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
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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, 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