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Velveeta Macaroni and Cheese Crockpot Recipe

Velveeta macaroni and cheese is so easy to make in the crockpot, and it’s loaded with rich, cheesy flavor and tender noodles.  

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Easy crockpot mac and cheese served on a plate.

This Velveeta macaroni and cheese crockpot recipe is your ticket to a hearty, satisfying side dish with almost no effort required. You basically toss everything in the pot, give it a stir, and let the slow cooker do its thing. 

However, you do need to stir it a couple of times — so don’t leave the house for this one! 

Crockpot Velveeta mac and cheese is always a crowd-pleaser, too. 

With two types of cheese, butter and evaporated milk, you’d be hard-pressed to find a mac and cheese recipe more creamy than this! 

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Simple to prepare and undeniably delicious, I always make a big batch of Velveeta mac and cheese for holiday dinners.

Only 5 minutes to get it started and then my hands are free to prepare other sides like green bean casserole and mashed potatoes

Of course, you don’t need to wait around for a holiday. This crockpot Velveeta mac and cheese is simple and easy enough to enjoy any day of the week! 

Mac and cheese ingredients on a white counter.

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 your slow cooker with a spritz of non-stick cooking spray. 

STEP TWO: Cut the butter and Velveeta cheese into cubes. 

Cubed cheeses, butter, and milk in slow cooker.

STEP THREE: Combine all of the ingredients in the crock pot and stir well to incorporate everything. You want to make sure that all of the noodles are damp. 

STEP FOUR: Set the slow cooker to low, cover, and set a timer for 1.5 – 2 hours. Every once in a while, remove the cover and give it a stir to evenly distribute the butter and Velveeta as it melts. 

STEP FIVE: At the 9- minute mark, test the noodles. If they are al dente, the dish is ready.  If they are still too firm, replace the lid and cook for another 30 minutes, checking the noodles periodically. 

Creamy crockpot mac and cheese.

Tips for Crockpot Velveeta Mac and Cheese

  • Choose a small pasta that will cook well in the slow cooker, like elbows, rotini, or shells. 
  • Don’t forget to spray your slow cooker with non-stick cooking spray. This easy step will make cleanup much less painful. 
  • Make small, evenly sized cubes when chopping the Velveeta and butter. This helps both ingredients melt faster and more evenly. 
  • Be careful not to overcook. Stop the cooking process as soon as the noodles are al dente to prevent mushy noodles and dried-out mac and cheese. 
  • Serve right away. While it is still amazing when reheated, this mac and Velveeta cheese recipe has the cheesiest, creamiest texture when served as soon as it is ready. 

More Mac and Cheese Recipes 

Velveeta mac and cheese scooped up on a woodn spoon.

Velveeta Mac and Cheese Recipe Variations

  • Switch up your choice of pasta. In addition to elbow noodles, you can also use rotini, shells, penne, bowtie, or another small pasta of your choice. 
  • Add your favorite veggies like broccoli, cauliflower, spinach, carrots, or mushrooms.  
  • Mix in meats for texture and protein. Bacon, chicken, ham, or turkey are all fantastic options for this Velveeta mac and cheese recipe.  
  • Add some heat with cayenne, chopped jalapenos, or a dash of your favorite hot sauce. 
  • Blend in a bit of basil pesto or sun-dried tomatoes for a Mediterranean spin. 
  • Toss in some sauteed onions and garlic for a serious flavor boost. 
  • Sprinkle in spices like paprika, cumin, Italian seasoning, or any you prefer. 
  • Add other cheeses like gouda, parmesan, or feta to the mix. For the best texture, shred a fresh wedge instead of using pre-shredded varieties.
Slow cooker macaroni and cheese made with Velveeta.

Storage and Reheating

Cool leftover homemade mac and cheese with Velveeta, then transfer to an airtight container and store in the refrigerator for up to 4 days. In freezer-safe containers, it can be frozen for up to 2 months. 

Thaw any frozen portions in the refrigerator overnight before reheating. 

For the best texture, reheat your Velveeta mac and cheese gently on the stovetop, stirring in a bit of milk as needed for creaminess. You can also use the microwave for individual portions if desired. 

Large serving of velveeta mac and cheese.

What to Serve with Velveeta Mac and Cheese

Velveeta macaroni and cheese crockpot style pairs wonderfully with rotisserie chicken, pork chops, sirloin steak, and just about any other entree you can dream up. 

Since it is so hearty, I like to serve this mac and Velveeta cheese recipe with vegetables like broccoli, brussel sprouts, or a fresh garden salad. 

A bite of cheesy slow cooker macaroni lifted on a fork.

More Easy Slow Cooker Recipes 

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Yield: 6 servings

Velveeta Macaroni and Cheese Crockpot Recipe

Slow cooker macaroni and cheese made with Velveeta.

Cook your Velveeta mac and cheese in the crockpot for a bowl of creamy, cheesy, and utterly delicious mac and cheese!

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 16 ounces elbow macaroni
  • 2 cups whole milk
  • 1 stick butter, cubed
  • 6 ounces evaporated milk
  • 16 ounces Velveeta cheese, cubed
  • 1 cup sharp shredded cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dry mustard
  • cooking spray

Instructions

  1. Spray the slow cooker with nonstick cooking spray. 
  2. Cube your butter and Velveeta. 
  3. Add all of the ingredients to the crock pot. Stir to incorporate all of the ingredients, making sure all of the noodles are damp. 
  4. Cover the slow cooker and cook on low for 1.5 - 2 hours. Stir it a few times throughout the cooking time to keep the Velveeta and butter distributed as it melts. 
  5. Test the noodles at 1.5 hours, and if they are not al dente, then continue to check on them in another 30 minutes.
  6. Turn the crockpot off and serve.
  7. Enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 651Total Fat: 44gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 136mgSodium: 1785mgCarbohydrates: 39gFiber: 1gSugar: 14gProtein: 26g

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.

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samantha

About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

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