This crock pot mac and cheese with Velveeta is one of those recipes I’ve made so many times I could probably make it in my sleep. It never fails me. My oldest son asks for it constantly and could probably eat the entire batch himself. It’s ultra creamy, ridiculously easy and always disappears fast whether I’m making it for a holiday gathering, potluck or easy dinner at home. With just 6 simple ingredients and minimal prep, this is the kind of comfort food recipe people come back to again and again.
Original post: 2014 | Updated: October 2023 and May 2026
Why This Recipe Works
There are plenty of reasons I come back to this crock pot mac and cheese with Velveeta again and again, but here are the biggest ones:
- Ultra creamy and cheesy every single time
- Made with just 6 simple ingredients
- Requires almost no prep or hands-on time
- Frees up valuable oven and stovetop space during busy holidays
- Always gets rave reviews from both kids and adults
- Perfect for potlucks, parties, holidays or easy weeknight dinners
Velveeta is the secret to the smoothest, creamiest texture every single time.
This is one of those dependable comfort food recipes that works for nearly every occasion. Whether I’m making it for Thanksgiving, a summer gathering or a random Tuesday night dinner, it always disappears fast.
If you love cozy comfort food recipes, you’ll also want to try my chili recipe.
Recipe Ingredients for Crockpot Macaroni and Cheese
Elbow macaroni
Watch the noodles carefully as they cook to avoid mushy pasta. When stirring, replace the lid quickly to keep as much heat inside as possible.
Milk
Whole milk creates the creamiest texture, but 2%, 1%, oat milk or almond milk all work well. For an even richer result, replace part of the milk with heavy cream.
Evaporated milk can also be used for extra creaminess.
Velveeta
Velveeta is the secret to the ultra smooth, creamy texture in this recipe.
Butter
Salted butter adds great flavor, but unsalted butter works just as well.
Sharp cheddar cheese
Sharp cheddar adds the best flavor, but you can easily swap in mozzarella, pepper jack, colby jack, Monterey Jack or another creamy cheese. Freshly shredded cheese melts more smoothly, but pre-shredded works great for convenience.
Parmesan cheese
A sprinkle of parmesan on top adds extra flavor and texture.
How To Make Crock Pot Mac and Cheese with Velveeta
- Add ingredients to the slow cooker
Add cooked elbow macaroni, milk, Velveeta, butter, shredded cheddar and parmesan cheese to a 7-quart crock pot.
- Cook on low
Cover and cook on low for 2 to 3 hours, until creamy and fully melted. - Stir occasionally
Stir the macaroni and cheese a couple of times throughout cooking for the creamiest texture. Start checking for doneness around the 2-hour mark, since slow cookers can vary.
Avoid overcooking, since the pasta will continue softening as it sits.
Recipe Notes
- Coat the slow cooker with nonstick spray or use a liner for easier cleanup.
- This recipe makes a large batch and is perfect for potlucks, holidays or feeding a crowd.
- This mac and cheese thickens as it sits, so serve it warm for the creamiest texture.
- Add a splash of milk if the macaroni and cheese becomes too thick while cooking.
- Stirring occasionally helps create the creamiest texture.
- Add sour cream for an even richer, creamier result.
- Ham or bacon make great additions if serving as a main dish.
- Garlic powder or onion powder add extra flavor to the cheese sauce.
- Pre-shredded cheddar works great for convenience, but freshly shredded melts more smoothly.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Substitute For Milk in Mac and Cheese
Whether you are looking for a different flavor in your next creamy macaroni dish or you just don’t have milk on hand, learn replacements for milk in macaroni and cheese!
What To Serve With Mac and Cheese
Mac cheese is the perfect comfort food! But what goes with it?! This roundup provides 16 delicious ideas about what to serve alongside mac and cheese to create a complete, satisfying meal!
What To Do With Mac and Cheese Leftovers
Delivering you a massive list of 41 ideas for leftover cheesy mac! Whether you have an abundance of leftovers or just want new things to do with this classic comfort food, we’ve got your back.
Crockpot Mac and Cheese FAQ
Yes. Heavy cream, evaporated milk, oat milk or almond milk can all work well depending on the flavor and texture you prefer.
Stir occasionally while cooking and add a splash of milk if the macaroni and cheese becomes too thick.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently on the stovetop or in the microwave with a splash of milk to help restore creaminess.
Mac and cheese pairs perfectly with barbecue, ham, chicken, vegetables, salad or dinner rolls.
Use leftovers for fried mac and cheese bites, casseroles or loaded bowls topped with bacon or pulled pork.
More Comfort Food Recipes You’ll Love
If you love easy, cozy comfort food recipes like this crock pot mac and cheese with Velveeta, here are a few more favorites to try:
What People Are Saying About This Recipe
“This is definitely going to be my go-to mac and cheese recipe from now on. Soooooo good!”
— Leah“Everyone who ate it LOVED it. Now I get asked to make it for every upcoming occasion.”
— Sally“I made this for a potluck at work and everyone absolutely loved it. It’s my go-to mac and cheese recipe now.”
