Crock Pot Macaroni and Cheese
Serves: 6-8
  • 12 oz. elbow macaroni, uncooked
  • 2 Tbs. butter
  • 1 can (12 ounces) 2% evaporated milk
  • 1½ cups 2% milk
  • 8 oz. 2% Velveeta cheese, cubed
  • 2 cups cheddar cheese, shredded
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  1. Lightly spray the insert to a large crock-pot with cooking spray. I used a 6 qt. crock-pot.
  2. Cook the noodles according to package directions and then drain.
  3. Add the noodles to the crock-pot and add the butter. Stir together until all the butter is melted.
  4. Stir in the remaining ingredients: evaporated milk, whole milk, Velveeta cheese, cheddar cheese and salt/pepper.
  5. Set the crock-pot to low for 2 hours. Try to resist taking off the lid during this time, but if you absolutely need to, wait until at least the one hour mark, give it a quick stir and then put the lid back on for the final hour.
  6. After two hours, it's done! Set the temperature to warm if serving for a party or eat right away. Left overs might need a little splash of milk to "revive" it before reheating in the microwave.
Recipe by Made by Melissa Lee at