Crockpot Velveeta Mac and Cheese
Crockpot Velveeta Mac and Cheese is the ultimate dump-and-go dinner recipe, perfect for busy weeknights. Just toss everything in the slow cooker, and in 2 hours, you’ll have the creamiest, cheesiest mac and cheese, making it an easy and delicious favorite.
This recipe is all about convenience without sacrificing that gooey, cheesy goodness. It’s rich, creamy, and ridiculously easy to make. You just toss everything into your slow cooker and let it do all the work while you focus on the rest of your day. Perfect for busy weeknights, potlucks, or when you’re craving comfort food with minimal effort.
Trust me, once you try this Crockpot version, you’ll wonder why you ever made mac and cheese any other way. The pasta cooks right in the cheesy sauce, soaking up all that flavor, and the Velveeta creates a luscious texture that’s impossible to resist.
Why You’ll Love This Recipe
- Hands-Off Cooking: The slow cooker does all the work so that you can spend less time in the kitchen and more time doing what you love.
- Family-Friendly: It’s a guaranteed hit with kids and adults alike—because who can resist creamy, cheesy pasta?
- Perfectly Creamy: The combination of Velveeta and mozzarella creates an ultra-smooth, melty cheese sauce that clings to every bite.
- Minimal Ingredients: You only need a few pantry staples and fridge essentials to whip up this crowd-pleaser.
- Customizable: Want to jazz it up? Add cooked bacon, diced ham, or even a sprinkle of breadcrumbs on top for extra flavor and texture.
- Great for Gatherings: Whether it’s a potluck, holiday dinner, or game-day spread, this mac and cheese is always a hit.
- No Boiling Required: Skip the step of pre-cooking the pasta—it cooks perfectly in the slow cooker, soaking up all that cheesy goodness.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Pasta: The foundation of this dish, the pasta cooks right in the slow cooker, soaking up all the creamy, cheesy flavors. I like to use pasta shells.
- Whole Milk or Heavy Cream: Adds richness and creates a luscious, velvety sauce.
- Water: Helps cook the pasta to tender perfection without making the dish too heavy.
- Velveeta: The star of the show! This processed cheese melts beautifully for that signature creamy texture.
- Mozzarella Cheese: Brings a stretchy, gooey element that complements the Velveeta perfectly.
- Unsalted Butter: Adds extra creaminess and a hint of buttery flavor to the sauce.
- Salt: Enhances all the flavors and makes the cheese sauce pop.
- Black Pepper: Adds a subtle warmth and depth to balance out the richness.
How to Make Crockpot Velveeta Mac and Cheese
Follow along to learn how to make Crockpot Velveeta mac and cheese!
- Step One: Coat all the sides and bottom of the slow cooker with cooking spray.
- Step Two: Add the dry pasta to the slow cooker. Add the milk and water.
- Step Three: Add the Velveeta, mozzarella, butter, salt and pepper.
- Step Four: Cover and cook on HIGH for 1 hour.
- Step Five: Stir the ingredients well. Turn the slow cooker to LOW and cook for 1 to 1 ½ hours until the noodles are cooked. If it looks too dry, add more milk or water, ½ cup at a time.
- Step Six: Turn the heat off and let it rest for 10 to 15 minutes until the oil no longer appears around the edges.
What to Serve With It
- Crispy Fried Chicken: The crunchy coating of fried chicken is the perfect contrast to the creamy, cheesy pasta.
- Grilled or Roasted Vegetables: Balance out the richness with a side of roasted broccoli, asparagus, or a colorful medley of veggies.
- Barbecue Favorites: Pulled pork, ribs, or brisket make for a classic combo that’s always a hit.
- Fresh Salad: A crisp garden salad or tangy coleslaw adds a refreshing element to the meal.
- Garlic Bread: The buttery, garlicky goodness pairs wonderfully with mac and cheese.
- Grilled Hot Dogs or Sausages: Turn it into a backyard barbecue feast by serving alongside smoky, grilled meats.
- Baked Beans: A sweet and savory side dish that complements the creamy, cheesy flavors perfectly.
Variations and Substitutions
- Switch Up the Cheese: Don’t have mozzarella? Try cheddar, Monterey Jack, or a Mexican blend for a different cheesy flavor.
- Add Some Protein: Stir in cooked, shredded chicken, crumbled bacon, diced ham, or even ground beef for a heartier version.