— Katie
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Crock Pot Mac and Cheese With Velveeta
Equipment
Ingredients
- 16 oz elbow macaroni
- 3 cups milk
- 8 oz velveeta cut into chunks
- 1/4 cup salted butter cut into chunks
- 3 cups cheddar cheese shredded
- 1/4 cup Parmesan cheese grated
Instructions
- Cook pasta in boiling water 3 minutes short of being al dente.16 oz elbow macaroni
- Place the cooked macaroni, milk, Velveeta, butter and cheddar cheese into a crockpot. Stir and top with Parmesan cheese.3 cups milk, 8 oz velveeta, 1/4 cup salted butter, 3 cups cheddar cheese, 1/4 cup Parmesan cheese
- Set heat to Low and cook for 2 to 3 hours. Stir occasionally and check for doneness starting at the 2-hour mark.
Video
Notes
-
- Stir occasionally while cooking for the creamiest texture.
- Add a splash of milk if the macaroni and cheese thickens too much.
- Velveeta creates the smoothest, creamiest texture in this recipe.
- This recipe makes a large batch and is perfect for potlucks or holidays.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Megan Porta is a comfort food recipe creator who specializes in easy family meals and Instant Pot desserts, and the founder of Pip and Ebby. She has been cooking for three decades and developing recipes for over fifteen years, helping home cooks make reliable, cozy recipes for real life.
does anyone else realize the recipes don't add up? Why in the pictures do you have evaporated milk and cream cheese but in the instructions it's entirely different? What is the real recipe?
I used the original recipe I saw on Pinterest, except the photo said to use 2.5 cups of milk. I used 2 cups of half and half and 1/2 cup of half and half and added 4 pats of butter. I only have to cook it on low for 1.5 hours, stirring every 30 minutes. It came out sooooooo well! My husband declared this his favorite meal I have ever made. I've also topped it with green onions, pan-fried Canadian bacon and roasted broccoli and zucchini. I personally would not try the new version because I hate Velveeta, but the original is fantastic. I think the cream cheese works so well to make it creamy, but I could understand why some might not like the taste. Thanks for this amazing recipe! It's going on my list of regulars!
We made this and really enjoyed it with the original recipe! there are so many ways to make mac & cheese with taste preferences running the gamut…… everyone needs to adjust to their own preferences 🙂 did add some extra milk for a creamier finish and little bit of seasoning. Thanks!
Sorry, just realized it was at the bottom.
Can I have the old recipe with the cream cheese? I just sat down to put it in my cookbook and it was gone. We made it on Christmas and really liked it…
I made the original recipe, using 4 cups of milk. I added minced onion, cooked it for 3 hours, and topped it with Parmesan cheese and breadcrumbs for the last hour. It was wonderful! Thanks for the great recipe idea!
I made this tonight..but tweaked it just a tad….instead of velveeta or cream cheese, I used asiago cheese, cheddar and Parmesan. I then topped it with seasoned croutons…AMAZING! Thanks for sharing!
Who ever knew macaroni and cheese could cause such chatter? I love it! I posted my original underneath the revamped for those of you who want it back.
Megan
Lol at all the comments. You just can't please people, can ya? Also, I doubt it was 50/50… More like 90% hated it and the other 10% just thought it was ok…
I pinned the original picture (with the cream cheese). I was very intrigued. Then when I clicked through, the post and pictures did not match, so I went sleuthing. The comments cleared it up. I for one am still going to try the original recipe according to the first picture. I will also try the revamped recipe too, later. First things first.
Thanks for your great blog and your fabulous photos. I think you should repost the original since it is a HUGE favorite on Pinterest. Everyone's tastes are different. And lets face it, some people don't follow instructions or improvise and so there are a million reasons why you liked the original enough to post it, and some people didn't like it. Doesn't mean the original should disappear. IMHO. Thanks for all you do.
i liked the original recipe to macaroni and cheese in a crock pot. The one with the picture that was up on Christmas 2014. It was wonderful and my family loved it. Before I could get it printed you changed the picture and the ingredients. Can you please send me the original recipe please.
Thank you and have a blessed New Year.
Dawn
I found and made the "original" just last wk. I guess I was in the 50% who loved it as is. Now of course, the original is no longer here. PLEASE repost the original!
i missed the harsh comments…which I'm grateful for. The original recipe was good enough as a base for me, and I've been doctoring it up with shallot, paprika, smoked cheddar…whatever suits my audience. Velveeta is a non-starter for me, though, so I'd like to echo the request to get the original version posted, too. I pinned it, but didn't write it down, and it's the one I'd like to keep working with and refer to.
Costa Rica. I went there 3 years ago and fell in love with it. Their life motto is "pura vida" which means pure life. They have such a different way of living and I can only hope to spend more time there in the future.
Would it be possible to post the original recipe, too? I was hoping for one without Velveeta. Thanks!
Wow. People have been way harsh! I tried the prior version (before the recent revamp) and was pretty darn happy with that. In fact, I served that at Christmas Eve (doctored with some seasonings) and people raved. If it was that good before, this has to be a million times better!
Megan, I think people have been super harsh. I tried your recipe "before" and again tonight "new." The first version was good and the second one was GREAT! Thank you thank you!!
Audra
Hello everyone! I made some major revisions to this recipe based on your suggestions and thoughts. THANK YOU for your feedback, good or otherwise! This revision made the recipe INCREDIBLE! Please give it a try (especially if the first round was a fail) and let me know how it turns out. I hope you love it!!!
Megan
Hi Tracey! The 4 cups of milk is correct!
Megan
Tracey, please read the reviews. You do not want to make this recipe.