Crockpot Velveeta Mac and Cheese
A creamy and delicious Velveeta Mac and Cheese made effortlessly in a crockpot.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 10 minutes
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 16 ounces elbow macaroni uncooked
- 20 ounces Velveeta cheese cubed
- 3 1/2 cups whole milk
- 12 ounces evaporated milk
- 1/2 cup butter cut into pieces
- 1 cup shredded cheddar cheese
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Spray the inside of the crockpot with cooking spray. Add the uncooked macaroni, cubed Velveeta, whole milk, evaporated milk, butter, garlic powder, onion powder, salt, and pepper to the crockpot. Stir to combine all ingredients well.
- Cover and cook on LOW for 2 hours, stirring every hour to prevent sticking. Different crockpots heat differently, so check pasta tenderness at 1 hour 45 minutes.
- Once pasta is tender, stir in the shredded cheddar cheese until melted and well combined. If mixture seems too thick, add additional warm milk, 1/4 cup at a time, until desired consistency is reached.
- Serve immediately while hot and creamy. Mac and cheese will continue to thicken as it stands.
- Switch crockpot to WARM setting.
Notes
- Check for pasta tenderness before the recommended time as crockpots can vary in heat.
- To keep the mac and cheese warm, switch the crockpot to the WARM setting after cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 60mg