Crockpot Velveeta Mac and Cheese
9/10/2026
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This crockpot Velveeta mac and cheese cooks dry elbow macaroni right in the slow cooker—no separate pot of boiling water needed. Velveeta makes it exceptionally creamy, while sharp cheddar adds bold cheese flavor to this easy, 8-serving party side.
Why You’ll Love It
- No-boil method: The uncooked elbow macaroni goes straight into the crockpot with the liquid.
- Extra creamy: Velveeta melts into a smooth sauce, and sharp cheddar gives it a more pronounced cheese flavor.
- Made for sharing: One batch serves 8, making it an easy side for parties, potlucks, and holiday meals.
- Simple prep: It takes just 10 minutes to load the slow cooker.
What Makes It So Creamy?
The combination of whole milk, chicken broth, butter, and Velveeta gives the sauce a smooth consistency as the macaroni cooks. Sharp cheddar is added only after the noodles are tender, so it melts into the finished dish and adds flavor without interfering with the liquid the dry pasta needs.
What You Need
- Elbow macaroni: Use dry, uncooked elbow noodles. This recipe is designed to cook the pasta directly in the slow cooker.
- Whole milk and chicken broth: These provide the liquid the macaroni needs to cook and create the base of the sauce. Any variety of broth works.
- Dry mustard and paprika: These seasonings deepen the savory cheese flavor.
- Velveeta: Cubed Velveeta melts evenly and gives this mac and cheese its signature creamy texture.
- Unsalted butter: The recipe already includes salt, so unsalted butter keeps the seasoning balanced.
- Sharp cheddar: Stir it in after the noodles are tender for an extra layer of cheese flavor.
our favorite
Slow Cooker
If you need a slow cooker, we love our 7-qt. crock pot!
Tips for No-Boil Crockpot Mac and Cheese
- Start with dry noodles: Do not boil the macaroni first; the recipe’s liquid and timing are calibrated for uncooked pasta.
- Keep the pasta covered: Before cooking, make sure the noodles are submerged in the milk and broth so they cook evenly.
- Cook on Low: Slow cookers heat differently, so check the macaroni at the 2-hour mark and extend the time only if the noodles are still firm.
- Add cheddar last: Fold it in once the macaroni is tender, then serve when the cheese has melted.
Tutorial
How to Grate Cheese
Whether you have a box grater at home or find yourself in need of grated cheese and no grater, we’ve got you covered on how to grate cheese without a cheese grater!
Velveeta vs. No-Velveeta Crockpot Mac and Cheese
This recipe uses a full pound of Velveeta for a smooth, nostalgic sauce, plus sharp cheddar for extra flavor. If you would rather make a cheddar-forward version with no processed cheese, try our from-scratch crockpot mac and cheese instead.
Easy Add-Ins
Keep the liquid-to-pasta ratio unchanged while the macaroni cooks. Once the cheddar has melted, fold in fully cooked bacon, cooked chicken, or cooked vegetables, or finish each serving with hot sauce, sliced jalapeños, or cracker crumbs.
Storage and Reheating
Refrigerate leftover crockpot Velveeta mac and cheese in an airtight container for 3–4 days. Reheat it gently on the stovetop over medium-low heat or in the microwave in 30-second increments, stirring between each, and add a splash of milk as needed to loosen the sauce.
Freezing is not recommended because the pasta can become mushy and the cheese sauce may separate after thawing.
Frequently Asked Questions
Yes. This no-boil recipe is specifically tested with 16 ounces of dry, uncooked elbow macaroni. Make sure the noodles are covered by the milk and broth before cooking so they soften evenly.
Slow cookers vary in size and heat output. If the macaroni is still firm after 2 hours, cover the crockpot and cook for another 20 minutes, then check it again.
Cook it on Low, stir at the 1½-hour mark, and begin checking the noodles after 2 hours. Once the macaroni is tender, fold in the sharp cheddar and serve; continued cooking can soften the noodles too much.
Velveeta melts smoothly and gives the sauce its creamy, nostalgic texture. Sharp cheddar is stirred in at the end to add a stronger cheese flavor.
Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop over medium-low heat or in the microwave in 30-second increments, stirring between each, and add a splash of milk as needed to loosen the sauce.
Serving Suggestions
Serve this creamy mac and cheese with ham and cheese sliders for a hearty party spread, or balance it with a fresh Caprese salad.
Crockpot Velveeta Mac and Cheese
Ingredients
- 16 oz. elbow macaroni noodles, uncooked
- 2.5 cups whole milk
- ½ cup chicken broth, any kind of broth works
- ½ teaspoon salt, or more to taste
- 1 teaspoon ground black pepper
- ½ teaspoon dry mustard
- ½ teaspoon paprika
- 16 oz. Velveeta cheese, cubed
- ½ cup unsalted butter, cubed
- 4 oz. shredded sharp cheddar cheese, ~1 cup
Instructions
- Add the dry elbow macaroni, whole milk, chicken broth, salt, black pepper, dry mustard, and paprika to a slow cooker. Stir to combine, making sure the noodles are completely covered by the liquid.
- Add the cubed Velveeta and gently toss so some of the cubes sit beneath the liquid. Arrange the cubed butter over the top.
- Cover and cook on Low for 1½ hours. Stir thoroughly, cover again, and cook on Low for 30 minutes more, or until the macaroni is tender. If the noodles are still firm after 2 hours, cook for another 20 minutes and check again.
- When the macaroni is tender, add the shredded sharp cheddar. Stir until the cheese is completely melted, then serve immediately.
Tips & Notes
- Slow cookers vary in size and heat output. If the noodles are still firm after 2 hours, cook for another 20 minutes and check again.
- Keep the noodles covered by the liquid so they cook evenly.
- Refrigerate leftovers in an airtight container for 3–4 days.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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