This Crockpot Velveeta Mac and Cheese Is My Ultimate Set-It-and-Forget-It Comfort Food
Mac and cheese is one of those dishes I could eat any day, any time—and when it’s made in the crockpot, with minimal effort and maximum creaminess, I’m all in. This Crockpot Velveeta Mac and Cheese has become my go-to when I need a foolproof side for holiday dinners, potlucks, or lazy Sundays at home. It’s cheesy, rich, and ultra-smooth thanks to a combo of Velveeta and shredded cheese, and the best part? I don’t even have to boil the pasta first.
I throw everything in the slow cooker, give it a stir, and let it do its thing. No babysitting the stovetop, no extra dishes, and every time I serve it, someone asks for the recipe.
Why This Mac and Cheese Recipe Works Every Time
This isn’t your basic mac. Here’s why I keep coming back to this slow cooker version:
- Hands-off cooking: Everything goes into the crockpot—no boiling or draining pasta.
- Creamy and cheesy: Velveeta melts like a dream, giving it that smooth, nostalgic texture.
- Feeds a crowd: Perfect for family dinners, holidays, or game day spreads.
- Minimal ingredients: Pantry staples with big flavor payoff.
- Customizable: Add spices, bacon, or different cheeses to make it your own.
Ingredients You’ll Need
(Serves 8–10 | Prep Time: 10 minutes | Cook Time: 2 hours)
- 1 pound elbow macaroni (uncooked)
- 4 cups whole milk
- 12 oz can evaporated milk
- 16 oz Velveeta cheese, cubed
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Optional add-ins:
- 1/2 teaspoon paprika or dry mustard
- Crumbled bacon or diced ham
- A handful of mozzarella or pepper jack for extra meltiness
How I Make Crockpot Velveeta Mac and Cheese
1. Grease the Crockpot
Before I add anything, I lightly grease the inside of the crockpot with butter or nonstick spray. This helps prevent the pasta from sticking or the cheese from burning on the sides.
2. Add All Ingredients
I toss the uncooked elbow macaroni right into the slow cooker—no need to boil. Then I add the whole milk, evaporated milk, Velveeta cubes, shredded cheddar, garlic powder, salt, pepper, and butter.
3. Stir and Cover
I give everything a good stir to combine, then cover the lid and set the crockpot to low.
4. Cook Until Tender
I let it cook on low for about 2 hours, stirring once or twice throughout. Around the 1.5-hour mark, I start checking the pasta for doneness. When the noodles are tender and the sauce is thick and creamy, it’s ready.
If the sauce seems too thick toward the end, I stir in a splash of milk to loosen it up. If it’s too thin, I just let it cook for another 15–20 minutes with the lid slightly cracked.
My Tips for Extra Creamy, Never-Clumpy Mac
- Use whole milk and evaporated milk: The combo gives a rich, velvety base.
- Don’t skip the stir: Stirring once or twice during cooking helps distribute the cheese evenly.
- Cube the Velveeta: Smaller pieces melt faster and more evenly.
- Serve it fresh: Like most mac and cheese, it’s best eaten right after it’s done cooking.
- Keep it warm: Set your slow cooker to “warm” if you’re serving it buffet-style—just give it a stir now and then.
What I Serve with This Mac and Cheese
While this dish easily stands on its own, I love pairing it with:
- BBQ chicken, pulled pork, or ribs
- Grilled or roasted veggies
- Fried chicken or chicken tenders
- Green salad or coleslaw
- Buttery cornbread or biscuits
It also makes a perfect base for a mac and cheese bar—just serve it with toppings like bacon, green onions, jalapeños, or hot sauce and let everyone build their own bowl.
FAQs From My Kitchen
Q: Can I use pre-cooked pasta instead?
Technically yes, but it’s not necessary and can make the dish too soft or mushy. The uncooked pasta absorbs flavor and gives a better texture.
Q: Can I use low-fat milk or milk alternatives?
You can, but the sauce might not be as rich or creamy. Whole milk and evaporated milk give the best results.
Q: How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stove or in the microwave with a splash of milk to loosen the sauce.
Q: Can I freeze this mac and cheese?
Freezing is possible, but the texture may change. I recommend enjoying it fresh or refrigerated for the best creamy consistency.
Q: What size crockpot should I use?
A 6-quart slow cooker is perfect for this recipe and gives you plenty of room to stir.
Why This Crockpot Mac and Cheese Is a Keeper
This recipe has all the creamy, cheesy comfort of classic mac and cheese, but with the ease of a one-pot, set-it-and-forget-it method. It’s cozy, reliable, and wildly crowd-pleasing—basically everything I want in a comfort food dish. Whether I’m feeding a crowd or just meal-prepping something indulgent for the week, this crockpot Velveeta mac and cheese is a guaranteed hit every time.
How I Make Creamy, Dreamy Mac and Cheese in the Slow Cooker (No Boiling Required!)
Ingredients
- 1 pound elbow macaroni (uncooked)
- 12 oz can evaporated milk
- 16 oz Velveeta cheese
- 2 teaspoon garlic powder
- 2 teaspoon salt (or to taste)
- 4 teaspoon black pepper
- 2 teaspoon paprika or dry mustard
Instructions
- In the slow cooker, combine the uncooked elbow macaroni, evaporated milk, and Velveeta cheese.
- Add garlic powder, salt, black pepper, and paprika or dry mustard to the mixture.
- Stir well to combine all ingredients evenly.
- Cover and cook on low for 2 hours, stirring occasionally, until the macaroni is tender and the cheese is melted and creamy.
- Once done, serve hot and enjoy your delicious mac and cheese!
Leave a Reply