Close-up of creamy Crockpot Velveeta Mac and Cheese with a wooden spoon lifting cheesy macaroni from the slow cooker.

Rich, creamy Velveeta mac and cheese made hands-off in the slow cooker. Simple ingredients and minimal prep make this an easy dinner or side dish for any night of the week.

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Table of Contents

Ingredients For Slow Cooker Velveeta Mac and Cheese
Ingredients Notes:
How to Make Slow Cooker Velveeta Mac and Cheese
Troubleshooting This Slow Cooker Velveeta Mac and Cheese Recipe
How to Serve Crock Pot Velveeta Mac and Cheese
Storage FAQ
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In This Post

I started making this slow cooker Velveeta mac and cheese during the years when I needed my oven free for other things at family dinners and holiday meals. Turkey, ham, a dozen side dishes fighting for rack space? This recipe solves that problem completely. It needs almost no attention once everything is in the CrockPot.

Overhead photo of creamy Crockpot Velveeta Mac and Cheese in a black slow cooker with elbow macaroni coated in smooth cheese sauce and a wooden spoon.

The combination of Velveeta and freshly shredded cheddar is what makes this version worth making, and then making again and again.

Velveeta melts into a silky, consistent base that never breaks or turns grainy, and the cheddar adds the sharper flavor that keeps it from tasting one-note. Evaporated milk does the rest of the work, giving the sauce a richness that plain milk won't give you.

Ingredients For Slow Cooker Velveeta Mac and Cheese

Ingredient collage for Crockpot Velveeta Mac and Cheese showing Velveeta cheese, elbow macaroni, butter, whole milk, evaporated milk, cheddar cheese, salt, and pepper with measurements labeled on the image.

Here's what you'll need:

16 ounces Velveeta original cheese, cut into cubes
2 cups freshly shredded mild cheddar cheese
2 ½ cups whole milk, room temperature
12 ounces evaporated milk
6 ounces elbow macaroni
5 tablespoons salted butter, melted
2 teaspoons kosher salt
1 teaspoon fresh cracked black pepper

Ingredients Notes:

Velveeta: Cube it before adding it to the slow cooker, so it melts evenly. If you toss it in in a block, it will take forever to break down and melt.

Cheddar cheese: Shred it yourself instead of buying pre-shredded. Pre-shredded cheese is coated in anti-caking agents that keep it from melting as smoothly, and will affect the texture of your finished mac and cheese.

Evaporated milk: This is what separates a rich, restaurant-style sauce from a thin one. It concentrates the milk's fat and protein without adding the heaviness of cream.

Room-temperature milk: Cold milk straight from the fridge can cause the cheese to seize slightly when it hits the slow cooker. Letting it come to room temperature first helps everything blend into one smooth sauce.

How to Make Slow Cooker Velveeta Mac and Cheese

FIRST STEP: Boil the elbow macaroni until it's just al dente, following the package directions. Drain it well and set it aside.

Pro Tip

Slightly undercooking the pasta is important, since it'll continue to soften in the slow cooker. If it's cooked all the way, it will get mushy in the Crock Pot.

SECOND STEP: Coat the inside of a 5 to 6 quart slow cooker generously with nonstick cooking spray. This step saves you from a stubborn cleanup later.

THIRD STEP: Add the drained macaroni to the slow cooker, then pour the melted butter over it and stir until every piece is coated. The butter layer keeps the pasta from clumping once the cheese goes in.

FOURTH STEP: Sprinkle the kosher salt and black pepper over the buttered macaroni and stir again.

Overhead photo of cooked elbow macaroni in a slow cooker seasoned with kosher salt and black pepper for Crockpot Velveeta Mac and Cheese.

FIFTH STEP: Layer the cubed Velveeta and shredded cheddar over the seasoned pasta, then pour the whole milk and evaporated milk over the top.

Overhead photo of cooked macaroni topped with shredded cheddar cheese, cubed Velveeta cheese, and milk in a slow cooker before cooking Crockpot Velveeta Mac and Cheese.

SIXTH STEP: Cover and cook on low for 2 hours, stirring every 30 minutes. This stirring cadence keeps the cheese along the sides from browning and helps the sauce stay smooth instead of separating.

SEVENTH STEP: Once the cheese has fully melted and the sauce is smooth, switch the slow cooker to the warm setting until you're ready to serve.

Wooden spoon lifting a serving of creamy Crockpot Velveeta Mac and Cheese with tender elbow macaroni coated in rich, cheesy sauce.

Troubleshooting This Slow Cooker Velveeta Mac and Cheese Recipe

Trouble in Velveeta mac and cheese paradise? Check here for help.

