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Crock Pot Mac and Cheese with Velveeta

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A creamy crock pot mac and cheese recipe made with Velveeta.  Just throw everything in the crock pot and in a few hours you have the best easy mac and cheese ever!

crock pot mac and cheese velveeta

Easy Macaroni and Cheese

My grandma cut out this easy Macaroni and Cheese in the crockpot recipe from the newspaper years ago.  She decided to make it for my dad when he visited her and bam!… He was hooked.   Of course the recipe was shared and this past Sunday I made it again for our church picnic.  It is the CREAMIEST Macaroni and Cheese.  And it’s also the easiest thing ever to make for a potluck.  I love recipes like this because I know Macaroni and Cheese is a big hit with kids, yet this recipe is so good the adults will be asking for more!

easy mac and cheese ingredients

This is all you need to make this amazing meal – or side.  Because really, it could be either.  Which brings me to my question.  Yesterday for our church picnic we were to bring a main dish and a dessert.  The dessert was easy but I didn’t know if Macaroni and Cheese counted as a main dish.  My husband said yes.  I thought, no.  But my mom had an extra half of Velveeta, so it became a main dish.  And really, I’m now thinking it is.  Do I think too much into these things?  What do you think?  Let me know in the comments.

Anyways, to make this EASY Macaroni and Cheese Recipe

  • 16 oz Macaroni (cooked)
  • 4 TB Olive Oil
  • 2 Cans (12 oz each) Evaporated Milk
  • 2 Cups Milk
  • 2 tsp Salt
  • 4 Cups Cheddar Cheese
  • 2 Cups Velveeta Cheese (cut into 1 inch squares)
  • 4 TB Melted Butter

Crockpot liners are a must! They make clean up so much easier. You can find them here.
You will also need a crockpot like mine.

crock pot velveeta mac and cheese with butter Cook the macaroni to the box directions.   Drain it and then put it into your crockpot along with the butter and olive oil.  As you can see I used a slow cooker liner.  It’s definitely worth it for a meal like this.  Mix the butter and olive oil into the macaroni until it’s melted.  (Since the macaroni has just been drained, it’s piping hot. The butter and olive oil make sure that your noodles won’t be sticking together.  Sorry noodles.)

easy mac and cheese recipe in crockpot linerPour in the evaporated milk, milk and then the rest of the ingredients.  Stir well.  Place the lid onto the crock pot and turn it on low.  Let it go for an hour, stir and then it cook for another hour.  In just those two hours, you’ll have one of the best sides – or main dishes – your family has ever had.  Seriously, we love this recipe.

 

simple mac and cheese recipe with spoon in crock potJust look at that creaminess!  Enjoy!

More Crock Pot Recipes

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creamiest macaroni and cheese in the crockpot

Crock Pot Mac and Cheese (Velveeta Recipe)

★★★★★

4.6 from 16 reviews
  • Author: Lynette Rice
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 12
  • Category: Main
Print Recipe

Description

This crock pot mac and cheese recipe made with velveeta is a creamy and deliciously easy mac and cheese recipe the whole family will love.

Ingredients

  • 16 oz Macaroni (cooked)
  • 4 TB Olive Oil
  • 2 Cans (12 oz each) Evaporated Milk
  • 2 Cups Milk
  • 2 tsp Salt
  • 4 Cups Cheddar Cheese
  • 2 Cups Velveeta Cheese (cut into 1 inch squares)
  • 4 TB Melted Butter

Instructions

  1. After cooking macaroni, drain and add to slow cooker.
  2. Add Olive Oil and Butter and toss to evenly coat the cooked macaroni.
  3. Add remaining ingredients and stir.
  4. Cook on low for 2 hours in the slow cooker. Stir after one hour.

Notes

My slow cooker which I’ve owned for 6 months took only 2 hours to make this macaroni and cheese. If you have an older slow cooker, it may take longer.

If the macaroni and cheese is complete before your guests arrive, you can leave the slow cooker on warm.

Use a slow cooker bag for easier clean up.

Looking for another delicious pasta recipe? How about this one for Quick & Simple Pasta Salad?

This recipe was originally published on CleverlySimple.com on July 23, 2013.

