This crock pot mac and cheese with Velveeta has been a Pip and Ebby favorite for years because it delivers creamy, reliably smooth mac and cheese with only six ingredients and very little hands-on work. The combination of Velveeta and shredded cheddar gives you the best of both worlds: an ultra-smooth sauce plus plenty of real cheddar flavor.
After making this recipe more times than I could possibly count, I’ve learned that partially cooking the noodles before they go into the slow cooker is the key. Boiling them three minutes short of al dente allows them to finish cooking in the cheese sauce without becoming mushy. It is a small step that makes the final texture much more dependable.
This recipe has gone viral more than once and has been served at countless holidays, potlucks and everyday family dinners.
More importantly in my house, it is my 19-year-old son’s favorite recipe of all time. He asks me to make it constantly, and no matter where I serve it, the crock pot always comes home empty.
Why This Recipe Works
There is a reason this slow cooker Velveeta mac and cheese has remained one of my most dependable recipes for so many years:
- Partially cooked pasta prevents mushy macaroni. Boiling the noodles three minutes short of al dente gives them enough structure to finish cooking in the crock pot.
- Velveeta creates a smooth, creamy sauce. It melts evenly and helps prevent the grainy or separated texture that can happen with shredded cheese alone.
- Cheddar and Parmesan add deeper cheese flavor. Velveeta provides the consistency, while the other cheeses make the finished dish taste richer and more homemade.
- You need only six ingredients. There is no flour, roux, condensed soup, evaporated milk or cream cheese required.
- The slow cooker does most of the work. Once the pasta is partially boiled, everything goes into the crock pot and cooks on Low for two to three hours.
- It works for holidays and ordinary dinners. The crock pot keeps the mac and cheese warm while freeing up valuable oven space, but the recipe is simple enough to make on a weeknight.
My most important tip: Begin checking the mac and cheese at the 2-hour mark and remove it from the heat as soon as the noodles are tender. Slow cookers vary, and overcooking is the most common cause of mushy macaroni.
Serve this creamy mac and cheese alongside my meatloaf with crackers for an easy comfort food dinner the entire family will love.
Readers Love This Crock Pot Mac and Cheese
This recipe has become a go-to for readers making mac and cheese for holidays, potlucks and family gatherings:
“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
Why I Partially Cook the Pasta First
The original version of this recipe called for adding uncooked pasta directly to the slow cooker. That method caused quite an uproar online, but it also helped put this recipe on the map. It spread repeatedly through Pinterest and Google, and readers have continued making it for years.
As I made the recipe again and again, I found that partially boiling the pasta produced a much more dependable texture. Cooking the macaroni three minutes short of al dente allows it to finish in the cheese sauce without becoming mushy or absorbing too much liquid.
The current version keeps everything people have always loved about the recipe, including the creamy sauce, six simple ingredients and easy slow cooker method, while making the pasta texture much more reliable.
Ingredients for Crock Pot Mac and Cheese
Elbow macaroni
The curved shape holds onto the creamy cheese sauce so perfectly. Cook the pasta for three minutes less than the package directions for al dente so it can finish cooking in the crock pot without becoming mushy.
Whole milk
Whole milk creates the richest, creamiest consistency. You can use 2% or 1% milk, but the sauce may be slightly less rich. For an even creamier result, replace up to 1 cup of the milk with evaporated milk or heavy cream.
Velveeta cheese
Velveeta is the key to the ultra-smooth sauce. It melts evenly and helps keep the cheddar from becoming grainy or separating.
Salted butter
Butter adds richness and helps create a silky sauce. Unsalted butter works, too. Add a small pinch of salt to the finished mac and cheese if needed.
Sharp cheddar cheese
Sharp cheddar contributes the deeper cheese flavor that balances the mild creaminess of the Velveeta. For the smoothest melting, shred a block of cheese yourself. Pre-shredded cheese can be used when convenience is the priority.
Parmesan cheese
A layer of grated Parmesan over the top adds a salty, savory finish. Use freshly grated Parmesan for the best flavor and melting.
How To Make Crock Pot Mac and Cheese With Velveeta
- Partially cook the pasta. Bring a large pot of salted water to a boil. Add 16 ounces of elbow macaroni and cook for three minutes less than the package directions for al dente. Drain well.
