Potluck Macaroni & Cheese

This recipe review is brought to you from Taste of Home. So far, this is the best macaroni and cheese recipe I have found. I have served it at potlucks and everyone loves it! It isn’t dry at all but soft and so cheesy! If anyone has another macaroni & cheese recipe they think is better please share in the comments below and I’d be happy to try it out!

Time: 30 min prep + 2.5 hours cooking time

Yield: 16 servings (about 3/4 cup)

Calories/Serving: 388


  • 3 cups uncooked elbow macaroni
  • 1 package (450 g) Velveeta, cubed
  • 2 cups shredded Mexican cheese blend
  • 2 cups shredded white cheddar cheese (I used Balderson)
  • 1 3/4 cups whole milk
  • 1 can (354 ml) evaporated milk
  • 3/4 cup butter, melted
  • 3 large eggs, lightly beaten


  1. Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.
  2. Cook, covered, on low until heated/cooked through, 2 to 2.5 hours, stirring once.

Link to the recipe on Taste of Home can be found HERE.

Equipment Required:

  • Stove pot
  • Mixing spoon
  • Slow cooker
  • Cheese grater
  • Knife
  • Can opener
  • Measuring cups
  • Microwave or stovetop
  • Bowl
  • Cooking spray

Recipe Review:


  • Steps: 2
    • Rating: Easy
  • Involvement
    • 30 minutes (you can prep everything else while your pasta is boiling)
    • Rating: Easy
  • Ingredients & availability
    • 8 ingredients
    • All ingredients are normal and you can easily find at your local grocery store
    • Rating: Easy