- 2 pounds elbow macaroni (medium cut)
- 1 pound sharp cheddar cheese
- 1 pound monterey jack cheese
- 2 pounds Velveeta (block of original, brand cheese)
- 2 1/2 cups whole milk
- 4 large eggs (beaten)
- cajun seasoning
- cracked pepper
- kosher salt
- 1 cup butter (pure)
PER SERVING *
|Calories1000Calories from Fat550|
|% DAILY VALUE*|
|Calories from Fat550|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Mrs Gethers 8 days ago
I added cream of mushroom instead of milk.....very creamy and delicious
Tami G. 25 Sep
so good! very flavorful! i will make it again, but I'm still lloking for a super creamy recipe.
Kimberly 4 Aug
I am a can't-cook kid, but I've been making this dish for over a year, and it is always a huge hit at potlucks and large get-togethers. I chose not to use the Cajun seasoning because I don't know what that is, but still I rock it every time!!!!!! My sister does catering and just called me for the recipe!
Nico M. 29 May
I received RAVE reviews for following this recipe EXACTLY. It's going to be my secret weapon for potlucks with family and work. Thanks!
Brandon C. 26 Dec 2017
PERFECT !!!!! I will forever use the recipe
SB118 25 Dec 2017
Great! Didn't modify
Allison Black 9 Jul 2017
Contrary to the negative remarks about this recipe, it is by far one of the best I've ever made and all my guests agreed. I'm always in search of a good mac and cheese recipe and this is it. I as well, when we're having pool gatherings, like to use my crockpots and although the author of this recipe said she had never made it that way I was willing to tackle it. My only variations were that I used penne pasta because it holds up well in a crockpot and upon assembling, I didn't use the second stick of butter. I also topped with French's fried onions (we used to have a local restaurant that used the onions on theirs and if you ate there it was must you have their mac and cheese). I followed recipe to a T otherwise and it was awesome for cooking in the crockpot, I started my cooking off on warm, as to not heat it too fast, then I switched to low. After the top cheese was melted and it was nice and gooey, I added the onions and switched back to warm. I was trying to avoid burning around the edges since all crockpots get really hot these days. The cheese sauce mixed with the cheddar and jack made this so creamy. I really think next time I may even cut butter back to half stick between the two layers. I had no curdling like others had stated and I definitely didn't have dry clumps of pasta. PERFECTO!!!