- Go Spicy: Add a pinch of cayenne pepper, a few dashes of hot sauce, or some diced jalapeños for a kick of heat.
- Sneak in Veggies: Stir in cooked spinach, broccoli florets, or peas to add some greens and balance the richness.
- Use Different Pasta Shapes: I like to use shells, but elbow macaroni is a classic. Cavatappi or rotini work just as well and hold onto the sauce beautifully. The thicker pasta like rotini or penne, may take longer to cook.
- Make it Gluten-Free: Swap regular pasta for your favorite gluten-free pasta—just keep an eye on cooking times as they can vary.
- Top It Off: Sprinkle breadcrumbs, crushed crackers, or even fried onions on top for a crunchy finish—just toast them separately and add before serving.
Storage Instructions
- Refrigerator: Transfer the mac and cheese to an airtight container and refrigerate for 3–4 days. Make sure it’s completely cooled before storing.
- Freezer: For longer storage, place it in a freezer-safe container or resealable bag. Freeze for up to 2 months. To reheat, thaw in the refrigerator overnight before warming.
- Reheating: Warm leftovers in the microwave or stovetop over low heat. Add a splash of milk or water to restore its creamy texture as it heats.
Recipe Tips and Tricks
- Spray Your Slow Cooker: A quick coat of cooking spray keeps the cheese from sticking and makes cleanup a breeze.
- Don’t Skip the Stirring: Stirring halfway through cooking helps ensure the pasta cooks evenly and the cheese melts smoothly.
- Watch the Liquids: If the mixture looks dry during cooking, add more milk or water, ½ cup at a time, to keep it creamy.
- Use Freshly Shredded Cheese: Pre-shredded cheese can sometimes have anti-caking agents that affect melting, so shredding mozzarella yourself will give you the best results.
- Rest Before Serving: Let the mac and cheese rest for 10–15 minutes after cooking. This allows the sauce to thicken and the flavors to meld perfectly.
- Cook Time Varies: Slow cooker models can differ, so keep an eye on the pasta to avoid overcooking it. Check for doneness around the 2-hour mark.
Mac and Cheese Recipes
- Stovetop Mac and Cheese
- Mac and Cheese Cups
- Salsa Macaroni and Cheese
- Baked Macaroni and Cheese
- Pumpkin Macaroni and Cheese
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Crockpot Velveeta Mac and Cheese
SAVE THIS RECIPE!
Ingredients
- 1 lb pasta 16oz
- 2 cup whole milk or heavy cream
- 1 cup water
- 1 lb Velveeta 16oz, sliced or cubed
- 1 cup mozzarella cheese shredded
- ½ cup unsalted butter sliced
- ½ tsp salt
- 1 tsp black pepper
Instructions
- Coat all the sides and bottom of the slow cooker with cooking spray.
- Add the dry pasta to the slow cooker. Add the milk and water.
- Add the Velveeta, mozzarella, butter, salt and pepper.
- Cover and cook on HIGH for 1 hour.
- Stir the ingredients well. Turn the slow cooker to LOW and cook for 1 to 1 ½ hours, until the noodles are cooked. If it looks too dry, add more milk or water, ½ cup at a time.
- Turn the heat off and let it rest for 10 to 15 minutes, until the oil no longer appears around the edges.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Mozzarella is something I never would have thought to add to velveeta so it’s interesting. Does it really make it that much creamier considering how creamy and cheesy velveeta is on its own already?
Mozzarella doesn’t exactly add flavor. It doesn’t sound like it’s adding any stringiness or cheese pull effect? Does it really make it that much creamier than velveeta alone?
The only real downside of veleveeta alone is the velveeta flavor. It’s fine if you grew up on it like I did, but usually people like to mix with strong-tasting, aged cheeses that don’t melt well on their own.
That doesn’t seem what you’re doing here which is why I’m curious what it is adding that made you pick it.
Great question! Velveeta is definitely creamy on its own, but mozzarella adds an extra layer of richness and a slightly different texture. While mozzarella isn’t a strong-flavored cheese, it does contribute to the overall mouthfeel, making the sauce a bit silkier. It also helps balance out the Velveeta’s processed taste without overpowering it.
I wouldn’t say it makes the dish noticeably stringy (since it’s combined with liquid and Velveeta), but it does give a subtle creaminess that complements the buttery, cheesy sauce. If you prefer a sharper flavor, you could swap the mozzarella for a mild cheddar or even a bit of Monterey Jack. It’s definitely a flexible recipe!