- Add the ingredients to the crock pot. Place the partially cooked macaroni in a 6-quart slow cooker. Add 3 cups milk, 8 ounces cubed Velveeta, 1/4 cup cubed butter and 3 cups shredded cheddar cheese. Stir to combine.
- Top with Parmesan. Sprinkle 1/4 cup grated Parmesan cheese evenly over the top.
- Cook on Low. Cover and cook for 2 to 3 hours, stirring occasionally. Replace the lid promptly after stirring to prevent heat from escaping.
- Check for doneness. Begin checking the mac and cheese at the 2-hour mark. It is ready when the noodles are tender and the cheese sauce is completely melted and creamy. Serve immediately for the best consistency.
Recipe Notes
- Begin checking at the 2-hour mark. Slow cookers vary, and overcooking is the most common cause of mushy macaroni.
- Stir occasionally so the cheeses melt evenly, replacing the lid promptly each time.
- Freshly shredded cheddar melts most smoothly, but pre-shredded cheese works when convenience is the priority.
- The sauce thickens as it sits. Stir in warm milk a few tablespoons at a time if it becomes thicker than you prefer.
- For extra flavor, add 1/2 teaspoon garlic powder, onion powder or smoked paprika.
- Diced ham, cooked bacon or shredded chicken can turn this side dish into a filling meal.
- Keep it on Warm only briefly. Extended time on Warm can cause the noodles to soften further.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk.
Main tip: Remove the mac and cheese from the heat as soon as the pasta is tender. You can thin a thick sauce with milk, but you cannot fix overcooked noodles.
More Mac and Cheese Help
- Need a milk alternative? See my complete guide to the best substitutes for milk in mac and cheese, including how each option affects the flavor and consistency.
- Planning the rest of the meal? Choose from 16 easy ideas for what to serve with mac and cheese, including meats, vegetables, salads and breads.
- Have extra mac and cheese? Turn it into a completely different meal with these 41 creative recipes for leftover mac and cheese.
Crock Pot Mac and Cheese FAQs
How do you make mac and cheese in a crock pot?
Partially cook the macaroni, then combine it in the crock pot with milk, Velveeta, butter and shredded cheddar. Top with Parmesan and cook on Low for 2 to 3 hours, stirring occasionally. Begin checking it at the 2-hour mark and remove it from the heat once the pasta is tender.
How do you keep mac and cheese from getting mushy in the crock pot?
Cook the macaroni for three minutes less than the package directions for al dente before adding it to the slow cooker. Begin checking for doneness after 2 hours and turn off the heat as soon as the noodles are tender. Leaving the pasta cooking or sitting on Warm too long can make it mushy.
What is the best cheese for crock pot mac and cheese?
A combination of Velveeta and sharp cheddar works especially well. Velveeta creates a smooth, stable sauce, while sharp cheddar provides stronger cheese flavor. Parmesan adds a salty, savory finish.
Can I substitute the milk in crock pot mac and cheese?
Yes. Whole milk produces the creamiest, most dependable result, but 2% or 1% milk can be used. Evaporated milk or heavy cream will create a richer sauce. Unsweetened oat or almond milk may also work, but it can alter the flavor and consistency. See my guide to milk substitutes for mac and cheese before choosing the best replacement.
How do you keep crock pot mac and cheese creamy?
Stir it occasionally as it cooks and remove it from the heat as soon as the noodles are tender. If the sauce becomes too thick, stir in warm milk a few tablespoons at a time. Serve it promptly because the sauce will continue to thicken as it sits.
How long does mac and cheese last in the refrigerator?
Store leftover mac and cheese in an airtight container in the refrigerator for up to 4 days. Let it cool before refrigerating, but do not leave it at room temperature for more than 2 hours.
What is the best way to reheat mac and cheese?
Add a splash of milk and reheat the mac and cheese gently on the stovetop or in the microwave. Stir periodically so it heats evenly and the sauce becomes creamy again.
More Crock Pot Holiday Sides
Planning Thanksgiving, Christmas or another gathering? These easy slow cooker side dishes help free up valuable oven space:
More Comfort Food Recipes
- World’s Best Chili
- Meatloaf With Crackers
- Old-Fashioned Goulash
- Slow Cooker Chicken Pot Pie
- Crock Pot Ravioli
Will you help add value to Pip and Ebby?
If you make this recipe and love it, stop back and give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment. THANK YOU!
