Craving an easy, cheesy dinner? Velveeta macaroni and cheese crockpot style is the answer for busy nights or simple comfort food cravings. This effortless recipe comes together right in your slow cooker—no boiling or complicated steps needed. With minimal prep and rich, creamy goodness, it’s the ultimate set-it-and-forget-it meal. Let’s get started!
Making crockpot macaroni and cheese with Velveeta is truly a game changer for busy families. Not only does this recipe save time, but it’s also kid-approved — creamy, cheesy, and ultra comforting. Thanks to the slow cooker, everything cooks gently and the cheese melts seamlessly into every bite.
What’s great is that this slow cooker Velveeta mac and cheese is perfect for more than just casual dinners. It’s also a hit at potlucks, BBQs, and family gatherings. Want to take your mac and cheese game up a notch? Try our smoked mac and cheese with bacon for a bold, smoky twist that’s loaded with savory flavor. Or, if you’re looking for alternatives to Velveeta, we’ve got you covered! See our Velveeta substitute for mac and cheese guide for easy swaps that still deliver creamy, dreamy results.
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Why We Love This Velveeta Macaroni and Cheese Crockpot
- It’s hands-off and hassle-free.
With this easy slow-cooker mac, there’s no boiling or baking required. Just add everything to your crockpot, give it a quick stir, and let the slow cooker do all the work while you go about your day. - Creamy, cheesy goodness in every bite.
This isn’t just any cheese recipe—Velveeta melts beautifully, creating that ultra-smooth and creamy texture that makes this crockpot macaroni and cheese with velveeta so comforting and satisfying. - Family-friendly and perfect for gatherings.
Perfect for a cozy weeknight meal or a festive party spread, this crockpot mac is always a favorite. Both kids and adults love the creamy, melty magic of slow-cooked macaroni and cheese.
Ingredient Notes and Substitutions
- Whole milk (or 2% milk): Helps create a smooth and creamy cheese sauce that coats the noodles perfectly. You can substitute evaporated milk or heavy cream for extra richness.
- Elbow macaroni : No need to boil! These noodles cook right in the slow cooker as everything simmers together.
- Velveeta cheese: The key to that ultra-creamy texture. Velveeta melts beautifully, giving this dish its signature smoothness. No Velveeta on hand? Swap it with American cheese or a mix of shredded cheddar, Monterey Jack, and Parmesan.
- Water: Keeps the sauce balanced and helps the pasta cook evenly.
- Butter: Adds richness and silky texture as it melts.
- Optional garlic powder: Adds a touch of savory flavor.
For the ultimate comfort food pair this with our overnight sourdough bread.
Recipe Variations
- Swap the cheese: No Velveeta? No problem. Use a combination of American cheese, shredded cheddar, Monterey Jack, and Parmesan for a homemade take on this creamy dish. You’ll still get that classic gooey goodness.
- Add flavor boosters: Stir in a dash of onion powder, extra salt, and black pepper while cooking to give your cheese sauce even more depth and savory goodness.
- Mix in extras: Customize your crockpot mac by adding cooked bacon bits, shredded cheddar, baby spinach, or a pinch of paprika during the last 15 minutes of cooking. These simple add-ins give the classic cheese recipe a fun twist.
- Try different noodles: While elbow macaroni is traditional, feel free to experiment with other small pasta shapes like shells or cavatappi. Just be sure the noodles are uncooked when added to the slow cooker.
Equipment Used in this Recipe
- Crockpot or slow cooker
How to Make Slow Cooker Velveeta Mac and Cheese
- Prepare the slow cooker
Lightly spray the inside of your slow cooker with non-stick cooking spray. This simple step prevents sticking and makes cleanup quick and easy. - Combine the ingredients
Add the whole milk, uncooked elbow macaroni, cubed Velveeta, water, butter, and garlic powder (if using) directly into the slow cooker. Give everything a gentle stir to mix the ingredients evenly.
- Cook low and slow
Cover the slow cooker with its lid. Cook on LOW for 2½ to 3 hours or on HIGH for 1½ to 2 hours. Cooking times may vary slightly depending on your slow cooker model, so check occasionally to make sure the pasta cooks evenly.
🎯 TFN Pro Tip
If your mac and cheese looks a little thick after resting, stir in a splash of warm milk to loosen it up and make the sauce ultra creamy again.
- Check for doneness
Once the pasta is tender and the cheese has melted into a smooth, creamy sauce, turn off the slow cooker. Give everything a good stir—this helps combine everything into a silky sauce. Your slow cooker Velveeta mac and cheese is almost ready! - Let it rest
Cover the slow cooker again and let the mac and cheese sit for about 15 minutes. This short resting time helps the sauce thicken up for that perfect creamy texture everyone loves.
Serving Suggestions
This velveeta macaroni and cheese crockpot is delicious on its own, but pairing it with the right sides or add-ins can turn it into a complete meal or something extra special for gatherings.
For a protein-packed twist, stir in cooked meats like ham, crispy bacon, ground sausage, or shredded chicken during the last 15 minutes of cooking. These simple additions turn your creamy mac into a hearty main course.
