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.
I noticed in the two pictures you have two different amounts of milk. One says 2 1/2 cups milk and the other says 4 cups. Can you please tell me which it is for I would like to make this soon. Thanks
I checked and stirred the mac & cheese, ended up with one big pot of under cooked mush. Don't know what happened.
This recipe turned out very poorly. It tasted grainy and not like mac & cheese at all. I ended up throwing out the whole thing which ment money in the trash. Disappointing!
Hi, I was just wondering what size crock pot you used? I'd like to make this for our holiday dinner tomorrow and I was debating doubling the recipe but unsure if it would fit in my four quart crock or if I'd need to use my six quart. Any helpful tips for cook time with a doubled recipe?
Hi Kendra! I don't recall deleting a comment left by you. Sorry you had a bad experience with the recipe! 🙁
Megan
I posted a review that seems to not be here now. It was not rude or offensive just honest. This recipe was a disaster and a waste of a lot of ingredients and at least $15. I followed it exactly. It made my Christmas Eve very stressed and more expensive when I had to scramble to make another mac and cheese but on the stove top this time.
There was way too much liquid when pasta was done. I thought that since it wasn't thick it wasn't done but the pasta was. It was like soup. Milk should probably be no more than 2 Cups. I think that because the pasta cooks in the ingredients it makes the pasta mushy.
Hello everyone! I realize there is quite a range of opinion on this recipe and I respect that. I noted in my post what has worked for me and I HOPE that the rest of you have a good experience with this delicious recipe, as well! If you don't have a good experience with it, I am always up for constructive criticism. Kindly suggest what you would do differently or tell me exactly what happened in your crockpot! If you are rude I will delete your comment, so you can save your time! I DO want you to share your opinion, but offensive language will not be tolerated here. Thank you for understanding! I hope you enjoy this recipe as much as we do!!
Megan
Holy Toledo! That was easy and that's where I want to go .. To Holy Toledo Spain.
This looks delicious and it is on right now but there is no way it will be ready in 2-3 hrs on low. I have had it on high for 1.5 hrs and it is no where near done! I may have to pour it into a baking dish and finish it in the oven to make sure it gets done on time.
i would love to go back to Israel one day. There is so much history in such a small country. It is a landmark for several different religions!
Made this at work for a luncheon. Followed the recipe and it turned out to be a complete disaster. Such a waste. So embarrassing!!!
I was hearing all of the raves about this so I had to try it for a work party. I have to say I'm disappointed. It's one big goopy hot mess. I ended up putting it in the oven with bread crumbs to hide the disaster. No part of it what so ever resembles what I expected. I will not be passing this along.
The taste was too much cream cheese flavoring for me and my family. Going to try leaving it out and adding more shredded cheese. I'm going to add 1 cup of sharp cheddar shredded to replace it. Hopefully this will work and tone down the flavoring.
What size slow cooker did you use? I need to double the recipe and want to make sure it will fit!
I was disappointed with this recipe. I don't think you need the evaporated milk, regular milk is plenty of liquid. The cheese taste was really weak so I added another cup of sharp cheddar. I ended up putting in green chili's, salt, pepper, cumin, chili powder and Lawry's seasoned salt. It needed strong flavors to cover up a funky taste. The noodles (I used penne, maybe the issue) didn't cook well and were gummy.
I'm making this tonight for my family. I heard it was really good and easy so I had to give it a shot. I sure hope it's yummy. Thanks for sharing!!
I am trying this mac & cheese tonight for the first time….it is an easy throw-together meal on a busy night before the holidays.
I love to travel and have been fortunate to have some experiences in most of Europe and four different places in China. I would love to travel to all 50 States, but my big bucket list item is to walk the Camino de Santiago in Spain. Just for me, just because. My youngest child graduates in 4 years and that is when I am wanting to go. Other than that, I would travel anywhere, anytime. My feet are always itching to move : )
Tried this recipe with gluten free pasta, came out ok but was very sweet (cream cheese). I think old cheddar would have helped. added a touch of ginger, garlic, worcestershire sauce and mustard. Made a significant improvement.
I would like to go to Alaska with my husband and daughter. I would like to caught some fresh salmon. We have been wanting to take that cruise. My Father in law and mother in law took it before she died and they had a good time. I have Leukemia and so far it has remained in 0 stage witch i am thankful for. I am a fisher woman and love to go out and go camping, fishing, boating. We try to do that 1-2 times a year, But I have my dad and mom living with us and they aren't in good health, so most of the time we are home. I do the cooking and cleaning here and look for new and easier ideas for suppers. So I am going to try this slow cooker mac and cheese tonight and add ham and have some peas with it. Thank you so much for your recipe.
Tracy Harrison