 

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Comments

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    ★☆ ★☆ ★☆ ★☆ ★☆

  1. This has been my go to Mac and cheese since I found your recipe! Everyone in my family loves it.

    ★★★★★

    Reply

  2. I would cut the velveeta in half. My husband really enjoyed it, but we both thought it was too much cheese.

    Reply

  3. I LOVE this recipe and have made it several times! Have you heard back from anyone who has baked it? I was thinking of making the sauce in a pan, then stirring in the macaroni and baking. Do you think the sauce would thicken enough in that scenario?

    I’m doing a dinner tonight and won’t be able to do it in a crockpot but love this recipe so still want to make it!

    Reply

    • Great question and I think I need to test stove top and baking it to help with all the questions. I’ll try to do that this month and get back to you with the results!

      Reply

  4. What size crockpot is it that is pictured and you are using? Thinking about making mac and cheese as a side for my sons 1st birthday party in a few weeks! Trying to always figure out an affordable menu is always the tricky part!!

    Reply

    • Hi Carol, I’ve never tried the recipe with American Cheese so I can’t give you an exact amount. If you do try it, let me know how it goes!

      Reply

  6. I have made this recipe a couple of times, and it is absolutely scrumptious!

    I am looking to make it for a friend who just had a baby, but am wondering how well it freezes and reheats. Any info would be very much appreciated!

    Reply

    • Hi! I’m so glad you enjoyed the mac and cheese! The recipe is the most creamy when it’s made as shared above. However, the flavor is just as delicious if you freeze it for reheating later. It’s like all pasta dishes in that the creamy factor is different when reheating.

      Reply

  7. I have made this a number of times, substituting cream cheese for the velveeta (mainly because I can’t find it where I live), and it is truly scrumptious!

    I was wondering if anyone has tried freezing it, and if you did, how well it reheated. Thank you!

    Reply

  8. I too would love to double this but don’t really want to take 2 crock pots. Could this recipe be made up and put in a large foil baking pan and cooked in the oven? Maybe for 1/2 hour at 325° or 350° with some extra cheese on top?

    Reply

    • I’m not sure the oven as you described would be enough time. If I was going to make a double patch, I would do it 1 hour in the crockpot and then transfer it to pan to bake when I needed it. Only a half hour in the oven alone may leave it a bit too soupy. I’ve had a lot of people ask about baking it and I am going to try to test that out this spring. If you have success, let me know!

      Reply

  10. I made this last weekend for a party, and it got rave reviews from the crowd! I read the comments prior, so I used about half the amount of olive oil and added in a bit of cream cheese and Parmesan. Very creamy and super easy!

    Reply

  11. Made this recipe for my family tonight and it tasted and smelled more like olive oil rather than all of the cheese. I checked the recipe several times to make sure that I used the proper amount and I definitely did. Do you know possibly how this may have happened?

    Reply

    • Hi Melissa. I’m sorry you had trouble. I’ve not had that happen but it could be based on the brand of olive oil. Some have a stronger flavor. The next time try using half the amount of olive oil and see if that helps.

      Reply

  14. I love Macaroni and Cheese for the very reason that depending on my energy level, it can be either a main dish or a side!
    I’m anxious to give this a try as I’m looking for more crockpot recipes these days!
    Thank you

    Reply

  15. I just made this over the weekend for a family reunion and it was a huge hit! It turned out perfect (I followed the recipe exactly as written). Thank you for sharing!

    ★★★★★

    Reply

  16. I made this last night for the first time. Followed the directions exactly. It is so yummy and creamy! Super easy, everyone loved it. I used the liner too – perfect! Not sure why I never used them before but I’ll be using them all the time now. This recipe is a keeper and will be made many times for future potlucks. Thank you!

    Reply

  18. I have made this recipe multiple times since discovering it over a year ago. I follow the directions exactly as written. The macaron has never gotten mushy and everyone loves it! Thank you so much! It is 5 stars ⭐️⭐️⭐️⭐️⭐️.

    Reply

  19. Have you ever doubled this? I need to make mac n cheese for a crowd of 30 and I’m scared if I doube it that it won’t turn out. Thanks for your time!

    Reply

      • If you double it, it won’t fit into one 6 quart crock pot. You’ll need two crockpots using one recipe each. I use my largest crockpot (6 quart) and it’s full when ready with a little additional room to make stirring the macaroni and cheese easier.

