Description

This ultra-creamy slow cooker mac and cheese will become your new comfort food favorite! Perfect for busy weeknights or potlucks, this easy recipe delivers rich cheesy goodness with minimal effort. The combination of Velveeta and sharp cheddar creates the smoothest cheese sauce that clings to every noodle.

Ingredients

Scale

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)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried mustard powder
½ teaspoon paprika (smoked or sweet)

Instructions

Cook macaroni according to package directions until al dente. Drain well.
In slow cooker, combine melted butter, whole milk, and evaporated milk.
Add cooked macaroni, Velveeta cubes, 3 cups cheddar cheese, and all seasonings. Stir gently.
Cover and cook on LOW for 2-3 hours, stirring occasionally, until cheeses are fully melted.
Stir in remaining 1 cup cheddar cheese during last 30 minutes of cooking.
Optional: Sprinkle with extra cheese and broil 2-3 minutes before serving.

Notes

Tips: For spicier mac and cheese, add ¼ teaspoon cayenne pepper. Milk substitutes: Half-and-half for richer texture or 2% milk for lighter version. Store leftovers in airtight containers for up to 4 days (reheat with splash of milk). Freezes well up to 3 months.

Prep Time: 15 mins
Cook Time: 3 hours
Category: B
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 610
Sugar: 12g
Sodium: 1170mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 0.5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 28g
Cholesterol: 95mg

Keywords: creamy mac and cheese, easy slow cooker recipe, comfort food, party pasta