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 dish.
Ingredients
Scale
- 16 ounces Elbow Macaroni (uncooked)
- 3 cups Whole Milk
- ½ cup Butter
- 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 1: Spray a 6 quart crock pot with non-stick cooking spray.
- Step 2: 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 3: 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 4: Once the pasta is cooked through, turn the crock pot off so it does not continue cooking. Serve and enjoy.
Notes
Ensure that the noodles are covered with the ingredients when cooking by pressing them down into the moisture. Turn the crock pot off once the pasta is cooked through to prevent overcooking. 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, slow cooker macaroni and cheese, no boil mac and cheese