mexican mac & cheese

How To Make mexican mac & cheese

• 1

  Cook elbow macaroni in large 8 quart pot for approximately 15 minutes
• 2

  Cut the loaf of Velveeta cheese into 1/2 inch squares
• 3

  Cut stick of butter into 1/2 inch squares
• 4

  Combine half the Velveeta and half butter with one cup of milk in 6 quart Crock pot
• 5

  Mix all of the cooked macaroni with the cheese, butter and milk in the crockpot until melted
• 6

  Now add the Jalapeno salad dressing to the mixture, stir
• 7

  Now add the 8 ounce package of cheese to the mixture, stir
• 8

  Add remaining parts of whole milk to mixture to bring to desired creaminess/cheesiness
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