        Reply

  20. Hi!
    How long do you cook the macaroni before adding to the crockpot? I would think if you cooked it fully, it would be very mushy after 2 hours.. no? Do you have any suggestions?

    Reply

    • Hi Jillian, ideally I cook it according to the box instructions to Al dente. However, most of the time it ends up fully cooked and I’ve never had it become too mushy. Let me know how the mac and cheese turns out!

      Reply

  21. Hi Lynette,

    I took a nutrition class years ago as a young mom. I wanted to learn more about healthy snacks and what constitutes quality meals. I was told then (about 1980) that mac and cheese does not contain enough protein to qualify as a true meal. So, I learned to serve it along side hot dogs. And, I was told that a true meal should have at least two veggies or fruits (in any combination). I still use these guidelines. One other thing they taught me, was to serve a fresh fruit or veggies with every meal. I mix them up on a plate, and make them easy to eat with fingers. I typically serve the fresh items prior to the hot meal. Worked for my family. Thanks for the recipes. Susie Gamble

    Reply

  23. I am thinking of making this Christmas morning. I live 2 hours away from my family’s house. I was wondering if I cooked it at home right up to the 2 hours then unplugged it and drove home, how do you think it would do? I can’t just cook it there because we would be ready to eat within an hour of our arrival. Any suggestions?

    Reply

    • HI Joanna, If you make it and keep it wrapped in towels in the crockpot, I can’t see why it wouldn’t hold well. It may cool down and not be as hot and the mac and cheese may not be as creamy, but it will taste just as good. I’ve made this for pot lucks and it holds pretty well.

      Reply

    • The best EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

      ★★★★★

      Reply

  25. Not very good. Basically a homemade version of boxed Mac n cheese except with less taste. My family was not impressed with it either. Maybe I’m just used to baked Mac n cheese. Thought I would try something different, but will stick to the usual recipe I use.

    ★★★★★

    Reply

  27. Aren’t you afraid that the PET in the plastic is going to leech into your food from being heated? There is a price to pay for the easy clean up.

    Reply

    • I hope there are no contaminants in the crockpot liners as I am using them for the first time ever today cooking this exact recipe! I did a quick search and the box states BPA free, and I can’t find anything online about PET leeching out, so I’m just going with it.

      Reply

    • Hi Michelle. I’ve never tried it that way. I have heard that people have had success making it in the crockpot and then putting it in a casserole dish to heat up later. If you do cook it in the casserole dish, let me know how it goes!

      Reply

        • Hi Taylor, I’ve lots of questions about baking this recipe and I’ve never done so. It looks like I need to do that to update the recipe to help you out! I’ll keep you posted when I update the baking instructions in the future.

          Reply

  29. This was delicious! I added salt and pepper to taste. I also only partially cooked the pasta before putting it in the crock pot to prevent it from getting mushy!

    Reply

  30. I just made this for a church potluck and people were practically licking the bowl. So easy and good. We aren’t velveeta people, but I used two blocks of cream cheese instead. It turned out really yummy! Definitely will be making this again!

    Reply

  32. Thanks for the recipe! I am excited to try it. How many would you say it serves? Do you think you could double the recipe in a normal sized crock pot?

    Reply

  33. I just made your Mac n cheese for my sons Birthday Party! I love the crock pot idea so easy and convenient! I followed your recipe to the T and it was a huge hit with the adults and children!! I’m definitely going to use this recipe for future parties and get togethers. Thank you for the share!!

    ★★★★★

    Reply

  34. Just made this a few days ago and it was a big hit with adults and the kids! For those of you with questions, I used a 16oz box of macaroni, thats 16oz uncooked. And for the velveeta I used 16oz total. Came out perfect!! I added extra seasonings like paprika, black bepper and ground mustard as thats usually what my mac and cheese recipes call for.

    ★★★★★

    Reply

  35. How many ounces of cubed solid Velveeta equates to one cup? I have seen different schools of thought. Are you just using 16oz (8 oz. per cup X 2)?

    Reply

  36. I made this on the stovetop. Worked out just fine. I used One Cup of Panko breadcrumbs and browned them in a skillet with 1Tbsp of butter. Then I sprinkled them on top of the macaroni and cheese. It was very popular.

