Crockpot Velveeta Mac and Cheese

Crockpot Velveeta mac and cheese is a creamy, comforting dish made with simple ingredients like Velveeta, cheddar, and elbow macaroni. Perfect for busy nights or gatherings, this easy, hands-off recipe delivers rich flavor in every bite.

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Crockpot Velveeta mac and cheese is the ultimate comfort dish for those who crave creamy, cheesy goodness without the hassle. This recipe combines the convenience of a slow cooker with the melty, smooth flavor of Velveeta and fresh cheddar, making each bite rich and satisfying. Whether you’re cooking for a family dinner or a holiday gathering, this mac and cheese is sure to be a crowd-pleaser, bringing everyone back for seconds.

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What You Need To Know

• MAIN INGREDIENTS: elbow macaroni, Velveeta cheese, mild cheddar cheese, whole milk, evaporated milk, salted butter, kosher salt, black pepper
• QUICK STEPS: Cook elbow macaroni until al dente, add cooked macaroni and melted butter to crockpot, season with salt and pepper, layer Velveeta and cheddar cheese over macaroni, pour whole milk and evaporated milk over cheese, cook on low for 2 hours, stirring every 30 minutes
• TOTAL TIME AND YIELD: 2 hours 25 minutes, serves 10

What You Need To Know

• The combination of Velveeta and freshly shredded cheddar cheese ensures a smooth, creamy texture that’s hard to match with other cheeses alone. Our team tested various cheese combinations to create this rich, melt-in-your-mouth consistency.
• Cooking on low for two hours, with a stir every 30 minutes, prevents the cheese from browning or overcooking along the edges. This method locks in flavor and ensures a consistently creamy texture throughout.

Crockpot Velveeta Mac and Cheese Ingredients

Crockpot Velveeta Mac and Cheese Substitutions and Additions

Whole Milk: You can swap whole milk with 2% milk for a lighter version. For a richer taste, use heavy cream or a mix of whole milk and cream.

Evaporated Milk: If evaporated milk isn’t available, use an equal amount of half-and-half or additional whole milk. Note that the final result may be slightly less rich.

Mild Cheddar Cheese: Swap out mild cheddar with shredded sharp cheddar cheese for a stronger taste, or try a mix of pepper jack cheese and cheddar for a spicier kick. Pre-shredded cheese can be convenient but may not melt as smoothly, so freshly shredded cheese is recommended for the best results.

Butter: If you prefer, swap salted butter with unsalted butter and add an extra pinch of salt to balance the flavor.

How To Make Crockpot Velveeta Mac and Cheese

STEP ONE: Begin by boiling the elbow macaroni in a large pot of water. Follow the package instructions and cook until the pasta is just al dente—this means it should be firm but not hard in the center.

Al dente pasta holds up well in the crockpot and absorbs the flavors without getting mushy. Drain the macaroni thoroughly once cooked.

STEP TWO: Generously spray the inside of your crockpot with nonstick cooking spray. This simple step will help prevent sticking and make cleanup easier. A slow cooker liner can also be used for even easier cleanup, especially when preparing creamy dishes like mac and cheese.

STEP THREE: Transfer the cooked and drained macaroni to the prepared crockpot.

Pour the melted butter over the pasta and stir to fully coat. This layer of butter prevents the pasta from sticking and adds a rich, smooth texture to the dish.

STEP FOUR: Sprinkle the macaroni with kosher salt and freshly cracked black pepper. Stir until the seasoning is evenly distributed.

STEP FIVE: Layer the cubed Velveeta and freshly shredded mild cheddar cheese on top of the seasoned macaroni. The Velveeta will melt into a creamy base, while the cheddar adds a sharper flavor. Avoid pre-shredded cheese here, as it may not melt as smoothly due to added anti-caking agents.

STEP SIX: Pour the whole milk and evaporated milk over the cheese layer. The combination of these two types of milk gives the mac and cheese a rich, creamy texture without needing heavy cream.

Both the whole milk and evaporated milk should be at room temperature to help them blend smoothly with the cheese.

STEP SEVEN: Cover the crockpot with the lid and set it to low heat. Cook for two hours, stirring every 30 minutes to help prevent the cheese from browning on the sides. Using a wooden spoon can help scrape down the sides gently to keep the dish creamy.

STEP EIGHT: Each time you stir, check the texture of the cheese sauce. If it starts to thicken too much, you can add a small splash of milk to maintain the creamy consistency. Be cautious not to over-stir, as this could make the macaroni too soft.

STEP NINE: Once the mac and cheese is fully cooked, switch the crockpot to the warmer setting. This step keeps the dish ready to serve while maintaining the creamy texture. Avoid letting it sit too long on the warm setting, as it can continue to thicken over time.

Troubleshooting This Crockpot Velveeta Mac and Cheese Recipe

The mac and cheese turns out dry or thick.
Stir in a small splash of milk each time you check the crockpot, especially if it looks too thick. This helps maintain a creamy texture.

