Crockpot Velveeta Mac and Cheese Recipe
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This is one of those recipes that exists because feeding a crowd is already enough work. Crockpot Velveeta mac and cheese keeps things simple while still delivering the creamy, comforting side dish everyone expects to see on the table.
Instead of boiling pasta, making a roux, or juggling oven space, everything happens right in the slow cooker. The pasta cooks in the sauce, the cheese melts evenly, and the result is reliable every single time.
This version is intentionally spoonable and soft. It’s meant to be served from a crockpot, sit out for a while, and still be good when people go back for seconds.
If you’ve ever had slow cooker mac and cheese turn dry, oily, or gummy, this method fixes that by controlling the order and using a cheese blend that behaves itself.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
This is the kind of mac and cheese that shows up when you need to feed a lot of people without extra stress. It’s hands-off, dependable, and built for real-life gatherings.
- Creamy texture. Smooth, spoonable texture.
- Crowd-friendly. Easy to serve at parties and holidays.
- Low effort. No boiling, no roux, no oven.
- Reliable. Holds well without breaking.
What to serve with Mac and Cheese
This mac and cheese pairs especially well with with ham, pulled pork, brisket, or rotisserie chicken for holidays and potlucks, or something casual like BBQ pork burgers for summer gatherings. A make-ahead salad like 7 layer salad works well on the side to balance the richness.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
- Elbow macaroni. Small pasta shapes like elbow noodles, penne, or shells cook evenly and hold the sauce best. Avoid large, long or delicate noodles.
- Half and half. Creates a creamy base while still allowing the pasta to cook properly.
- Butter. Adds richness and helps prevent sticking.
- Dijon mustard. Adds depth without making the dish taste like mustard.
- Sharp cheddar cheese. Adds real cheese flavor to balance the Velveeta. Shred it yourself for best melting. Use monterey jack, or pepper jack to make it milder or spicier.
- Velveeta cheese. Keeps the sauce smooth and stable, especially for long serving times.
- Salt and pepper. This recipe uses 1 teaspoon salt and 1/2 teaspoon pepper to season the pasta and balance the richness of the cheese. Because the pasta cooks directly in the sauce, proper seasoning matters more here than in boiled pasta. Taste at the end and adjust if needed, especially if your cheese leans saltier.
How to make this recipe
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Add the pasta. Spread the dry elbow macaroni evenly in the bottom of the slow cooker.
Whisk the liquids. Whisk together the half and half, melted butter, Dijon mustard, salt, and pepper until smooth.
Pour and stir. Pour the liquid mixture over the pasta and stir so the noodles are mostly submerged.
Add the cheese. Scatter the shredded cheddar over the top, then add the cubed Velveeta. Stir gently to distribute.
Cover and cook.
Place the lid on and cook on low for 2 to 2 1/2 hours, or on high for 1 to 1 1/2 hours.
Stir halfway through. About halfway through cooking, lift the lid and stir gently to help everything melt and cook evenly.
Check for doneness. The mac is ready when the pasta is tender and the sauce is smooth and creamy.
Final stir. Give everything a good stir before serving to smooth out the sauce.
Adjust if needed. If the mac thickens while sitting, stir in a splash of half and half to loosen it back to a creamy, spoonable texture.
Variations
- Bacon mac and cheese. Stir in 1 to 2 cups cooked, chopped bacon at the end, right before serving. This keeps the bacon from getting soggy and lets people see it.
- Jalapeno mac and cheese. Add 1/2 to 1 cup diced pickled jalapenos at the end and stir to combine. If using fresh jalapenos, add them during the last 20 to 30 minutes of cooking so they soften slightly. Start small and taste – the heat builds as it sits.
- Peas and cheese. Stir in 1 cup thawed frozen peas during the last 10 minutes of cooking. They warm through without turning mushy and add a little color to the pot.
- Broccoli mac and cheese. Stir in 2 to 3 cups steamed, bite-size broccoli florets during the last 10 to 15 minutes of cooking or right before serving. This keeps the broccoli tender and bright without watering down the sauce. Do not add it in the beginning. Overcooked broccoli is gross and mushy.
Troubleshooting Guide – Problems and Solutions
- Mac and cheese is too thick. Stir in additional half and half or a splash of milk until it loosens back up.
- Pasta is too soft. It cooked too long or on high heat too early. Switch to low next time and check sooner.
- Sauce looks oily. The cheese overheated. Stir well and add a splash of liquid to bring it back together.
- Cheese didn’t melt smoothly. Pre-shredded cheese or uneven heat can cause this. Shred your own cheddar and stir gently.
- Pasta cooked unevenly. The pasta may not have been fully submerged at the start. Stir thoroughly when adding liquids.
Frequently Asked Questions
Small shapes like cavatappi or shells can work, but elbow macaroni gives the most consistent results.
No. The pasta cooks directly in the slow cooker.
Yes. Stir every 20 to 30 minutes and add liquid if needed.
Kylee’s Notes
- Cooking this on low gives you the best results. High heat works, but low is more forgiving and helps keep the pasta tender instead of mushy.
- Always add the pasta first, then the liquids, then the cheese. This order helps the noodles cook evenly and keeps the cheese from sinking and sticking.
- Velveeta plays an important role here. It stabilizes the sauce so the cheddar melts smoothly instead of turning grainy.
- If the mac thickens while serving, don’t panic. A small splash of half and half stirred in brings it right back to a spoonable texture.
How to store leftovers
Refrigerator
Store in an airtight container in the fridge for up to 4 days
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Crockpot Velveeta Mac and Cheese
Ingredients
- cooking spray
- 12 ounces elbow macaroni
- 3 cups half and half
- 4 tablespoons butter
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups sharp cheddar cheese shredded
- 12 ounces Velveeta cheese cubed
Instructions
- Get prepped: Lightly grease the slow cooker with cooking spray. Measure out all ingredients. Cube the Velveeta and shred the cheddar if needed.
- Add the pasta: Add the dry 12 ounces elbow macaroni to the slow cooker and spread it into an even layer.
- Add the liquids and seasonings: In a bowl, whisk together 3 cups half and half, 4 tablespoons butter, 1 teaspoon Dijon mustard, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Pour the mixture over the pasta and stir so the noodles are mostly covered and evenly coated.
- Add the cheese: Scatter 2 cups sharp cheddar cheese over the top, then add12 ounces Velveeta cheese (cubed). Gently stir just enough to distribute the cheese.
- Cook: Cover and cook on low for 2 to 2 1/2 hours, stirring once halfway through, or on high for 1 to 1 1/2 hours, stirring once or twice. The mac and cheese is done when the pasta is tender and the sauce is smooth and creamy.
- Finish: Give everything a good final stir before serving. If it thickens as it sits, stir in a splash of half and half to loosen it back up.
Notes
- Cook on low for the creamiest texture.
- Stir once halfway through cooking.
- Shred your own cheddar for smoother melting.
- Keep extra half and half nearby to loosen the sauce.
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