    ★★★★

    Reply

  37. Had the same question about 16oz pasta (cooked).

    Is it 16 ounces of dry pasta, then we boil it and add…

    or is it 16oz of cooked pasta (would need to measure on a scale, but would be about 8oz of dry pasta)

    Thanks!!

    Reply

  38. Hmmm, I was thinking about making this this weekend, but I need something that can sit on low for 5 hours while I’m at work. If I put the noodles in uncooked , maybe I could get my boyfriend to stir occasionally. Thoughts?

    Reply

  39. Have you ever tried to make this on the stovetop instead of a crackpot? Do you just melt the cheeses and milks together?

    ★★★★★

    Reply

  41. I really want to try this recipe, it looks amazing. I have one question though. It says 16 oz pasta (cooked). Does this mean I should cook 16 oz pasta or cook some pasta and then measure 16 oz. I just want to make sure because dry and cooked pasta differ in weight.
    Love,
    Nanni

    ★★★★★

    Reply

  42. Amazeballs!!!! I am trading in my Paula Dean Mac n cheese for this one!! Hands down the richest, creamiest, delish Mac n cheese!! Yum yum! Family loved too!

    Reply

  43. My macaroni got too mushy. I will not cook the macaroni prior to adding it to the crock pot next time. I will also use half the recipe requirements for the olive oil. I could taste the olive oil a little too much. Since I will not be pre-cooking the noodles next time, i may omit it completely. I’m also thinking of using 2 cups of cheese instead of 4 cups. I love cheese, but this was too cheesy. I will probably change a few things each time I cook it until I get it just like I like it.

    ★★★

    Reply

  45. I made this today and it turned out great! First time making macaroni and cheese in a crockpot. I did not use a crockpot liner, I sprayed my crockpot with cooking spray and it worked just as well.

    Reply

  46. This macaroni and cheese was delicious! I substituted american cheese for the velveeta. I went to the deli counter and had them cut off a block of boar’s head yellow american cheese. I also added 1 tsp dry mustard and omitted the olive oil. I used 2 cups mild cheddar and 2 cups extra sharp cheddar.

    Reply

  47. I was wondering if I could double this recipe? I have a lot of people coming over and would like to make for 24 people! Have you ever tried doubling in one crock pot, its a large one!?

    Reply

    • Hi Jackie, This recipe fills my large 6 qt. crockpot so if you double it you will need to use two crockpots. I’ve never tried doubling it in one crockpot, as it would definitely be too much for my large one. Let me know how the mac and cheese turns out!

      Reply

  49. I’m wondering if the macaroni is cooked in advance, why is so much liquid needed…….it looks as though dry macaroni would work with all of the liquid……that would make it a one step dish????

    Reply

    • My macaroni got too mushy. I will not cook the macaroni prior to adding it to the crock pot next time. I will also use half the recipe requirements for the olive oil. I could taste the olive oil a little too much. Since I will not be pre-cooking the noodles next time, i may omit it completely. I’m also thinking of using 2 cups of cheese instead of 4 cups. I love cheese, but this was too cheesy. I will probably change a few things each time I cook until I get it just like I like it.

      ★★★

      Reply

  50. I also made this for Thanksgiving and it was delicious! Thank you so much for the recipe. It also reheated well for leftovers.

    ★★★★★

    Reply

  51. This was soooooo deliciously creamy and tasty! I made it for our Thanksgiving lunch and it was perfect! On the cheddar cheese, I used one bag of sharp and one bag of mild cheddar. Thank you so much for a wonderful recipe!

    ★★★★★

    Reply

  52. How much is 2 cans of evaporated milk? I’ve seen small cans and I’ve seen big cans. I think the big cans were 12oz each. Which did you use? Looking forward to having this tomorrow!

    Reply

  53. I just made this…. It’s in the crockpot right now. To me, it has a bitter or sour taste I guessing from the evaporated milk(which I’m not used to cooking with). Any suggestions of something that can be added to cut that flavor?

    Reply

    • Hi Kristin, it shouldn’t taste sour. The mild cheddar cheese has a bit of a bite to it. Is it done cooking? All the ingredients work together to make a really creamy mac and cheese.

      Reply

  54. Thanks for the recipe! I’ll bet trying this out for Thanksgiving as well! I had a question: Would I be able to add Panko bread crumbs to top this off with?

    Reply

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