Description
This crock pot mac and cheese with Velveeta is ultra creamy, cheesy and incredibly easy to make with just 6 simple ingredients. Perfect for holidays, potlucks, parties or cozy weeknight dinners.
Ingredients
Scale
- 16 oz elbow macaroni
- 3 cups milk
- 8 oz velveeta, cut into chunks
- 1/4 cup salted butter, cut into chunks
- 3 cups cheddar cheese, shredded
- 1/4 cup Parmesan cheese, grated
Instructions
- Step 1: Cook pasta in boiling water 3 minutes short of being al dente.
- Step 2: Place the cooked macaroni, milk, Velveeta, butter and cheddar cheese into a crockpot. Stir and top with Parmesan cheese.
- Step 3: Set heat to Low and cook for 2 to 3 hours. Stir occasionally and check for doneness starting at the 2-hour mark.
Notes
Stir occasionally while cooking for the creamiest texture. Add a splash of milk if the macaroni and cheese thickens too much. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 2 hours 45 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 685 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 66 mg
Keywords: crock pot mac and cheese, Velveeta macaroni, slow cooker mac and cheese, creamy comfort food