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
Ingredients:
- 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
Directions:
- 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 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:
LEVEL OF DIFFICULTY – EASY
- 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
