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.
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??