best crock pot mac and cheese with velveeta

Stir the pasta every 30 minutes until it’s cooked through and the sauce is lusciously creamy. (See the recipe card below for the full printable instructions.)Īdd the evaporated milk, half and half, cheddar, gruyere, Velveeta, and spices. Add the butter and stir until it has melted into the noodles.

Drain the noodles, spray the interior of the slow cooker with spray oil, and transfer the noodles to the slow cooker. Start by cooking the pasta to two minutes less than al dente, according to the package instructions. Step By Step Instructions To Make Slow Cooker Mac And Cheese The dairy products you’ll need are butter, evaporated milk, half and half, sharp cheddar, gruyere (you can substitute mozzarella if you don’t have or like gruyere), and Velveeta (the low melting point is what makes the homemade cheese sauce so smooth).įor spices, we’re adding some onion powder, salt, dry mustard powder, pepper, paprika, and cooking spray. I don’t recommend gluten free noodles because they tend to break down more quickly. Try to use a brand you’ve used before that you know holds up really well. We’re also adding in some spices to bring the flavor to the next level. Ingredientsįor this recipe, you’ll need a few different cheeses and dairy products for maximum creaminess and flavor. My favorite spices and herbs to elevate macaroni and cheese are garlic powder, onions powder, salt, black pepper, cayenne pepper, Italian seasoning, crushed red pepper flakes, buffalo hot sauce, and truffle salt.

Best crock pot mac and cheese with velveeta