MEXICAN MAC & CHEESE
By
DENNIS DRAKE
@ILOVETENDERLOIN
1
This receipe is a proven winner with both family and co-workers and has been given to many people who requested this receipe.
Rating:
★★★★★ 1 vote
Serves:
8-10
Prep:
30 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
- 2 lb
- jumbo elbow macaroni
- 2 lb
- velveeta mexican cheese (large loaf)
- 1 stick
- real salted butter
- 1 pkg
- kraft 4 type mexican shredded cheese
- 1 jar(s)
- natures fresh jalapeño salad dressing
- 2 c
- real whole milk
How to Make MEXICAN MAC & CHEESE
- 1Cook elbow macaroni in large 8 quart pot for approximately 15 minutes
- 2Cut the loaf of Velveeta cheese into 1/2 inch squares
- 3Cut stick of butter into 1/2 inch squares
- 4Combine half the Velveeta and half butter with one cup of milk in 6 quart Crock pot
- 5Mix all of the cooked macaroni with the cheese, butter and milk in the crockpot until melted
- 6Now add the Jalapeno salad dressing to the mixture, stir
- 7Now add the 8 ounce package of cheese to the mixture, stir
- 8Add remaining parts of whole milk to mixture to bring to desired creaminess/cheesiness
