Slow Cooker Mac & Cheese With Velveeta

Slow Cooker Mac & Cheese With Velveeta is a no-fuss, ultra-creamy comfort food classic. Perfect for potlucks, holidays, or busy weeknights, this slow cooker version melts into rich, cheesy goodness with minimal effort.

Try my white cheddar stovetop mac and cheese and my creamy stovetop mac and cheese next!

this recipe!

Crockpot Mac& Cheese With Velveeta Cheese

The Velveeta keeps every bite smooth and luscious, while optional mix-ins like extra cheese or spices let you customize the flavor. Just set it, give it a stir once or twice, and you’ll have creamy mac and cheese that feels like a warm hug.

Ingredients You’ll Need

2 cups elbow macaroni (uncooked)

2 cups whole milk

1 can (12 oz) evaporated milk

16 oz Velveeta cheese, cubed

1 cup shredded sharp cheddar cheese

4 tablespoons unsalted butter, sliced

½ teaspoon garlic powder

½ teaspoon onion powder

Salt and pepper to taste

Optional: paprika, ground mustard, or a pinch of cayenne for extra flavor

Optional: extra shredded cheese or cooked bacon for topping

1. Spray the inside of your Crock-Pot with non-stick cooking spray or lightly butter it to prevent sticking.
2. Add the uncooked macaroni, whole milk, evaporated milk, Velveeta cubes, shredded cheddar, butter, garlic powder, onion powder, and a small pinch of salt and pepper.
3. Cover and cook on high for about 1 ½ to 2 hours, stirring from time to time during cooking to keep the pasta from clumping and the cheese from sticking.
4. Check the texture of the pasta after about 1 hour on high or 1.5 hours on low. Once the pasta is tender and everything is melted and creamy, give it a good stir. If the mac and cheese is too thick, stir in a splash of milk until it reaches your desired consistency.
5. Taste and adjust seasoning. Add more salt, pepper, or other spices if desired.
6. Serve warm. Top with more shredded cheese, paprika, or crumbled bacon if you like.

Storage Instructions

Storage Instructions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Add a splash of milk before reheating to loosen the sauce.