Crock Pot Mac and Cheese With Velveeta
Equipment
- 6-quart slow cooker
Ingredients
- 16 oz elbow macaroni
- 3 cups whole milk
- 8 oz Velveeta cheese cut into cubes
- 1/4 cup salted butter cut into cubes
- 3 cups sharp cheddar cheese shredded
- 1/4 cup Parmesan cheese grated
Instructions
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 3 minutes less than the package directions for al dente. Drain well.16 oz elbow macaroni
- Place the partially cooked macaroni in a 6-quart slow cooker. Add the milk, Velveeta, butter and cheddar cheese. Stir to combine.3 cups whole milk, 8 oz Velveeta cheese, 1/4 cup salted butter, 3 cups sharp cheddar cheese
- Sprinkle the Parmesan cheese evenly over the top.1/4 cup Parmesan cheese
- Cover and cook on Low for 2 to 3 hours, stirring occasionally. Replace the lid promptly after stirring to prevent heat from escaping.
- Begin checking for doneness at the 2-hour mark. Remove from the heat as soon as the noodles are tender and the cheese sauce is completely melted and creamy. Serve immediately.
Video
Notes
- Do not fully cook the pasta. Boil it for 3 minutes less than the package directions for al dente so it can finish cooking in the slow cooker.
- Slow cookers vary, so begin checking for doneness at the 2-hour mark.
- Stir occasionally and replace the lid promptly to prevent heat from escaping.
- The sauce thickens as it sits. Stir in warm milk a few tablespoons at a time if needed.
- Freshly shredded cheddar melts most smoothly, but pre-shredded cheese may be used for convenience.
- Keep the mac and cheese on Warm only briefly so the noodles do not become too soft.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of milk.Remove the mac and cheese from the heat as soon as the pasta is tender. A thick sauce can be thinned with milk, but overcooked noodles cannot be fixed.
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.
Hi Peg! I can honestly say that soaking the pasta has never occurred to me. I LOVE the idea, though, and might just have to give it a try! If you try it, please let me know how it turns out. Thanks for the comment!
Megan
Hi. Sorry this is a question rather than a comment. I saw on Dr. OZ that you can so pasta in a big of water to presoften. Do you think this would work instead of boiling for 3 minutes? It also resulted in preparation al dente. Spaghetti was soaked for an hour and a half.
Jenine: This recipe is sooo delicious when deep-fried in clumps! 🙂
Elyse: Reheat in the microwave if serving the next day. I recommend making this the day-of. Could you use the timer on your crockpot?
I hope this helps!
Megan
What do you do for reheating purposes? I won't be able to make this the day of serving so I was thinking of doing it the night before and reheating in the crockpot. Thanks!
I love to go to Ireland. Then see when my family is from.oh thanks for recipe sat. Going to help my Hefeweizen work on getting his is Eagle badge so I think the kids will love better than potato salad or coleslaw,I think it will be a hit!!!!!
Made the "new" recipe exactly as written. Was done @2:15 hours in a 4qt crockpot on low. Kids age 12,15,17 loved it. I was worried but it was great! Turn OFF your crockpot when done or it will continue to cook. I did not precook elbow noodles. I used 1% milk. I think if you overcook it could get "mushy or gummy" fast but ours was perfect!!!! Will make again next week as I have 1/2 block Velveeta left.
As for travels, I would like to go to Germany for Oktoberfest and the Christmas markets.
Fast yes, absolutely no nutritional value but maybe that's not important. It's all starch and tons of salt and fat. Velveeta isn't even cheese; it's chemical. Butter and cream cheese, all fat. This is filling and more fat than one is supposed to eat in 2 days and more sodium that one should eat in 3 days. Also putting your email on a public site just invites the spam "bots", which spammers and hackers use to look for and steal any and all email address to hammer all your posters with spam email. Not a good practice. These are "robots" that look for the @ sign in billions of posts, sites and blogs in less than hours. Just not safe to do, period. All respect, Jenine
Katy: Follow the directions and NO mushy noodles! 🙂
DStone: Cook the past for just a few minutes and buy grated cheese! This recipe is great for those times when you might be cooking other things and want a recipe to do the work for you and be done at just the right time. On top of that, the slow cooker just adds a bit of extra comfort to it somehow. Enjoy!
Megan
So you have to cook the pasta ahead of time? And chop/grate all the cheese? Why not just finish cooking the pasta, mix in the cheese and have mac and cheese right away?
