Description
Make Crock Pot Velveeta Mac & Cheese for an ultra-creamy, no-boil, and hands-off side dish. This super cheesy dish is ready in about 2 hours and makes the best potluck or holiday side dish.
Ingredients
Scale
- 16 ounces elbow macaroni (uncooked)
- 3 cups whole milk
- ½ cup unsalted butter
- 1 can (5 ounce) evaporated milk
- 16 ounces Velveeta cheese (cut into small pieces)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground dry mustard
Instructions
- Step: Spray a 6 quart crock pot with non-stick cooking spray.
- Step: Add 16 ounces elbow macaroni (uncooked), 3 cups whole milk, ½ cup butter, 5 ounces evaporated milk, 16 ounces Velveeta cheese (cut into small pieces), 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon ground dry mustard into the crock pot. Carefully stir the ingredients together with a large spoon.
- Step: Cover and cook on low for 2–2½ hours until the pasta is cooked through. Stir every 30–45 minutes and press the noodles down into the liquid. Watch closely toward the end of cooking and add a little more milk if it becomes too dry.
- Step: Once the pasta is cooked through, turn the crock pot off so it does not continue cooking. Serve and enjoy.
Notes
Ensure noodles are covered with liquid while cooking; press them down into the sauce if exposed. Do not use the ‘keep warm’ setting as it may overcook the pasta. Refrigerate leftovers in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 120 minutes
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 553 kcal
- Sugar: 11 g
- Sodium: 1597 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 74 mg
Keywords: crock pot mac and cheese, velveeta mac and cheese, easy side dish, no boil mac and cheese