Description

Crockpot Velveeta Mac and Cheese is a simple, creamy, and comforting dish that cooks itself in a slow cooker, allowing you to focus on your busy schedule while a rich and cheesy meal awaits.

Ingredients

Scale

1 pound Elbow Macaroni, uncooked
32 ounces Velveeta Cheese, cut into 1-inch cubes
4 cups Milk (whole recommended)
8 ounces Cream Cheese, softened and cut into cubes
1/2 cup Unsalted Butter, melted
1 teaspoon Dry Mustard Powder
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1 teaspoon Salt, or to taste
1/2 teaspoon Black Pepper, or to taste
1 cup Sharp Cheddar Cheese, optional, freshly shredded

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Instructions

Cook the Pasta Al Dente: First, bring a large pot of salted water to a boil and cook the elbow macaroni until slightly undercooked. Drain and set aside
Prepare the Crockpot: Lightly grease the inside of your slow cooker
Combine Wet Ingredients: In a bowl, whisk together the milk, melted butter, dry mustard, garlic powder, onion powder, salt, and black pepper
Layer the Ingredients: Pour one-third of the macaroni into the slow cooker, followed by one-third of the Velveeta and cream cheese. Repeat layers, finishing with the milk mixture
Cook to Creamy Perfection: Cover and cook on LOW for 2-3 hours or HIGH for 1-1.5 hours until the cheeses are melted
Stir and Serve: Give the mac and cheese a good stir before serving

Notes

For optimal results, ensure the pasta is cooked al dente and resist lifting the lid during cooking.

Prep Time: 20 mins
Cook Time: 2-3 hours
Category: Dinner
Method: Crockpot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 500 kcal
Sugar: 6 g
Sodium: 900 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 60 mg