Go Back
–+ servings
Potluck Mac and Cheese

Creamy Potluck Mac and Cheese for Effortless Gatherings

This Potluck Mac and Cheese is a creamy, crowd-pleasing dish that's perfect for gatherings and easy to make in a slow cooker.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Resting Time 10 minutes
Total Time 2 hours 55 minutes
Servings: 8 servings
Course: Quick Meals
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Macaroni
  • 16 oz Elbow Macaroni
For the Cheese Sauce
  • 16 oz Velveeta Cheese Can be swapped with similar melting cheeses.
  • 2 cups Shredded Mexican Cheese Blend Cheddar or pepper jack are great substitutes.
  • 2 cups Cheddar Cheese Opt for sharp or extra-sharp varieties.
For the Creaminess
  • 2 cups Whole Milk Half-and-half can also be used.
  • 12 oz Evaporated Milk Can be substituted with more whole milk.
  • 1/2 cup Butter (Melted) Consider reducing to 1/2 cup without impacting flavor.
For Binding
  • 2 Eggs Optional, as many prefer to omit them.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions for Potluck Mac and Cheese
  1. Begin by boiling the elbow macaroni in a large pot of salted water until al dente, about 7-8 minutes. Drain and rinse under cold water. Set aside.
  2. In a greased slow cooker, add the cooked macaroni, cubed Velveeta, shredded Mexican cheese blend, and cheddar cheese. Pour in the whole milk, evaporated milk, and melted butter, adding beaten eggs if desired. Mix thoroughly.
  3. Cover and cook on low heat for 2 to 2.5 hours, stirring halfway through. The dish is ready when it reaches 160°F and is creamy and gooey.
  4. Let the mac and cheese rest for about 10 minutes with the lid on. Stir gently to distribute the melted cheese before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 250mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 1mg

Notes

Avoid overcooking the macaroni. Choose cheese wisely, and adjust seasoning to taste. Leftovers can be stored in an airtight container for up to 4 days, or frozen for up to 3 months.

Tried this recipe?

Let us know how it was!