Description
Crockpot Velveeta Mac and Cheese is a creamy, cheesy, and effortless comfort food. Made in the slow cooker with Velveeta and elbow macaroni, it’s perfect for busy weeknights or potlucks with minimal cleanup.
Ingredients
1 pound elbow macaroni
1 pound Velveeta cheese, cubed
2 cups whole milk
1 (12 oz) can evaporated milk
1/2 cup unsalted butter, melted
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Spray crockpot with non-stick cooking spray.
2. Add dry pasta to the crockpot.
3. Pour in whole milk, evaporated milk, and melted butter; stir to coat pasta.
4. Add garlic powder, onion powder, dry mustard, salt, and black pepper; stir again.
5. Top with cubed Velveeta cheese; do not stir.
6. Cover and cook on LOW for 2 hours.
7. After 2 hours, stir thoroughly until cheese melts and sauce is smooth. If needed, add a splash of milk.
8. Cook an additional 15-30 minutes on LOW until creamy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in microwave with splash of milk.
Freeze up to 2 months; thaw overnight in refrigerator.
Do not open lid during first 2 hours of cooking.
Use whole milk for best texture.
Optional additions: diced green chiles, hot sauce, cooked bacon, ham, peas, broccoli, or shredded cheddar/gouda.
- Prep Time: 5 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner, Side Dish, Comfort Food
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 6 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg