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Crock Pot Mac and Cheese With Velveeta

This crock pot mac and cheese with Velveeta is ultra creamy, cheesy and incredibly easy to make with just 6 simple ingredients. Perfect for holidays, potlucks, parties or cozy weeknight dinners.
4.99 from 100 votes
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Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 2 hours 45 minutes
Servings: 10
Calories: 450kcal
Author: Megan Porta

Equipment

Ingredients

  • 16 oz elbow macaroni
  • 3 cups milk
  • 8 oz velveeta cut into chunks
  • 1/4 cup salted butter cut into chunks
  • 3 cups cheddar cheese shredded
  • 1/4 cup Parmesan cheese grated
Text Ingredients

Instructions

  • Cook pasta in boiling water 3 minutes short of being al dente.
    16 oz elbow macaroni
  • Place the cooked macaroni, milk, Velveeta, butter and cheddar cheese into a crockpot. Stir and top with Parmesan cheese.
    3 cups milk, 8 oz velveeta, 1/4 cup salted butter, 3 cups cheddar cheese, 1/4 cup Parmesan cheese
  • Set heat to Low and cook for 2 to 3 hours. Stir occasionally and check for doneness starting at the 2-hour mark.

Video

Notes

    • Stir occasionally while cooking for the creamiest texture.
    • Add a splash of milk if the macaroni and cheese thickens too much.
    • Velveeta creates the smoothest, creamiest texture in this recipe.
    • This recipe makes a large batch and is perfect for potlucks or holidays.
    • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 450kcal | Carbohydrates: 41g | Protein: 22g | Fat: 22g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 685mg | Potassium: 313mg | Fiber: 1g | Sugar: 7g | Vitamin A: 842IU | Vitamin C: 1mg | Calcium: 498mg | Iron: 1mg
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