Potluck Mac and Cheese

When you want to make a standout macaroni and cheese, recipes abound—from stovetop versions that start with a classic roux-thickened sauce to custard-style baked casseroles. Potluck mac and cheese is a slow-cooker recipe that delivers luxurious, creamy, cheesy results.

This macaroni and cheese recipe turns out rich, saucy and glossy thanks to a block of Velveeta, plus two kinds of shredded cheese, whole milk, evaporated milk, butter and eggs. No dry macaroni here! The best part? It’s simple to prepare and requires little effort—just boil the noodles, toss everything in the slow cooker and stand back while the magic happens.

Our mac and cheese is perfect for holidays, parties or anytime you’re feeding a big group and need to free up oven space for the rest of the meal. As the recipe name suggests, it’s a guaranteed winner for neighborhood potlucks.

Ingredients for Potluck Mac and Cheese

• Elbow macaroni: In mac and cheese recipes, we love using elbow macaroni with a ridged texture—the grooves help the cheese sauce cling to the noodles. This recipe calls for 3 cups uncooked pasta, which is three-quarters of a 1-pound box of macaroni. Several readers note that this recipe makes enough cheese sauce to go ahead and use the entire box of macaroni.
• Processed cheese: Love it or loathe it, a box of Velveeta is the secret ingredient that creates a smooth and luxurious creamy cheese sauce. Be sure to cut it into cubes so it melts evenly in the slow cooker.
• Shredded cheese: Velveeta is a mild-tasting cheese product, so we add several cups of shredded cheese to give the dish a cheesier, more complex flavor. We use Mexican blend and cheddar, but you could swap in any melty cheese, like Gruyere, provolone or American.
• Milk: Whole milk thins the sauce so it’s not too thick or gloopy. You can use 2% milk, but we don’t recommend using skim or 1% milk—the lower fat content can result in a thin, watery cheese sauce.
• Evaporated milk: A can of evaporated milk is our other trick for making extra-creamy macaroni and cheese. Evaporated milk is made by heating regular milk to remove most of the water, leaving behind a thick, concentrated liquid. It adds a rich, velvety texture to the sauce, similar to heavy cream but with less fat and calories.
• Butter: Melted butter adds richness to the sauce and helps the cheese melt smoothly without separating or clumping. You’ll need one-and-a-half sticks of butter, and you can melt them in the microwave or stovetop.
• Eggs: Adding eggs gives the macaroni and cheese a firmer, custard-like texture that’s easy to scoop. You can leave them out if you prefer mac and cheese with a looser sauce.

Directions

Step 1: Boil the noodles

Cook the elbow macaroni according to the package directions for al dente. Drain the noodles.

Editor’s Tip: Don’t overcook the noodles! We want to drain them when they’re tender on the outside but still have a firm, chewy texture when you bite into one. Don’t worry; your macaroni and cheese won’t be chewy—the noodles will keep cooking in the slow cooker.

Step 2: Combine the ingredients in the slow cooker

Transfer the macaroni to a greased 5-quart slow cooker. Stir in the cubed Velveeta, shredded cheeses, milk, evaporated milk, melted butter and beaten eggs.

Step 3: Slow-cook the macaroni and cheese

Cover the slow cooker and cook on low for 2 hours to 2 hours and 30 minutes, stirring once halfway through. The macaroni and cheese is cooked when a digital food thermometer reads at least 160°F.

ALLISON CEBULLA FOR TASTE OF HOME

Potluck Mac and Cheese Variations

• Experiment with seasoning: Give your mac and cheese a flavor boost with savory spices. Garlic powder, paprika, onion powder, ground mustard or cracked black pepper works well here.
• Add a garnish: Sprinkle the macaroni with minced chives or chopped parsley for extra color, or garnish it with toasted bread crumbs for a crunchy finish.
• Make it spicy: Swap in Mexican Velveeta with jalapenos for added heat, or add chili powder and hot sauce to taste. For a Buffalo-inspired macaroni and cheese, stir in 1/2 cup wing sauce with the cheese and milk.
• Use a different pasta: Elbow macaroni is traditional for mac and cheese, but you can substitute other small pasta shapes, like shells, radiatori or rotini.
• Skip the slow cooker: If you don’t have the time to wait for slow-cooked mac and cheese, you can prepare this recipe on the stovetop or in the oven. See below for tips!

How to Store Potluck Mac and Cheese

Let the potluck macaroni and cheese cool to room temperature, then transfer it to an airtight container and store it in the fridge. Leftovers can be kept for up to four days.

Can you freeze potluck mac and cheese?

Yes! This recipe makes a large amount of macaroni and cheese, and freezing it is an excellent option if you won’t be serving the whole batch right away. Make the macaroni and cheese in the slow cooker, then transfer it to a freezer-safe container. If you’re freezing the entire recipe, use a greased casserole dish and cover it with storage wrap and foil. Freeze it for up to three months, and thaw it overnight in the fridge the day before you want to eat it.

How do you reheat potluck mac and cheese?

You can reheat potluck macaroni and cheese on low in a slow cooker, but it’ll warm much faster baked in a 350° oven. Place the macaroni in a baking dish, cover with foil and bake for 20 to 30 minutes until warmed through. You can also microwave individual helpings of leftover mac and cheese. If the pasta looks dry, stir in a splash of milk before reheating.

Potluck Mac and Cheese Tips

ALLISON CEBULLA FOR TASTE OF HOME

Can you put uncooked noodles in the slow cooker?

No, I don’t recommend putting uncooked pasta in the slow cooker for this recipe. Although some pasta recipes are designed to cook from start to finish in a slow cooker, they include more liquid to hydrate and soften the noodles. For this potluck macaroni and cheese, it’s best to boil the macaroni on the stove until just al dente, then transfer it to the slow cooker with the rest of the ingredients.

What types of cheese are best for slow-cooker mac and cheese?

The best cheeses for slow-cooker macaroni and cheese are flavorful, smooth-melting varieties. I love the flavor of sharp or extra-sharp cheddar in mac and cheese, but you have plenty of tasty options!

Monterey Jack or Colby melt well and are mild-tasting. For a nutty flavor, try Gruyere or Parmesan. For bolder flavor, smoked Gouda or pepper jack work well. We recommend shredding your cheese whenever possible—pre-shredded cheese contains anticaking agents that can make the sauce grainy.

Can you make potluck macaroni and cheese without a slow cooker?

Yes, you can! If you don’t have a slow cooker or want to prepare this recipe faster, you can make it on the stovetop or in the oven. After boiling and draining the noodles, return them to the pot, add the rest of the ingredients, and cook the mixture over medium-low heat until thick, creamy and warmed through. If you prefer to bake it, transfer the macaroni and cheese to a greased 13×9 baking dish and bake at 350° for 30 minutes.