

I made this for our tiny church’s potluck and it was almost ALL eaten!  I did add an extra cup of macaroni and it was fine. 
When my husband tasted it he said… “well congratulations… you are officially now the old lady that brings the best macaroni and cheese to the church potlucks!”  
Hmmmm… I took it as a compliment!!!

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.

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!

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.

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.

Cook pasta to 1 minute less than al dente.

This is hands down my family's favorite mac & cheese. I use 2 1/2 cups elbow mac,  Velveeta shreds and medium cheddar as the white cheddar has a sharp, unpleasant taste. I stir it about half way through, adding an additional 5 oz can of evaporated milk. Otherwise, it's pretty thick and kind of gloppy. Super flavor and really easy. Feeds a lot of people so it's perfect for holidays & reunions.

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 used a whole box of noodles, and added some chicken broth! That seemed to keep it nice and creamy !

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!!

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!

Delicious, very creamy.  I combined all ingredients for cheese sauce, added it to cooled macaroni, then put it in the greased slow cooker.  Cooked it for 2 hours on slow and then 30 min. on high.

The most over used phrase today is OMG....but --- O.M.G!!! I have been searching for ages for a go-to Mac and Cheese recipe. This one is by far the best I have ever tasted.  Incredibly creamy and delicious. My only wish is that I had boiled the noodles about 3 minutes less. They weren't mushy, or anything, but since this was for a potluck, I had turned it off 30 minutes before lunch to keep them from turning too mushy.  Wish I had brought some breadcrumbs as well - that would have added a little crunch and next time I will probably add some diced ham. I'm in heaven!! Thank you for this recipe!!!

This is so good and so easy. Family says this is the only one I have to make from now on. Highly recommended.

The taste of this recipe is fantastic. I made it with the exact recipe & was very happy with it! The only issue I had with it was the mixing of the ingredients at the beginning & in the middle...There was so much heavy cheese, trying to combine it my noodles were starting to get crushed (especially the half way point). I did a whole box of noodles al denti (actually went under the box cook time of al denti) & by the end of the 2 1/2  hour mark on low they were a little too mushy, especially because the sauce is SO thick. Also, the cheese was barely melted at that time...This is a keeper for me & I'm going to try to adjust a few small things (no one else seemed to have these issues in reviews, so may have been operator error!) The cheese amount seems crazy when making it but the taste is really great! This is a great crock pot Mac & Cheese recipe.

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!

My kids and grandkids love a creamy Mac and Cheese rather than the baked version.  This one is perfect.  It has a wonderful flavor and turned out smooth and creamy.  The recipe makes a large amount, but I cooled the leftovers and froze individual packs for the kids to reheat.  This reminds me of a "name brand" frozen mac and cheese that is so much more expensive, but tastes way better.

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!

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.

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!

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.

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.

Might skip the eggs next time and add less sharp cheese

https://videodam.tmbi.com/wp-content/uploads/2019/06/PotluckMacaroniAndCheese_DIYD_41117_051319_H.mp4

Check out this video on how to make Potluck Macaroni And Cheese

potluck macaroni and cheese

Prep Time: 25 minutes

Cook Time: 2 hours

Total: 2 hours, 25 minutes

Servings: 16

Cost: $1.71 /serving

Author : Taste of Home

Ingredients

Instructions

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