A creamy crock pot mac and cheese recipe made with Velveeta. Just throw everything in the crock pot and in a few hours you have the best easy mac and cheese ever!
Easy Macaroni and Cheese
My grandma cut out this easy Macaroni and Cheese in the crockpot recipe from the newspaper years ago. She decided to make it for my dad when he visited her and bam!… He was hooked. Of course the recipe was shared and this past Sunday I made it again for our church picnic. It is the CREAMIEST Macaroni and Cheese. And it’s also the easiest thing ever to make for a potluck. I love recipes like this because I know Macaroni and Cheese is a big hit with kids, yet this recipe is so good the adults will be asking for more!
This is all you need to make this amazing meal – or side. Because really, it could be either. Which brings me to my question. Yesterday for our church picnic we were to bring a main dish and a dessert. The dessert was easy but I didn’t know if Macaroni and Cheese counted as a main dish. My husband said yes. I thought, no. But my mom had an extra half of Velveeta, so it became a main dish. And really, I’m now thinking it is. Do I think too much into these things? What do you think? Let me know in the comments.
Anyways, to make this EASY Macaroni and Cheese Recipe
- 16 oz Macaroni (cooked)
- 4 TB Olive Oil
- 2 Cans (12 oz each) Evaporated Milk
- 2 Cups Milk
- 2 tsp Salt
- 4 Cups Cheddar Cheese
- 2 Cups Velveeta Cheese (cut into 1 inch squares)
- 4 TB Melted Butter
Crockpot liners are a must! They make clean up so much easier. You can find them here.
You will also need a crockpot like mine.
Cook the macaroni to the box directions. Drain it and then put it into your crockpot along with the butter and olive oil. As you can see I used a slow cooker liner. It’s definitely worth it for a meal like this. Mix the butter and olive oil into the macaroni until it’s melted. (Since the macaroni has just been drained, it’s piping hot. The butter and olive oil make sure that your noodles won’t be sticking together. Sorry noodles.)
Pour in the evaporated milk, milk and then the rest of the ingredients. Stir well. Place the lid onto the crock pot and turn it on low. Let it go for an hour, stir and then it cook for another hour. In just those two hours, you’ll have one of the best sides – or main dishes – your family has ever had. Seriously, we love this recipe.
Just look at that creaminess! Enjoy!
If you love this recipe, you’ll also love this macaroni casserole which is made with a homemade sauce with the addition of kielbasa sausage and veggies.
More Crock Pot Recipes
- Crockpot Shredded Chicken Sandwiches
- Instant Pot Mac & Cheese
- Crock Pot Ham Recipe
- Homemade Slow Cooker Baked Beans with Bacon
Crock Pot Mac and Cheese (Velveeta Recipe)
Ingredients
- 16 oz elbow pasta cooked
- 4 Tablespoons olive oil
- 24 oz evaporated milk
- 2 cups Milk
- 2 teaspoon Salt
- 4 cups shredded cheddar cheese
- 2 cups Velveeta cheese cut into 1 inch squares
- 4 Tablespoons butter melted
Instructions
- After cooking macaroni, drain and add to slow cooker.
- Add Olive Oil and Butter and toss to evenly coat the cooked macaroni.
- Add remaining ingredients to slow cooker and stir.
- Cook on low for 2 hours in the slow cooker. Stir after one hour.
Video
Notes
Nutrition
Looking for another delicious pasta recipe? How about this one for Quick & Simple Pasta Salad?
This recipe was originally published on CleverlySimple.com on July 23, 2013.
Comments & Reviews
Hello. Is it 16 oz rather than 16 cups of Velveeta? Thank you
Whoops! It’s 2 cups Velveeta which is 16 oz. Not sure how that got switched up in there.
Can this be doubled? If so, how long would it need to cook?
There’s an option with the recipe that shows the measurements and cook time for 1X, 2X, 3X.
5 Stars because of the texture and easily reheatable in the oven. Made this in my IP on the slow cooker setting / high heat and it was ready in an hour. Mac and cheese is ALWAYS bland no matter the recipe so still had to season it heavily with salt, pepper, and some garlic. But the whole family absolutely loves this. And I love how easy it is to reheat the next day in the oven (350 for about 45 min). We are a family of 6 and it easily gave us 2 meals as a side. Thank you for the delicious recipe. Will be making, again.
5 Stars because of the texture and easily reheatable in the oven. Made this in my IP on the slow cooker setting / high heat and it was ready in an hour. Mac and cheese is ALWAYS bland no matter the recipe so still had to season it heavily with salt, pepper, and some garlic. But the whole family absolutely loves this. And I love how easy it is to reheat the next day in the oven (350 for about 45 min). We are a family of 6 and it easily gave us 2 meals as a side. Thank you for the delicious recipe!
Hello, Is it 16 oz of cooked macaroni? Or cook a full 16 oz box of dry macaroni?
16 oz box of dry macaroni that you then boil. 🙂
Could this be baked instead ?
I was wondering what TB in the measurement is?
TB -> TBSP -> Tablespoon -> Spoon you put on the table