Slow Cooker Velveeta Mac and Cheese
This Slow Cooker Velveeta Mac and Cheese takes 10 minutes to assemble before it cooks the cheese sauce low and slow for the perfect creamy consistency. With 3 cheeses, it’s loaded with flavor in every bite and is a side dish fit for any occasion.
Any recipe in the slow cooker is a winner in my book. They always turn out delicious and save me so much time and hassle in the kitchen. This Slow Cooker Velveeta Mac and Cheese is requested at so many parties in our house throughout the year. It takes me minimal time to assemble in the crockpot before it cooks the most flavorful cheese sauce!
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I use macaroni noodles, but any fun shape you desire works well. It’s a dish both kids and adults love and is delicious served alongside ham, turkey, ribs, and more. Get ready to keep this macaroni and cheese recipe close by, it’s a keeper!
Table of Contents
Why You’ll Love this Recipe
- 10 ingredient side dish. Forget the hassle of using several ingredients. This slow cooker mac and cheese uses a handful of staples to make every bite super cheesy.
- Pairs well with any menu. Whether it’s for a picnic, barbecue, holiday menu, or weeknight meal, this macaroni and cheese always has a place at the table.
- Add your own seasonings and proteins. Stir in seasonings like chili powder or cayenne for a twist, and add proteins like pulled pork or chicken to make it a complete meal.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Whole milk: The creaminess for the sauce.
- Evaporated milk: Concentrated milk that adds even more richness in flavor.
- Salted butter: The fat that gives decadence and a hint of salt to bring out the flavors.
- Ground white pepper: Adds a subtle spiciness to every bite.
- Dry ground mustard: Gives depth of flavor to the cheese sauce.
- Velveeta Cheese: The creamy cheese that melts so smoothly.
- Shredded sharp cheddar cheese: Additional cheese for an extra cheesy bite.
- Monterey jack cheese: Adds more meltiness and mild flavor to the sauce.
- Elbow macaroni: Noodles that are key to this crock pot mac and cheese.
- Paprika: Adds a pinch of color and warmth.
Tools You’ll Need
How to Make Slow Cooker Velveeta Mac and Cheese
- Cook elbow macaroni in boiling salted water one minute less than the package calls for al dente. Drain. Once the pasta has cooled, toss with olive oil. Cover and refrigerate until ready to serve.
- Grease the inside of a 6-quart slow cooker with nonstick spray or butter.
- To the crockpot, add whole milk, evaporated milk, melted butter, salt, white pepper, and dry ground mustard (if using.)
- Reserve 1/4 cup of the shredded cheeses for the top. Stir in the remaining cheeses and Velveeta into the mixture.
- Cover and cook on low for 1 1/2-2 hours, stirring every 45 minutes.
- Set the temperature to warm. Taste and adjust the seasonings as desired. Fold the cooked elbow macaroni into the cheese sauce.
- Ten minutes prior to serving, sprinkle the reserved cheese on top followed by the paprika.
Expert Tips
- Be sure to grease the inside of the slow cooker. This helps no crust to form on the outside and keeps your cheesy sauce smooth and creamy.
- Boil the noodles separately. Guarantees that the macaroni will be al dente and not mushy in texture. Feel free to use other shapes of noodles too!
- Stir the cheese sauce frequently for even flavor and texture. It will allow all of the ingredients to melt together and combine nicely.
- Always reserve some extra shredded cheese for garnish. Topping with the shredded cheese right before serving adds that cheese pull-like quality that we all love.
- Try other cheeses in the sauce and grate them from the block. This creates the most melty consistency and also adds lots of delicious flavor.
- Boiling, draining, cooling, and storing pasta properly is crucial for food safety and preventing a clumpy mess. Cooling the pasta quickly to avoid the “danger zone,” coat it to prevent sticking, and use an airtight container. Cooked, plain pasta generally lasts 3 to 5 days in the refrigerator.
Storage
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. If the sauce is too thick, add a splash of milk to the Velveeta mac and cheese and stir until the desired consistency.
You definitely can freeze any leftovers as well, I just can’t guarantee they will be the same smooth and creamy consistency once thawed and reheated.
If you want to make it ahead of time, no worries! It’s the best recipe for that. Cook the cheese sauce and cool it down. Store in the fridge up to a day in advance. Cook the pasta, cool, and store covered in the fridge. Reheat the cheese sauce in the slow cooker. Add the noodles and toppings as the recipes notes.
Frequently Asked Questions
Add veggies like peas or broccoli florets. Protein is also delicious like pulled chicken or pork. Even ground beef is tasty too!
Make sure you boil the noodles separately from the sauce to keep them al dente in texture.
I like to add other freshly grated cheeses like cheddar and Monterey Jack to boost the flavor.
More Delicious Slow Cooker Recipes
- Slow Cooker Beef Tips and Gravy
- Crockpot Scalloped Potatoes
- Crockpot Honey Mustard Chicken
- Crockpot Cornbread Pudding
Slow Cooker Velveeta Mac and Cheese
Ingredients
- 16 ounces elbow macaroni
- 2 tablespoons olive oil
- 3 cups whole milk
- 12 ounce can evaporated milk
- 1/2 cup salted butter melted
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- 1 teaspoon dry ground mustard optional
- 8 ounces Velveeta Cheese cubed
- 1 cup shredded sharp cheddar cheese divided
- 1 cup shredded Monterey jack cheese divided
- 1/2 teaspoon paprika optional
Instructions
- Cook elbow macaroni in boiling salted water one minute less than the package calls for al dente. Drain. Once the pasta has cooled, toss with olive oil. Cover and refrigerate until ready to serve.
- Grease the inside of a 6-quart slow cooker with nonstick spray or butter.
- To the crockpot, add whole milk, evaporated milk, melted butter, salt, white pepper, and dry ground mustard (if using.)
- Reserve 1/4 cup of the shredded cheeses for the top. Stir in the remaining cheeses and Velveeta into the mixture.
- Cover and cook on low for 1 1/2-2 hours, stirring every 45 minutes.
- Set the temperature to warm. Taste and adjust the seasonings as desired. Fold the cooked elbow macaroni into the cheese sauce.
- Ten minutes prior to serving, sprinkle the reserved cheese on top followed by the paprika.
Video
Notes
Tips
- Be sure to grease the inside of the slow cooker. This helps no crust to form on the outside and keeps your cheesy sauce smooth and creamy.
- Boil the noodles separately. Guarantees that the macaroni will be al dente and not mushy in texture. Feel free to use other shapes of noodles too!
- Stir the cheese sauce frequently for even flavor and texture. It will allow all of the ingredients to melt together and combine nicely.
- Always reserve some extra shredded cheese for garnish. Topping with the shredded cheese right before serving adds that cheese pull-like quality that we all love.
- Try other cheeses in the sauce and grate them from the block. This creates the most melty consistency and also adds lots of delicious flavor.
- Boiling, draining, cooling, and storing pasta properly is crucial for food safety and preventing a clumpy mess. Cooling the pasta quickly to avoid the “danger zone,” coat it to prevent sticking, and use an airtight container. Cooked, plain pasta generally lasts 3 to 5 days in the refrigerator.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
