Crockpot Velveeta Macaroni and Cheese

5 from 1 vote

Creamy and easy Velveeta macaroni and cheese crockpot recipe! Make this slow cooker favorite for a simple, cheesy meal.

Prep Time5

Cook Time3

resting time15

Total Time3 20

Course: Main Course, Dinner, Entree

Cuisine: American

Keyword: Pasta, One Pot Meal, macaroni and cheese, mac and cheese casserole, slow cooker, crock pot dinners, crock pot mac n cheese

Servings: servings

Calories: 383kcal

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.

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.

Ingredient Notes:

To make Crockpot Macaroni and Cheese without Velveeta: substitute Velveeta with 1½ cups shredded sharp cheddar cheese, 1 cup shredded Monterey Jack cheese, ½ cup freshly grated Parmesan cheese. Or, see our post for Velveeta Substitutes.

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.
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.

Storing Instructions:

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.