Best Potluck Macaroni And Cheese Recipes

POTLUCK MACARONI AND CHEESE

Potluck Macaroni and Cheese image

You'll always have a winner at the potluck when you bring macaroni and cheese. Here's an extra-rich, creamy version for the slow cooker. -Jennifer Blondek, Chicopee, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 2h25m

Yield 16 servings.

Number Of Ingredients 8

Ingredients

3 cups uncooked elbow macaroni
1 package (16 ounces) Velveeta, cubed
2 cups shredded Mexican cheese blend
2 cups shredded white cheddar cheese
1-3/4 cups whole milk
1 can (12 ounces) evaporated milk
3/4 cup butter, melted
3 large eggs, lightly beaten

Steps:

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 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.

Nutrition Facts : Calories 388 calories, Fat 28g fat (17g saturated fat), Cholesterol 122mg cholesterol, Sodium 652mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 0 fiber), Protein 17g protein.

POTLUCK MACARONI AND CHEESE

Potluck Macaroni and Cheese image

This recipe I have been making for years since the beginning of my marriage. A good recipe for all mac and cheese lovers. Very creamy.

Provided by Chef sandi 29

Categories One Dish Meal

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

1 lb elbow macaroni
1/4 cup white onion (minced)
2 tablespoons all-purpose flour
2 tablespoons Smart Balance butter spread
1/4 teaspoon seasoned sea salt
1/4 teaspoon black pepper
2 cups 2% low-fat milk
12 ounces Velveeta reduced fat cheese product (cubed)
1/4 cup sharp cheddar cheese (shredded)

Steps:

Heat oven to 350. Boil macaroni as desired on box.
Heat margaine in a 3-quart saucepan over medium heat.
Cook onions in margarine for about 2 minutes.
Stir in flour, salt, and pepper. Cook until mixture bubbles.
Stir in milk. Heat to boiling stirring constantly.
Remove pan from heat and add Velveeta cubes.Stir cheese until melted.
Put macaroni in an ungreased casserole dish and pour cheese mixture into dish. Stir until macaroni is completely coated.
Stir in shredded cheddar.
Bake for about 35 to 40 minutes or until bubbly.

Nutrition Facts : Calories 379.7, Fat 10.1, SaturatedFat 5.3, Cholesterol 26.2, Sodium 738.7, Carbohydrate 52.4, Fiber 2, Sugar 7.9, Protein 18.8

BEST POTLUCK MACARONI AND CHEESE

BEST POTLUCK MACARONI AND CHEESE image

Categories Cheese Side Bake

Yield 8 to 10 servings

Number Of Ingredients 13

Ingredients

3-4 slices hearty sandwich bread, torn into large pieces
8T unsalted butter, 4T melted
1/4c grated Parmesan cheese
Salt
1lb. elbow macaroni
5T all-purpose flour
3 (12oz.) cans evaporated milk
2t hot sauce
1/8t ground nutmeg
1t dry mustard
2c shredded extra-sharp cheddar cheese
1 1/4c shredded American cheese, (about 5oz.)
3/4c shredded Monterey Jack cheese

Steps:

1. Adjust oven rack to middle position and heat oven to 350 degrees. Pulse bread, melted butter, and Parmesan in food processor until ground to coarse crumb. Transfer to bowl. 2. Bring 4 qts. water to boil in large pot. Add 1T salt and macaroni to boiling water and cook until al dente, about 6 min. Reserve 1/2c macaroni cooking waer, then drain and rinse macaroni in colander under cold running water. Set aside. 3. Melt remaining 4T butter in now-empty pot over medium-high heat until foaming. Stir in flour and cook, stirring constantly, until mixture turns light brown, about 1 minute. Slowly whisk in evaporated milk, hot sauce, nutmeg, mustard, and 2t salt and cook until mixture begins to simmer and is slightly thickened, about 4 min. Off heat, whisk in cheeses and 1/2c reserved pasta water until cheese melts. Stir in macaroni until completely coated. 4. Transfer mixture to 13 by 9-inch baking dish and top with bread crumb mixture. Bake until cheese is bubbling around edges and top is golden brown, 20 to 25 minutes. Let sit for 5 to 10 minutes before serving.

POTLUCK MACARONI AND CHEESE

Potluck Macaroni and Cheese image

Make and share this Potluck Macaroni and Cheese recipe from Food.com.

Provided by AmyZoe

Categories Macaroni And Cheese

Time 2h25m

Yield 16 serving(s)

Number Of Ingredients 8

Ingredients

3 cups uncooked elbow macaroni
16 ounces Velveeta cheese, cubed
2 cups shredded white cheddar cheese
2 cups shredded Mexican blend cheese
1 3/4 cups whole milk
12 ounces evaporated milk
3/4 cup butter, melted
3 large eggs, lightly beaten

Steps:

Cook macaroni according to package instructions for al dente and drain.
Transfer to a greased 5 quart slow cooker and stir in remaining ingredients.
Cook, covered, on low until a thermometer reads at least 160 (2 to 2 1/4 hours, stirring once).

Nutrition Facts : Calories 420.4, Fat 28.9, SaturatedFat 17.9, Cholesterol 123.6, Sodium 833.3, Carbohydrate 21.9, Fiber 0.6, Sugar 5, Protein 18.3

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