Anita declared this potluck macaroni and cheese our go-to dish for family get-togethers. I agree, it’s not just darned good but it makes a mighty big batch to boot. You can make it in a (big) crockpot or on the stovetop (in a pretty big pot). It’s creamy, cheesy and downright yummy.
The Mexican cheese adds a wonderfully different flavor but it doesn’t make the dish spicy. If you want to spice up your mac and cheese, substitute Mexican Velveeta. Don’t worry, it won’t be so hot that it’ll run grandma off. But you might want to warn her a bit.
You can make hundreds more variations on this recipe for potluck macaroni and cheese. I like to add drained jarred pimentos. Or chopped roasted red bell peppers. Or roasted green chiles or jalapenos. The possibilities are endless. Oh, and don’t be afraid to use different kinds of cheeses.
This isn’t meant to be the diet version of mac and cheese, though. Don’t go using 2% milk and what-not. It’s mac-and-cheese. Not a salad.
Also try my mac and cheese soup.
Potluck Macaroni and Cheese
- 3 cups elbow macaroni
- 16 ounces Velveeta cubed
- 2 cups Mexican cheese blend shredded
- 2 cups white cheddar cheese shredded, can substitute any shredded white cheese
- 1 ¾ cups whole milk
- 12 ounces evaporated milk
- ¾ cup unsalted butter melted
- 3 large eggs lightly beaten
- Cook macaroni according to package directions. Drain well. Transfer to a 5 quart or larger slow cooker that has been sprayed with non-stick spray.
- Stir in the remaining ingredients.
- Cook, covered, on low for 2-1/2 hours, stirring every 30 minutes.
Nutritional values are approximate.