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Crock Pot Mac and Cheese

Crock Pot Mac and Cheese

We serve this mac and cheese with several easy dinners including Oven Baked Pork Chops, Turkey & Bacon Sliders and Farmhouse Ham Loaf.
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Prep Time 8 minutes
2 hours 30 minutes
Servings: 12
Course: dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Cooked pasta elbows preferred; shells, cavatappi, orecchiette work
  • Velveeta cheese key for creaminess; substitute American cheese
  • Shredded cheddar cheese mild or sharp
  • Milk maintains moisture
  • Evaporated milk creates a richer sauce by concentrating milk's solids and fat
  • Vegetable oil prevents noodle sticking
  • Butter adds flavour depth
  • Salt essential seasoning
  • Pepper optional, adjust for taste
  • Dried minced onion optional, popular with adults

Equipment

  • Crock Pot

Method
 

  1. Prep Pasta: Cook pasta 1-2 minutes *less* than package directs. Drain thoroughly.
  2. Crock Base: Place pasta in a greased or liner-equipped slow cooker. Add vegetable oil and toss to coat noodles evenly.
  3. Add Liquids: Pour in both regular milk and evaporated milk.
  4. Season: Sprinkle with salt, pepper, and minced onion (use 2 tbsp onion/pepper for robust flavor, less for sensitive palates).
  5. Layer Cheeses: Distribute cubed Velveeta over the pasta. Drizzle melted butter over everything. Top with shredded cheddar.
  6. Combine: Stir all ingredients together thoroughly.
  7. Cook: Cover and cook on low for 2-3 hours, stirring a few times during cooking and once more before serving.
  8. Serve: Enjoy immediately or switch to "keep warm" for up to an hour while serving.

Notes

To keep mac and cheese with Velveeta warm in a crock pot, it's best to stir frequently, keep the crock covered with the lid to retain heat, and, when necessary, add a splash of milk.
The stirring action will ensure that heat reaches all over the crock pot evenly and that the melting process, indeed, keeps all the cheese and other ingredients coating over the pasta evenly.