Description
A creamy, no-fuss slow cooker mac and cheese recipe using Velveeta for a rich, velvety texture. Perfect for busy weeknights or comforting family meals with minimal effort.
Ingredients
Elbow macaroni, 1 pound (16 ounces)
Velveeta cheese, 1 pound (16 ounces), cut into 1-inch cubes
Milk, 1.5 cups, whole or 2%
Butter, 1/2 cup (1 stick), unsalted
Shredded cheddar cheese, 2 cups, sharp or mild
Instructions
Cook macaroni according to package directions, slightly al dente (keep warm)
Grease inside of a 6-quart crockpot with a bit of oil or non-stick spray
In crockpot, combine 1/2 cooked macaroni, milk, and butter (reserve half the mac to add later)
Top with Velveeta cubes, then remaining macaroni and cheddar cheese
Plug in crockpot and cook 1.5 to 2.5 hours on High, or 3 to 5 hours on Low
After 45 minutes, gently stir mixture to fully melt cheese
Once done, stir thoroughly to combine all ingredients until creamy
Notes
For extra gooeyness, add more cheddar
Stir after ~45 minutes to prevent clumping
Use High for faster results
Leftovers store well in fridge for 3-4 days
- Prep Time: 15
- Cook Time: 150
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American / Grandma-style
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 1500mg
- Fat: 15g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 80mg