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?
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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.
Didn’t work out. The photo and the recipe are totally different. I almost wish we would have just followed the photo. Maybe we will try again. Either way it was a great experience for my 11 year old for her first time making dinner and following the recipe.
I did not try the new recipe unfortunately. I was using the phone app and for some reason could only see the old recipe from the picture with the "4 Cups of milk," which definitely did not work out for me. It came out with way too much sauce for one box of macaroni. I feel that this measurement would probably be best for two 16 oz boxes of macaroni if one had a big enough crock pot for it. Although, I am sure the other ingredients would have to be adjusted accordingly too. It’s a shame, since I was really looking forward to this recipe and using up a few ingredients around the house. It still tastes good – just wayyy too much sauce with the 4 cups measurement from the photo.
It says this recipe serves 10, which is way too much for me as I live by myself. I’m interested in making this, would cutting everything in half make a difference?
Hi Jeanine! Halve the recipe and it’ll still be great! I hope this helps!
Megan
By far the best mac and cheese. It was the easiest, creamiest & yummiest. My family loves it!!!
We added fried kielbasa sausage, it was great. Thank you for ending my hunt for a good mac and cheese recipe that everyone loves!
So glad to hear it, Shantel! I LOVE that you added kielbasa, yum!
Megan
Have you tried putting the elbow noodles in raw and just letting them cook in the crockpot? Just curious if that would work.
Hi Wendy! I’ve tried using uncooked elbow noodles and I think it turns out well. I’ve had people report back that they prefer just slightly cooked noodles over uncooked, but I don’t have any qualms. Give it a try! Let me know what you think!
Megan
We made the first recipe and it was amazing!!! The trick is to for sure NOT cook the noodles all the way when boiling them, as she states 3 minutes prior to being al dente, that way they don’t turn to mush. My mom was over babysitting and said it was the best homemade mac and cheese she has ever had…..so….THANK YOU!! WE LOVED IT!
Oh……and we doubled the recipe. Still cooked it for the same amount of time though, perfection! With left-overs!
I just made this and it was awful. It came out a bunch of gluey paste with cheese. I even added milk still no better. Ill stick to making it the regular way
This was fantastic! I found the original recipe somewhere off of Facebook and made it for Thanksgiving last year. It was a big hit! I make it whenever I need a meal to last a few days or when I need that yummy comfort food goodness. I definitely intend to put this in my recommended recipes list for Thanksgiving on my blog.
Following you to keep up with your recipes 🙂
Jenn
Crescent Moon & Stars
http://crescentmoonandstars.com
Do you use Velveeta cheese or the white Philadelphia cream cheese — The written recipe and photo of ingredients are different. [email protected]
Hi Deborah! There are two separate recipes involved in this post. The photo toward the bottom is the original. The written recipe is updated. I hope this clarifies things!! Enjoy!
Megan
Oooh imma try it!!
If i could travel anywhere it would be Mexico to see my dad! The last time we saw eachother i was 14, now i am 19 and i just had my daughter 2 months ago and im about to get married this weekend and i cant wait for my Dad to meet my family!!
If I could go anywhere it would be Japan….I’d love to go to the hot springs…and the beauty of the cherry blossom trees….awesome
I can’t wait to try both recipes! If I could travel anywhere I would definitely go to Colorado so I could meet my husband’s family members who are unable to travel. We’ve been together 16 years and there are so many I have yet to meet.
In that store to save on time I went by the picture of all the stuff in the Crock-Pot. After buying all that stuff I read the actual recipe… The recipe does not call for evaporated milk or cream cheese… I’m a little upset that the picture doesn’t match the recipe you should pick a different picture as the main one… Just a thought.
The store*
In case anyone was wondering, I tried making this with quinoa pasta and it worked!!! I cooked the pasta as instructed, just before aldenti. I may even try next time to not even cook the pasta before hand because it came out a bit overdone (mooshy). Since it was different pasta, I decided to check it at the hour and a half mark and 15 minutes later, I could have stopped it then, but let it go a little more just to be safe. If you don’t even need to cook the pasta, save yourself from the boiling water and heat, THAT WOULD BE AWESOME! Husband approved of the meal too, 3 bowls one sitting! I loved the crispy edges too!
Would it be okay to still at cream cheese to the Velveeta version?
Hi Kassondra! You can never go wrong with adding cream cheese, in my opinion. Let me know how it turns out!
Megan
Thanks for the recipe! Adding cream cheese was great and everyone loved it!
hi!! how long do i cook the pasta before putting it in the crockpot???
Hi Nicole! Cook in boiling water for 5 minutes…3 minutes or so shy of al dente. Hope this helps!
Megan
Hi! I’m having a birthday party and interested in trying this!! Expecting 50 people at the most. Would doubling the recipe be enough or should I triple it???
Hi Laura! For fifty people, I’d honestly have two double-recipe crockpots cooking just to be safe. Good luck and I hope the party turns out great!
Megan
This was the best mac and cheese I’ve had and so easy. The next day I just added a little more milk and velveeta and reheated! So creamy! I’m not a fan of the gritty tasting roux types with bread crumbs but to each is own. Thanks for a keeper!
I’m so glad you loved this recipe, Robin! Thanks so much for the comment! I agree with not loving the bread-crumby versions.
Megan
I know it’s been a while since you posted this… but I’m adding my comment for places to travel even at this late date. I just got back about 2 months ago from a trip across northern Europe. I will go again. Mont St. Michel, in northern France, is outstanding. Amsterdam is to die for. Emden Germany, a Harbor Town in Ostefriesland on the North Sea is charming and definitely worth visiting again. My next trip will be a bike tour at Tulip Time in Holland. The landscape is beautiful and absolutely perfect for biking… No Hills! And if pictures are anything to measure the beauty of all those beautiful blooms it should be a fantastic experience.
P.S. Can’t wait to try your recipe.
Ive made this recipe a few times..did my own twist to it by adding heavy cream 2 cups and 1 cup milk 1%..and I also used a mild cheddar cheese and a sharp, its a lot more creamy. Precook your noodles just for a little it makes a difference..and for adding meat, bacon but precook that as well..