Hi there, with the long cook time, don't you find that the noodle would get mushy after pre-cooking it before cooking it in the crook pot? I'm interested in making this, but a bit scared that the noodles would become to soft for my tastes. 🙂
You can make fake cheese velveeta mac & cheese on the stovetop in 10 minutes. My mother did it. I HATE velveeta mac & cheese. HATE IT. gummy gross. This recipe is rather pointless. If you have to boil the macaroni.. then you might as well just make it on the stovetop and get food faster. I am intrigued by the real cheese variation.
If you have never been, you should go to Russia. I would go back in a heartbeat given the opportunity. It was not what I expected. It is a difficult trip. I would equate it to living in the 1950's. All the amenities are there, they just might not be accessible to you. The most amazing thing about Russia is the way the patriotism and national pride just exudes from every ounce of the cities (Moscow, Volgograd), and how the countryside is still largely wild with only a few villages scattered throughout the vastness. I was there for a month in college, and didn't get to see much of the countryside because I was at the university. I hope that someday I can take my kids.
I will be making this tomorrow for dinner while I clean up my apartment (my boyfriend requested mac and cheese and I have heard this was super yummy!). Hmm, a couple places I'd like to go. One, California to go visit my mother's grave. She died when I was 4 and we lived on the East Coast and her body was transported to her home town, so I never got to visit her grave site. And I also want to be able to visit the land of my ancestors, which I am currently trying to figure out how far back I can go! I know Europe so far…
I would come over to your place for Mac n cheese!
My husband and I love adventure and travel. Our wanderlust has taken us all over the world and onto every continent. Our adventure travels took a short hiatus when we had kids. Till our kids were 4 years old, we traveled with them only to closer places like domestic US, Hawaii, Mexico and Canada. Our rule is that once our kids are 4 years old, they get a passport on their birthday and off we go and that's exactly what happened.
Our kids are now 12 and 7 years old. They are seasoned travelers who are used to and enjoy new cultures, foods, people etc. They understand that not everyone lives like we do in the US and that is the beauty of it! This year for Spring Break we went to Nicaragua and to England and Italy during the summer. Friends ask how we choose our destinations and we literally spin the globe and go!
Travel is a priority for us as we want to teach our children flexibility, appreciation/respect for other cultures, and instill in them a sense of spontaneity and adventure! Traveling has taught us so much about this incredible world we live in and made us truly in awe of this planet and it's people!
A dream trip for me would be to visit Iran. I love the middle east and was blown away by the beauty and greatness of Petra in Jordan and the history and vitality of Israel. Would love to visit Iran, a bastion of antiquity with all of the grandeur of the Persian empire. I am fascinated with Iran's ancient ruins, architecture, gardens, courtyards, art, food, dance, bazaars, etc. I long for a time when it is peaceful enough for my family to travel there!
My grandson loves this mac and cheese. I would love to spend time at the outer banks of nc and take my grand to see 5he light houses. Also Charleston SC. I have lived in NC all my life but have never been able to afford to travel much. Now that I have grands I want them to experience the things I haven't been able to.
Hi, I recently made a different recipe than either of these for mac & cheese in the crock pot and it was awful. I am going to try the recipe here posted with the cream cheese & 16 oz elbow pasta. I have read on other sites, that using freshly shredded block cheddar is best, because it doesn't have the crappy cellulose that the pre-shredded pkg's of cheese contain nowadays. Has anyone made this with REAL freshly shredded cheese, cream cheese, and the evap milk, and did it come out ok? I will be making for a party tomorrow. It was so difficult sifting through all of the travel posts to find a good review/alternate suggestions for this recipe.
Hi Megan
I grew up on homemade mac with white cheddar – I like the addition of cream cheese !!!
I think I shall try your original using white cheddar – grew up in New England, so many farms with luscious sharp white cheddar cheese Yummmm
Thanks for sharing !!
PS curious on the evaporated milk addition, is it for flavoring or thickening ???
thanks
Mar
So I tried making this today. It sucks and I don't think my crockpot will ever come clean again. The cheese curdled and it has no flavor. There is about an inch of burnt pasta and cheese around all the sides and the bottom of my poor crockpot.
If I could go anywhere in the world I think I'd like to see Paris. So many things I've heard about that place! It's calm and beautiful, so much to see