My Velveeta mac and cheese recipe is super cheesy and made right in the slow cooker with no pre-boiled pasta needed. I tested it more than 20 times to make it perfect!
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My Family Favorite Crockpot Mac And Cheese
My family loves a a good comfort food, and this Velveeta mac and cheese is right up there at the top.
Macaroni and cheese is my 5-year-old son’s favorite food, and I had to taste test this recipe more than 20 times before he officially gave it two thumbs up. This is the version he gave that two thumbs up to while he had a mouthful of food with a huge grin on his face.
I designed my recipe to be easy, so it uses uncooked pasta to reduce the prep time. There’s just nothing better than dumping all of the ingredients into the Crock Pot and letting it cook. This means I can prep it when the kids get home from school and it’s all ready for dinner!
And, if you love a good macaroni and cheese recipe, try my recipes for Instant Pot mac and cheese, mac and cheese with cream cheese, gouda mac and cheese, mac and cheese without milk, dutch oven mac and cheese, and air fryer mac and cheese.
Why This is an Everyday Recipe You’ll Love
My Velveeta mac and cheese recipe is super easy and uses ingredients that can be found right in your pantry, plus some milk. It’s made in the Crockpot with uncooked noodles and can be made ahead of time. And don’t forget, it’s kid-approved! Both of my kids love it!
Ingredients for Crockpot Mac and Cheese with Velveeta
- Pasta – I used elbow macaroni
- Whole milk – a low-fat, skim milk, or even heavy cream will work too
- Butter
- Evaporated milk
- Velveeta cheese – the block kind, as I do not recommend the slices for this recipe
- Sharp shredded cheese
- Salt and pepper
- Dry mustard
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 or line with a Crockpot liner.
STEP TWO: Cut the butter and Velveeta cheese into cubes.
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 or they may not cook evenly.
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 to 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 Mac and Cheese in the Crockpot With Velveeta
- Choose a small pasta that will cook well in the slow cooker. I like to use elbows, rotini, or shells.
- Don’t forget to spray your slow cooker with non-stick cooking spray. This step has made my cleanup much easier. I’ve also used Crockpot liners.
- 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 or place it on keep warm 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, my recipe is the cheesiest, creamiest texture when served as soon as it is ready.
Slow Cooker Mac and Cheese Variations
- Switch up your choice of pasta. I’ve used rotini, shells, penne, and bowtie pastas and they’ve worked great.
- Add your favorite veggies like broccoli, cauliflower, spinach, carrots, or mushrooms. I add these at the end cooked before serving.
- Mix in meats for texture and protein. I’ve used leftover bacon, ground beef, chicken, ham, and turkey.
- 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 garlic powder, onion powder, and Italian seasoning, or any others 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.
What to Serve With Mac and Cheese from Velveeta
I love to pair my Crockpot mac and cheese with rotisserie chicken, pork chops, sirloin steak, or even cut up air fryer hot dogs for the kids. I also love to serve it with some sort of veggie like broccoli, brussel sprouts, or a fresh garden salad.
Velveeta Mac and Cheese FAQs
How to Store and Reheat Crockpot Mac and Cheese
Store leftovers in an airtight container in the refrigerator for up to 4 days. I’ve also stored it in the freezer for up to 2 months.
I’ve found to keep the best texture when reheating is to thaw the mac and cheese in the fridge overnight then reheat it 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.
More Easy Slow Cooker Recipes
- London Broil in the Crockpot
- Mississippi Chicken
- Crockpot Pork Chops
- Slow Cooker Pulled Pork
- Skirt Steak Slow Cooker Recipe
- Crockpot Chicken and Stuffing
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 shredded cheese
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon dry mustard
- cooking spray
Instructions
- Spray the slow cooker with nonstick cooking spray.Â
- Cube your butter and Velveeta.Â
- Add all of the ingredients to the crock pot. Stir to incorporate all of the ingredients, making sure all of the noodles are damp.Â
- 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.Â
- Test the noodles at 1.5 hours, and if they are not al dente, then continue to check on them in another 30 minutes.
- Turn the crock pot off and serve.
- Enjoy!
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.
