Classic creamy crockpot mac and cheese that uses Velveeta cheese. This homemade slow cooker mac and cheese is ready in 2 hours! Toddler, kid and husband approved!
Easy Crockpot Mac and Cheese Recipe
You’re going to love this crockpot macaroni and cheese recipe because it’s super creamy and super easy! This homemade mac and cheese is made with Velveeta cheese and uncooked noodles, making hardly any prep time besides adding all the ingredients into the slow cooker and hitting the cook button!
My kids love mac and cheese, so this dinner gets rave reviews! I hope you love it too!
Can you cook dry pasta in a slow cooker?
Yes, you absolutely can cook dry pasta in the slow cooker! The elbow noodles for this recipe are cooking in a liquid made up of milk and butter, so the noodles will cook during the 2 hours the slow cooker is on. There’s no need to cook the noodles first!
How long does mac and cheese take to make?
In the slow cooker, mac and cheese takes around 2 hours. After 2 hours check the noodles. If they still aren’t done, cook for 30 minutes more.
What cheese is best for mac and cheese?
I recommend Velveeta for this recipe because it makes a super creamy (and nostalgic) mac and cheese!
Don’t like Velveeta cheese? Well, we can’t be friends. Ok, ok, use (2) 8-ounce bags of shredded cheese or (2) 8-ounce blocks of cubed cheddar cheese (yellow or white).
How to Make Mac and Cheese in the Crockpot
Spray the slow cooker with nonstick spray.
Add uncooked elbow macaroni, whole milk, melted butter, evaporated milk, Velveeta cheese, salt and pepper, garlic powder, dry mustard and paprika in the slow cooker and stir.
Tip: Please don’t skip the evaporated milk, it’s going to make the mac and cheese really creamy without the extra fat and (heavy feeling) that heavy cream does.
Cover and cook on LOW. Test the noodles—cook longer if needed.
Serve and enjoy your creamy macaroni and cheese! I like serving it next to a green vegetable like peas or broccoli.
Can I bring this to a potluck?
While this crockpot macaroni is great for family dinner, you can also bring it to a potluck because it’s a great easy dish! You can even double the recipe for more people! Simply keep the slow cooker on the “warm” setting when serving.
Want to make broccoli mac and cheese?
Add one bag of frozen broccoli to the slow cooker to make broccoli mac and cheese.
Important Recipes Note
Elbow Noodles: Make sure to use regular elbow macaroni for this recipe. Do not use pre-cooked noodles.
If you want to use gluten-free noodles, it might take longer – closer to the 2.5-3 hour range.
More Mac and Cheese Recipes
If you love this delicious recipe, these are just a few of my favorite recipes:
- Tomato Macaroni and Cheese
- Pumpkin Mac and Cheese
- Baked Broccoli Mac and Cheese
- 15 Minute Broccoli Mac and Cheese
- Pumpkin Jalapeno Mac and Cheese
Pin for later:
Crockpot Mac and Cheese (with Velveeta)
PrintIngredients
- 16 ounce box elbow macaroni uncooked
- 3 cups whole milk
- 1/2 cup butter melted
- 5 ounce can evaporated milk
- 16 ounce block Velveeta cheese cut up into cubes
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground dry mustard
- 1/4 teaspoon paprika
Instructions
- Spray a slow cooker with nonstick spray on the bottom and slides.
- Add all of the ingredients into the slow cooker and mix.
- Cover and cook on LOW for 2 hours, stirring once or twice while it cooks. After 2 hours test the noodles. If noodles aren't done, cook for an additional 30 minutes.
- Serve and enjoy this crockpot mac and cheese!
Dawna Brown says
Can I use almond milk
Karen says
I decided to try this but am wondering if you stir it at all during the 2 hr. cook time on low? It seems like you should but I read a comment about hers being mushy and maybe she stirred it too much. Please let me know. Thanks.
Pamela Reed says
Hey Karen, you only need to stir once or twice – nothing more! Enjoy the mac and cheese!
Donna Mckinney says
Can I freeze left overs
Pamela Reed says
Yes, you can freeze leftover mac and cheese! I put leftovers directly in freezer-safe containers and freezer bags. It should freeze well for 3 months. Hope this helps!
Robin Kurzrok says
I tried this recipe for the uncooked macaroni version of mac and cheese for the first time today. I added a few ingredients to it to accommodate my family. Some red bell pepper cut up in small pieces and a half a can of cream of mushroom soup plus a third of a brick of Velveeta cheese and some creole seasoning on top with some shredded cheddar. My own touch of 6 oz of creamed cheese makes it nice and creamy. I kept my eye on the noodles and added more milk as needed to get the consistency I was looking for. Wonderful creamy mac and cheese.
Pamela Reed says
So happy to hear you liked this mac and cheese Robin! Thanks so much for sharing your additions, sounds delicious!
Tina Mann says
If I want to double it do I double everything including the mac?
Pamela Reed says
Yes, you can just double the ingredients!
Reylene says
This recipe has a really good flavor. I followed the recipe exactly and my macaroni turned to mush. I believe this is what happens when you don’t boil it first.
Pamela Reed says
Hey Reylene, you don’t need to boil the pasta – that’s the joy of this recipe! If the macaroni turned to mush, they probably were overcooked – I would try a little less time next time. Thanks for stopping by!
Carol Godissart says
Can I use shredded Velveeta cheese.
Pamela Reed says
Hey Carol, yes you can.
GinaK says
What is the serving size or amount?
Pamela Reed says
Serves 6-8. Hope this helps.
A Hart says
I am so impressed. I’ve tried COUNTLESS mac & cheese recipes…with fancy cheese,
lots of prep, etc. This will be my go-to moving forward. I had my
doubts. It seemed runny, but came
together BEAUTIFULLY. Measured & made to a T.
The only thing i did differently was top with some shredded cheddar/parm and threw in the oven on 375 for a few mins to get a golden brown top.
RM Rush says
can you use bowtie pasta?
what to substitute for evaporated milk?
Lorie K says
I doubled it and it took 3 hrs. It went from really creamy
Janet says
Please, please, please don’t shake the ingredients in front of camera. Labels are impossible to read. Thank you.
Lindsey says
Can I put it on high for a shorter cook time?
Ashlee says
Why can you use gluten free noodles?
Pamela Reed says
Hey Ashlee, you totally can! I just included that note because gluten-free noodles sometimes takes longer. I included directions in the post now for gluten-free mac and cheese! Hope that helps! 🙂
Kim says
When the recipe is doubled is 2 hours still adequate cook time?
Pamela Reed says
Yes, time stays the same. Enjoy the mac and cheese!
Lorie Kollock says
I am doubling it too, for a 7qt crock pot. I think I will tack on an extra hr because we like our macaroni very soft. Do you think that would be good? How did yours turn out though?
Alexis Wheeler says
What do I put the crockpot on?
Pamela says
You cook on low.
Denise says
My evaporated milk came in 12 ounce can, should I use it all or only 5 ounces?
Pamela says
No, you should only use 5 ounces.
Denise says
Thank you for your quick response. I’m making it now. I only added 5 ounces. I will let you know what hubby thinks.