About this recipe
This crock pot recipe for macaroni and cheese with Velveeta is designed for people who want a creamy, reliable slow cooker side dish. It uses Velveeta for a smooth sauce, cheddar for sharper flavor, and al dente pasta so the finished dish stays creamy instead of mushy.
Ingredients
Macaroni and cheese
- 12 oz elbow macaroni (cooked just to al dente)
- 12 oz Velveeta cheese (cubed)
- 1 1/2 cups shredded cheddar cheese
- 1 cup whole milk
- 1 cup evaporated milk
- 3 tbsp butter (cubed)
- 1/2 tsp dry mustard (optional)
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Equipment
Slow Cooker
Large Pot
Colander
Spatula
Measuring Cups
Instructions
Cook macaroni al dente
Boil the macaroni for 1 to 2 minutes less than the package directions, then drain well.
Grease the crock pot
Lightly grease the inside of the slow cooker to help prevent sticking around the edges.
Add the ingredients
Add pasta, Velveeta, cheddar, milk, evaporated milk, butter, dry mustard if using, garlic powder, salt, and pepper.
Cook until creamy
Cover and cook on low for 1 1/2 to 1 3/4 hours, stirring every 25 to 30 minutes.
Loosen the sauce
Stir in a splash of warm milk if the sauce becomes too thick before serving.
Serve
Serve warm from the crock pot, keeping it on warm for short serving windows.
Tips
- Keep the keyword focus clear: This page is written around the exact search intent for “crock pot recipe for macaroni and cheese with velveeta” without stuffing the phrase unnaturally.
- Answer the main question fast: The intro, ingredients, and first steps quickly show what the recipe or guide is and how to use it.
- Add helpful details: Serving, storage, variations, and FAQ sections help answer related searches naturally.
Substitutions
- Adjust sweetness or richness: Change syrup, sugar, cheese, cream, citrus, or spice levels to match your taste.
- Use similar tools: A similar pan, glass, shaker, slow cooker, skillet, or workspace can work if the method stays the same.
- Make it practical: Choose the variation that matches how you plan to serve the recipe or guide topic.
Storage
Best fresh
Drinks and hot dishes are best served right after final assembly for the best texture and flavor.
Refrigerator
Store food leftovers, sauces, syrups, or prepped ingredients in covered containers in the refrigerator.
Make ahead
Prep sauces, syrups, chopped ingredients, or dry mixes ahead when useful.
Nutrition
- Calories
- 390
- Protein
- 17g
- Carbohydrates
- 39g
- Fat
- 19g
- Fiber
- 2g
- Sugar
- 7g
- Sodium
- 720mg
FAQ
Is this the official Crock Pot Recipe for Macaroni and Cheese with Velveeta?
No. This is a homemade, copycat-style or inspired recipe page designed to match the flavor, format, or search intent in a practical way.
Can I make Crock Pot Recipe for Macaroni and Cheese with Velveeta ahead of time?
Some parts can be made ahead, but the final recipe is usually best assembled close to serving.
How can I customize it?
Adjust sweetness, seasoning, toppings, cheese, citrus, or serving style while keeping the core method the same.
Recipe Card
Crock Pot Recipe for Macaroni and Cheese with Velveeta
A creamy crock pot macaroni and cheese recipe with Velveeta, cheddar, milk, and tender pasta.
- Prep
- 15 min
- Cook
- 105 min
- Total
- 120 min
- Servings
- 8
- Category
- Side Dish Recipes
- Cuisine
- American
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Macaroni and cheese
- 12 oz elbow macaroni (cooked just to al dente)
- 12 oz Velveeta cheese (cubed)
- 1 1/2 cups shredded cheddar cheese
- 1 cup whole milk
- 1 cup evaporated milk
- 3 tbsp butter (cubed)
- 1/2 tsp dry mustard (optional)
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Cook macaroni al dente: Boil the macaroni for 1 to 2 minutes less than the package directions, then drain well.
- Grease the crock pot: Lightly grease the inside of the slow cooker to help prevent sticking around the edges.
- Add the ingredients: Add pasta, Velveeta, cheddar, milk, evaporated milk, butter, dry mustard if using, garlic powder, salt, and pepper.
- Cook until creamy: Cover and cook on low for 1 1/2 to 1 3/4 hours, stirring every 25 to 30 minutes.
- Loosen the sauce: Stir in a splash of warm milk if the sauce becomes too thick before serving.
- Serve: Serve warm from the crock pot, keeping it on warm for short serving windows.
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