macaroni and cheese for a crowd Archives

My wife 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. And I do mean mega creamy and mega cheesy, too. No one is gonna be screaming for more cheese.

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.

Like Having A Cheesy Canvas For Other Flavors

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.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy to Clean Rotary Grater Slicer for Fruit, Vegetables, Nuts

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.

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5 from 2 votes

Potluck Macaroni and Cheese

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.

Course Side Dish

Cuisine American

Keyword mac and cheese, macaroni and cheese

Prep Time 10

Cook Time 2 45

Servings servings

Calories 402kcal

Equipment

slow cooker

Ingredients

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

Instructions

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.

Notes

You can also cook this on the stovetop. Instead of transferring to a slow cooker, just return the drained pasta to the pot in which you cooked it. Stir in the remaining ingredients. Cover and cook on low for 30 minutes or until the cheeses have melted and the mixture is heated thoroughly, stirring often.