mexican mac & cheese

Name: MEXICAN MAC & CHEESE
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 2 pound(s) jumbo elbow macaroni; 2 pound(s) velveeta mexican cheese (large loaf); 1 stick(s) real salted butter; 1 package(s) kraft 4 type mexican shredded cheese; 1 jar(s) natures fresh jalapeño salad dressing; 2 cup(s) real whole milk

(1 RATING)

33 Pinches

DENNIS DRAKE

MORRISON, TN

Updated on Aug 29, 2012

This receipe is a proven winner with both family and co-workers and has been given to many people who requested this receipe.

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prep time 30 Min

cook time 30 Min

method Stove Top

yield 8-10 serving(s)

Ingredients

2 pounds jumbo elbow macaroni
2 pounds velveeta mexican cheese (large loaf)
1 stick real salted butter
1 package kraft 4 type mexican shredded cheese
1 jar natures fresh jalapeño salad dressing
2 cups real whole milk

How To Make mexican mac & cheese

Step 1

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

Step 2

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

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

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

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

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

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

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