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, I have a 6 qt crock pot. will a double batch be too much?
Hi Monica! A double batch for a 6-qt crockpot might be pushing the limits. I’d recommend a 1-1/2 batch just to be on the safe side. Enjoy!!
Megan
Question on the ORIGINAL recipe (the one with the cream cheese). Do you par-cook the pasta in that one like you do the newer version? Or do you put it in uncooked? Thanks.
Hi Jeannie! For best results, I’d recommend cooking the pasta for just a few minutes first, but it WILL work uncooked! If you go the uncooked route, be diligent about stirring and keep a close eye for signs of doneness. ENJOY!!
Megan
I haven’t tried your recipe yet but it sounds delicious! I normally make my mac n cheese in an electric pressure cooker but my husband knocked it off the counter and just like that my life was over. In the pressure cooker I didn’t really measure anything out but I used cavatappi (cork screw) noodles, heavy whipping cream, a giant glob of butter, half and half, and 2 bags of whatever shredded cheese I had on hand. Would this recipe be ok if I added heavy cream and half and half in place of milk?
First of all, what a HUGE bummer about your pressure cooker! 🙁 Second, mac and cheese in the pressure cooker…BRILLIANT! On my to-do list this week! Thanks so much for sharing that idea. And yes, cream/half and half would be a perfect replacement for milk.
Megan
I thought you weren’t supposed to put dairy in the pressure cooker. I hope I’m wrong as I LOVE my Instant Pot!
I didn’t mean to refer to the Instant Pot. I just meant I wouldn’t recommend doubling this batch in the same crockpot or pan.
I’m not familiar with the Instant Pot (yet!) for cooking many things.
Thanks for posting this, I am making several freezer meals for my college junior so he has at least one home cooked meal a week this semester. We mixed all of the cheeses and macaroni together, poured the milk evening over and baked it in five mini loaf pans so all he needs to do is pull a pan out of the freezer and re-bake for about 30 minutes….his own Stouffer’s thanks to your great recipe!! Chad’s Mom
Hi Chad’s mom! What a great idea! I love this. Chad’s a lucky guy!
Megan
I’m trying this for my daughter today, while she works. She recently had a kitchen fire which destroyed the stove. So while she’s at work I am boiling the macaroni and preparing everything in the Crock-Pot for her. Thank you for sharing your recipe I will let you know how everyone liked it, but by the picture I’m sure everyone will.
Haven’t tried your versions yet, but just wanted to say, when I make my homemade mac-n-cheese on the stovetop, I use a can of Campbell’s Cheddar Cheese Soup (it makes it extra creamy), and then add extra shredded cheeses (usually whatever is in the fridge). I am definitely going to try something with it in the crockpot now.
Hi Joyce! I LOVE the addition of cheddar cheese soup. Why haven’t I thought of that?! Adding this next time!!
Megan
When adding the Cambell’s Cheddar Cheese soup, would you substitute that for the some of the milk or add plus all other ingredients?
Hi Elizabeth! Great idea adding cheddar cheese soup! I’d use around half of the milk called for in the recipe in addition to the soup. Let me know how it turns out!
Megan
I have enjoyed reading all these comments and it is very helpful for me to figure out which recipe I will prefer. I especially like the additional seasoning ideas. I will probably try on stove top first and then try the crockpot when I have the taste down pat. Always try stuff BEFORE Thanksgiving!
"Always wing Thanksgiving" is my motto, ha! But your way is FAR safer and I love that you are testing things out beforehand. Please let me know what your favorite is and how it goes on stovetop AND crockpot! ENJOY!
Megan
This was very good. I used the new revised recipe with cream cheese instead of valveeta. It was as good if not better than the baked mac and cheese I have baked in the oven.
I am going to try this recipe. I like to cook and try new recipes. My husband is retired and we are newlyweds. We want to travel. I would love to visit Ireland or Australia. However that takes money. Lol
I love this recipe…so yummy and easy! Thanks for posting it! I was wondering how you would go about freezing the ingredients to throw in the crockpot at a later date? Thank you!
Hi Samantha! So happy you love this recipe. I’ve never tried freezing it since it’s so quick and easy to throw together last-minute. Once it’s cooked through you can try freezing, but pasta can taste mushy after freezing. Let me know what you try!
Megan
I want to make 2 batches. Will 2 fit in a large crockpot?
Hi Jayme! A double batch will fit snugly in a 6.5-quart or larger crockpot. Hope this helps!
Megan
Wanted to have this ready when I get home on Saturday. Does it have to be stirred while cooking???
Hi Terri! This recipe definitely requires stirring throughout. How long will you be away from home? I’d suggest leaving it for no more than 1.5 hours without stirring.
Megan
I usually bake my mac n cheese today would be my 1st time doing it in crockpot. I usually use 2 eggs. Is the eggs only used for baking to make it rise? I’m trying to see if i put eggs in the crockpot
Find it disappointing that the recipe calls for velvet when the picture does not show that as an ingredient. What is the truth?
Hi Gaffer! The photo toward the bottom is of the original recipe. The recipe within the grey box is the updated version. Hope this helps!
Megan
Do you think I could replace the Velveeta with sour cream? Or maybe sour cream + another kind of cheese…
Sour cream would be a great addition! I’d maybe combine it with another type of cheese instead of completely replacing the Velveeta with it. Sounds yummy!
Megan
Thank you for the response! 🙂
Can I substitute the velvetta with more shred cheese?
Yes, you can definitely substitute velveeta with extra shredded cheddar but it won’t be quite as creamy. It’ll still taste great!
Megan
My daughter made your crockpot mac and cheese for Christmas dinner. OMG. I couldnt get enough of it! I forgot there was turkey, ham, etc. Love this dish! thank you
hmmmm sounds good can’t wait to try this
I noticed that the picture has ingredients that are NOT in the recipe.
Hi Jan! You are probably looking at the photo of the original recipe. The updated recipe is correct as written in the grey box. I hope this helps!
Megan
Does anyone know how to read? ? I am seeing TONS of these comments… that is the OLD recipe for crying out loud.
Hi! Does anyone happen to know f two batches this will fit in an average size crockpot? Also, has anyone made this as a side for about 60 people? How many batches did you make?
Hi Rachel! I haven’t ever tried squeezing two batches into one crockpot, but you could do 1 1/2 in a 6.5-quart slow cooker for sure. As far as servings go, I made one batch as a side at Thanksgiving for 18 people and it was the perfect amount. I hope this helps! ENJOY!
Megan