Crock Pot Velveeta Mac and Cheese
Make Crock Pot Velveeta Mac & Cheese for an ultra-creamy, no-boil, and hands-off side dish. This super cheesy dish is ready in about 2 hours and makes the best potluck or holiday dish.
Servings: 8
Ingredients
- 16 ounces Elbow Macaroni uncooked
- 3 cups Whole Milk
- ½ cup Butter
- 1 can 5 ounce Evaporated Milk
- 16 ounces Velveeta Cheese cut into small pieces
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Ground Dry Mustard
Instructions
- Spray a 6 quart crock pot with non-stick cooking spray.
- Add all the ingredients into the crock pot and carefully stir the ingredients together with a large spoon.
- Cover and cook on low for 2-2.5 hours until the pasta is cooked through. Stir the ingredients every 30-45 minutes and press the noodles down into the liquid in the crock pot. Watch the pasta closely toward the end of the 2nd hour of the cooking time and add in more liquid if it starts to get too dry.
- Once the pasta is cooked through, turn the crock pot off so that it does not continue to cook and then it’s ready to serve and enjoy!
Video
Notes
It’s important to make sure that the noodles are covered with the ingredients when cooking, so ensure that you press them down into the moisture if any are exposed.
Also, make sure that the crock pot does not automatically switch over to the keep warm setting and make sure to turn the crock pot off so that the pasta does not get over cooked in the crock pot.
Refrigerate any leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 553kcal | Carbohydrates: 60g | Protein: 25g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 1597mg | Potassium: 658mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1239IU | Vitamin C: 1mg | Calcium: 479mg | Iron: 3mg
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