This Crockpot Velveeta mac and cheese is the kind of rich and creamy comfort food that always disappears fast. With elbow macaroni, shredded sharp cheddar cheese, and cubed Velveeta cheese, it cooks low and slow into the sauciest, creamiest mac and cheese with almost no effort.
I love this recipe because everything goes straight into the slow cooker, including the uncooked pasta. And just a little tip, you can use a crock pot liner for easy cleanup. There is no boiling step and no separate cheese sauce. Just stir, cover, and let the crock pot do the work.
If you need an easy crockpot mac and cheese recipe for a holiday, potluck, or weeknight dinner, this is it. And, if you like this shortcut mac n cheese, try my no-boil mac and cheese next.
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Shortcut Notes
- No pre-boiling the pasta: The elbow macaroni cooks right in the slow cooker, which saves a step and an extra pot (and colander!) to wash.
- Set it and forget it: This easy slow cooker mac and cheese cooks on low for 2 to 3 hours with minimal stirring.
- Made with Velveeta: Using Velveeta cheese guarantees a smooth, creamy cheese sauce without worrying about turning grainy or separating.
Ingredient Breakdown
- Elbow macaroni: Uncooked. I like to use large elbows.
- Half and half: Half and half is half cream and half whole milk.
- Salted butter: Adds richness and a touch of salt.
- Dijon mustard: Adds subtle tang and enhances the cheese flavor without tasting mustardy.
- Seasoning: Salt, garlic powder, black pepper.
- Shredded Cheddar Cheese: Shredded sharp cheddar cheese.
- Velveeta: Cubed Velveeta melts smoothly and creates that classic, creamy macaroni and cheese.
See the recipe card for quantities.
Instructions
Spray a 6-quart slow cooker with cooking spray.
Add in uncooked pasta, half and half, cubed butter, dijon mustard, salt, garlic powder, and pepper. Stir to combine. Push as much of the pasta underneath the liquid as possible.
Sprinkle the shredded cheese and distribute the cubed Velveeta over top. Do not stir.
Cover and cook on LOW for 2-3 hours, or until the noodles are cooked through and the cheese is fully melted.
Stir after 30 minutes, then stir again once or twice. Every time you stir, try to push the noodles underneath the liquid. The sauce may be loose at first but will thicken.
Turn the slow cooker to WARM until ready to serve. If the sauce thickens too much while sitting, stir in a splash of half and half to loosen it up.
Substitutions
- Elbow macaroni: Small shells or cavatappi can be used, though the cook time may vary slightly.
- Half and half: Whole milk works well, though the final texture will be slightly less rich and creamy. Half and half is a 50/50 blend of milk and cream, so that works too!
- Salted butter: Unsalted butter can be used, just adjust the salt to taste.
- Sharp cheddar: Colby Jack, Monterey Jack, and mozzarella are all good melting cheeses.
Behind the Recipe
This crockpot Velveeta mac and cheese is my go-to for holidays and family gatherings. I love setting it up in the slow cooker and letting it cook on low while I focus on everything else.
My top tip is to push the pasta under the liquid before cooking so the noodles cook evenly. Also, expect a loose sauce at first since it thickens noticeably as it cools after serving.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
FAQ
Yes. An 8-quart crock pot will work, though the mac and cheese may cook slightly faster since the mixture will be more spread out.
Yes, as long as your slow cooker is large enough. When doubling, reduce the total half and half by about ½ cup and reserve it, then add a splash toward the end if needed. Stir occasionally and monitor the cook time, since a larger batch may take slightly longer to cook through.
📖 Recipe
Crockpot Velveeta Mac and Cheese
Video
Equipment
Ingredients
- 16 ounces elbow macaroni uncooked
- 4 cups half and half
- ½ cup salted butter cubed
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- 16 ounces Velveeta cheese cubed
Instructions
- Cooking spray: Spray a 6-quart slow cooker with cooking spray.
- Add ingredients: Add in the uncooked pasta, half and half, melted butter, dijon mustard, salt, garlic powder, and pepper. Stir to combine. Push as much of the pasta underneath the liquid as possible.
- Add cheese: Sprinkle the shredded cheese and distribute the cubed Velveeta over top. Do not stir.
- Cover and cook: Cover and cook on LOW for 2-3 hours, or until the noodles are cooked through and the cheese is fully melted. Stir after 30 minutes, then stir again once or twice. Every time you stir, try to push the noodles underneath the liquid. The sauce may be loose at first but will thicken.
- Serve warm: Turn the slow cooker to WARM until ready to serve. If the sauce thickens too much while sitting, stir in a splash of half and half to loosen it up.
Notes
Nutrition
Party Food Recipes
Looking for other crowd favorites for your next gathering?
Kelsey Smith says
I hope you all enjoy my recipe. When I was developing this, I tested it on a group of friends and family, and it was a hit. I doubled the recipe, and there were NO leftovers.