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Crockpot Velveeta Mac and Cheese

Crockpot Velveeta Mac and Cheese

This Crockpot Velveeta mac and cheese is rich and creamy with elbow macaroni, cheddar cheese, and Velveeta, perfect for potlucks and holidays.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours 10 minutes

Servings: 8 serving

Calories: 761 kcal per serving

Ingredients

  • 16 ounce - elbow macaroni
  • 4 cup - half and half
  • ½ cup - salted butter
  • 1 tablespoon - dijon mustard
  • 1 teaspoon - salt
  • ½ teaspoon - garlic powder
  • ½ teaspoon - black pepper
  • 2 cup - sharp cheddar cheese
  • 16 ounce - Velveeta cheese

Instructions

  1. Cooking spray: Spray a 6-quart slow cooker with cooking spray.
  2. Add ingredients: Add in the uncooked pasta, half and half, melted butter, dijon mustard, salt, garlic powder, and pepper. Stir to combine. Push as much of the pasta underneath the liquid as possible.
  3. Add cheese: Sprinkle the shredded cheese and distribute the cubed Velveeta over top. Do not stir.
  4. Cover and cook: Cover and cook on LOW for 2-3 hours, or until the noodles are cooked through and the cheese is fully melted. Stir after 30 minutes, then stir again once or twice. Every time you stir, try to push the noodles underneath the liquid. The sauce may be loose at first but will thicken.
  5. Serve warm: Turn the slow cooker to WARM until ready to serve. If the sauce thickens too much while sitting, stir in a splash of half and half to loosen it up.

Nutrition

Energy: 761 kcal | Total Fat: 48 g | Saturated: 30 g | Trans: 1 g | Unsaturated: 5 g | Cholesterol: 146 mg | Total Carbs: 54 g | Fiber: 2 g | Sugars: 11 g | Proteins: 27 g | Sodium: 1,487 mg | Polyunsaturated: 2 g | Monounsaturated: 10 g

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