Crockpot Velveeta Mac and Cheese
This Crockpot Velveeta Mac and Cheese recipe is the ultimate in creamy, cheesy comfort food, and it’s so easy to make in the slow cooker. It frees up the stove, making it perfect for feeding a large crowd during the holidays or enjoying a cozy family dinner. With Velveeta for extra creaminess, this crockpot mac is sure to be a family favorite.
Are you looking for more Easy Side Dish? Try our Simple Macaroni and Tomatoes, Baked Beans with Ground Beef, and our Best Candied Yams Recipe.
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This Velveeta recipe is one of the easiest slow cooker recipes you’ll find, making it perfect for both busy weeknights and a large gathering. The uncooked pasta cooks right in the crockpot, so there’s no need to boil the macaroni beforehand, saving time and steps. For even creamier results, try adding a splash of heavy cream or a little milk when stirring in the cheese. Whether you’re making this as a main dish or a side for pork chops, it’s a delicious recipe that’s sure to get rave reviews from the whole family.
What you’ll love about this Velveeta Macaroni and Cheese Crockpot:
Recipe Ingredients
You’ll need the following ingredients to make this amazing Crockpot Mac and Cheese:
- Uncooked elbow macaroni
- Velveeta cheese, cubed
- Whole milk
- Evaporated milk
- Unsalted butter, cut into pieces
- Shredded mild cheddar cheese
- Onion powder
- Garlic powder
- Salt
- Black pepper
- Cooking Spray
INGREDIENT NOTES:
- Elbow Macaroni: Use it uncooked, there’s no need to boil first, as it cooks right in the crockpot.
- Velveeta Cheese: Gives that smooth, creamy texture. Cube it for easy melting.
- Whole & Evaporated Milk: These make it extra creamy. Swap whole milk with heavy cream if you want it richer.
HOW TO MAKE CROCKPOT VELVEETA MAC AND CHEESE STEP-BY-STEP:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1:
Spray the inside of the Crockpot with cooking spray to prevent sticking.
Step 2:
Add the uncooked macaroni, cubed Velveeta cheese, whole milk, evaporated milk, butter, onion powder, garlic powder, salt, and black pepper. Stir well to combine.
Step 3:
Cover and cook on LOW for 2-3 hours, stirring every hour. Check pasta tenderness at around 2 hours, as crockpots can vary in heat levels.
Step 4:
Once the pasta is tender, stir in the shredded cheddar cheese until fully melted and incorporated.
Step 5:
If the mac and cheese seems too thick, add warm milk in 1/4-cup increments until you reach the desired creaminess.
Step 6:
Switch the crockpot to the WARM setting and serve hot, topped with additional shredded cheese if desired.
PRO TIP:
For the creamiest macaroni texture, make sure to check for al dente doneness around the 1-hour and 45-minute mark, as cooking times can vary by slow cooker. For the best results, use freshly shredded cheese instead of pre-shredded for a smooth, melt-in-your-mouth cheese sauce.
Storage and Reheating
Storage: Place leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave or on the stovetop over low heat. Add a little splash of milk if needed for creaminess.
Freezing: I don’t recommend freezing this dish, it’s best enjoyed freshly made.
Additions & Substitutions
ADDITIONS:
- Bacon Bits: Add crispy bacon bits for a smoky kick. They’re a great way to add flavor and make the dish even more appealing for picky eaters.
- Broccoli: Stir in lightly cooked broccoli at the end of the cooking time. It’s a good comfort food addition that gives color and a veggie boost to this classic recipe.
- Cream Cheese: For an even creamier texture, add a few tablespoons of cream cheese when you add the shredded cheese. This addition gives the mac n cheese a rich, velvety finish.
- Sour Cream: Add a little sour cream at the end for a subtle tang and extra creaminess. It’s a great option for making this crockpot macaroni extra smooth.
SUBSTITUTIONS:
- Velveeta Cheese: Substitute with American cheese or a mix of sharp cheddar cheese and cream cheese for added flavor.
- Whole Milk: For a richer taste, use heavy cream, or try half-and-half for a lighter option.
- Evaporated Milk: If you don’t have evaporated milk, use additional whole milk or half-and-half.
FAQs about this Crock Pot Macaroni and Cheese:
What Can I Serve with this Crockpot Macaroni & Cheese?
This Creamy Mac and Cheese is delicious on its own or with sides like garlic bread, a fresh green salad, or Air Fryer pork chops. It’s also great alongside BBQ chicken or with Boneless Turkey Breast Roast.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Crockpot Velveeta Mac and Cheese! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do!
Crockpot Velveeta Mac and Cheese
Equipment
Ingredients
- 16 ounces elbow macaroni uncooked
- 20 ounces Velveeta cheese cubed
- 3 1/2 cups whole milk
- 12 ounces evaporated milk
- 1/2 cup butter cut into pieces
- 1 cup shredded cheddar cheese
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Spray the inside of the crockpot with cooking spray. Add the uncooked macaroni, cubed Velveeta, whole milk, evaporated milk, butter, garlic powder, onion powder, salt, and pepper to the crockpot. Stir to combine all ingredients well.
- Cover and cook on LOW for 2 hours, stirring every hour to prevent sticking. Different crockpots heat differently, so check pasta tenderness at 1 hour 45 minutes.
- Once pasta is tender, stir in the shredded cheddar cheese until melted and well combined. If mixture seems too thick, add additional warm milk, 1/4 cup at a time, until desired consistency is reached.
- Serve immediately while hot and creamy. Mac and cheese will continue to thicken as it stands.
- Switch crockpot to WARM setting.
