Crockpot velveeta mac and cheese should be super easy and can be done in one dish without cooking the macaroni first, I’ll show you how!
Ingredients needed
- Macaroni noodles (elbow noodles)
- Velveeta cheese
- Evaporated milk
- Milk
- Sharp cheddar cheese
- Salt & black pepper
Quick tips before starting the recipe
- In this crockpot velveeta mac and cheese recipe the noodles are cooked in the crockpot. There will be sticking but they will easily break apart when you stir each hour. If you want to cook the macaroni before then you will need to use less milk in the recipe. Cut the milk by half.
- If you find your mac and cheese looking dry before serving, simply pour in a little milk and give it a stir. The macaroni like to soak all the moisture out of the dish so sometimes you may need more as the recipe sits in the warmer.
Should you store the leftovers or trash them
Personally the only thing better than mac and cheese fresh is mac and cheese the next day. This recipe should last at least 4 days in the refrigerator in a covered storage. When reheating in the microwave if the recipe seems dry adding a little milk while get everything good and creamy again.
Frequently Asked Questions (FAQs)
Can you cook dry pasta in a slow cooker?
That’s exactly what you are doing in this recipe. I believe a crockpot recipe should have as much as possible done in the crockpot for your ease. When I think crockpot, I think leave it and forget it.
What if I want to pre-cook my elbow macaroni noodles?
You can do this, simply use half the milk used in the recipe and shorten the time. If you cook the noodles beforehand the recipe should only take an hour or a little more for the cheese to melt.
Do I need to use a liner in my crockpot?
No, I didn’t and I did not find clean up difficult. A little dish soap and let the water sit in the bowl for an hour or so and clean up was a breeze.
What to serve with crockpot velveeta mac and cheese?
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Crockpot Velveeta Mac And Cheese
Equipment
- Crockpot
Ingredients
- 16 ounce macaroni noodles (uncooked)
- 16 ounce velveeta cheese (cubed)
- 8 ounce sharp cheddar (cubed)
- 4 cup milk
- 12 ounce evaporated milk
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- To start, in the crockpot you want to add the evaporated milk, milk and salt. Next, pour in a box of elbow macaroni and give a gentle stir. Cover the slow cooker and set to high.
- Now, in one hour return and give the noodles a good stir. Break the noodles up that are sticking together. It doesn't have to be perfect because they will stick again.
- Next, 30 minutes after the first stir, give it another stir and add in cubes of cheddar cheese and velveeta. Stir it well then shut the lid for another 30 minutes.
- Lastly, give one last stir and season with salt and black pepper to taste. You'll need more salt than what is measured above. Turn the crockpot to warm for another 30 minutes for the last bits of cheese that need to melt.
- Serve warm, as mentioned above you may need to add a little milk but that will depend on how long you leave the crockpot mac and cheese on warm. The longer it sits the more the noodles will absorbs the moisture from the mac and cheese, adjust accordingly.
Nutrition
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.