best crock pot mac and cheese with velveeta

Purchase a block of high quality cheese at the deli counter and shred it yourself. Pre-shredded cheese is coated in an additive that will make your sauce gritty. The most important tip for making creamy, smooth crockpot mac and cheese is to shred your own cheese.Butter – A little bit of butter on top just adds more flavor to the cheese sauce.I like to use salt, black pepper, garlic powder, dry mustard powder, and cayenne pepper. Spices – These spices are optional, but I think they add so much flavor to the mac and cheese.Cheese – Use flavorful, meltable cheeses like cheddar, American, Gruyere, fontina, or Monterey for the best crockpot mac and cheese.It helps to make the sauce smooth and creamy! DO NOT get it mixed up with sweetened condensed milk, it is NOT the same thing. Evaporated Milk – Evaporated milk is a shelf-stable cow’s milk that has had most of the water evaporated from it.Nothing else will get you a creamy sauce. Thicker noodles or noodles with ridges will absorb the sauce without getting too soft. Elbow Macaroni Noodles – To avoid soggy noodles, use a good brand of pasta.I love to make this up in the crockpot on a weeknight when I don’t feel like standing over a hot stove. I wanted a recipe that was make with lots of REAL cheese, but was still creamy and smooth and delicious and this recipe nails it. So many crockpot mac and cheese recipes are filled with ingredients like Velveeta cheese, condensed cheddar cheese soup, condensed cream of chicken soup, cream cheese, sour cream, and even mayonnaise.

Best crock pot mac and cheese with velveeta