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 vote5
Serves:
8-10
Prep:
30 Min
Cook:
30 Min
Method:
Stove Top
Ingredients
-
2 lbjumbo elbow macaroni
-
2 lbvelveeta mexican cheese (large loaf)
-
1 stickreal salted butter
-
1 pkgkraft 4 type mexican shredded cheese
-
1 jar(s)natures fresh jalapeño salad dressing
-
2 creal whole milk
How to Make MEXICAN MAC & CHEESE
- Cook elbow macaroni in large 8 quart pot for approximately 15 minutes
- Cut the loaf of Velveeta cheese into 1/2 inch squares
- Cut stick of butter into 1/2 inch squares
- Combine half the Velveeta and half butter with one cup of milk in 6 quart Crock pot
- Mix all of the cooked macaroni with the cheese, butter and milk in the crockpot until melted
- Now add the Jalapeno salad dressing to the mixture, stir
- Now add the 8 ounce package of cheese to the mixture, stir
- Add remaining parts of whole milk to mixture to bring to desired creaminess/cheesiness
