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.
I see this has cream cheese in one recipe and Velveeta in another. Which one is it? Is one better than the other? Anyone try both and have a preference?
There are a lot of places I would love to visit. At this point in time I would love to go to Guam and see my son who is serving in the Air Force.
Since I ave hosted several foreign exchange students from both Ecuador and Spain, I would love to visit either country, but Spain would be my first choice.
Mary lou olson… Ireland is not part of the UK!!
Regards
This recipe was fantastic.
I modified the original recipe. I use 4 cups of cheddar cheese and 3 oz of cream cheese. It was amazing. Cheesy but not too thick. the 8oz of cream cheese made it too thick for me.
For a different "version " try adding seafood like lobster , crab and shrimp! Super yummy! I have had this way in Boston several times in a place called FANULLE HALL (spelled?)
As to travel "Bucket list" for travel, having lived in Germany twice (USAF) and traveled all over the European area we would go back to Germany in a heartbeat! But for a once in lifetime trip try going to Turkey to the Incerlik area and visit an area referred to as heaven and hell. It's there version of the Grand Canyon. Absolutely breathtaking. About 400 natural stone steps down into this canyon where you will the remains of a church that is over 700 years old. Then go explore the caves. But remember to wear comfortable shoes and clothes for that hike. Then have your taxi driver stop along the sea for a wonderful and well deserved lunch along the coast before returning to Incerlik. It's about an hours drive. Well worth the cost of the taxi ride. Be sure to include your driver to lunch!
We enjoyed everything we had the opportunity to do, see, eat. The people were so wonderful to get to. What wonderful memories we have of our time exploring!
come yall to ireland!!!! recipe looks yummmmmmm got a crockpot recently and want to try your receips !!
My family of 7 just got back from Istanbul yesterday. It was an amazing trip. We spent 4 days walking around Old Istanbul and never once ran out of sights to see, things to do, or food to eat. This fall we plan on taking a 12 day cruise to Italy, Greece, Croatia, Turkey, Israel, Egypt, and Cyprus. My husband and the kids love to travel!!!!
single athletic guy with a crock pot and a old time love for Mac and chesse. Tried this recipe ( no brainer) and it came out perfect.Perfect way to get your dose of carbs, eat well and remember how the grand parents made this dish. Simple and great tasting.Thumbs up..
Hi Taylor! If you are preparing the "original" recipe that is at the very end of this post, yes…begin checking for doneness at the 1.5-hour mark. If you are preparing the updated recipe that takes up the main part of the post, then it should be done in 2-3 hours. I hope this helps!
Megan
This looks really good is 1.5 hours correct doesn't seem long enough?
I have to try this today! Comfort food on a Sunday–during a snow storm? Yes, Please. [email protected]
Added 8 oz of cream cheese and omg ???
Added 8 oz of cream cheese and omg ???
I made the second recipe in here with the Velveeta and it was delish!! And EASY!!!
We liked the original recipe just fine for a number of reasons. I have several "favorite" mac and cheese recipes already, but they all require much more prep and with way to much butter for our our current goals. Liked the simplicity of the fix it and almost forget it of your original. No pre cooking anything and I use low fat everything ( milk, cream cheese, evap milk, ) except the cheddar, ( some things you just can't change). I add grated parmesan/romano on top as we serve it, so, to me, it seems an unnecessary step.
Very cheesy, very creamy, works best with whole wheat pasta and it is awesome!
I did the original recipe, and kind of mixed it up a little bit! I put in 4 cups of sharp cheddar with the evaporated milk and then only 3 cups instead of 4 cups of regular milk. Then, I used the cream cheese that is half cream cheese and half greek yogurt. I also added salt and pepper, some garlic salt, and some crushed red pepper. I put all of those ingredients in the crock pot while I waited for the water to boil the noodles. I cooked the noodles for 3 minutes while the other ingredients warmed up in the crock pot. I put the noodles in and cooked on low for about an hour, and then put it on high to thicken it up a bit more. After 15 min on high, I added some cooked chicken and let it cook for 15 min longer. It was PERFECT. Loved it!!!! Thank you for a great recipe!
Hi Angry Cooker! The "revised" recipe is detailed in the post and I included a photo of the "orginal" (the one with evap milk, etc), as requested by readers. So there are two recipes shown. I hope that makes sense!
Megan