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.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
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
Paul says
Going to bring this to cousins for Thanksgiving. Trying to fig out best way to do it. They live about 30 min away. They do long Italian Thanksgiving with several courses. How long will it stay creamy? Can I start it 2 hours before we leave, transport it in insulated bag, then plug it back in when I get there and will it stay creamy for several hours? Or should I prep all ingredients in crock pot just before we leave and drive over and plug in and start cooking since dinner would prob be 2-3 hours after we get there?
Lynette says
I would start it once you get there. You can prep by making the macaroni ahead of time and once cool store in a Ziploc bag. The recipe is creamiest at the beginning. The flavor is still amazing as it stays warm! It will just lose its creamy-ness over time.
Samantha says
I make this every year for Thanksgiving. We live about 30 minutes away and i always make it at home and put it in and insulated Crock Pot carrying bag as soon at it is done and head out the door! Timing is everything! As soon as i get there i plug it back in and it is usually still hot so i put it on warm. It is a fan favorite and is still creamy when everyone eats about 20 minutes after arrival!
Katie Matthews says
THIS IS THE BEST MAC N CHEESE IVE EVER HAD IN MY ENTIRE LIFE! I made it and brought it to my friend’s house that was having a bonfire and football watch party on Saturday and now EVERYONE is begging me for the recipe!!! I will make this forever and ever!!!
Lynette says
YAY! So glad you all enjoyed it! My family agrees as well. 🙂
Myriam says
Do you use 16 oz of velveeta cheese?
Lynette says
Yes! I use 16 oz of Velveeta. I’ve updated the recipe card to help others with that same question. Thanks for asking!
Angela says
Can this be frozen?
Lynette says
You can freeze the leftovers. However, the macaroni and cheese is not as creamy. As with most cheese recipes, the texture changes a bit after freezing.
Lisa says
Can this be cooked in the oven as well
Thank You,
Lisa
LaDonna says
This was Awesome! I tripled the size for a Fall Retreat, Devine even days later. This is now my go to!!!
Jessica says
It says it serves 12, about how big is the portion for 12 people people?
thanks!
Cherene says
Do you need to use whole milk or can I use 2%?
Lynette says
You 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
Is the 12 servings for a side or when used as a meal?
Melissa White says
I 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
I’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!