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.
I made the original recipe this afternoon. I cooked on LOW for 2 hours, stirring twice then on HIGH for 1 hour stirring twice. The consistency was perfect.
Since there was no additional seasoning added and others commented on this dish being bland, I added kosher salt (to taste), 1/4 t. garlic powder, 1/4 t hot Hungarian paprika and 1 T dijon mustard. I didn’t add enough paprika to make it hot/spicy; it just added nice flavor.
Absolutely delicious and kid approved! I’ll definitely make this again.
Thanks for the comment, Kristy! Glad you enjoyed it!
Megan
Bland really bland.
Then add spices? All food is pretty bland with not spices, ?
I am going to make this for my kids. How is the clean up? Last time I made mac and cheese it was such a goey mess I swore I would never make it again, lol!
Honestly Kristi, the clean-up isn’t bad! Just don’t let it sit and cook for hours after serving.
Megan
Can I make this with gluten free noodles?
I just made this today with gluten free noodles and we all loved it!!
So great to know, Angela! Glad it turned out great!
Megan
How many cups are a serving? I am making for a big group of people & want to make sure I make enough for everyone. Thanks!
Hi Jessalyn! I’d consider a full cup to be one serving. If you are serving other food with it, one batch should be enough. If you’re planning on serving it as a main course, you may want to try two batches. I hope this helps and I hope it turns out great!
Megan
Just wondering if anyone has made this and froze it to warm up in crock pot the next day??
Hi Sabrina! No need to freeze if it’s warmed up the following day. Just put it in the fridge and it’ll be great! Enjoy!
Megan
I’d go to Heaven to see my mama, daddy a couple of best friends and many dear friends and family again. Best trip I could ever go on. I’ve made similar in pans, not in the crockpot, will try!
Ive made this several times now, never the same each time… 1st time was regular, 2nd time I added Lobster, Shrimp and Crab for a Seafood Mac N Cheese version, 3rd time was with Bacon and used Smoked Gouda cheese DELICIOUS! Thanks for the recipe!!
I tried the new version because I’m not a fan of cream cheese..it was delicious! Made it for a Christmas potluck and got rave reviews. Making for another party this weekend!
Could you give me the updated recipe as I am confused which is the new one and which is the old one Because it reads both are the original. Could you give the one that was the one everyone likes thanks you
Hi Stacey! The updated recipe is typed out in the grey box at the bottom of the post. The original is depicted in the photo below it. I hope this helps!
Megan
I am confused sorry, could you tell me the latest updated recipe. Thank ypu
The recipe at the bottom of the post is recent, Stacey! Hope this helps!
Megan
Do I add evaporated milk to the new version? It just says milk to wanted to check. Thanks
Just regular milk in the updated version, Michelle. No evaporated milk needed!
Megan
Trying this recipe out. But I added a can of nacho cheese instead of velveeta because I didn’t have any.
has anyone done this without boiling the pasta first? I just saw that little instruction but everything is in the crock already
Hi Tina! It’ll work fine without boiling the pasta first. Keep a close eye on the pasta so it doesn’t get too dry and you should be just fine. Enjoy!
Megan
I don’t have evaporated milk and everything is closed can I just add more regular milk
I’m probably too late, Samantha, but YES…regular milk will work just fine! Merry Christmas!
Megan
I added bacon to it 30 minutes before being done! ?? It was delicious! I mean, really, how can you go wrong with bacon and cheese ?? Lol
YES, Debi! Bacon and cheese! And no, you cannot go wrong. 🙂 So glad you loved it!
Megan
Hi I followed the directions exactly It still has an hour to go but it seems very dry not creamy. Should I add more milk?
Sorry I’m late with this, Dana! I hope it turned out ok. Adding some milk should have helped!
Megan
Omg i just put all the ingredients together really quick and mixed them up…then i saw to cook noodles first! Hope it will work out anyways!. Why would I not read the whole thing first! lol
It should still turn out great, Laura! Just keep a close eye on it so the noodles don’t overcook. I hope it turns out great!
Megan
Really yummy!
I used 2lbs of macaroni, 1.5 cans of evaporated milk, 2 cups of heavy cream, 2 cups of whole milk, 6 cups of cheese (I used extra sharp and pepperjack), and 2 packages of cream cheese. I precooked the macaroni for about 3 minutes and then stirred it all together on low in a crock pot. It was ready after about an hour! I added a pinch of salt for taste, but it was not necessary.
This filled the crock pot perfectly!
I need to feed 25 people. How many servings did that make and what size of crock pot did you use with the larger recipe? Thanks!!
Hi Stacy! If this is acting as a side dish, you might be fine with making just one batch. If it’s more of a main dish, I’d suggest making two batches. For a single batch I use a 6.5-quart slow cooker. I hope that helps out! Enjoy!
Megan
Thank you!
How many quarts is the crockpot you made it in?
Hi Madison! I use a 6.5-quart crockpot and it fills about 2/3 of the way full. I hope this helps!
Megan