Crockpot Velveeta Mac And Cheese

Make creamy Crockpot Velveeta mac and cheese with uncooked elbow macaroni, whole milk, evaporated milk, Velveeta, and sharp cheddar. There's no need to boil the pasta first, but you'll stir it during cooking and add the cheeses later to help prevent burning around the edges of the slow cooker.

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Course: Side Dish

Cuisine: American

Keyword: Crockpot Velveeta Mac And Cheese

Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Servings: serving

Calories: 583kcal

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

Add the pasta and milk. Pour the whole milk and evaporated milk into the crockpot. Add the salt and uncooked elbow macaroni, then stir to combine. Cover and cook on HIGH.
Stir after 1 hour. Remove the lid and stir the macaroni, separating any noodles that have stuck together. Cover and continue cooking.
Add the cheeses after 1½ hours. Stir the macaroni again, then add the cubed Velveeta and sharp cheddar. Stir to distribute the cheese, cover, and continue cooking on HIGH for another 30 minutes.
Finish melting the cheese. After 2 hours of cooking, stir again and add the black pepper. Taste carefully and adjust the salt as needed. Switch the crockpot to WARM for another 30 minutes to allow any remaining pieces of cheese to melt.
Stir and serve. Stir until the melted cheese coats the macaroni. If the sauce has become too thick, add a little milk and stir until it reaches your preferred consistency. Serve warm.

Notes

No need to boil the pasta: The dry macaroni cooks directly in the milk inside the crockpot. Stirring helps separate noodles that stick together.
Add cheese later: I wait until the macaroni has cooked for 90 minutes before adding the cheese. This reduces the time the cheese spends against the hot edges of the crockpot, where it can start to burn.
Cubed cheddar: You can shred the sharp cheddar if you prefer, but I use cubes to save a preparation step.
Adjust the consistency: The macaroni continues absorbing moisture while sitting on WARM. Stir in a little additional milk if needed.
Prefer boiled macaroni? You can also cook the pasta separately and use the crockpot to melt the cheeses and keep everything warm. See the alternative method in the article above.

Nutrition

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