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.
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