Go Back Email Link
–+ servings
Close-up of creamy Crockpot Velveeta Mac and Cheese with a wooden spoon lifting cheesy macaroni from the slow cooker.
Print Recipe
No ratings yet

Slow Cooker Velveeta Mac and Cheese

Rich, creamy Velveeta mac and cheese made hands-off in the slow cooker. Simple ingredients and minimal prep make this an easy dinner or side dish for any night of the week.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Dinner
Cuisine: American
Servings: 10
Calories: 494kcal
Author: Shauna

Ingredients

  • Boil the elbow macaroni until just al dente following package directions. Drain well.
  • Coat the inside of a 5 to 6 quart slow cooker generously with nonstick cooking spray.
  • Add the drained macaroni to the slow cooker. Pour the melted butter over it and stir to coat completely.
  • Sprinkle the kosher salt and black pepper over the buttered macaroni and stir.
  • Layer the cubed Velveeta and shredded cheddar over the seasoned macaroni.
  • Pour the whole milk and evaporated milk over the cheese layer.
  • Cover and cook on low for 2 hours stirring every 30 minutes to keep the cheese from browning along the sides.
  • Once the cheese is fully melted and smooth switch to the warm setting until ready to serve.

Instructions

  • Cook the elbow macaroni in a 5 to 6-quart pot of boiling water according to the package directions until just al dente. Drain the pasta thoroughly.
  • Coat the inside of a 5 to 6-quart slow cooker generously with nonstick cooking spray.
  • Transfer the cooked macaroni to the prepared crockpot.
  • Drizzle the melted butter over the pasta and stir until all of the macaroni is evenly coated.
  • Season the buttered macaroni with the kosher salt and freshly cracked black pepper, stirring again to distribute the seasonings.
    Overhead photo of cooked elbow macaroni in a slow cooker seasoned with kosher salt and black pepper for Crockpot Velveeta Mac and Cheese.
  • Scatter the cubed Velveeta and shredded cheddar cheese over the macaroni.
    Overhead photo of cooked macaroni topped with shredded cheddar cheese, cubed Velveeta cheese, and milk in a slow cooker before cooking Crockpot Velveeta Mac and Cheese.
  • Pour the whole milk and evaporated milk evenly over the cheese.
  • Cover the crockpot with the lid and cook on low for 2 hours, stirring every 30 minutes to keep the cheese from browning around the edges of the slow cooker.
  • Once finished, switch the crockpot to the warm setting until you're ready to serve.

Notes

  • A generic Velveeta-style cheese product can be substituted if preferred. Velveeta queso blanco works as a substitute for the original.
Find the whole recipe at thebestblogrecipes.com/slow-cooker-velveeta-mac-and-cheese/

Nutrition

Calories: 494kcal | Carbohydrates: 46g | Protein: 24g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 1439mg | Potassium: 474mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1028IU | Vitamin C: 1mg | Calcium: 596mg | Iron: 1mg