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Slow Cooker Macaroni and Cheese (with Velveeta and Evaporated Milk)
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Slow Cooker Macaroni and Cheese (with Velveeta and Evaporated Milk)

Creamy, cheesy, and utterly comforting, this Slow Cooker Macaroni and Cheese made with Velveeta and evaporated milk is the ultimate hands-off comfort food for busy days.
Course dinner, Main Course, Side Dish
Cuisine American
Keyword crock pot, crockpot, mac and cheese, slow cooker
Prep Time 10 minutes
Cook Time 5 hours
Prep Cook 20 minutes
Total Time 5 hours 30 minutes
Servings 6 servings
Calories 730kcal

Ingredients

  • 16 oz elbow macaroni
  • 2½ cups whole milk
  • 12 oz evaporated milk
  • 4 tablespoons butter
  • ½ teaspoon salt
  • ¼ teaspoon onion powder
  • ¼ teaspoon dry mustard - ground
  • 2½ cups cheddar cheese mild, shredded - divided
  • 8 ounces Velveeta cubed
US Customary - Metric

Instructions

  • Boil the macaroni noodles according to the package instructions until al dente. Drain and set aside.
  • Mix the cooked noodles, milk, evaporated milk, butter, salt, onion powder, dry mustard, 2 cups of the cheddar cheese, and the Velveeta in the slow cooker.
  • Cover and cook on low for 4 to 5 hours, stirring every two hours.
  • Sprinkle the remaining cheese over the top, cover, and allow the cheese to melt just before serving.
  • Serve immediately for a creamier texture or allow the macaroni to rest for 15 minutes to thicken.

Nutrition

Serving: 1serving | Calories: 730kcal | Carbohydrates: 73g | Protein: 36g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 98mg | Sodium: 1271mg | Potassium: 680mg | Fiber: 2g | Sugar: 17g | Vitamin C: 1mg | Calcium: 856mg | Iron: 1mg | Net Carbohydrates: 71g