Crockpot Velveeta Mac and Cheese

a crockpot of velveeta mac and cheese with a large wooden spoon

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 Time10

Cook Time2 15

Total Time2 25

Course: Side Dish

Cuisine: American

Keyword: Crockpot Velveeta Mac and Cheese Recipe

Servings:

Calories: 494kcal

Ingredients

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