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.
Hello,
I would like to try this recipe. Can you please tell me what size the slow cooker needs to be? Also, when I click on "print recipe" it says that it needs to be cooked for 3-4 hours, which one is it? 2-3 hours or 3-4 hours?
Thank you!
P.S. I forgot to mention the FOOD in ST. MAARTEN is spectacular! By far some of the most interesting, fresh, & vibrant creations! Not simply your average Carribean Jerk! Everywhere we ate was so delicious, and each had awesome atmosphere, often some type of live music, from reggae to steel drums! The people are very warm & friendly, you'll feel like an old friend! FYI, I was a strict Vegetarian most of my life, I eat very little meat now (I'm picky!) And had only begun eating meat at all maybe a year before visiting…I was rather shy about certain things. For example, I NEVER had eaten ribs in my life, and didn't plan on it. However, at one of SEVERAL restaurants at the then – Pelican Resort Club–now "SIMPSON BAY RESORT" had amazing ribs! I took a bite on a dare, & ended up eating them 3 times while there! Pancakes with Mango preserves, Coconut French Toast, LOTS of fresh fruits, incredible seafood (they are known for very large shrimp, my husband adored those!) Also, this Resort, though under new management, looks even better than a few years ago, still with 5 pools, swim – up bar (all appropriate for children, we don't drink at all and we had a wonderful time!) It's easy to explore this tiny island and see the duty-free ports with an abundance of historic buildings, wonderful shopping, live music in the streets, snorkeling in the clearest and calmest waters I've seen ANY WHERE! ( For reference, I've lived 95% of my life in Alabama; but travel often! I'm most familiar with all of the Gulf Coast Beaches – which are truly a wonder of nature – but as much as I love beaches, on every coast in USA and Hawaii, I'm not known to really spend much time IN oceans!) St. Maarten was unique – I almost didn't get OUT of the crystal waters, calm as a lake, even when sailing out deep to snorkel, you could easily see the ocean floor! If you get a chance, I have to say please visit! As for location, I posted a link earlier about its geography, SUPER small etc, we did rent a car after a couple of days, to explore the French side & all the shopping/"street districts" in Phillipsburg, capital city of the Dutch side; however, staying at that resort is IDEALLY located to not only numerous small, private beaches – unrivaled by other resorts – but our 1st night there, we left the resort on foot, it's adjacent to the main road, a very reasonable walk to MANY of the best restaurants the island is known for! We got along very well without a car at first, but did get one to explore the French Side & other places….oh, and you hardly notice you're even in "another country" as the border isn't a big deal, very relaxed! We devoted most of our time on the Dutch side, however, but read about its culture, as it's anything BUT traditional Dutch: Carribean & European influences, along with indigenous people from various neighboring places, make it TRULY one of a kind! We felt very safe, too…even going out at night on foot, off the resort property, unlike many other typical Carribean vacation spots! I stress again to really make a destination vacation there, vs a cruise. Flights are limited, depending on airline & time of year (one airport with ONE airstrip!) But a friend has taken a cruise that stopped there for barely half a day, though she loved it – and the ships dock at an ideal location, I cannot imagine spending such a short time there – for a small place, it's loaded with culture, food, entertainment, MORE food, and a welcoming atmosphere that you won't want to leave! Do consider it, not to dismiss your other choices, but if ever you have the chance to go somewhere extremely unique in every way-St. Maarten is IT! Also, among activities is horseback riding; we took a it a 3-hr trail through many mountains during "butterfly season" which is amazing – ending with riding the horses on a beach, even into the ocean! They galloped along the sand and plunged into the ocean, so much fun! And I fulfilled a childhood dream, even better than expected! (Plus, it was just us & 1 guide, very quaint & enjoyable…encountering many "flocks" of butterflies along the trail was magical!) But if you like unique food, this place is unmatched by us so far! We can't wait to go back! Take a look at a few pictures of the exact resort we stayed at, and please follow that link in my earlier post to learn more what makes this place so special, and not your typical island in the Carribean…it's so much more! P.S. we heard other resorts were nice, but the newly renovated/renamed "SIMPSON BAY" is very ideally placed, and is said to have some of the best beaches-literally, you'll easily find a private slice of heaven on one of the many beaches on that property…there's the main one, but so many tiny ones where you'll find wild coconuts growing, rocks to walk out onto & sit or lay under the stars, and if you are adventurous, it doesn't take much exploring to find yourself alone on a little "nook" of a beach, an amazing feeling…better than the smaller beaches even in North Shore area of Hawaii! Though not the miles & miles of endless sand, like the Gulf Coast Beaches we live so close to & I've been visiting my entire life, but you'll easily find your own private beach, where for a moment, you'll feel as if you have your own island! Best wishes! -ANNA
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http://www.tripadvisor.com/Hotel_Review-g147350-d152148-Reviews-Simpson_Bay_Resort_Marina-Simpson_Bay_Sint_Maarten_St_Maarten_St_Martin.html
Just about anything cooked in a crock pot will get my attention. Lol I have MS so a lot of stirring isn't my best choice. Although the dogs will gather around me when I cook knowing that something will be "tossed" to the floor. "Whoops. Who's on kitchen floor duty!?!"
