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.
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..