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.
I'm disappointed in this recipe. Turned out more like a mushy soup
Can this recipe be doubled successfully? Was wanting to do it for a luncheon tomorrow and I have never made it so I am nervous
love fort lauderdale
I must have done something wrong. This turne out like pasta in kindergarten paste.
Italy!!!! Love pasta, and would love to go there and learn to do it right!!
Plus it's so beautiful there….
Merry Christmas!!! ☺️
So I'm sorry to say that after 2 1/2 hours my mac and cheese was a huge pile of mush that resembled mash potatoes with a grainy texture. The flavor was amazing. I wish I would've checked it at the 1 1/2 hour mark like the directions stated but I wasn't home to do do:0( Next time I'm definitely gonna stop cooking at that time.
The taste was spot-on but it just didn't thicken enough. the cheese seemed to melt enough, but I think there might be too much milk in the recipe. I've seen a similar recipe floating around with only 2 1/2 cups of milk, but I've heard that's not enough milk. Anyway, bottom line is I think there might be too much milk for the mixture to sufficiently thicken before the macaroni are done. The taste was great though and I'm going to work with this recipe as a base!
I would travel to all the places my parents went to. My mom passed away October 2011. They have traveled so many places. Ireland, Paris, Colorado, Nova Scotia and New Mexico. I can't remember them all. I want to see what they saw through their eyes. My dad still tells me the stories. Love it and do miss her.
[email protected]
So I tried this recipe today and I really wanted to love it but I didn't. I loathe the taste of evaporated milk (I can taste it no matter what you do with it) but I was hoping this would be different; no dice. My family did seem to like the taste, texture not so much. Mine came out kind of grainy I guess is the best way to put it, like the cheese never fully melted even though it looked like it. It was also so "goopy" as my daughter put it. She and I didn't care much for the texture but then I'm also weird about that as well! I think most people would like this just fine but between my texture issues and the after taste of evaporated milk *sigh* It wasn't for me. I think I was reminded why I've never liked homemade mac and cheese though!
If i could travel anywhere it would be to Germany. I would love to go because that is part of my family heritage and I have a great friend to visit.
awesome recipe. Will have to try that one weekend
My dream trip is Fiji island. I googled many places to visit there The huts over the water the calm. With 3 teens in the house and a full time job, sometime I just have fun locking myself in the office googling these places and imagining being there with the hubby (the kids too, it's too pretty not to bring them to enjoy but they would be in a different cabin) just relaxing looking at the ocean beneath me.
Kat: I wouldn't suggest cooking this recipe on High heat. Cook on low and check for doneness starting at the 1.5-hour mark.
Susan: Based on readers' recommendations, I increased the amount of milk to 4 cups and have since made it a few times that way. It is GREAT! Just be sure to start checking for doneness at 1.5 hours and you should be fine!
Megan
I saw this same recipe posted on Facebook, same picture and ingredients! But the one on Facebook only said 2 1/2 c. milk. I'm confused. Would 4 cups be too much liquid, along with the evaporated milk?
I would travel back in time February 2012 and do things different so I don't lose the love of my life and have to spend the rest of my life missing her
Italy and Spain. The food, the architecture, the people and the landscape are just mesmerizing. Its been a dream of mine to go there forever!
Is it ok to cook this on high? I have only ever seen the picture usi n g less milk and no accompanying instructions. I stirred it a few times and it was a little clumpy the last time. I sincerely hope it is not ruined :-/
My dad in l.a. we haven't seen each other in years. $ is tight on both ends 🙂
Made exactly as instructed and ours was way too "watery" I would not use the full 4 cups of milk. Also even though I broke the cream cheese up it was still globby. Was going to make this for a family party and am glad I did a trial run because it needs some work first.
FB brought me here to correct an unbalanced recipe. This one seems to be the correct version. I believe this will be a maker this weekend here for us tough Minnesotans. I did like reading your 'blog post' bout your adventure, sounds like fun times! It is always great to be home. Love to see new places but home is definitely where the heart is at ease! To answer your question as many have, My favorite place to be in the world would have to be in Northern MN sitting at the kitchen table with my Grandma talking and trading recipes. She passed when I was very young, so didnt get much of a chance to know her but my mom always tells me I cook/bake or Im just like her in the kitchen. Pinch of this.. a dash of that .. and maybe a few shakes of something else. I do follow recipes but at some point, I tend to make them 'mine'. =) Thanks again for the easy cheezy.. Looking forward to some new ones. Toodles
[email protected]
FB brought me here to correct an unbalanced recipe. This one seems to be the correct version. I believe this will be a maker this weekend here for us tough Minnesotans. I did like reading your 'blog post' bout your adventure, sounds like fun times! It is always great to be home. Love to see new places but home is definitely where the heart is at ease! To answer your question as many have, My favorite place to be in the world would have to be in Northern MN sitting at the kitchen table with my Grandma talking and trading recipes. She passed when I was very young, so didnt get much of a chance to know her but my mom always tells me I cook/bake or Im just like her in the kitchen. Pinch of this.. a dash of that .. and maybe a few shakes of something else. I do follow recipes but at some point, I tend to make them 'mine'. =) Thanks again for the easy cheezy.. Looking forward to some new ones. Toodles
[email protected]