I would go, and take my Mom, to Ireland. My great grandmother was the first of the family to be born in the US from Ireland. To be able to find out where they had come from would be fun to find. How cool would it be to find them!?! 🙂
Christa,
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We can't wait to try this! As for travel, hand's down beautiful itsy-bitsy place called ST. MAARTEN/St. Martin. We loved it MORE than Hawaii! Especially the Dutch side! Fly there, not cruise! 😉 [email protected]
Dec 9, 2014
"With an area of only 37 square miles, the island of St. Maarten/St. Martin is the smallest land mass in the world to be divided between two governments. Its dual owners are the Dutch and the French, who have shared the tiny and paradisical island more or less peacefully for almost 350 years. This understated absence of conflict testifies to one of the island's most precious and attractive characteristics–its unusual serenity…"
http://www.geographia.com/st-maarten/
I would go to Chicago. I am about to have a new niece and I won't be able to meet her until she is almost a year old. I would go sooner if I could. My brother also has another daughter who is 2 and I have only seen here twice.
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I would love to see an ocean. I am 65yrs old and probably will never see the ocean. Money is tight right now. Just to be able to look out over the vast body of water and see the different shades od blue and the huge waves slapping would be so awesome. I have dreamtbof it several times from movies and tv shows. Ahhhhh dreams.
Hi Lisa: Updated recipe is 4 cups!! Hope that helps!
Kate: Your comment made my day! So glad you and your hubby enjoyed this mac&cheese. You nurses deserve happy bellies! 🙂
Megan
I am a nurse on a busy Medical Intensive Care Unit. One day I was placed "on call" meaning we had an open bed ready for an inevitable admission. I was "on call" until 4pm. At 3:00 I knew it was only a matter of minutes before I'd be called into work to care for either an admission from the Emergency Department, or a rapid response from another floor. I threw this together in the crock pot quicky, and viola! I get the call to come in to work. My husband was due to be home by about 5:30pm (he is also a nurse and is in management) and when he walked in he said the house smelled amazing and he knew right away I threw something great together into the crock-pot. Sometimes we wait to have dinner together but since I don't get home until around 8pm I encourage him to eat a nice dinner when he gets home. He had two heaping helpings!!! Loved it so much!! It was still great when I get home, and not overcooked (I did leave instruction to keep it to "warm" after about 6pm). Thanks for a tasty, homey, and comforting dish for two nurses who need the extra comfort after a long day of taking care of every patient and family member we can. MUCH appreciated!!!! <3 Kate
I have always wanted to travel to Prince Edward Island…via train, there is something romantic about traveling by train.
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I have seen the same recipe with link to your blog on Facebook. It calls for 2.5 cups of milk, however in the blog it calls for 4. Which is correct?
This looks great going to try this very soon.
By the way I would love to go to Europe! or a Mediterranean Cruise.
So, who won and where did they go? I have been to several places around the world but would love to go to New Zeland and Fiji. [email protected]. Will be trying this artery clogging recipe for dinner tomorrow. Thanks for sharing and your pics look great, how did it taste? Did you add salt and pepper?
India and Thailand are on my list. I am extremely into food and those countries produce some of my favorite foods – it would be awesome to eat in the country the food comes from!
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I'd like to go back to Paris…have been a couple of times with my husband, but want to take my boys and walk them all over the city. Climb to the top of Notre Dame to see the gargoyles close up, take a picnic to the park near the Eiffel Tower, explore museums, and open their eyes to how other cultures eat!
Now I need a fresh baguette and some Brie!
I just see this even though it is an older post I still would like to put my 2 cent's in. My favorite place is Nashville Tenn. we have been a few times and love it my mother-in-law is from Tenn., but would also love to go to is Scotland. Being a red head and knowing somewhere over there I have family makes me want to go.
My husband and I would love to go to Germany and Ireland.
Can't wait to try this recipe. With two small kids (ages 3 and 1) I am always looking for new crockpot meals.
My husband would love to go to Germany and Ireland.
Can't wait to try this recipe. With two small kids (ages 3 and 1) I am always looking for new crockpot meals.
I would love to go to England to see Stonehenge! Or to Scotland, since that is where some of our ancestors are from.
To those wanting to go to Ireland…. GO!!! It is beautiful, and the people are WONDERFUL. A very good friend bought us a trip for our 10th wedding anniversary, and it was fabulous!
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I want to travel to the east coast. So much history there.
Making this right now!!! I've been looking for dinner ideas all morning!!! Thank you! And to answer your question, I would love to go to Greece. It looks stunning, and is a great launchpad to Europe. Would love a newsletter or recipes to my inbox: [email protected]