Crockpot mac and cheese with Velveeta makes homemade comfort food easier than ever! This family-favorite dish uses just a few ingredients and lets the slow cooker do all the work. It’s cheesy, creamy, and perfect for feeding a crowd with minimal effort.

Overhead view of crockpot mac and cheese with velveeta.

I love this crockpot velveeta mac and cheese recipe because it reminds me of the boxed mac I grew up on—but better. The Velveeta melts into a smooth, velvety sauce, and the sharp cheddar gives it that nostalgic flavor with a grown-up edge.

If you’ve made stovetop mac and cheese or baked mac and cheese my you’ll love this slow cooker version. It’s just as rich and flavorful, but requires no babysitting at the stove or oven.

Two bowls of creamy homemade macaroni and cheese next to a stainless steel Crock Pot filled with more slow cooker mac and cheese.

Whether you’re cooking for a potluck, weeknight family dinner, or a cozy night in, this slow cooker mac and cheese makes sure nobody leaves hungry.

Why you’ll love this recipe

So easy—just mix and cook!
Great for potlucks, holidays, or busy family dinners.
Velveeta + sharp cheddar = the creamiest cheese sauce.
Customizable with proteins, veggies, or spicy add-ins.
A kid-friendly comfort food that adults love too.

Ingredient Notes

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Overhead image showing labeled ingredients for slow cooker mac and cheese: elbow macaroni in a glass bowl, whole milk in a measuring cup, shredded cheddar cheese, a block of Velveeta, a stick of butter, and a small wooden tray with assorted seasonings.

Elbow macaroni – Classic choice, but you can use shells, rotini, or any pasta with nooks for the cheese to cling to.
Sharp cheddar cheese – I always like to shred my own from a block of cheese rather than pre-shredded. It tastes better, has a sharper flavor, and also melts better.
Velveeta cheese – The star of the show! Melts smoothly and adds rich creaminess.
Whole milk – Keeps the sauce rich and thick. Lower-fat milk will make it thinner.
Unsalted butter – Adds richness. Use unsalted so you can control the amount of salt added. Remember, the cheese has plenty of salt already. Cut the butter into cubes.
Seasoning – Garlic powder, onion powder, paprika, salt, and pepper bring the flavor together.

Cubes of velveeta cheese on cutting board next to a a block of velveeta and a knife.

How to Make Velveeta Mac and Cheese in Crock Pot

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Prep: Cook the elbow noodles al dente (following the package directions) and drain well. Spray the basin of your slow cooker with nonstick cooking spray and add the cooked noodles.

Make Sauce: In a mixing bowl, whisk together the milk and seasoning. Pour over the noodles.

Two image collage showing a measuring cup filled with seasoned milk mixture on the left and elbow macaroni added to milk mixture in a black slow cooker on the right.

Add Cheese: Add the shredded cheese, Velveeta cubes, and butter cubes. Stir everything together.

Two image collage of a Crock-Pot showing macaroni topped with cubed Velveeta, shredded cheddar, and butter before stirring (left) and the same ingredients after stirring together (right).

Cook: Cover and cook on low for 2-3 hours. Stir once or twice during cooking if you can. The mac is done when the cheese is melted and the sauce is creamy.

Pro Tip:

Check at the 2-hour mark or even a little before if possible. If it’s ready, go ahead and turn it off or set to “keep warm” to keep it from getting too thick.

Creamy slow cooker macaroni and cheese made with velveeta and cheddar.

Storage

Fridge: Store leftovers in an airtight container for up to 4 days.

Reheat: Microwave in short bursts, stirring each time. Add a splash of milk if the sauce has thickened.

Freezer: Not recommended—dairy-heavy sauces tend to separate and become grainy once frozen.

Bowl of velveeta mac and cheese made in a crock pot.

Recipe Tips

Cook the pasta to al dente—not fully soft. That way it won’t become mushy as it continues to cook in the crockpot.
Shred your own cheese for better flavor and texture.
Avoid overcooking. If you find that you overcooked the Mac and cheese a little bit, making it less creamy and too thick, you can add a few tablespoons of whole milk to loosen it up.
Stir once or twice during cooking for even melting.
You can halve the recipe for smaller families or portions.

Serving Suggestions

This slow cooker macaroni and cheese is cozy enough for a main dish (especially with mix-ins like ham or buffalo chicken) and crowd-pleasing as a side dish.

The homemade mac and cheese pairs well with BBQ beef brisket or Air Fryer hamburgers, or even a bowl of slow cooker chili. Add a slice of sweet potato cornbread or side of Jiffy cornbread casserole and you have yourself a complete comfort-food fest.

Additions and variations

Swap the dairy. If you have some heavy cream or evaporated milk, they both work.
Use different cheese. Try Monterey Jack, Colby Jack, Pepper Jack, white cheddar, or mild cheddar.
Mix-ins. If you’ve ever had my slow cooker chili mac or buffalo chicken mac & cheese, you know how easy it is to add extra flavor. Try mixing in veggies like peas, broccoli, or cauliflower florets. Diced ham, turkey, or ground beef can be added for extra protein.
Crispy topping: Add breadcrumbs or even some crispy bacon during the last 10 minutes.

Close-up of creamy mac and cheese being scooped with a wooden spoon from a slow cooker.

More Easy Slow Cooker Recipes

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Creamy macaroni and cheese in a slow cooker.

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Crockpot Mac and Cheese with Velveeta

Author: Jaclyn

Prep: 10

Total: 2 10

Crockpot mac and cheese with Velveeta is the ultimate comfort food. It’s creamy, kid-friendly, and perfect for any family dinner or potluck.

Ingredients

Instructions

Cook the elbow macaroni al dente (according to the package instructions) and drain.
1 pound elbow macaroni
Spray the bowl of your slow cooker with non-stick cooking spray. Place cooked macaroni into the slow cooker.
In a bowl, whisk to combine the whole milk, garlic powder, onion powder, paprika, salt, and pepper. Pour into the crockpot.
2 cups whole milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon paprika, salt and pepper
Add shredded cheddar, Velveeta cubes, and butter to the crockpot. Stir well.
16 ounces Velveeta, 2 cups shredded sharp cheddar cheese, ½ cup unsalted butter
Cover and cook on low for 2 to 3 hours, stirring once or twice throughout cook time if possible, until the cheese is melted and the sauce is creamy and bubbly. Do not over cook.
Once the mac and cheese is ready, give it a final stir to combine all the cheesy goodness. Serve immediately.

Notes

Stirring: If possible, stir once or twice during cooking to keep the sauce smooth and evenly melted.

Don’t overcook: Cooking too long can make the sauce overly thick or grainy. Start checking at the 2-hour mark or even a little before if possible.

Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk to loosen the sauce, if necessary.