Cook macaroni according to package directions for al dente drain. I usually use elbows, but shells or other types work just as well.ģ cups uncooked elbow macaroni 250 g (I use 454 g, a whole 1 lb box usually)ġ package (16 ounces) process cheese (Velveeta), cubed 420 gramsĢ cups shredded Mexican cheese blend 150 gramsĢ cups shredded white cheddar cheese 250 gramsġ can (12 ounces) 364 grams evaporated milkģ/4 cup butter, melted 160 g (optional, I usually leave this out as it is already calorie dense, but it undoubtedly more unctuous with the added butter.)ġ. Get all the ingredients out and start a pot of water boiling for the macaroni. The recipe is simple and quick to get started in the cooker. I will be taking a pot of it to our family Thanksgiving this year as I have done for the past six or seven years. I am usually requested to bring this dish as it has proven to be quite popular.

But I frequently take Jennifer Blondek's (Chicopee, MA) Potluck Mac and Cheese recipe on Taste of Home in the slow cooker to family gatherings, reunions, and other potluck meetings. We don't eat a lot of mac 'n cheese at home.

Black mac and cheese noodles