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
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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.
What about eliminating the Velveeta "cheese" it’s processed, fake, plastic, chemical cheese and I won’t allow it. What else can be used or would I increase the amount of real cheese? Thanks!
Hi Molly! Feel free to replace the Velveeta with equal parts cheese of your choice!
Megan
Molly, I’ve seen a recipe on Pinter estate for homemade "velveeta" that uses real ingredients. I haven’t made it yet but plan on trying it because I love the creaminess of velveeta. Just an idea for you!
Pinterest sorry for the Autocorrect fail!
This will be my second attempt at Mac and Cheese in the crockpot. I will use recipe #2 with the velveeta and double the recipe(if all ingredients fit). I must find a creamy Mac and Cheese for 40 people and it must be done in the crockpot……and I’m throwing the noodles in uncooked. Think I might skip the parm cheese. Will let you know! Thanks for posting the recipe ?.
Hi Tracy! Please do let me know how it turns out!
Megan
Be careful cooking the noodles in there because you’re cooking the starch into the meal…
Loved this recipe
Why did you remove the cream cheese in the newer version??
I would go to Guam because its NY home and I haven’t been back in over 25years ?
If we double the recipe, do we increase cooking time?
Hi Noel! You may need to go longer, but still start checking for doneness at the 1 1/2-hour mark. I hope this helps and that it turns out great!
M
Have you tried freezing the leftovers and baking it for a later dinner?
Hi AJsmom! I’ve never tried freezing the leftovers. If you try it, be sure to seal it tightly in air-tight packaging. Let me know how it turns out if you try it!
Megan
Can I skip the cheddar and parm and just add more velveeta?
Hi Thalia! Yes! Definitely go crazy with the Velveeta if you’d like and eliminate the other cheeses. Mmm, the more Velveeta, the better! 🙂
M
I have already used this recipe once and have it cooking again as I write this. Just so everyone knows you do not have to boil the noodles first. I just dumped everything in and let it cook for about 3 hrs and it was perfect! Loved it the first time for a thanksgiving get together and now it’s cooking for a Christmas party!
Instead of milk can I use half & half?
Half and half would work great, Nancy!
M
Would like to try it but no idea what Velveeta is. Can u help please? Thanks
Hi Jan! Velveeta is a cheese product that is typically sold near the dairy aisle. If you have further questions, please send me an email and hopefully I’ll be able to help you further!
Megan
What setting do you use on crockpot?
Hi Bettie! Use your lowest setting. Hope this helps!
M
How many does this serve. I am needing to serve 12. Should I double it?
The recipe serves 10 hungry people. You could double it if you have a large crockpot! Another option would be to 1 1/2 it. Good luck! I hope it turns out great!
Megan
I have a question for you.
So I want to do the Velveeta recipe today.
Can you not have the cheesy sauce going for about an hour or so and then add fully cooked noodles and let sit together for about 10-15 minutes? I’m not on a time crunch… but I’m just scared the noodles will get to soggy if I leave in for another 2 -3 hours! Please get back to me. I’m cooking for thanksgiving today, & my family are HUGE mac n cheese fans.
Hi Josie! If you make sure to keep checking, the noodles won’t get soggy but you can definitely add fully cooked noodles at the end if you prefer! Either way, it will be delicious! I hope your family enjoys the recipe today and have a HAPPY THANKSGIVING!
Megan
And at this point I would settle on a trip to a psych ward for a vacation!! I am the mother of a lovely daughter and 3 snot nose boys!! Not including my husband!! But really, I would love to travel to Alaska! Seems crazy but I think the quiet and tranquility would really do a girl some good!!
Can I let it sit on keep warm heat after done???? HELP!!!!!
Hi Stacie! I wouldn’t keep it on warm for TOO long, but it’ll be ok for a while! For more than an hour, it might start to dry out. I hope this helps. HAPPY THANKSGIVING!
Megan
I thank you for your recipes. It saves me time which is needed. I would love to go to Bora Bora!!! Three reasons:
1. I am a mom of seven
2. I love the ocean
And 3.
Shit I need a break
Kelly, your comment literally made me laugh out loud. Thanks for the giggle! Mom of seven…wow! You are my hero! Thanks for reading and have a great Thanksgiving!
Megan
Terrible picture used! I followed the ingredients list from the picture. Messed up macaroni. I’ll stick to velveeta shells and cheese in the box!
love your recipe for the crockpot mac and cheese. Looks wonderful. I featured it on my blog. http://www.kristens2cents.com with a link back to your blog for the full recipe. I hope you dont mind. If you do please let me know and i will remove it.
Kristen 🙂
Hi Kristen! I’m so glad you love the recipe! If you could link the image back to the mac & cheese recipe on my website, that would be great. Thanks!!
Megan
Megan, using the pic ingredients, cream cheese, evap milk, and shredded cheddar, not the Velveeta instructions…….do you drain it and then pour it in the crock pot and then add all ingredients? Need to know tonight if you can!!!
Hi Christie! For the original recipe, cook the pasta for just a few minutes in boiling water. Throw that, along with the rest of the ingredients, into the crockpot! I hope that helps!!
M
I forgot to clarify that YES, drain the pasta before putting it in the crockpot.
I have fibro so I like to go where it’s hot but nowhere near the humidity of the jungle. I have been to Oahu Hawaii. Cuba. Jamaica and Costa Rica so far. Longest was one month in CR. Would love to soend my winters pain free. Dream come true.