Description
Slow Cooker Velveeta Mac and Cheese is rich, creamy and cheesy. With Velveeta, sharp cheddar and whole milk, it’s the ultimate comfort food.
Ingredients
Scale
- 650 grams elbow noodles
- 4 cups whole milk
- 16 ounces Velveeta (cubed)
- 400 grams old white cheddar (grated)
- 2 sticks butter, unsalted
- ½ tbsp sea salt
- 2 tsp dry mustard
- ½ tsp ground black pepper
Instructions
- Step: Add all ingredients to your slow cooker.
- Step: Stir to combine.
- Step: Cook on low heat for 1 hour and 45 minutes, or until noodles are cooked to your desired doneness, stirring halfway.
- Step: Serve in bowls with freshly cracked black pepper.
Notes
Use nonstick cooking spray before adding the uncooked pasta to prevent sticking. Shred your own cheese for the smoothest, creamiest sauce. Smaller cubes melt evenly into the mac and cheese without clumping. Give the pasta a good stir about halfway for even cooking. Taste to ensure the noodles are al dente, cooking times can vary. If the sauce looks too thick, stir in a little milk before serving. Double the recipe for a larger crowd.
- Prep Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Category: Mains
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 728 kcal
- Sugar: 10 g
- Sodium: 1373 mg
- Fat: 41 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 119 mg
Keywords: Crockpot, Dinner, Mac and Cheese, Mains, Pasta, Sides, Slow Cooker, Velveeta