Crock Pot Velveeta Mac and Cheese

A white bowl filled with creamy Velveeta Mac and Cheese sits on a marble surface, with another bowl in the background and a striped napkin nearby.

5 from 1 vote

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.

Prep Time10

Cook Time2

Total Time2 10

Course: Side Dish

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $9.26 Recipe, $1.16 per Serving

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 16 ounces elbow macaroni (uncooked), 3 cups whole milk, ½ cup butter, 5 ounces evaporated milk, 16 ounces Velveeta cheese (cut into small pieces), 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon ground dry mustard into the crock pot. Carefully stir the ingredients together with a large spoon.
Cover and cook on low for 2–2½ hours until the pasta is cooked through. Stir every 30–45 minutes and press the noodles down into the liquid. Watch closely toward the end of cooking and add a little more milk if it becomes too dry.
Once the pasta is cooked through, turn the crock pot off so it does not continue cooking. 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