Crockpot Velveeta Mac and Cheese
This no-boil Crockpot Velveeta Mac and Cheese cooks dry elbow macaroni with Velveeta and sharp cheddar for an exceptionally creamy, crowd-friendly side dish.
Servings: 8
Ingredients
- 16 oz. elbow macaroni noodles uncooked
- 2.5 cups whole milk
- ½ cup chicken broth any kind of broth works
- ½ teaspoon salt or more to taste
- 1 teaspoon ground black pepper
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- 16 oz. Velveeta cheese cubed
- ½ cup unsalted butter cubed
- 4 oz. shredded sharp cheddar cheese ~1 cup
Instructions
- Add the dry elbow macaroni, whole milk, chicken broth, salt, black pepper, dry mustard, and paprika to a slow cooker. Stir to combine, making sure the noodles are completely covered by the liquid.
- Add the cubed Velveeta and gently toss so some of the cubes sit beneath the liquid. Arrange the cubed butter over the top.
- Cover and cook on Low for 1½ hours. Stir thoroughly, cover again, and cook on Low for 30 minutes more, or until the macaroni is tender. If the noodles are still firm after 2 hours, cook for another 20 minutes and check again.
- When the macaroni is tender, add the shredded sharp cheddar. Stir until the cheese is completely melted, then serve immediately.
Video
[adthrive-in-post-video-player video-id="6iQ7VC7Y" upload-date="2023-07-19T00:00:00.000Z" name="Crockpot Velveeta Mac and Cheese" description="This Crockpot Velveeta Mac and Cheese is truly the epitome of comfort food made easy. So grab your ingredients, plug in that slow cooker, and get ready to enjoy one of the best mac and cheese recipes you've ever tried!"]
Notes
- Slow cookers vary in size and heat output. If the noodles are still firm after 2 hours, cook for another 20 minutes and check again.
- Keep the noodles covered by the liquid so they cook evenly.
- Refrigerate leftovers in an airtight container for 3–4 days.
Nutrition
Calories: 545kcal | Carbohydrates: 53g | Protein: 25g | Fat: 26g | Fiber: 2g | Sugar: 10g