Slow-Cooker VELVEETA® Macaroni and Cheese
Milk, VELVEETA, elbow macaroni and butter combine to create the creamiest, cheesiest and most delicious slow-cooker mac and cheese you’ve ever had.
- 3-1/2 cups milk
- 2-1/2 cups elbow macaroni, uncooked
- 1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
- 1/2 cup water
- 1/4 cup butter, cut into small pieces
Adapted from kraftrecipes.com
Combine ingredients in slow cooker sprayed with cooking spray; cover with lid.
Cook on LOW 2-1/2 to 3 hours (or on HIGH 1-1/2 to 2 hours).
Turn slow cooker off. Stir macaroni and cheese; let stand, covered, 15 min. before serving.