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10Ingredients
1000Calories
55Minutes
Ingredients
- 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)
NutritionView more
1000Calories
Sodium75%DV1800mg
Fat94%DV61g
Protein86%DV44g
Carbs23%DV69g
Fiber8%DV2g
PER SERVING *
| Calories1000Calories from Fat550 |
| % DAILY VALUE* |
| Total Fat61g94% |
| Saturated Fat37g185% |
| Trans Fat |
| Cholesterol250mg83% |
| Sodium1800mg75% |
| Potassium600mg17% |
| Protein44g86% |
| Calories from Fat550 |
| % DAILY VALUE* |
| Total Carbohydrate69g23% |
| Dietary Fiber2g8% |
| Sugars12g24% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(8)
★★★★★
Yummly User
★★★★★
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!
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!!!
