Velveeta Mac and Cheese

Name: Velveeta Mac and Cheese (Slow Cooker)
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb elbow macaroni; salt, to taste; 1 tbsp olive oil; 16 oz processed cheese (like Velveeta), cubed; 8 oz sharp cheddar cheese, shredded; 8 oz Monterey Jack cheese, shredded; American cheese; non-stick cooking spray; 2 cups whole milk; 1 (12 oz) can evaporated milk; 1/2 cup butter, melted; white pepper, to taste; 1/4 tsp ground mustard; 1/4 tsp paprika

This slow cooker mac and cheese combines processed Velveeta with sharp cheddar and Monterey Jack for an ultra-creamy texture that stays warm on the buffet line. The evaporated milk and whole milk base ensures silky richness without separation.

🌍American 🏷️Mac and cheese 🏷️Macaroni and cheese 🏷️Velveeta mac and cheese 🏷️Creamy Cheesy

🏷️

🏷️Comfort food

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Total

2h 5m

Servings

8

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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Ingredients

1 lb elbow macaroni
salt, to taste
1 tbsp olive oil
16 oz processed cheese (like Velveeta), cubed
8 oz sharp cheddar cheese, shredded
8 oz Monterey Jack cheese, shredded
American cheeseoptional
non-stick cooking spray
2 cups whole milk
1 (12 oz) can evaporated milk
1/2 cup butter, melted
white pepper, to taste
1/4 tsp ground mustardoptional
1/4 tsp paprikaoptional

14 Ingredients

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Instructions

1
Bring a large pot of water to a boil and add salt.
2
Cook the macaroni for one minute less than the package directions for al dente.
3
Drain the macaroni and let it cool slightly. Drizzle with olive oil, stir to coat, and place in the refrigerator to cool completely.
4
While the pasta cools, grate the sharp cheddar and Monterey Jack cheeses, and cut the Velveeta into cubes.
5
Grease the inside of your slow cooker with non-stick cooking spray.
6
To the slow cooker, add the whole milk, evaporated milk, and melted butter.
7
Season with salt, white pepper, and optional ground mustard.
8
Add the cubed Velveeta and most of the shredded cheeses, reserving a handful for topping later. Stir to combine.
9
Cover and cook on LOW for 1.5 to 2 hours, stirring every 45 minutes, until the cheese is fully melted and the sauce is smooth.
10
Once the cheese sauce is ready, add the cooled, cooked macaroni to the slow cooker.
11
Stir well to coat all the pasta with the cheese sauce.
12
Top with the reserved shredded cheese and sprinkle with paprika.
13
Set the slow cooker to the 'WARM' setting until ready to serve. Do not continue to cook on LOW, as this will make the pasta mushy.

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Tips & Notes

Pro tips

Cook elbow pasta 1 minute under al dente to account for continued cooking in the slow cooker and prevent mushiness.
Cube Velveeta and shred cheeses before adding to the slow cooker—smaller pieces melt faster and more evenly.
Use the slow cooker's warm setting to hold the dish for serving rather than high heat, which can cause the sauce to separate or dry out.
Stir the mixture once halfway through cooking on low to ensure even cheese distribution and prevent a hard crust on the edges.

Substitutions

Sharp cheddar → extra-sharp white cheddar (sharper flavor, may require extra milk)
Monterey Jack → Gruyère (richer, nuttier; reduces sweetness of Velveeta)
Evaporated milk → heavy cream (richer but may separate if overheated; reduce to 1 cup)

Storage & make-ahead

Store covered in the refrigerator up to 3 days. Reheat in a 350°F oven with a splash of milk, covered, for 20–25 minutes.

Equipment

slow cooker (4–6 quart recommended) · pasta pot or large pot for boiling pasta

Common Questions

Can I make this on the stovetop instead of a slow cooker?

Yes. Cook the pasta al dente, drain, return to pot, then stir in cheeses and milk over low heat until melted and combined. Watch carefully to prevent scorching.

How long can mac and cheese sit in the slow cooker on warm?

Up to 2–3 hours on the warm setting. Stir occasionally to prevent drying out the edges.

What does evaporated milk do in this recipe?

Evaporated milk adds richness and stabilizes the sauce, preventing it from becoming thin or breaking when held warm for extended periods.

Can I use all-natural cheddar instead of Velveeta?

Yes, but the texture will be less smooth since Velveeta contains emulsifiers. Use equal parts extra-sharp cheddar and increase milk by 1/4 cup for best results.

How do I reheat leftover mac and cheese?

Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven with a splash of milk for 20–25 minutes, covered, stirring halfway through.