Slow Cooker Velveeta Mac and Cheese
Slow Cooker Velveeta Mac and Cheese is rich, creamy and cheesy. With Velveeta, sharp cheddar and whole milk, it's the ultimate comfort food.
Servings: 12
Calories: 728kcal
Equipment
- Slow Cooker/Crockpot
- Cheese Grater
- Wooden Spoon/Spatula
- Measuring Cups and Spoons
Ingredients
- 650 grams elbow noodles dry measurement (about 5 cups)
- 4 cups whole milk
- 16 ounces Velveeta cubed
- 400 grams old white cheddar grated
- 2 sticks butter, unsalted
- ½ tablespoon sea salt
- 2 teaspoon dry mustard
- ½ teaspoon ground black pepper
Instructions
- Add all ingredients to your slow cooker. Stir to combine. Cook on low heat for 1 hour and 45 minutes, or until noodles are cooked to your desired doneness, stirring halfway.
- Serve in bowls with freshly cracked black pepper.
Notes
- Use nonstick cooking spray before adding the uncooked pasta to prevent sticking.
- Shred your own cheese for the smoothest, creamiest sauce.
- Smaller cubes melt evenly into the mac and cheese without clumping.
- Give the pasta a good stir about halfway for even cooking.
- Taste to ensure the noodles are al dente, cooking times can vary.
- If the sauce looks too thick, stir in a little milk before serving.
- Double the recipe for a larger crowd.
Nutrition
Calories: 728kcal | Carbohydrates: 60g | Protein: 30g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 1373mg | Potassium: 488mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1570IU | Vitamin C: 0.1mg | Calcium: 684mg | Iron: 1mg
