Crock Pot Mac and Cheese with Velveeta
520kcal
Ingredients
- 16 oz elbow macaroni
- 1 lb Velveeta cheese cut into cubes
- 2 cups shredded cheddar cheese
- 4 cups whole milk
- 1 can 12 oz evaporated milk
- ½ cup butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
Equipment
- Crock pot or slow cooker
- Large pot (for boiling pasta)
- Colander for draining pasta
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife for cutting Velveeta cheese
Method
- Cook the elbow macaroni in boiling water for about 5 minutes until slightly undercooked. Drain and set aside.
- Grease the inside of the crock pot with butter or cooking spray.
- Add the cooked macaroni to the slow cooker.
- Add Velveeta cubes, shredded cheddar cheese, melted butter, milk, and evaporated milk.
- Sprinkle garlic powder, onion powder, salt, pepper, and paprika over the mixture.
- Stir all ingredients together until evenly combined.
- Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours.
- Stir occasionally to keep the cheese sauce smooth and creamy.
- Serve warm once the cheese is fully melted and the sauce reaches a creamy consistency.
Nutrition
Serving250gCalories520kcalCarbohydrates48gProtein22gFat28gSaturated Fat16gPolyunsaturated Fat1gMonounsaturated Fat7gTrans Fat1gCholesterol75mgSodium980mgPotassium360mgFiber2gSugar9gVitamin A900IUVitamin C1mgCalcium420mgIron1mg
Notes
- For an extra creamy texture, add a few ounces of cream cheese before cooking.
- Freshly shredded cheddar cheese melts better than pre-packaged shredded cheese.
- Avoid overcooking because the pasta can become too soft.
- Add cooked bacon, diced jalapeños, or breadcrumbs for extra flavor.
- Store leftovers in the refrigerator for up to 4 days and reheat with a little milk to restore creaminess.
