My Velveeta mac and cheese is super cheesy and made all in one pot inside the slow cooker. I don’t even need to pre-boil the pasta, and it comes out perfect every time!
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My Family’s Easy Crockpot Mac and Cheese
I absolutely love mac and cheese and wanted to find a way to put it all together in one pot for those busy days. And that’s how I created my recipe for Velveeta mac and cheese.
I used to make my crock pot mac and cheese with cooked elbow noodles, but one day it hit me, why do I need to cook the noodles if I’m putting it in a hot slow cooker? Turns out, I don’t. In fact, I just need to dump all the ingredients in the crock pot, and it cooks itself.
I’ve since tested and eaten my easy crockpot mac and cheese more than 30 times, and my son Connor never turns it down. His face actually legit lights up when I tell him I’m making it. He doesn’t need to know it’s mainly because I’m super busy. I mean it is one of the most popular comfort foods!
And, if you love good mac and cheese recipes, try my recipes for Instant Pot mac and cheese, mac and cheese with cream cheese, gouda mac and cheese, mac and cheese without milk, stove top mac and cheese, and dutch oven mac and cheese.
Crockpot Mac and Cheese with Velveeta Ingredients
- Pasta – I love using elbow macaroni, but super small shells work too. I have not tried larger pasta, so I am not sure if they will cook fully in the slow cooker using my recipe.
- Whole milk – I use whole milk for the creamiest mac and cheese, but I’ve substituted low-fat, skim milk, and heavy cream, and they all work well.
- Butter – Adds a bit of creaminess to the mac and cheese.
- Evaporated milk – Adds even more creaminess and meshes well with the Velveeta cheese in the crock pot. Plus, it doesn’t curdle, so it always cooks perfectly.
- Velveeta cheese – I use block Velveeta and not the sliced variety. I find this melts better, and the taste is a bit different too.
- Sharp cheddar cheese – Adds some sharpness to the mac and cheese. I do not recommend extra sharp cheddar as it can be a bit overpowering in my recipe. Other cheeses like Monterey Jack or Gruyere will work too.
- Salt and pepper – To enhance the flavors in my recipe.
- Dry mustard powder – I love adding a little to my recipe to brighten the cheese flavors and bring out the taste.
How to Make Velveeta Mac and Cheese
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Prepare the slow cooker with a spritz of non-stick cooking spray or line with a Crockpot liner.
STEP TWO: Cut the butter and Velveeta cheese into cubes.
STEP THREE: Combine all the ingredients in the crock pot and stir well to incorporate everything. All of the noodles need to be damp or they may not cook evenly.
STEP FOUR: Set the slow cooker to low, cover, and set a timer for 1.5 to 2 hours. Every once in a while, remove the cover and stir to evenly melt the butter and Velveeta into a creamy cheese sauce.
STEP FIVE: At the 90-minute mark, test the noodles. If they are al dente, dinner is ready. If they are still too firm, replace the lid and cook for another 30 minutes, checking the noodles periodically.
Tips for the Best Velveeta Mac and Cheese Recipe
- I use a small pasta that will cook well in the slow cooker like elbows, rotini, or shells. If using a larger pasta, I recommend cooking it beforehand as I have not tested them.
- I spray my slow cooker with non-stick cooking spray or use Crockpot liners when I have them on hand. It’s made for easier clean up, so I basically don’t need to wash anything.
- Cut the Velveeta and butter into small, evenly sized cubes. I find this lets them melt faster and more evenly for a creamy texture.
- I check my mac and cheese right at the 1.5-hour mark to avoid overcooking it. Once it’s cooked, I immediately change it to “keep warm” until I’m ready to eat it.
- I love to serve it that night for dinner or parties. It’s still great when reheated, but my recipe is the cheesiest, creamiest texture when served the day it’s made.
Slow Cooker Mac and Cheese Variations and Substitutions
- I love to switch my pasta shapes. I’ve used rotini, shells, penne, and bowtie pastas (pre-cooked), and they’ve worked great.
- I’ve added in some veggies to make it a fun way for my kids to get their veggies in. I’ve tried broccoli and spinach, but vegetables like cauliflower, carrots, or mushrooms would work well too.
- I love to pair it with some meat for some texture and protein. Leftover bacon, ground beef, chicken, ham, and turkey taste great in it.
- My husband loves to bring some heat to my mac and cheese by adding in cayenne pepper, chopped jalapenos, or buffalo sauce.
- If I want to up the flavor, I sprinkle in a mixture of spices like garlic powder, onion powder, and Italian seasoning.
- I love to add in other cheeses when I have them on hand, such as Gouda, Parmesan, or Feta to the mix. For the best texture, I shred a fresh wedge instead of using pre-shredded varieties.
What to Serve With My Easy Crockpot Mac and Cheese
I love to serve my crockpot mac and cheese for an everyday meal with foods like air fryer hot dogs, asparagus in the oven, or oven-baked pork chops.
When I serve it during a holiday like Thanksgiving or Christmas, it’s great served alongside spiral ham, boneless turkey breast, or roasted chicken.
Velveeta Mac And Cheese FAQs
How to store leftovers
I store my leftovers in an airtight container in the refrigerator for up to 2 days. I also have stored it successfully in the freezer for up to 2 months.
How to reheat crockpot mac and cheese with velveeta
The best way to reheat leftover mac and cheese is to heat it up gently on the stove on low to medium heat, stirring in a bit of milk as needed to add the creaminess back to it. I’ve also used the microwave in 30-second increments.
More Easy Slow Cooker Recipes
- Slow cooker london broil
- Crock pot sweet potato casserole
- Spiral ham in the crock pot
- Slow cooker chicken thighs
- Buffalo chicken dip in the crock pot
- Slow cooker flank steak
Easy Velveeta Mac and Cheese
Equipment
Ingredients
- 16 ounces elbow macaroni or rotini, penne, bowtie pasta
- 2 cups whole milk
- 1 stick butter cubed
- 6 ounces evaporated milk
- 16 ounces Velveeta cheese cubed
- 1 cup sharp cheddar cheese shredded
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon dry mustard
- cooking spray
Instructions
- Spray the slow cooker with nonstick cooking spray.
- Add the pasta, milk, butter, evaporated milk, Velveeta cheese, cheddar cheese, salt, pepper, and dry mustard to the crock pot.. Stir to incorporate all the ingredients, making sure all of the noodles are damp.
- Cover the slow cooker and cook it on low for 1.5 to 2 hours. Stir it a few times throughout the cooking time to keep the Velveeta and butter distributed as it melts.
- Test the noodles at 90 minutes, and if they are not al dente, continue to check on them in another 30 minutes.
- Turn the crock pot off and serve.
Notes
- Use a small pasta that will cook well in the slow cooker, like elbows, rotini, or shells. If using a larger pasta, cook it prior to adding it to the slow cooker.
- Spray the slow cooker with non-stick cooking spray or use a Crockpot liner for easier clean-up and so the food won’t stick.
- Cut the Velveeta and butter into small, evenly sized cubes so they melt faster and evenly.
- Change the crock pot to “keep warm” as soon as it’s done cooking.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat leftovers on the stove on low to medium heat, stirring in a little milk to add the creaminess back, or in the microwave in 30-second increments.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Can I use grated cheese instead of cubes?
Hi Louise, Are you wanting to replace the Velveeta with regular shredded cheese? If so, I’d recommend checking out this recipe — it’s also made in the crock pot but uses shredded cheese instead of Velveeta.