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
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
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.
Doneness is a gauge of how well cooked a meat is, not a way of gauging Mac and cheese. Pip and Debby please adjust within the week your instructions. Thank you, Jen
Jen, you definitely gave me a good laugh by giving me till the end of the week to make the change! 🙂 Thanks for the giggle. I must say that I chose the word "doneness" carefully and like it just where it is. Thanks for reading!
Megan
oh and can you add cooked ham? will that need any changes in the recipe?
Hi Kelly! It really does turn out a lot better if they are precooked by even just 5 minutes. The recipe also works with uncooked noodles, but it can dry out a bit quicker, so keep an eye on it closely! Adding ham would taste GREAT!
Megan
why do you have to precook the macaroni?
Or almond milk…sweet or unsweetened?
Do you think I could use vanilla soy milk instead of reg milk?
Hi Mike! I think that would work just fine! If you try it, will you report back? I hope it works great!
Megan
I was about to add the elbow macaroni and realized that the bag I bought was only 12 ounces. I was hosting a large gathering at my house and didn’t have time to run to the store to buy more elbow pasta. I had a 16 ounce bag of penne in my pantry, so I used that instead of the elbow macaroni. Other than that I made the original recipe exactly as written. It was a huge hit. If I had used the 12 ounce bag of pasta it would have been too soupy. Long story short, check the bag of pasta to make sure that it’s 16 ounces.
Why does 1 recipe call for 1 more cup of milk and 12oz of evap milk?
Hi John! That’s because the noodles are uncooked in that version. I hope that makes sense!
Megan
For the velvetta version I boil the noodles still? Thanks!!
Yes, boil the noodles for a few minutes first! Enjoy!
Megan
If i double this recipe in my crockpot, should i cook it for longer? Also do you think it will fit? I have a 6 qt crock pot
Hi Kara! I would think doubling the serving would fit in a 6-quart crockpot, but I wouldn’t cook too much longer. Keep an eye on it and begin checking for doneness at the 2-hour mark. Let me know how it turns out!
Megan
my family loved this mac and cheese we added a little cumin seasoning and Worcestershire sauce for extra flavor was delicious.
I’m a Worcestershire fan and I can’t believe I’ve never thought to add it to this recipe. What a great idea!! Glad you loved the mac and cheese!
M
i’m thinking about compromising between these two recipes as so:
1/4 cup butter
3 cups milk
16 oz elbow mac
12 oz evap milk
8 oz cream cheese
3 cups cheese
i’ll try and let yall know how that goes
How did this recipe go, Matthew? I’m curious to know how it turned out!
Megan
Just finished making this recipe!! This is delicious and will definitely be one to keep for the book!!! Thank you so much for sharing. The only thing I added while it was in the crock pot was salt and pepper. I felt it gave it that missing flavor while still cooking. Also, I cut the recipe in half since it makes so much. Turned out great and just enough for my family of 3!!
Loved it!!! Perfect recipe!!
Can you use both cream cheese and velveeta? 4&4?
I wouldn’t use a full serving of both, but half of each serving would be great!
Megan
Ok I’m gonna make this tonight . It is the only recipe I keep coming back too. I think it is because it has Velveeta cheese in it. Thanks for making it easy to follow for a newbie cook like myself. And I would take my husband to Jamaica for a proper honeymoon after being married for 20yrs.
I will not eat Velvetta except in one recipe I have for carrots — That being said, I love Cream Cheese so I went back to that recipe — used four ounces CC and 4 ounces smoked gouda — Oh my — Yum!!! I also like tomates in Mac and Cheese so next time I will add a can of drained diced tomatoes.
I have cooked this receipe before and my family love it. We would like to travel to Ireland one day being that my grandfather is from Dublin. But any woo, its freezen here in Michigan.
Thank you!
Will definitely try this !
I am making this tonight but in on a small time crunch!! Is there any harm in putting the crock pot on high?
What kind of cheddar is best?? Sharp, medium, mild?? Does it matter?
Hi Lanie! I always prefer sharp cheddar, but any variety will work great!
Megan