The sauce looks thin or soupy partway through cooking.
This is normal in the first hour. The cheese needs time to fully melt, and the pasta needs time to absorb some of the liquid. If it still seems too loose once the cheese is fully melted, let it cook a little longer on low before adding anything to thicken it further.

The cheese sauce is grainy instead of smooth.
Pre-shredded cheddar is the most common cause. It's coated in anti-caking agents that keep it from melting cleanly. If you used pre-shredded cheese, don't worry. It might look a bit grainy, but it will still taste good.

The sauce thickens too much before serving.
Stir in a small splash of milk to loosen it back up. This happens more if it sits on the warm setting for a while, so keep milk nearby if you're serving over a longer stretch.

I want to double this recipe for a crowd. Will it still work?
Yes, as long as your slow cooker has the capacity. A 6 to 7 quart size gives you enough room to stir a doubled batch properly. Expect the cook time to run slightly longer, and check for doneness rather than going strictly by the clock.

How to Serve Crock Pot Velveeta Mac and Cheese

This mac and cheese holds its own as a main dish for a warm and cozy lunch, but it also works well as a rich, cheesy side next to comfort foods.

For a hearty meal, this mac and cheese sits well alongside barbecue, whether that's pulled pork, ribs, or grilled chicken.

If you're looking for a side for a potluck or holiday table, this one is a winner every time.

More Mac and Cheese Recipes ⭐ Baked Mac and Cheese | Copycat Chick Fil A Macaroni and Cheese | Pumpkin Mac and Cheese

Storage FAQ

In the Fridge: Store leftovers in an airtight container for up to three to four days. The sauce will thicken as it cools, so a splash of milk when reheating brings back the creamy texture.
In the Freezer: This mac and cheese can be frozen, though the texture softens slightly once thawed. Transfer cooled leftovers to a freezer-safe container, leaving a little room for expansion, and freeze for up to two months. Thaw overnight in the fridge before reheating.

REHEATING

Stovetop: Warm over low heat, stirring in a splash of milk until it loosens back up.
Microwave: Heat in short bursts, stirring between each and adding milk as needed.
Oven: Transfer to an oven-safe dish, cover, and reheat at 350°F until warmed through, adding milk if it looks dry.

Make Ahead: This recipe is best cooked close to serving time for the creamiest texture. If you need to prep ahead, cook it as directed, let it cool slightly, then store in the fridge and reheat gently before serving.

Bowl of creamy Crockpot Velveeta Mac and Cheese filled with cheesy elbow macaroni, served with the slow cooker and shredded cheddar cheese in the background.

Slow Cooker Velveeta Mac and Cheese

Rich, creamy Velveeta mac and cheese made hands-off in the slow cooker. Simple ingredients and minimal prep make this an easy dinner or side dish for any night of the week.

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Prep Time 10

Cook Time 2

Total Time 2 10

Course Dinner

Cuisine American

Servings

Calories 494 kcal

Ingredients

Boil the elbow macaroni until just al dente (following package directions. Drain well.)
Coat the inside of a 5 to 6 quart slow cooker generously with nonstick cooking spray.
Add the drained macaroni to the slow cooker. Pour the melted butter over it and stir to coat completely.
Sprinkle the kosher salt and black pepper over the buttered macaroni and stir.
Layer the cubed Velveeta and shredded cheddar over the seasoned macaroni.
Pour the whole milk and evaporated milk over the cheese layer.
Cover and cook on low for 2 hours (stirring every 30 minutes to keep the cheese from browning along the sides.)
Once the cheese is fully melted and smooth (switch to the warm setting until ready to serve.)

DIRECTIONS

Cook the elbow macaroni in a 5 to 6-quart pot of boiling water according to the package directions until just al dente. Drain the pasta thoroughly.
Coat the inside of a 5 to 6-quart slow cooker generously with nonstick cooking spray.
Transfer the cooked macaroni to the prepared crockpot.
Drizzle the melted butter over the pasta and stir until all of the macaroni is evenly coated.
Season the buttered macaroni with the kosher salt and freshly cracked black pepper, stirring again to distribute the seasonings.
Scatter the cubed Velveeta and shredded cheddar cheese over the macaroni.
Pour the whole milk and evaporated milk evenly over the cheese.
Cover the crockpot with the lid and cook on low for 2 hours, stirring every 30 minutes to keep the cheese from browning around the edges of the slow cooker.
Once finished, switch the crockpot to the warm setting until you're ready to serve.

Notes

A generic Velveeta-style cheese product can be substituted if preferred. Velveeta queso blanco works as a substitute for the original.

Find the whole recipe at thebestblogrecipes.com/slow-cooker-velveeta-mac-and-cheese/

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Slow Cooker Velveeta Mac and Cheese