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!
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. 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.
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.)
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.
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
- 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)
Ingredients
- 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
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 to slow cooker and stir.
- Cook on low for 2 hours in the slow cooker. Stir after one hour.
Video
Notes
Nutrition
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.
Comments & Reviews
Sharron says
What size crockpot do you use? I wanted to double the recipe but I’m afraid 7 qt won’t be big enough. Thanks
Lynette says
I use a 6-quart crockpot. It’s a good size but would not be big enough to double as the pasta expands. If doubling, I recommend using 2 slow cookers. (I borrow one when I do that.)
Liz says
Can the recipe be cut half there are just two of us eating
Thanks
Liz W
Dawn Patrick says
Thank you! I love this recipe! It is my go to for pretty much every event because it is always a hit! I want to try this while camping and was considering cooking the macaroni and mixing everything together prior to leaving so I can put it in the crockpot and go. Have you ever made it ahead?
Lynette says
You can make it ahead of time but like all macaroni and cheese, it loses the creaminess. The past absorbs most of the moisture. So, while the flavor is still delicious I would not recommend making it ahead of itme.
Shellie says
I made this yesterday and everyone loved it! I used only 1/2tsp of salt and 2 cups of mild cheddar, 2 cups of pepper jack cheese and a 16 oz block of velveta cheese. This is a wonderful recipe!!!
Lynette says
Yay! So glad you enjoyed it!
Allison says
I am making this tomorrow and will be shopping today!! What type of cheddar cheese did you use: block or bagged shredded??
Thank you!
Lynette says
I personally use the block cheese and shred it by hand. However, my mom always uses the pre-shredded. Either one works!
Kay says
I hope this works…..I doubles the recipe and I’m worried about it getting done. I have it on high now…..
Lynette says
I’ve never tried to double it as you would need a very large slow cooker. Let me know how it turns out.
Kim Chua says
If I don’t want it super creamy, can I cut down to 1 can of evaporated milk, or will that change it way too much?
Lynette says
The best way to make this recipe less creamy is to up the time on the slow cooker to 3 hours, stirring at every hour. The mac and cheese will start to be less creamy. It’s how my dad likes it. 🙂
Nicole says
Love, love this recipe!! I have made it about 20 times. My husband likes to make smoked meats and this is the perfect side. I love that I can make it ahead of time and feed a crowd if I double the recipe. I made it for a birthday party and multiple people asked if I bought Chick-fli-A’s mac and cheese and put it in my crockpot. Haha. Thanks so much!
Lynette says
Yay! I’m so glad you love it!
Gina Mottl says
Can you make this the night before and heat it up in a crockpot the next day?
Lynette says
Yes and No. It will be just as delicious but it will not be creamy like it is when made fresh. Just like most cheesy recipes, the cheese gets absorbed into the pasta and dries out a bit. So, if you want the creamy texture I would not recommend making it the night before.
Steph H. says
I made this last night for NYE and omg… it came out incredible and everyone loved it! Only difference I made was I only added 2 tablespoons of olive oil instead of 4 because it seemed a lot with the 4 tbsp. of melted butter too. Texture was smooth & creamy and it was so easy to throw it all together in the crockpot and just let it do it’s thing. I will definitely make this again!
Lynette says
Yay! It really is a great recipe. I am so glad you enjoyed it!
Jessica says
Can you use vegetable oil instead of olive oil?
Kim says
I would think any neutral tasting oil would work just fine. I was surprised that she said olive oil in the recipe. I would not want my mac to taste like olives. Maybe She meant extra light olive oil?