The cheese doesn’t melt smoothly and has a grainy texture.
Avoid using pre-shredded cheese, as it contains anti-caking agents that can cause graininess. Freshly shredded cheese melts better.

The pasta becomes mushy.
Only cook the pasta until al dente before adding it to the crockpot. This keeps the pasta firm enough to withstand slow cooking without becoming too soft.

The dish becomes too oily.
Use whole milk instead of heavy cream, which can add unnecessary richness. Also, measure butter accurately to avoid excess oil.

The cheese sauce separates after cooking.
Avoid high heat settings, as the sauce cooks best on low heat. Stirring every 30 minutes helps keep the sauce smooth and cohesive.

How To Serve Crockpot Velveeta Mac and Cheese

For a comforting and complete meal, pair the slow cooker mac and cheese with a delicious side dish.

For something light and crisp, cucumber salad offers a refreshing counterpoint to the richness of the mac and cheese.

If you’re looking for something with a touch of sweetness, honey butter skillet corn is the perfect side, adding a sweet and savory element to the meal. Another great option is apple salad, with a mix of apples, marshmallows, and walnuts, creating a delightful contrast in flavors and textures.

For a heartier option, try a vegetable casserole, which adds a creamy, wholesome complement to the cheesy main dish.

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How To Store Crockpot Velveeta Mac and Cheese

Keeping crockpot Velveeta mac and cheese fresh and flavorful is easy with a few storage tips. Whether you’re making it ahead or saving leftovers, here’s how to store and reheat it so you can enjoy it again.

MAKE AHEAD: This recipe can be made in advance, but for the best texture, it’s recommended to cook it right before serving. If you need to make it ahead, cook as directed, then let it cool slightly before storing in an airtight container in the fridge. Reheat before serving to bring back the creamy consistency.

IN THE FRIDGE: Store any leftover mac and cheese in an airtight container in the fridge for up to three to four days. The cheese sauce may thicken as it cools, so when you’re ready to reheat, add a splash of milk to help bring back its creamy texture.

IN THE FREEZER: Freezing mac and cheese is possible, though it may slightly alter the texture. Transfer cooled mac and cheese into a freezer-safe, airtight container, leaving a bit of space for expansion. Freeze for up to two months.

When ready to enjoy, let it thaw in the fridge overnight, then reheat slowly, stirring occasionally to help the sauce stay smooth.

REHEATING: To reheat, you can use a stovetop, oven, or microwave. For the

• Stovetop: warm over low heat, adding a splash of milk and stirring until creamy.
• Oven: place in a covered, oven-safe dish and reheat at 350°F until warmed through, adding milk if needed
• Microwave: heat in short intervals, stirring and adding milk as needed to reach your desired texture

This crockpot Velveeta mac and cheese is a no-fuss, creamy dish that’s perfect for busy nights or big gatherings. With its simple ingredients and crowd-pleasing flavor, it’s sure to become a favorite in your home.

Crockpot Velveeta Mac and Cheese

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Crockpot Velveeta mac and cheese is a creamy, comforting dish made with simple ingredients like Velveeta, cheddar, and elbow macaroni. Perfect for busy nights or gatherings, this easy, hands-off recipe delivers rich flavor in every bite.

Prep Time 10 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 25 minutes minutes

Servings 10

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Ingredients

  

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• 16 ounces elbow macaroni
• 5 tablespoons salted butter, melted (2.5 ounces)
• 2 teaspoons kosher salt
• 1 teaspoon fresh cracked black pepper
• 16 ounces Velveeta original melted cheese, cut into cubes
• 2 cups freshly shredded mild cheddar cheese
• 2 ½ cups whole milk, room temperature
• 12 ounces evaporated milk

Instructions

 

• Cook the elbow macaroni in a 5-6 quart pan of boiling water until just al dente, following the package directions. Drain the macaroni well.
• Generously spray the inside of a 5-6 quart crockpot with nonstick cooking spray.
• Add the cooked and drained macaroni to the prepared crockpot.
• Pour the melted butter over the macaroni and stir to completely coat.
• Sprinkle the kosher salt and fresh cracked black pepper over the buttered macaroni and stir.
• Add the cubed Velveeta and the freshly shredded cheddar cheese over the macaroni.
• Pour the whole milk and evaporated milk over the cheese layer.
• Place the lid on the crockpot and cook on low for 2 hours, stirring every 30 minutes to ensure the cheese does not brown on the sides of the crockpot.
• Keep the crockpot on the warmer setting until you are ready to serve.

Notes

• You can add the noodles uncooked to the crockpot, but you will need to add 30 minutes to 1 hour extra to the cook time. This may result in a drier dish and will not be as creamy.
• You can substitute a generic version of Velveeta, if you prefer.
• You can substitute Velveeta queso blanco or 2% milk version for the original Velveeta.

Nutrition

Calories: 494kcal | Carbohydrates: 46g | Protein: 24g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 1439mg | Potassium: 474mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1028IU | Vitamin C: 1mg | Calcium: 596mg | Iron: 1mg

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