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.
Hi Megan! Apologies if this has already been answered, but will the dish be as good if made the night before and reheated?
Hey Megan, can I add the velvetta cheese to the original recipe along with the other cheeses? Would I need extra milk if I add it?
I made the revised version yesterday at work and everyone loved it!!! It was a test run…I will be making it for my Daughters baby shower this weekend!! It’s a delicious, no fuss, easy mac n cheese!!
Sheila, I am going to make this tomorrow….did you cook the pasta before?
Thanks
Hi Stacey! I’d recommend cooking the pasta first even if it is just for a couple minutes. It’ll turn out just fine, though, if you don’t have time to pre-cook. I hope it turns out great!
Megan
Oh good, Sheila! I’m so glad it was a hit! Thanks for the comment!
Megan
This has probably already been answered, but does the pasta need to be cooked first? I’m bringing this tomorrow for an office Thanksgiving lunch and need to have everything ready to toss in when I get to work. Thanks!
Sorry, my bad. I see it now.
Sorry, just seeing this, Andrea. I hope you got it figured out AND that it turns out great!
Megan
I’ve read the comments because I had the same question, and seen where the noodles were uncooked
Hi! I just saw this recipe this morning on Pinterest and without opening the page, I was confused because the picture showed cream cheese, then I read Velveeta further down. Now it makes sense, you changed the recipe. I know you said folks weren’t happy with it, any particular reason why? Just not orange enough? I know kids can be finicky, but I have gotten my family off the overly processed foods this year, so I intend to try the original recipe, since I have those ingredients on hand. Actually instead of the grated parm, I have an Italian cheese blend I will use.
The original recipe looks great, to me!
Hi Sabrina! The main complaint I heard from people about the original recipe is that it cooked too quickly and if not watched, dried out. If you keep a close eye, this shouldn’t happen. I love the original! Let me know what you think if you give it a try!
Megan
I made this tonight and it was awesome! I went by the original recipe, put the noodles in UNCOOKED, the only things I changed was just based on what I had open and wanted to use up. I used 6 oz cream cheese cut into chunks, about 1/2 cup of shredded Italian cheese blend, and used heavy cream in place of the evaporated milk. Kept everything else the same. Also added 3/4 tsp salt and some white pepper.
I stirred everything at first and then every hour. It was perfect after 2 1/2 hours on low in my Crock Pot brand slow cooker that has the timer.
Will definitely make this again, maybe for Thanksgiving!
I just might make this exact version on Thanksgiving myself, Sabrina! Thanks for sharing what you used and what worked.
Megan
Could you set the crockpot on high to cook in a time crunch?
Hi Mariah! I’d worry about scorching the pasta if cooked on high heat. I always like to keep this recipe on low just in case. If you do cook on high, be sure to check for doneness often!
Megan
The original recipe photo you have posted at the bottom shows 4 cups of milk, but the photo I’m seeing on Pinterest shows 2.5. It looks like it’s the original recipe because all the other ingredients are the same, but the amount of milk is wayyyy off. Can you clarify?
4 cups of milk is correct for the original recipe, Paige! Enjoy!
Megan
Hi,
What kind of milk should I use? Skim, 2%, whole??? Thanks!
Hi Maryanne! I always use 2%, but any variety would work great. You’ll get a thicker, creamier mac with 2% or whole!
Megan
Does this recipe fill a 6 qt crockpot? Or should I double it?
Hi Caryn! I use a 6.5-quart crockpot and it doesn’t fill it to the brim, but I’d say two-thirds full. I wouldn’t double and try to fit it all in this size crockpot. I hope this helps!
Megan
I am 64 and have always loved mac and cheese. I grew up in a hour of little to no money. We always had enough food but mom made everything from scratch as back then we couldn’t afford pre-packaged. My mom was an awesome cook. She used to let me make mac and cheese as she thought that would be easy for me to learn to cook and develop a recipe. I always used 3-5 different types of cheese, milk or evaporated milk or cream, butter, elbow macaroni. Always cooked it slow because it was so creamy it would scorch if you weren’t very careful. My parents and brothers loved it so that was always my job to make the mac and cheese. To this day my husband, my daughter, son in law, and my 2 grand children want nothing but grandmas "homemade" mac and cheese. My grandson is 6 and autistic and says "grandma I want yours not that "yuck" from the blue box". It always makes me feel so good that they love mine best. I know I do to. Yours looks and tastes almost the same but, they still know it isn’t mine. it must be the love we put into it that makes it uniquely our own don’t you think? Great post, Thanks, Beth Dishong of Palm Bay FL
This comment was so heartwarming, Beth! I love that you honed your mac and cheese recipe as a kid and that your family loves it so much. How cool! And you are so right, there IS something about the way certain people make food (the LOVE they put into it!). I feel the same way about some of my mom’s recipes. Thank you so much for taking the time to leave a comment!
Megan
I am going to make this next weekend for my thanksgiving feast with my family. Can’t wait
I hope everyone enjoys it, Karen!
Megan
Hi Megan…I am trying your recipe tonight. In the edited version, can I use 4 cups of cheddar cheese and no velveeta?
Thanks!
Go for it, Dena! Yum! Should be great (although maybe not quite as creamy)!
Megan
Megan…my question is…which way did YOU like it better? The one with Velveeta or the one with cream cheese?
Hi Amy! I love both, but my revised version wins out by a touch. 🙂
Megan
So wait! Velveeta and no cheddar or cream cheese? What about Velveeta AND cheddar AND cream cheese? I’m so torn between which recipe to use (ugh I’ve got the pickiest hubby). Going to try this tonight as its very soft on his toothache but adding sausage or beef last 30 min.
What did you choose, Mamatink7?
Megan
If im making this as a side dish for a babyshower do you think just by doubleing the ingridients would work?
Hi Sarah! Make sure you have a 6.5-quart crockpot or larger and this should work fine! Good luck!
Megan
This mac & cheese is amazing! I’m a terrible cook and I managed to make it with no troubles, and even got a compliment from the hubby! Thanks for the awesome recipe! 🙂
What is the serving size? 1 cup?
Hi Allyce! Serving size is around 1 1/2 cups!
Megan
Hello. What drew me to this recipe, initially, is that it called for cream cheese. Could I still make your NEWER recipe but substitute 8oz of cream cheese for the 8oz of velveeta?
Hi Avree! Cream cheese is welcome in ANY recipe, in my opinion! 🙂 You can definitely add cream cheese to the newer recipe. Maybe start with 4 oz and see how it goes. ENJOY!
Megan
Thank you for the advice! I appreciate your getting back to me so quickly! 😀 Should I still include the velveeta or is it safe to omit when using cream cheese?
Hi Avree! You could omit the Velveeta, but leaving some in wouldn’t cause complaints, I’m sure. 🙂 Let me know how it turns out!
Megan
Oh my gosh I can’t get over some of these comments! The one about fixing your recipe by the end of the week made me spit out my coffee! I’m sure they’re all good intentions though, just very serious haha!
Can’t wait to try this out tonight!
Robyn, you are officially my favorite commenter ever. 🙂 Glad you found some entertainment! I hope your mac and cheese turned out yummy!
Megan
If I double the original recipie will it still fit in the crockpot??