Why You’ll Love Slow Cooker Macaroni and Cheese (with Velveeta and Evaporated Milk) Recipe
I love how simple this macaroni and cheese is to prepare. After boiling the macaroni until al dente, I combine it with the remaining ingredients and let the slow cooker handle most of the work.
I also like using both Velveeta and cheddar cheese. Velveeta gives me that exceptionally smooth, creamy consistency, while cheddar adds a familiar, savory cheese flavor. The evaporated milk makes the sauce even richer without requiring a complicated homemade cheese sauce.
Another reason I make this recipe is its versatility. I can serve it as a comforting dinner, a hearty side dish, or part of a larger family meal. With six servings, I find it especially convenient for an everyday dinner or small gathering.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
Directions
I boil the macaroni noodles according to the package instructions until al dente. I drain them and set them aside.
I 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.
I cover and cook everything on low for 4 to 5 hours, stirring every two hours.
I sprinkle the remaining cheese over the top, cover the slow cooker, and allow the cheese to melt just before serving.
I serve the macaroni immediately when I want a creamier texture, or I allow it to rest for 15 minutes when I want it to thicken.
Servings and Timing
I get 6 servings from this recipe.
I plan on 10 minutes of prep time, 20 minutes of prep cooking, and about 5 hours of slow cooker cooking time. The total time is approximately 5 hours and 30 minutes.
I also keep in mind that I can serve the macaroni immediately for the creamiest consistency or let it rest for about 15 minutes before serving if I prefer a thicker texture.
Variations
When I want a sharper cheese flavor, I like replacing some of the mild cheddar with sharp cheddar. I still keep the Velveeta because it helps maintain the smooth, creamy consistency.
For a little heat, I can add a small amount of cayenne pepper, crushed red pepper, or diced jalapeños. I adjust the amount depending on how spicy I want the finished macaroni and cheese.
When I want extra cheese flavor, I can experiment with other good melting cheeses. Monterey Jack gives me a mild and creamy result, while a little smoked cheddar adds a deeper flavor.
I can also add vegetables such as steamed broccoli or peas. I prefer adding already-cooked vegetables toward the end so they do not become overly soft during the long slow-cooking time.
For extra seasoning, I can add a small amount of garlic powder, paprika, or black pepper. I start with a little and adjust to taste so the cheese remains the main flavor.
Storage/Reheating
I store leftover macaroni and cheese in an airtight container in the refrigerator once it has cooled. For the best texture and quality, I try to enjoy the leftovers within 3 to 4 days.
When I reheat an individual portion in the microwave, I like adding a small splash of milk first. I heat it in short intervals and stir between each one until the macaroni is hot and creamy again.
For larger portions, I can reheat the macaroni gently on the stovetop over low heat. I add a little milk as needed and stir regularly to help loosen the sauce and restore some of its original creamy texture.
I keep in mind that macaroni and cheese naturally thickens as it cools because the pasta continues absorbing moisture. Adding a little milk during reheating helps me bring the sauce back to the consistency I prefer.
FAQs
Do I need to cook the macaroni before putting it in the slow cooker?
Yes. I boil the macaroni according to the package instructions until al dente before adding it to the slow cooker. This gives me better control over the final texture of the pasta.
Why do I use Velveeta in slow cooker macaroni and cheese?
I use Velveeta because it melts exceptionally smoothly and helps create the creamy sauce I want. Combining it with shredded cheddar gives me both a silky consistency and classic cheddar flavor.
What does evaporated milk do in macaroni and cheese?
I use evaporated milk to give the cheese sauce a richer and creamier consistency. Since some of its water has been removed, it adds creaminess without making the sauce excessively thin.
Can I use sharp cheddar instead of mild cheddar?
Yes. I can use sharp cheddar when I want a stronger cheese flavor. I can also combine mild and sharp cheddar to adjust the flavor to my preference.
Why should I cook the macaroni until only al dente?
I stop cooking the macaroni at al dente because it continues sitting in the warm cheese mixture in the slow cooker. Starting with slightly firm pasta helps me avoid overly soft noodles.
How do I keep slow cooker macaroni and cheese creamy?
I avoid overcooking it, stir it periodically as directed, and serve it as soon as it reaches the consistency I like. If it becomes thicker than I want, I can stir in a small amount of milk.
Why does my macaroni and cheese get thicker as it sits?
I expect the dish to thicken because the pasta continues absorbing some of the liquid. The melted cheese sauce also firms as it cools. If I want a thicker result, I deliberately let the finished macaroni rest for about 15 minutes.
Can I make this macaroni and cheese ahead of time?
I prefer this recipe freshly cooked because that is when I get the creamiest texture. If I need to prepare it ahead, I refrigerate it properly and add a little milk while reheating to loosen the cheese sauce.
What can I serve with slow cooker macaroni and cheese?
I like serving it alongside roasted vegetables, a fresh green salad, steamed broccoli, green beans, or other vegetable-based sides. I can also serve a larger portion on its own as a comforting main course.
Can I freeze leftover slow cooker macaroni and cheese?
I can freeze leftovers in an airtight freezer-safe container, although I keep in mind that the texture of the pasta and cheese sauce can change after freezing and thawing. When reheating, I add a little milk and warm the macaroni gently to help restore its creaminess.
Conclusion
I love this Slow Cooker Macaroni and Cheese when I want classic comfort food with minimal hands-on preparation. The combination of Velveeta, mild cheddar, whole milk, and evaporated milk gives me an exceptionally creamy sauce, while simple seasonings add flavor without overwhelming the cheese.
This Slow Cooker Macaroni and Cheese combines Velveeta, cheddar, whole milk, and evaporated milk for an exceptionally rich and creamy comfort food. The slow cooker keeps preparation simple and produces a warm, cheesy dish perfect as a main course or side.
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 ground dry mustard
2½ cups mild cheddar cheese, shredded and divided
8 ounces Velveeta, cubed
Instructions
Boil the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
Add the cooked macaroni, whole milk, evaporated milk, butter, salt, onion powder, dry mustard, 2 cups of the shredded cheddar cheese, and cubed Velveeta to the slow cooker. Stir to combine.
Cover and cook on low for 4 to 5 hours, stirring approximately every 2 hours.
Sprinkle the remaining ½ cup cheddar cheese evenly over the top. Cover and allow the cheese to melt just before serving.
Serve immediately for the creamiest consistency, or let the macaroni and cheese rest for about 15 minutes before serving for a thicker consistency.
Notes
Cook the macaroni only until al dente because it will continue to soften in the slow cooker.
Replace some or all of the mild cheddar with sharp cheddar for a stronger cheese flavor.
For extra heat, add cayenne pepper, crushed red pepper, or diced jalapeños to taste.
Monterey Jack or smoked cheddar can be substituted for part of the cheddar cheese.
Cooked broccoli, peas, or other vegetables can be stirred in near the end of cooking.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
When reheating, add a small splash of milk and warm gently, stirring as needed to restore the creamy consistency.
Leftovers can be frozen in a freezer-safe container, although the texture of the pasta and cheese sauce may change after thawing.
