Slow Cooker Velveeta Mac and Cheese
This Slow Cooker Velveeta Mac and Cheese takes 5 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.
Servings: 12 servings
Calories: 391kcal
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
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. Reheat the cheese sauce in the slow cooker, stovetop, or microwave and boil the noodles fresh. Stir to combine and serve!
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
Calories: 391kcal | Carbohydrates: 35g | Protein: 16g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 710mg | Potassium: 308mg | Fiber: 1g | Sugar: 7g | Vitamin A: 786IU | Vitamin C: 0.1mg | Calcium: 369mg | Iron: 1mg
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