Looking for veggie-friendly options? Gently fold in tender veggies such as peas or steamed broccoli right before serving. Not only do they add color and texture, but they also balance the rich and cheesy flavor beautifully.
If you’re serving this as a side dish, it’s perfect alongside roasted pork, grilled chicken, or even classic comfort foods like meatloaf or baked eggs for brunch. This recipe is endlessly flexible, making it a favorite for everything from weeknight dinners to potlucks and holiday tables.
🎯 TFN Pro Tip
For an extra burst of flavor, consider adding cooked bacon bits, shredded cheddar, or even a sprinkle of paprika during the last 15 minutes of cooking.
Crockpot Macaroni and Cheese with Velveeta Recipe FAQs
Velveeta is known for how smoothly it melts, which makes it perfect for creating a silky, creamy sauce that evenly coats every noodle without clumping. It’s ideal for this easy slow cooker dish.
Once your mac and cheese has cooled, place any leftovers in an airtight container. Store them in the fridge (or refrigerator) for up to 3 to 4 days to keep them fresh and creamy.
Yes, you can! To freeze, allow the mac and cheese to cool completely first. Then transfer to a freezer-safe airtight container or zip-top bag. Store in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
You have a few great options! For the stovetop, place the mac and cheese in a pan over low heat and add a splash of milk to help loosen it up as it reheats. If using the microwave, reheat in short intervals, stirring each time to make sure it heats evenly and melts smoothly again. Both methods help bring back that creamy, freshly-made texture.
More Pasta Recipes to Love…
- Lemon Chicken Orzo Pasta
- Garlic Butter Noodles with Shrimp
- Creamy Gnocchi Chicken Recipe
- Crockpot Garlic Parmesan Chicken Pasta
If you tried this Velveeta macaroni and cheese crockpot recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow us on Facebook, Pinterest, or Instagram for more. Thanks for visiting!
Crockpot Velveeta Macaroni and Cheese
Equipment
- Crockpot or slow cooker
Ingredients
- 3½ cups whole milk can substitute with 2% milk
- 2½ cups elbow macaroni uncooked
- 16 ounces Velveeta® cheese cut into ½-inch cubes
- ½ cup water
- ¼ cup butter cut into small pieces
optional
- ½ teaspoon garlic powder
Instructions
- Lightly spray the inside of your slow cooker with non-stick cooking spray to prevent sticking and make cleanup a breeze.
- Add the milk, uncooked elbow macaroni, cubed Velveeta, water, butter, and garlic (if using) directly into the slow cooker. Give everything a gentle stir to combine.
- Cover with the lid and set on LOW for 2½ to 3 hours or on HIGH for 1½ to 2 hours.Cooking times may vary slightly depending on your slow cooker model, so check your slow cooker occasionally while cooking, if possible.
- Once the pasta is tender and the cheese melty and smooth, turn off the slow cooker. Stir everything well, then cover and let it rest for about 15 minutes. This helps the mac and cheese thicken up to that perfect creamy texture.
Notes
- Swap the cheese: No Velveeta? No problem. Use a combination of American cheese, shredded cheddar, Monterey Jack, and Parmesan for a homemade take on this creamy dish. You’ll still get that classic gooey goodness.
- Make it ultra creamy: For even richer results, replace some or all of the milk with heavy cream or evaporated milk. This makes the sauce extra luxurious and perfect for special occasions.
- Add flavor boosters: Stir in a dash of onion powder, extra salt, and black pepper while cooking to give your cheese sauce even more depth and savory goodness.
- Mix in extras: Customize your crockpot mac by adding cooked bacon bits, shredded cheddar, baby spinach, or a pinch of paprika during the last 15 minutes of cooking. These simple add-ins give the classic cheese recipe a fun twist.
- Try different noodles: While elbow macaroni is traditional, feel free to experiment with other small pasta shapes like shells or cavatappi. Just be sure the noodles are uncooked when added to the slow cooker.
- If you’d like to jazz it up, feel free to stir in 1/4 cup cooked bacon bits, a sprinkle of paprika, a handful of baby spinach, or even a handful of shredded cheddar during the last 15 minutes for an extra flavor boost.
- If your mac and cheese looks a little thick after resting, stir in a splash of warm milk to loosen it up and make the sauce ultra creamy again.
- For extra cheesy flavor, sprinkle shredded cheddar or mozzarella on top right before serving. Cover for a few minutes so it melts perfectly into the hot pasta.
- Once your mac and cheese has cooled, place any leftovers in an airtight container. Store them in the fridge (or refrigerator) for up to 3 to 4 days to keep them fresh and creamy.
- To freeze, allow the mac and cheese to cool completely first. Then transfer to a freezer-safe airtight container or zip-top bag. Store in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
- Reheating: For the stovetop, place the mac and cheese in a pan over low heat and add a splash of milk to help loosen it up as it reheats. If using the microwave, reheat in short intervals, stirring each time to make sure it heats evenly and melts smoothly again. Both methods help bring back that creamy, freshly-made texture.
Nutrition
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