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.
Keyword Crockpot Velveeta Mac And Cheese
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