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!
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!
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.
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.)
Pour 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.
Just look at that creaminess! Enjoy!
More Crock Pot Recipes
- Crockpot Shredded Chicken Sandwiches
- Instant Pot Mac & Cheese
- Crock Pot Ham Recipe
- Homemade Slow Cooker Baked Beans with Bacon
Crock Pot Mac and Cheese (Velveeta Recipe)
- Prep Time: 15 mins
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 12 1x
Print Recipe
Pin RecipeDescription
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
- After cooking macaroni, drain and add to slow cooker.
- Add Olive Oil and Butter and toss to evenly coat the cooked macaroni.
- Add remaining ingredients and stir.
- 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.
- Category: Main
- Method: Slow Cooker
- Cuisine: American
Keywords: velveeta mac and cheese recipe, crock pot mac and cheese, slow cooker mac and cheese
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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Cherene says
October 13, 2019 at 11:08 amDo you need to use whole milk or can I use 2%?
Lynette says
October 14, 2019 at 10:17 amYou can use any milk you prefer. I always use 2% because that’s what I have on hand! The only milk I probably wouldn’t use for this recipe is skim.
Kristie says
September 24, 2019 at 8:28 pmIs the 12 servings for a side or when used as a meal?
Melissa White says
September 19, 2019 at 11:07 pmI have made this recipe dozens of times for parties, bbqs, and holidays. It’s always a huge hit!! I want to make some for a family reunion. It’s a 7.5 hour drive and needs to be ready to eat within an hour of our arrival. Thinking I will make it the day before and keep it on ice until we arrive but not sure how to reheat it without affecting the consistency and the crock pot might take too long to warm? Any suggestions?
Lynette says
September 20, 2019 at 8:46 amI’m so glad you’ve enjoyed this recipe! The 7.5 hours drive will make it a challenge to keep the same creamy consistency. I have made the macaroni and cheese the night before and then transferred it to metal pans. After refrigerating overnight, I kept it on ice until I could bake it the next day. However, the creaminess is not the same. It is more dry, but it’s still delicious – just different. You can add bread crumbs and cheese to the top before baking to add a bit of crunch. Let me know how it goes!