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?
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
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, I made this Mac and cheese. My family loved it !! I cooked my noodles let them cool. Then I followed the old recipe with 4 cups of milk and cream cheese. I used American cheese instead of Velveeta. Next time I want to try pepper jack cheese. I put every thing in my crockpot and mixed it. I covered it and cooked for 30 minutes on high. Then turned down to low for 1 1/2 hours stirring in between. All times vary according to your crockpot.
Connie
Pepperjack is a great cheese to use. I like your changeups – thank you for sharing!
How much cream cheese did you use? I’m planning on making this for Thanksgiving, that seems like it would make even creamier!
Originally I used an 8oz block of cream cheese. I hope you love it!
I meant to say that people might want to check theirs more than I did.
Sorry for the bad grammar in my first post!
🙂
Made this tonight, yum! But 2 hours was too long in my crockpot and the macaroni basically dissolved. Just posting to let others know that they made to check theirs a bit more often than I did! Will definitely be making again though! Thanks so much for the recipe! 🙂
Thanks for the feedback. It’s appreciated! I could see that – everyone’s crockpots heat differently and mushy noodles aren’t the best. I’m glad you liked it overall though!
Question??? Has anyone tried using 4oz velveeta and 4oz of cream cheese together? With the new version or the old version? I love both velveeta and cream cheese so I’d thought of adding both.
That doesn’t sound like it would be bad at all! I say try it and check back in to tell us your review!
I made the original recipe, doubled it and put in one big crock pot. It was filled to the brim but it did fit. Everyone who ate it LOVED it. Now I get asked to make it for every upcoming occasion. Thanks for sharing this simple, quick and tasty recipe.
You are so welcome Sally! I’m really glad it was enjoyed and I appreciate you coming back to let me know!
What size Crockpot did you use for the double batch? Was it a 10quart? Making this as part of a potluck for a funeral and trying to make sure I have enough and enough room too lol. Thinking of doing a triple batch total. Double in 10qt pot and single in like a 6qt pot. Will this work?
I didn’t make a double batch, the recipe just makes a really large batch and I have a 6 qt crockpot. You can feed about 12 people easily if its a side dish with the recipe as written. Hope that clarifies!
I’m wanting to make this recipe for our HS FOOTBALL team. Can you make this is a roaster? I don’t want to have to haul 8 crockpots. Thanks
You can prepare this and slow cook it in the oven in your roaster. I would check online for conversion rates of a slow cooker temperature equal to using the oven. That sounds like a lot of mouths to feed! Enjoy!
Love this! I have even used gluten free pasta as some of the family can’t have gluten and it’s still great, I do add some salt and pepper and a few shakes of hot sauce.
That’s a great idea, changing out the pasta. I like the twists you added to it as well.
What size crockpot are you using? I am needing to double the recipe and trying to decide if I should split to 2 crockpot.
Yes, I would make the second batch in its own pot or crockpot. Enjoy!
I am making the original recipe right now. I felt it was missing something so I added a pouch of Velveeta sauce mix that I had. It helped, along with some salt and pepper. I plan to try the new recipe next time but I am not disappointed in the original recipe at all.
Good improvising!
As a connoisseur of good mac and cheese, I have this cooking right now in the crock pot and I’ll probably pitch it and make the new recipe. This one has a grainy feel to the cheese and is definitely not cheesy enough – I think the cream cheese tones it down too much. Also, I’d suggest anyone trying this to grease the sides of your crock pot. Now, I’m going to make the Velveeta recipe, but will not do crock pot cooking. Even the macaroni does not have the right feel to it. I think its easier to cook the pasta, mix and melt all other ingredients, mix together and stick it in the oven for a few. Why make a super easy recipe difficult???
Would it work if i didnt cook the pasta first!?
You’d need to adjust the ingredients to have more liquids then. I haven’t tried that. Let me know if you do and how it turns out!
Very yummy! Didn’t try the first recipe but this one was a big hit! I made it for my son’s birthday and everyone was asking me for the recipe! Huge bonus that it’s so easy too! Thank you for this!
Hey, if you win over the kids and the adults, it’s a keeper! Thank you for letting me know.
Can you substitute cream cheese with sour cream?
Hi Lyndsay! I have never tried sour cream in place of the cream cheese, but I’m intrigued! I think I’d start by adding 4(ish) ounces of sour cream along with 4 ounces of cream cheese. If you give it a try, please let me know how it turns out!
Megan
I made this for a potluck at work and everyone absolutely LOVED it. I never even got to have any because they ate it all. At the second potluck we had, everyone begged me to make it again. I’m not the biggest fan of velveeta so I did switch that out for mozzarella but it’s still a fantastic recipe and it is my go-to Mac n cheese recipe now.
Yay, Katie! I love this! Food that quickly vanishes at potlucks is the BEST kind of food. Thanks for the comment!
Megan
I love this mac and cheese, Sometimes I add Gouda cheese as well. I am going to try it with some Jalepeno’s to spice it up. But it is a hit in my house.
Hi Candi! I LOVE gouda and I love jalapenos, as well. I might have to incorporate these two loves into this mac and cheese next time. Thanks for the inspiration!
Megan
Hi there! Do you prefer evaporated milk over regular in this recipe? Is there much of a difference? Thanks!
Hi Alicia! Evaporated milk will produce a sweeter pasta, so if that is something you prefer then you’ll love it. If you prefer a less sugary version, go for regular milk. I hope this helps!
Megan
I made the original years ago and was scrumptious!! I am actually sad you felt to revise. This can be made so many ways. The only thing I remember is that i didn’t have to cook as long as recommended. Everyone at it all and Wanted recipe! Good job!
Oh good, Bridget! I’m so happy to hear this! Thanks so much for the comment.
Megan
Hi, I want to try your recipe this year and wonder about putting it in the oven after crockpot cooking, with a panko topping. Just letting the panko get a little crispy and browned. Less crockpot time? and how long in the oven?
Thanks
Hi Andrea! I’d keep a very close eye on the mac and cheese in the crockpot and when you think it’s CLOSE to being done, throw it into a baking dish and top with panko. Pop in the oven (350-ish) for 15-20 minutes. YUM! Let me know how it turns out!
Megan
Hi! i just wanted to let you know that I featured this recipe on my post about Thanksgiving Recipes (mixandmake.com/2017/11/17/easy-thanksgiving-recipes/).My grandmother used to make mac n cheese just like this and I always try to make it like this! Thanks so much for posting this recipe!
So cool! Thank you, Erin!
Megan
I made the original recipe twice and my family loved it. I saved the recipe to my Pinterest so that I could always have it. Luckily, I noticed the difference in recipes. I’m going to try the updated recipe today and hopefully it’s a hit just like the original.
Hello Mac lover! I’m so glad you love the original recipe so much! Let me know what you think of the updated version once you make it. It is super delicious, too!
Megan