Crock Pot Mac and Cheese with Velveeta

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.

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

1. 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.

4. Cook on Low. Cover and cook for 2 to 3 hours, stirring occasionally. Replace the lid promptly after stirring to prevent heat from escaping.
5. 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:

• Crockpot Green Bean Casserole
• Slow Cooker Vegetables
• Crockpot Hot Corn Dip
• Slow Cooker Meatballs

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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