Crockpot Velveeta Mac And Cheese

This Crockpot Velveeta mac and cheese lets you cook uncooked elbow macaroni directly in the slow cooker without boiling it first. It’s made with whole milk, evaporated milk, Velveeta, and sharp cheddar for a creamy cheese sauce. I add the cheeses later in the cooking process to help prevent them from burning around the hot edges of the crockpot.

The no-boil method works, but you’ll need to stir the macaroni as it cooks. I personally prefer the pasta texture when it’s boiled first, so I’ll also share that tested option if you don’t mind using an extra pot.

How to Make Crockpot Velveeta Mac and Cheese

1. Add the pasta and milk. Pour the whole milk and evaporated milk into the crockpot, then add the salt and uncooked elbow macaroni. Give everything a good stir, cover with the lid, and cook on HIGH.
2. Stir after one hour. Remove the lid and stir the macaroni, breaking apart any noodles that have stuck together. Don’t worry if some stick again as they continue cooking.
3. Add the cheeses. After another 30 minutes (1½ hours total), stir the macaroni again. Add the cubed Velveeta and sharp cheddar, stirring to distribute the cheese. Cover and continue cooking on HIGH for another 30 minutes. I add the cheese later because it can start burning around the hot edges of the crockpot when left cooking for too long.
4. Finish melting the cheese. After 2 hours of cooking, give everything another good stir. Add the black pepper and taste carefully, adjusting the salt as needed. Switch the crockpot to WARM for another 30 minutes to allow any remaining pieces of cheese to melt.
5. Stir and serve. Once the cheese has melted, stir until the macaroni is coated in the cheese sauce. If the pasta has absorbed too much liquid and the sauce looks dry, add a little milk and stir until it reaches your preferred consistency. Serve warm.

Can You Cook the Macaroni Before Adding It to the Crockpot?

Yes, and I actually prefer this method. Cooking the elbow macaroni in boiling water first gives the pasta a better texture than cooking it directly in the crockpot.

When I make it this way, I’m essentially using the slow cooker to prepare the cheese sauce and keep everything warm until serving.

Here’s how to make it with cooked macaroni:

1. Reduce the milk. Use 2 cups of whole milk instead of 4 cups. Keep the full 12-ounce can of evaporated milk and the same amounts of Velveeta and sharp cheddar.
2. Make the cheese sauce. Add the milk, evaporated milk, and cubed cheeses to the crockpot. Set it to HIGH and allow the cheeses to melt, stirring as needed. This should take approximately 1 hour or a little longer.
3. Cook the macaroni separately. Boil the elbow macaroni according to the package directions and drain.
4. Combine and serve. Stir the cooked macaroni into the melted cheese sauce, season with salt and black pepper to taste, and switch the crockpot to WARM to keep everything hot until serving.

This method requires an extra pot, but I prefer how the pasta turns out. The crockpot also makes it convenient to keep the mac and cheese warm when you’re serving a group.

Tips for the Best Crockpot Velveeta Mac and Cheese

• Add the cheese later to reduce burning. The edges of the crockpot get hot enough that cheese can start burning against them during a long cooking time. That’s why I wait until the macaroni has cooked for 90 minutes before adding the Velveeta and sharp cheddar.
• Don’t skip stirring the macaroni. When cooking dry pasta directly in the crockpot, some noodles will stick together. This is normal with this method. Stirring during cooking helps separate them and keeps the macaroni from sitting in clumps.
• Cubed cheddar works just fine. You don’t have to shred the sharp cheddar for this recipe. I cut it into cubes because the longer cooking time gives it a chance to melt without that extra preparation step.
• Keep an eye on the sauce while using WARM. The macaroni continues absorbing liquid as it sits in the crockpot. If the cheese sauce starts looking too thick or dry, stir in a little additional milk to loosen it up.

What to Serve with Crockpot Velveeta Mac and Cheese

This creamy Crockpot Velveeta mac and cheese makes a great side dish for chicken, turkey, or sausage. Here are a few recipes to serve alongside it:

• Crockpot Turkey Wings – Tender turkey wings make a hearty main dish to serve with cheesy macaroni.
• Sheet Pan Sausage, Peppers and Onions – A flavorful sausage dinner that pairs well with creamy mac and cheese.
• Grilled Boneless Chicken Thighs – A simple chicken option to serve with mac and cheese for a satisfying meal.

Prefer making the entire cheese sauce on the stove? Try my Homemade Mac and Cheese with Velveeta, made with Velveeta and sharp cheddar for a smooth, creamy stovetop sauce.