Velveeta Mac and Cheese Recipe Slow Cooker
1 Cook macaroni according to package directions; drain and rinse in cold water. 2  In a large bowl, combine the evaporated milk, milk, egg substitute and butter. 3  Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni. 4  Transfer to a 3-qt. slow cooker coated with cooking spray. 1 In a large bowl, combine the evaporated milk, milk, egg substitute and butter. 2  Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni. 3  Transfer to a 3-qt. slow cooker coated with cooking spray. 4  Cover and cook on low for 2-3 hours or until center is set, stirring once. In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. Directions. 1  Cook macaroni according to package directions; drain and rinse in cold water. 2  In a large bowl, combine the evaporated milk, milk, egg substitute and butter. 3  Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni. 4  Transfer to a 3-qt. slow cooker coated with cooking spray. In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. 1. Spray 3½ to 4-quart slow cooker with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted. 2. Add the evaporated milk, half & half, 2½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well. Directions: 1. Spray 3½ to 4-quart slow cooker with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted. 2. Add the evaporated milk, half & half, 2½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well. 1 Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni. 2  Transfer to a 3-qt. slow cooker coated with cooking spray. 3  Cover and cook on low for 2-3 hours or until center is set, stirring once. 4  Sprinkle with remaining sharp cheddar cheese. 5  Yield: 9 servings. Place the macaroni in the slow cooker, immediately add the butter and stir until melted. 2. Add the evaporated milk, half & half, 2½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well. 3. Cover and cook on low for 2 to 3 hours (if you have a larger slow cooker, decrease the cooking time). 1 Cook macaroni according to package directions; drain and rinse in cold water. 2  In a large bowl, combine the evaporated milk, milk, egg substitute and butter. 3  Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni.
1 Cook macaroni according to package directions; drain and rinse in cold water. 2 In a large bowl, combine the evaporated milk, milk, egg substitute and butter. 3 Stir in the process cheese, 1-1/2 cups sharp cheddar cheese and macaroni. 4 Transfer to a 3-qt. slow cooker coated with cooking spray.