This crock pot recipes mac and cheese with velveeta is a bona fide comfort food. It fits every scenario: whether you need to throw together a meal in a hurry on a workday when you’re swamped, prepare dishes for a family gathering where the whole household comes together, or just spend a quiet night curled up at home with a warm meal, it meets your need for a comfortable, satisfying bite any time you want.
This creamy slow cooker recipe is not complicated to make at all. You simply mix soft-cooked macaroni with rich Velveeta cheese, milk, butter, and a variety of seasonings to enhance the flavor, then slow cook a whole pot of incredibly fragrant, irresistible food. The finished dish has a smooth texture and a likable flavor, and no one has ever said it tastes bad.
The entire preparation process saves so much effort thanks to the Crock Pot; you don’t even need to stand by the pot stirring to make this dish. You just prep all the ingredients ahead of time, put them in, set it to low heat to slow cook, and you barely have to spend any energy monitoring it the whole time. When the time is up, lift the lid, and you can serve a warm, fragrant cheesy meal, ready to take a cozy, warm bite right away.
Whether you need an impressive, substantial dish to host friends and family at home for a holiday, bring it as your signature shared dish to a potluck where everyone brings a dish, or even just whip up a casual weeknight dinner for your family, this mac and cheese made with Velveeta delivers that classic homestyle flavor every single time, it never fails, and the taste is always authentic and reliably satisfying.
Crock Pot Mac and Cheese with Velveeta
Ingredients
- 16 oz elbow macaroni
- 1 lb Velveeta cheese cut into cubes
- 2 cups shredded cheddar cheese
- 4 cups whole milk
- 1 can 12 oz evaporated milk
- ½ cup butter melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika optional
Equipment
- Crock pot or slow cooker
- Large pot (for boiling pasta)
- Colander for draining pasta
- Measuring cups and spoons
- Wooden spoon or spatula
- Knife for cutting Velveeta cheese
Method
- Cook the elbow macaroni in boiling water for about 5 minutes until slightly undercooked. Drain and set aside.
- Grease the inside of the crock pot with butter or cooking spray.
- Add the cooked macaroni to the slow cooker.
- Add Velveeta cubes, shredded cheddar cheese, melted butter, milk, and evaporated milk.
- Sprinkle garlic powder, onion powder, salt, pepper, and paprika over the mixture.
- Stir all ingredients together until evenly combined.
- Cover and cook on low for 2 to 3 hours or on high for 1 to 1½ hours.
- Stir occasionally to keep the cheese sauce smooth and creamy.
- Serve warm once the cheese is fully melted and the sauce reaches a creamy consistency.
Nutrition
Notes
- For an extra creamy texture, add a few ounces of cream cheese before cooking.
- Freshly shredded cheddar cheese melts better than pre-packaged shredded cheese.
- Avoid overcooking because the pasta can become too soft.
- Add cooked bacon, diced jalapeños, or breadcrumbs for extra flavor.
- Store leftovers in the refrigerator for up to 4 days and reheat with a little milk to restore creaminess.
Private Notes
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When you share this recipe, you are actually passing on the joy of cooking to more people. Besides letting everyone taste great flavors, it also helps more people discover this simple yet perfectly flavored dish that can be prepared without much effort, so they can savor the good food with total peace of mind.
