Description
Slow Cooker Mac & Cheese With Velveeta is a no-fuss, ultra-creamy comfort food classic. Perfect for potlucks, holidays, or busy weeknights, this slow cooker version melts into rich, cheesy goodness with minimal effort.
Ingredients
2 cups elbow macaroni (uncooked)
2 cups whole milk
1 can (12 oz) evaporated milk
16 oz Velveeta cheese, cubed
1 cup shredded sharp cheddar cheese
4 tablespoons unsalted butter, sliced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Optional: paprika, ground mustard, or a pinch of cayenne for extra flavor
Optional: extra shredded cheese or cooked bacon for topping
Instructions
- Spray the inside of your Crock-Pot with non-stick cooking spray or lightly butter it to prevent sticking.
- Add the uncooked macaroni, whole milk, evaporated milk, Velveeta cubes, shredded cheddar, butter, garlic powder, onion powder, and a small pinch of salt and pepper.
- Cover and cook on high for about 1 ½ to 2 hours, stirring from time to time during cooking to keep the pasta from clumping and the cheese from sticking.
- Check the texture of the pasta after about 1 hour on high or 1.5 hours on low. Once the pasta is tender and everything is melted and creamy, give it a good stir. If the mac and cheese is too thick, stir in a splash of milk until it reaches your desired consistency.
- Taste and adjust seasoning. Add more salt, pepper, or other spices if desired.
- Serve warm. Top with more shredded cheese, paprika, or crumbled bacon if you like.
Notes
Storage Instructions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a splash of milk before reheating to loosen the sauce.
Notes: Check the texture of the pasta after about 1 hour on high or 1.5 hours on low. Once the pasta is tender and everything is melted and creamy, give it a good stir. If the mac and cheese is too thick, stir in a splash of milk until it reaches your desired consistency.
Taste and adjust seasoning. Add more salt, pepper, or other spices if desired.
- Prep Time: 10 minutes
- Cook Time: 2 hours (on low)
- Category: Pasta
- Method: Slow Cooker
