Dalla's Mac and Cheese, Megan's Version

Megan Stewart


Dalla made this for a girl scout meeting at Carole's house and we loved it. The evaporated milk makes it really creamy. I ate mac and cheese topped with BBQ pulled pork at a restaurant, which was fantastic, so would top this with some at home. I have also been suggested to add rotel, veggies, or other things. My answer is, give it a try. My suggestion is to add after cooking, so that you keep the creamy consistency! Also, please note that I have left the amount of velveeta in the double recipe the same, as my daughter and hubby decided it was perfect that way, but too cheesy with the original.


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Slow Cooker Crock Pot


  • 1 lb
    elbow macaroni, cooked 2/3 done, and drained
  • ·
    Pam to spray in crock pot
  • 1/2 stick
    butter, cut into pieces
  • ·
    salt and pepper, to taste (i omit)
  • 3/4
    bar Velveeta (or more)
  • ·
    evaporated milk to cover, approximately 3 cans

How to Make Dalla's Mac and Cheese, Megan's Version


  1. Spray pam in crockpot. Toss macaroni with butter in crockpot. Salt and pepper to taste. Toss in velveeta chunks and cover with evaporated milk. Heat until all melted and combined. Stir occasionally.
  2. I started mixing this in a cold crock pot. Then I plugged it in and set on high. It took about 1 1/2 hours to melt together. From a cold crock pot on low, it took about 2 1/2 hours to cook.
  3. To make in a DO in camp, temperature 325 degrees of charcoal, cook time at least 30 min, could be 40 min.
  4. I doubled the recipe in the following manner:
    2 pounds elbow macaroni, cooked as above
    1 stick butter, cut into chunks
    3/4 bar velveeta
    3 cans evaporated milk, and since I only had 3, added milk to cover (you could always get more evaporated milk)

Printable Recipe Card

About Dalla's Mac and Cheese, Megan's Version

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American

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