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.
This recipe was fantastic! Thanks for sharing. After my trip to Macaroni and cheese heaven, I would LOVE to travel to Fiji! 🙂 Talk about an amazing trip away from home?!?!?!
The Mac n cheese was awesome.I took it to a work lunch.
I know its too late to win anything, but if I could go anywhere, I'd go to the Emerald City to see the wizard or the North Pole to see Santa. Those places I've thought most about my whole life, I think its about time I put a place with a name..
[email protected]
After cooking 2 hours mine was mush :0(
I lived in Zambia as a child and due to some issues with my adopted parents, my dog was left behind. I've always wanted to go back and find where she was buried, My dog helped through some difficult times.
I will use this recipe this week. In the mood for mac and cheese. I would love to visit Washington DC again. I have been there twice on business and this time I would love to go on vacation. My email is [email protected].
has anyone doubled this? If so, are adjustments necessary? Thank you!!!
I would to Fiji because I want to stay in the Poseidon Undersea Resort when it opens.
Thank you for posting such a wonderful kid friendly recipe. My kiddos will sure ravish this dish.
I made this today and kept a close eye on it as I was concerned that the amount of milk called for wouldn't be enough since the pasta went in uncooked. I ended up adding about 2+ times the amount of milk called for throughout the cooking process, because the sauce was way too thick. I also added a pinch of salt. With those additions, I will definitely be making this again. 🙂
Holland! I've been twice, when I was younger. I remember it being heavily influenced with Thai & Indonesian flavors, but also other influences can't really pinpoint. I was too young to be very darling food wise- I was a picky kid. I would love to go back, with an open mind & big appetite!
I want to go to the Maldive Islands. Thanks for the recipe. I am going to make it right now. I have all the ingredients! Hopefully it turns out yummy!
Africa, for I would like to know more directly about my continent of racial/cultural origin. I would also like to go to Scotland as my maiden name is from there and I am fascinated with the Celtic origins there too.
Great idea for feeding hungry large 6'7 and 6'8 teenage boys. They have been spoiled on home made mac and cheese for years. Their sister is in culinary school so no boxes here. I would travel stateside- the Oregon coast region. Excellent wines, cheeses and local flavor that is so desirable. It mimics my home town but has oceans instead of Lake Michigan. Green lush landscape to soothe the soul. Go shrimping, hiking-on the trails, not lost off the trails-its too dense to find your way back to the trail-and surfing. Outside the country a would go to one of the many atolls in the Pacific Ocean say near Tahiti. Beautiful warm waters, fresh food and a completely different culture from cold winter in Northern Michigan.
[email protected]
btw, does the macaroni need to be cooked before placing it in the crockpot? Or do you throw everything in "raw?"
Hi Emmy! Put the uncooked macaroni in the crockpot. I'd suggest checking it along the way, as it seems some crockpots are done sooner than 4 hours. Good luck!
Megan
I was hoping to make this but I had a question first! Is the macaroni cooked before adding it to the pot? Or are you just putting the uncooked noodles into the crockpot?
Thanks!
Oh no, Amber! I'm so sorry you had a bad experience with this recipe! My family and I make this one often and I've never seen a "burnt up pile of mush" or anything even close to that. Sorry for the disappointment!
Megan
I made this tonight and it was a complete failure. I followed the ingredients and directions perfectly. It is a burnt up pile of mush. It is way to dry. I had to add more milk to it just now to Dr. it up. Hopefully in an hour, with the added milk it will taste ok. (btw, it has been in the crock pot for only 3.5 hours on low heat). Don't waste your ingredients on this recipe. Unfortunately, there is only one other review that says the same thing as me since everyone is just posting about there dream trip.
This comment has nothing to do with travel, just a question on the recipe..
I made this and there was about 5 times more sauce than noodles, and the sauce was super thick. I added more noodles to try and fix it, but there was still WAAAAY more sauce than anything else…
Did anyone else experience this? I love mac and cheese and I love my crockpot so i really want this recipe to work, and i'm not sure what im doing wrong..
Has anyone doubled this recipe and it work just fine? Or a few modifications to make it work?