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.
Can I get the original recipe also? I’ve made it before and I don’t cook with velveeta
Absolutely incredible– been making this for over 4 years. My familys favorite recipe I make for thanksgiving. Question tho- could I use heavy cream or half and half instead of milk to make it more creamy? Or would you recommend sticking with Milk??
Thanks, Brandon. Yes on the heavy cream!
I use cans of evaporated milk
If I wanted to put this in the oven, what temperature and how much time to cook do you suggest?
Hey Donya! I have a similar recipe here: Baked Mac and Cheese. You’d bake it for 25 minutes. So glad you asked!
My kids love this recipe!!!
it was fine, flavor was good. I made the original recipe, cooked my noodles first, leaving 3 minutes still for cooking in crock pot as recipe stated. Mine was done by an hour and a half. a little too saucy for my liking. I won’t make it again.
Sorry girl but the way you decided to about this was confusing as heck and I’m a seasoned cook. It is very confusing to see a picture on Pinterest only to come to your page and not see the description, instruction or picture of the one that is on Pinterest. I have read and re-read this post about a dozen times and nowhere is the picture that you have on Pinterest and nowhere is the description of THAT recipe with the cream cheese and NO velvetta! The only reason why I chose your recipe off of Pinterest is because you didn’t put that nasty stuff in your recipe but clearly you do. I most likely will not be returning to your site as it’s veen super frustrating and annoying to navigate
The original recipe was different and those images cannot be taken down from Pinterest – we can’t control that. We had a photo at the bottom of the post highlighted with the change in ingredients but some still found that confusing. It was a popular post! Sorry for the confusion.
Hi Megan
I made this Mac and Cheese today. It was a real hit with my wife and a neighbor lady too. Thank you for sharing your recipe. I liked it too. I love cooking things that others truly enjoy.
Don Hunter
New Port Richey Florida
Thank you Don! It’s great to share your culinary talent with others. I’m sure it was appreciated!
I thought the recipe was great and I don’t consider Velvetta to be nasty. But, April Larson … did you read your comment before you posted it? I had to read it several times to determine what you were trying to say! Good grief! Talk about confusing and annoying!
I can’t find the other recipe. looked every inch of the website, no luck.
Both on the same page – one crockpot photo shows one set of ingredients. The variation is at the bottom in another crockpot photo with the 2nd set of ingredients. Both delicious, you can’t go wrong.
I have used both recipes. (Both are great) I make the one pictured every holiday, and it is always a hit!
So glad to hear they are both enjoyed. People have preferences but they really are both good, solid recipes. Thank you for sharing, Angela!
I have been making the new version for a couple of years now. It is a holiday staple that every loves!! So easy and delicious!!
So glad it’s being enjoyed! Thank you for sharing!
Made this for a Harvest Carnival @ church, for the kiddos…..IT WAS GONE IN MINUTES! So many parents raved about it. So easy on a busy day/night
That’s so cool! Thanks for sharing that.
I made the updated version and it was fantastic! Reminds me of the kind you get from the frozen section of the store, which I love. It fed 5 adults as a main dish with a side salad, and there was nothing left! If I were expecting to feed 8 as a main dish, I would add a significant amount of meat after it was done cooking.
So glad you enjoyed it, Janelle! Thank you for sharing the details. too.
can I make a 1/2 recipe?
Hi Ida! Yes absolutely you can make 1/2 the recipe. You would just make sure to cut all of the ingredients in half and adjust cooking time accordingly.
Can you maybe put some chicken in this?
Leftover shredded chicken would be great. I’ve done kielbasa too. There’s endless ways to dress up mac and cheese!
Pay no attention to these arrogant ignorant people. They just can’t read! One is the original folks and the other one is the newer crock pot version!! Thanks girl for the update!!
not happy bc i bought the things to make it like the picture to only find out the recipe is totally different.
Not at all, Stephanie. Two recipes included in the post, also descriptions of both in the post. Both are good!
This is so stupid you show a picture of one thing and write about changes. You should of just showed the changed then not made it confusing by posting a picture of a while different recipe. We don’t wanna read all that anyways just give us what we need
I understand your point of view but my audience is wide and we have a lot of new cooks, established seasoned cooks and everything in between so I enjoy sharing to each of them.
Thank you for professional reply ti the negative feedback. I have used both your recipes and love them! Thank you for sharing them with us.
is it velveeta or shredded cheddar? pic shows cheddar…..recipe is different.
Please read the post. There’s 2 versions of this mac and cheese recipe. The original I share at the bottom and the new and updated one I shared starts at the top and is included in the recipe card.
The recipe calls for Velveeta, but not cream cheese. I’m confused
Super easy and delicious!
So glad you thought so, Jen!
Can I freeze it?
I find that it can be frozen but when you warm it up, it’s preferred to do it on the stovetop with some milk added to it. The cheese can clump otherwise.
I made this recipe. I used Velveeta for mine. I had friends over for dinner and we all loved this slow cooker Mac & Cheese. Very happy with the way it turned out & tasted
Thank you for sharing, Renee! Nice to have a dish everyone can enjoy.