Crock Pot Mac and Cheese with Velveeta

A creamy crock pot mac and cheese recipe made with Velveeta.  Just throw everything in the crock pot, and in a few hours, you will 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.  This 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 overthink 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) of 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 cleaning 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 put it into your crockpot with butter and olive oil.  As you can see, I used a slow cooker liner.  It’s 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 stick together.  Sorry noodles.)

easy mac and cheese recipe in crockpot liner

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 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 pot

Just look at that creaminess! Enjoy!

If you love this recipe, you’ll also love this macaroni casserole made with a homemade sauce with the addition of kielbasa sausage and veggies.

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More Crock Pot Recipes

creamiest macaroni and cheese in the crockpot
Created by: Lynette Rice

Crock Pot Mac and Cheese (Velveeta Recipe)

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Servings 24
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.


  • 16 oz elbow pasta cooked
  • 4 Tablespoons olive oil
  • 24 oz evaporated milk
  • 2 cups Milk
  • 2 teaspoon Salt
  • 4 cups shredded cheddar cheese
  • 2 cups Velveeta cheese cut into 1 inch squares
  • 4 Tablespoons butter melted


  • 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 to slow cooker and stir.
  • Cook on low for 2 hours in the slow cooker. Stir after one hour.



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.


Serving: 1cup | Calories: 279kcal | Carbohydrates: 21g | Protein: 13g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 684mg | Potassium: 242mg | Fiber: 1g | Sugar: 6g | Vitamin A: 541IU | Vitamin C: 1mg | Calcium: 350mg | Iron: 0.4mg

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

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Recipe Rating


  1. 5 stars
    I have made this before and it’s always a huge hit! I’m planning on making for a side to take to a friend. I was just curious if it reheats well, or if you have any suggestions for reheating? I’m not planning on taking it in a crockpot.

    1. Lynette Rice says:

      As all macaroni and cheese recipes, when it reheated it loses it’s creaminess. It still has the same great flavor – but not the same texture.

      1. Nipon J Libby says:

        Add milk when reheating

  2. Worried the noodles will turn to mush….dis you just like Pat cook them?? How did yours retain their shape? Also, was wondering what you thought the addition of leftover ham would be good?

    1. Lynette Rice says:

      The noodles do not turn to mush if you follow the instructions shared. Drain them as you would any pasta, no need to pat them dry. The noodles expand while cooking but do not loose their shape. As long as you follow the instructions, you will have delicious creamy mac n’ cheese! Leftover ham would be a good addition, but I have not tested it with the cooking time with the noodles so I don’t know if it would alter the noodles or creaminess of the end result.

  3. Will the pasta get a little mushy in the crock pot this long? How long can it sit on warm before getting too mushy?

  4. Gail Herbest says:

    Your written recipe calls for 4 T of olive oil but the youtube video you say 2 T I added 4 I hope it doesn’t make any difference 🙂

    1. Lynette Rice says:

      You can do either. If you like it a bit creamier you can use the additional olive oil.

  5. What size (oz)Velveeta do u use for this recipe to equal out 2cups

    1. Lynette Rice says:

      You will need 16 oz of Velveeta to make this recipe.