Slow Cooker Velveeta Mac and Cheese

This recipe for Slow Cooker Velveeta Mac and Cheese is mouthwateringly good.

Made with evaporated milk and cheddar cheese, this dump-and-go Macaroni and Cheese is creamy and thick with a rich cheesy flavor, making it a perfect comfort food.

Why you will love this Crockpot Mac and Cheese recipe

This is an easy 'dump and go recipe'. You simply place your ingredients into your slow cooker and set it to cook.

Here is what else you will like about this recipe.

• Using Velveeta cheese gives this mac and cheese a "No-Fail" creamy texture that other kinds of mac and cheese do not have.
• You can make this recipe about anywhere that you can plug in a slow cooker.
• This recipe can be prepared in advance and refrigerated until you are ready to make it.
• Crockpot mac and cheese is the perfect comfort food for sharing with others at a gathering, potluck, or just for serving for dinner.

Have you tried my recipe for Macaroni and Cheese Casserole with Velveeta?

That mac and cheese casserole can be made in about a half hour in the oven. Both this recipe for slow cooker mac and cheese and that recipe for mac and cheese casserole are made with elbow macaroni and two kinds of cheese including Velveeta.

Elbow macaroni is commonly used to make macaroni and cheese. You can find elbow macaroni here.

What you need to make creamy macaroni and cheese

• Elbow Macaroni Pasta Cooked al dente according to the directions on the package.
• Milk Use a full fat whole milk for optimal texture.
• Evaporated Milk Helps to make the mac and cheese creamy, rich, and thick.
• Butter. If you are using unsalted butter you can add a half teaspoon of salt.
• Onion Powder For flavor.
• Ground Dry Mustard Regular Dijon mustard can be used instead.
• Shredded Cheddar Cheese. I like a sharp cheddar but, mild works well in this recipe too.
• Velveeta Cheese. Cut into cubes.

How to Make Mac and Cheese with Velveeta.

• Prep Time 10 minutes .
• Slow Cook Time 4-5 hours minutes .
• Servings 6 .
• How to serve : Serve warm with shredded cheese on top.
• Notes: This recipe was made in a large slow cooker.

1. Prepare Gather your ingredients. Also, it is a good idea to spray your slow cooker with nonstick that is safe for slow cookers or use a slow cooker liner for easy clean-up.
2. Pasta. If you have not done so, cook your elbow pasta al dente according to the packaging. Then place the cooked pasta into your slow cooker.
3. Combine. Add the remaining ingredients to your slow cooker, reserving a half cup of the shredded cheese for serving. Then stir the ingredients to combine them.
4. Cook Cover your slow cooker and set the slow cooker to cook on low for four to five hours or until the cheese is melted and creamy and the ingredients are well combined. You will need to stir the ingredients about every two hours while slow cooking
5. Serve. Serve your macaroni and cheese with the remaining shredded cheese on top.

Tips for making the best slow cooker macaroni.

When you cook the pasta, it is best to cook the pasta al dente according to the directions on the package. This will help prevent the pasta from getting mushy when combined with the cheeses and slow cooked.

More helpful tips for you.

1. After cooking the pasta, save some of the water from the pot used to cook it. If your macaroni and cheese gets too thick, you can stir in the pasta water to help create a silky smooth cheese sauce.
2. Not a fan of elbow macaroni? You can swap that out for a pasta that is a similar size such as penne pasta.
3. Whole milk is used in my recipe because it is rich and offers a good texture element. I would not go below 2% fat if you are looking for an alternative. Half and half or evaporated milk may work in this recipe too.

FAQ

• Why did my Mac and Cheese turn out mushy?
  The pasta should be cooked al dente or slightly undercooked. Mushy noodles are usually the result of overcooking pasta. Also, when slow cooking, keep an eye on the pasta occasionally and after it has cooked for four hours to make sure it does not get overcooked.
• Why does my sauce seem oily?
  This recipe is formulated to be cooked low and slow. Cooking macaroni and cheese on high heat for too long can cause the dairy (like milk or butter) to separate and become 'oily' as a result. .
• How do I prevent the edges of the mac and cheese from burning?
  That 'crusty' or 'burnt edges' can result from the edges of the slow cooker being hotter than the center. This is why it is important to prep your slow cookers before adding the ingredients and to remember to stir the ingredients occasionally while they slow cook.

Variations.

• Stir in some cooked bacon and/or jalapeño peppers for added flavor.
• Instead of the usual Velveeta cheese, use the Queso Blanco version instead.
• Just before serving, stir in two cups of shredded rotisserie chicken and ½ cup of Buffalo wing sauce.

How to Store Macaroni and Cheese

Once it has fully cooled, your Mac and Cheese can be refrigerated in the slow cooker with the lid on or in an airtight container. When properly stored and refrigerate it should keep for up to five days or frozen for up to a few months.

You may also be interested in these slow cooker recipes.

• Slow Cooker Root Beer Pulled Chicken
• Crockpot Potatoes Au Gratin
• Slow Cooker Chicken Stroganoff
• Crockpot Chili with Chicken Recipe
• Slow Cooker Chorizo Queso Dip (Crockpot Recipe)
• CrockPot Mississippi Steak Bites