This recipe was originally featured on Taste of Home and is Momma Brandt’s get-together go-to.
Ingredients:
- 1 box (16 oz, 3 cups) uncooked elbow macaroni
- 16 oz Velveeta, cubed*
- 2 cups shredded Mexican cheese
- 2 cups shredded cheddar cheese
- 1 3/4 cups whole milk
- 12 oz evaporated milk
- 3/4 cup butter, melted
- 3 large eggs, lightly beaten
Instructions:
- 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 2 1/2 hours or until a thermometer reads 160 degrees, stirring occasionally.
Tips & Tricks
- This is not a dinner-sized recipe. This is potluck-sized!
- Bring some additional mix-ins (cooked or prepared as needed) to mix in.
- This recipe is great as is and a crowd-pleaser but if you want to elevate this recipe a smidge, try adding a little salt, pepper, ground mustard, and a couple dashes of hot sauce (a couple dashes won’t make it hot by any means but it will impart a bit of flavor).
- *Velveeta tip: Velveeta can be really sticky if you are cubing it with a knife. Try using a rubber spatula instead.
- If you are prepping this the night ahead and keeping it in the fridge overnight, I like to add 1/2-3/4 cup extra whole milk to ensure it’s still nice and smooth the next day as some of the milk will get absorbed by the noodles while it sits.
Kitchen and Workshop 