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, 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