Crock Pot Mac and Cheese (Velveeta Recipe)
Servings 24
This crock pot mac and cheese recipe made with velveeta is a creamy and deliciously easy mac and cheese recipe the whole family will love.
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
My slow cooker which I've owned for 6 months took only 2 hours to make this macaroni and cheese. If you have an older slow cooker, it may take longer.
If the macaroni and cheese is complete before your guests arrive, you can leave the slow cooker on warm.
Use a slow cooker bag for easier clean up.
Nutrition
Serving: 1cup | Calories: 279kcal | Carbohydrates: 21g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 684mg | Potassium: 242mg | Fiber: 1g | Sugar: 6g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 0.4mg