Crockpot Velveeta Mac and Cheese
This super-cheesy Crockpot Velveeta Mac and Cheese recipe is made in your slow cooker without pre-cooking pasta, evaporated milk, and four cheeses. It’s a family favorite that cooks in 2 hours or less and is extra rich and creamy.
Simple Velveeta Mac and Cheese in the Crockpot
Once I realized there’s zero reason to cook the pasta before making crock mac and cheese, my heart did a little happy dance. Just toss all the ingredients into the slow cooker, stir everything together and turn the temperature knob to “low”.
This recipe is different because it uses Velveeta cheese, three other cheeses, and evaporated milk to make the creamiest mac and cheese we’ve ever made. Eat it for an everyday meal or it’s always a huge hit for a crowd or potluck alongside my Ham in a Roaster.
It feels great taking home an empty slow cooker because everybody ate some. This recipe can easily be doubled if you are cooking with a 6-quart or larger slow cooker. The cooking time stays the same.
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I have several different macaroni and cheese recipes close to my heart. I grew up eating skillet mac and cheese that my Grandma Lucille always made. If you’re an Instant Pot fan like me, you’ll also enjoy mac and cheese with little smokies, ready in minutes.
Ingredients Needed to Make Crockpot Velveeta Mac and Cheese
- Uncooked pasta: You can use traditional elbow macaroni for mac and cheese, but I really prefer small shell pasta which is the perfect place to collect the cheese sauce. Rotini pasta is also good because the cheese sauce can nestle into all the grooves!
- Velveeta Cheese
- Cream cheese
- Parmesan cheese
- Cheddar cheese: Grate your cheddar cheese from a block! Unlike the pre-packaged shredded cheeses, this will always provide the best shredded cheese that melts the creamiest. I know they are convenient, but they do not provide the best flavor and texture that we all desire.
- Evaporated Milk: Adding a can of evaporated milk is a secret ingredient that adds to the creaminess and richness of the cheese sauce. I also add evaporated milk to cream gravy for the same reason. If you don’t have a can of this in your pantry, you can substitute regular milk.
- Spicy brown mustard
- Seasonings: smoked paprika, granulated onion, salt, and pepper.
How to Make Crockpot Velveeta Mac and Cheese
Place the pasta, Velveeta cheese, cream cheese and Parmesan into a well-greased 6-qt slow cooker.
Add the milk, evaporated milk, mustard, paprika, and granulated onion.
Use a large silicone spoonula or wooden spoon to combine all the ingredients, making sure most of the pasta is submerged in the liquids as much as possible.
Cover the slow cooker and cook on low heat for approximately 2 hours, gently stirring halfway through. Since crockpots vary in how fast they cook, begin checking the tenderness of the pasta after 1 1/2 hours of cooking time.
Uncover the slow cooker and add the shredded cheddar cheese, gently folding it in until it is nicely melted.
If the mixture is too thick, add more milk, 1/4 cup at a time, as needed. Season to taste with salt and pepper, then serve at once.
Recipe Variations and Substitutions
Can mac and cheese be made ahead?
Mac and cheese (no matter HOW you’re cooking it) is always best when it’s made fresh. Reheated mac and cheese is never as creamy, and the pasta gets weird—rather mushy or even dried out and sticky.
I don’t recommend making mac and cheese ahead if at all possible for the best eating experience!
Other Hearty Side Dishes
Crockpots and hearty side dishes seem to go hand-in-hand. A few of our favorites are Million Dollar Mashed Potatoes, Scalloped Potatoes and Ham, or Sweet Potatoes.
Crockpot Velveeta Mac and Cheese
Ingredients
- 1 pound uncooked pasta such as small shell pasta, elbow macaroni pasta, or penne pasta
- 8 ounces Velveeta cheese cubed
- 2 ounces cream cheese cubed
- 1/2 cup freshly grated Parmesan cheese
- 4 cups milk whole or 2%
- 12 ounce can evaporated milk
- 1 tablespoon spicy brown mustard
- 1/2 teaspoon smoked paprika
- 1 teaspoon granulated onion
- Kosher salt and freshly ground black pepper to taste
- 2 cups shredded sharp cheddar cheese
Instructions
- Place the pasta, Velveeta cheese, cream cheese and Parmesan into a greased 6-qt slow cooker.1 pound uncooked pasta, 8 ounces Velveeta cheese, 2 ounces cream cheese, 1/2 cup freshly grated Parmesan cheese
- Add the milk, evaporated milk, mustard, paprika, and granulated onion.4 cups milk, 12 ounce can evaporated milk, 1 tablespoon spicy brown mustard, 1/2 teaspoon smoked paprika, 1 teaspoon granulated onion
- Use a large silicone spoonula or wooden spoon to combine all the ingredients, making sure most of the pasta is submerged in the liquids as much as possible.
- Cover the slow cooker and cook on low heat for approx. 2 hours hours, gently stirring half way through. Begin check the tenderness of the pasta after 1 1/2 hours of cooking time since crockpots vary in how fast they cook.
- Uncover the slow cooker and add the shredded cheddar cheese, gently folding it in until it is nicely melted. If the mixture is too thick, add more milk, 1/4 cup at a time, as needed. Season to taste with salt and pepper, then serve at once.2 cups shredded sharp cheddar cheese, Kosher salt and freshly ground black pepper