Description
Crockpot Velveeta Mac and Cheese is the kind of creamy comfort food that makes any meal feel easier and more satisfying. This easy recipe is perfect for a quick dinner, holiday side dish, potluck favorite, or simple family meal when you want dependable cheesy pasta with very little effort. The slow cooker does the work while elbow macaroni, Velveeta, cheddar, and creamy dairy turn into a rich, smooth, crowd-pleasing dish everyone loves.
Ingredients
16 ounces elbow macaroni
16 ounces Velveeta cheese, cubed
2 cups sharp cheddar cheese, shredded
1 can evaporated milk, 12 ounces
2 cups whole milk
4 tablespoons unsalted butter, sliced
4 ounces cream cheese, cubed
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Instructions
1. Lightly grease the inside of a 6-quart slow cooker with butter or nonstick spray.
2. Add the uncooked elbow macaroni to the slow cooker.
3. Add the cubed Velveeta, shredded cheddar, evaporated milk, whole milk, butter, and cream cheese.
4. Sprinkle in the salt, black pepper, garlic powder, and onion powder.
5. Stir everything together well so the pasta is coated and the cheese is evenly distributed.
6. Cover and cook on low for 1 hour 30 minutes to 2 hours, stirring once or twice if possible.
7. Check the pasta near the end of cooking. When the macaroni is tender and the sauce is creamy, stir well.
8. Let it sit for 5 minutes before serving so the sauce can thicken slightly.
9. Serve warm straight from the crockpot.
Notes
Do not overcook the pasta, because it can absorb too much liquid and turn soft instead of creamy. Start checking early since slow cookers can vary.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg