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Crock Pot Mac n cheese

Updated: Dec 23, 2022


  • 16 ounces elbow macaroni,uncooked

  • 4 cups whole milk

  • 8 ounces yellow cheddar cheese,extra-sharp, shredded by hand

  • 8 ounces white cheddar cheese,extra-sharp, shredded by hand

  • 8 ounces Velveeta, 1-inch cubes

  • 1½ teaspoons sea salt, optional

  • ½ teaspoon white pepper

  • 1 teaspoon ground mustard


  • In the insert of your crockpot, place the milk, uncooked elbow macaroni noodles, shredded cheeses, and seasonings. Stir well.

  • Turn the slow cooker on high and cook for 1 hour, stirring occasionally.

  • Cut the Velveeta into small, one-inch cubes and stir in until it starts to melt.

  • Cook on high for an additional 30-60 minutes until it’s hot and creamy, stirring occasionally.

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