Slow Cooker Mac and Cheese
This unbelievably creamy and indulgent Slow Cooker Mac and Cheese With Velveeta is an easy and comforting one pot meal the whole family will love. With less than 10 ingredients it has the most decadent flavor that tastes like it was made from scratch.
Servings 8
Ingredients
- 16 ounces elbow macaroni uncooked
- 4 tablespoons unsalted butter melted
- 2 cups whole milk
- 24 ounces evaporated milk two 12-ounce cans
- 16 ounces Velveeta cheese cut into cubes
- 4 cups shredded sharp cheddar cheese plus extra for topping, if desired
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried mustard powder
- ½ teaspoon paprika smoked or sweet — your preference
Instructions
- Prepare the slow cooker:
- Lightly grease your slow cooker insert with nonstick spray or butter to prevent sticking and make cleanup a breeze.
- Add ingredients:
- Pour the uncooked elbow macaroni into the slow cooker. Add the melted butter, whole milk, evaporated milk, Velveeta cubes, shredded cheddar, and all the seasonings — salt, black pepper, garlic powder, dried mustard powder, and paprika.
- Stir to combine:
- Mix everything gently until the pasta is evenly coated and the cheese begins to blend with the milk and butter. The sauce will look thin at first — but trust the process. The magic happens as it cooks!
- Cook on low:
- Cover and cook on LOW for 2½ to 3 hours, stirring once or twice throughout to ensure the cheese melts evenly and the pasta cooks uniformly. Every slow cooker is different, so check around the 2-hour mark. The pasta should be tender but not overdone, and the sauce should be creamy and smooth.
- Adjust consistency and serve:
- Once done, give it a final stir. If the sauce seems too thick, add a splash of milk to loosen it up. If it’s too thin, let it cook uncovered for an additional 10–15 minutes until it reaches your perfect creamy texture. Sprinkle with a little extra cheddar or paprika before serving for that golden, cheesy finish.
Notes
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To reheat, gently rewarm it on the stovetop over medium-low heat with a splash of milk so it won't dry out.
- Freeze leftovers in an airtight container for up to 2 months. When ready to serve, thaw overnight in the fridge, then warm slowly with a splash of milk.
- Use freshly shredded cheddar from a block, it melts more evenly and keeps the sauce silky.