Description

Crockpot Velveeta Mac and Cheese is the ultimate comfort food made easy. This creamy, cheesy slow cooker mac and cheese recipe features Velveeta, cheddar, and perfectly cooked elbow macaroni. Great for potlucks, weeknight dinners, or holiday sides, it’s an effortless crowd-pleaser. Keywords: crockpot mac and cheese, slow cooker mac and cheese, Velveeta mac and cheese, cheesy pasta, comfort food.

Ingredients

2 cups elbow macaroni (uncooked)

1 pound Velveeta cheese, cubed

2 cups shredded cheddar cheese

1 can (12 oz) evaporated milk

1 ½ cups whole milk

4 tablespoons butter

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

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Instructions

1. Boil elbow macaroni until just shy of al dente. Drain and set aside.

2. In the crockpot, add cubed Velveeta, shredded cheddar, evaporated milk, whole milk, butter, salt, pepper, and garlic powder. Stir to combine.

3. Add the drained pasta and mix well.

4. Cover and cook on low for 2 hours, stirring every 30 minutes to prevent sticking.

5. Once the cheese is fully melted and sauce is smooth, serve warm and creamy.

Notes

This dish is best served immediately for the creamiest texture.

Add crumbled bacon or chopped jalapeños for extra flavor.

To reheat leftovers, add a splash of milk and warm gently.

Prep Time: 10 minutes
Cook Time: 2 hours
Category: Dinner, Side Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 5g
Sodium: 780mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 16g
Cholesterol: 70mg