Slow Cooker Velveeta Mac and Cheese

This unbelievably creamy and indulgent Slow Cooker Mac and Cheese With Velveeta is an easy and comforting one pot meal the whole family will love. With less than 10 ingredients it has the most decadent flavor that tastes like it was made from scratch.

this …

There’s nothing better than a giant bowl of warm and melty mac and cheese. And this Slow Cooker Mac and Cheese with Velveeta is the one you want – it insanely delicious. It’s rich, creamy, and ultra-comforting. Plus, It’s made right in a slow-cooker so there’s no stovetop mess or even boiling pasta – just dump, set and forget, then serve! It’s decadent and delicious, and the perfect dish for busy weeknights, potlucks or a stress-free holiday side.

The cheese sauce is made with sharp cheddar and smooth Velveeta for an ultra luxurious and velvety texture that pairs perfectly with tender noodles. This crockpot macaroni and cheese is restaurant-style with just a few simple ingredients. And it’s always a fan favorite, so it’s great to meal-prep ahead of time and to feed a crowd.

If you like this easy comfort food recipe, try these other slow cooker favorites. We love these Cheesy Garlic Mashed Potatoes and this Slow Cooker Cheeseburger Soup is so warm and cozy.

Why You’ll Love This Slow Cooker Mac and Cheese

• No-Fuss Slow Cooker Recipe: It really doesn’t get easier. Simply add everything into the slow cooker and walk away. No extra pots, no mess, no-stress.
• Amazing Creamy Texture: The mix of rich cheeses, butter, and silky evaporated milk gives this mac and cheese an ultra smooth and creamy texture you usually find in restaurant quality mac and cheeses.
• Family-Friendly: This recipe is filled with cozy, rich, and familiar flavors the whole family loves. My kids go crazy for it, and the adults always want seconds. It’s a hit, always.
• Customizable: Change up the flavors with any add-in’s and ingredients you like. Add protein, bacon, different cheeses, veggies, and spices for new flavor profiles.

Ingredients

• Elbow Macaroni: The classic shape, these hold the creamy cheese sauce perfectly.
• Butter: Adds richness, flavor, and a glossy finish.
• Evaporated Milk: Essential for an extra-smooth sauce.
• Whole Milk: Adds more creaminess and helps build the sauce.
• Velveeta Cheese: The key, secret ingredient to the perfect mac and cheese. It melts unlike any other and gives this dish the signature flavor and texture you want.
• Cheddar Cheese: Sharp and bold, adds a depth of flavor. Grate your own, as the pre-shredded stuff doesn’t melt as well and could create a grainy sauce.
• Ground Mustard: A subtle heat and tang that brings all of the sauce flavors together. Don’t skip this!
• Paprika: A sprinkle of smoky warmth that adds subtle color and flavor.
• Garlic Powder, Salt, and Black Pepper: Seasoning that enhances the whole dish.

How to Make Slow Cooker Mac and Cheese

1. Prepare your slow cooker: Lightly spray or butter the inside of your slow cooker to prevent sticking. This will make cleanup easier and keep the pasta tender and evenly coated in sauce.
2. Add the uncooked pasta: Pour the dry elbow macaroni straight into the slow cooker — no need to boil it first! That’s the beauty of this recipe.
3. Mix in the wet ingredients and seasonings: Add the butter, evaporated milk, and whole milk. Sprinkle in the salt, pepper, garlic powder, ground mustard, and paprika. These spices might seem simple, but they transform the dish — the mustard enhances the cheese flavor while the paprika adds that beautiful, subtle smokiness.
4. Add the cheeses: Stir in the shredded sharp cheddar and cubed Velveeta. The mixture will look loose at first, but as it cooks, everything melts together into the creamiest cheese sauce imaginable.

5. Cook on low: Cover and cook for 2–3 hours, stirring once or twice during the process to keep everything creamy and evenly mixed.
6. Adjust for perfect texture: Around the 2-hour mark, check your pasta. You want it tender but not mushy. If the sauce seems too thick, stir in a splash of milk. If it feels a little thin, let it cook another 15–20 minutes uncovered.

7. Final touch: Before serving, give it one last stir and taste — you can add a bit more salt or a dash of paprika on top for color. Then serve it hot and watch it disappear fast.

Storage

Store any leftover mac and cheese in an airtight container in the fridge for up to 4 days. It’s almost better the next day. Just be sure to remove it from the slow cooker and cool first.

To reheat, gently rewarm it on the stovetop over medium-low heat with a splash of milk so it won’t dry out. Stir consistently to avoid the bottom from sticking. You can also microwave leftovers, in a pinch.

We don’t usually recommend freezing mac and cheese, as the texture of the noodles changes once thawed, but this one can be, if needed. Freeze leftovers in an airtight container for up to 2 months. When ready to serve, thaw overnight in the fridge, then warm slowly with a splash of milk or cream. The sauce will come right back to life!

FAQs

More Comforting Slow Cooker Recipes

• Easy Crockpot Taco Lasagna
• Crockpot Million Dollar Pasta
• Crockpot Cajun Chicken Fettuccine
• Olive Garden Chicken Pasta (Crockpot Style)

Slow Cooker Mac and Cheese

This unbelievably creamy and indulgent Slow Cooker Mac and Cheese With Velveeta is an easy and comforting one pot meal the whole family will love. With less than 10 ingredients it has the most decadent flavor that tastes like it was made from scratch.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Course dinner

Cuisine American

Servings 8

Ingredients

  

• 16 ounces elbow macaroni uncooked
• 4 tablespoons unsalted butter melted
• 2 cups whole milk
• 24 ounces evaporated milk two 12-ounce cans
• 16 ounces Velveeta cheese cut into cubes
• 4 cups shredded sharp cheddar cheese plus extra for topping, if desired
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried mustard powder
• ½ teaspoon paprika smoked or sweet — your preference

Instructions

 

• Prepare the slow cooker:
• Lightly grease your slow cooker insert with nonstick spray or butter to prevent sticking and make cleanup a breeze.
• Add ingredients:
• Pour the uncooked elbow macaroni into the slow cooker. Add the melted butter, whole milk, evaporated milk, Velveeta cubes, shredded cheddar, and all the seasonings — salt, black pepper, garlic powder, dried mustard powder, and paprika.
• Stir to combine:
• Mix everything gently until the pasta is evenly coated and the cheese begins to blend with the milk and butter. The sauce will look thin at first — but trust the process. The magic happens as it cooks!
• Cook on low:
• Cover and cook on LOW for 2½ to 3 hours, stirring once or twice throughout to ensure the cheese melts evenly and the pasta cooks uniformly. Every slow cooker is different, so check around the 2-hour mark. The pasta should be tender but not overdone, and the sauce should be creamy and smooth.
• Adjust consistency and serve:
• Once done, give it a final stir. If the sauce seems too thick, add a splash of milk to loosen it up. If it’s too thin, let it cook uncovered for an additional 10–15 minutes until it reaches your perfect creamy texture. Sprinkle with a little extra cheddar or paprika before serving for that golden, cheesy finish.

Notes

Storage:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• To reheat, gently rewarm it on the stovetop over medium-low heat with a splash of milk so it won’t dry out.
• Freeze leftovers in an airtight container for up to 2 months. When ready to serve, thaw overnight in the fridge, then warm slowly with a splash of milk. 

Tips:

• Use freshly shredded cheddar from a block, it melts more evenly and keeps the sauce silky.