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Home » Crock Pot Recipes » Creamy Crock Pot Macaroni and Cheese (with Velveeta)

Creamy Crock Pot Macaroni and Cheese (with Velveeta)

Published: Nov 9, 2018 · Modified: May 29, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

This is the easiest creamy macaroni and cheese you will ever make. A 5 ingredient homemade mac and cheese that only takes 3 hours to make in a slow cooker.

A serving spoon scooping into a crock pot filled with Macaroni and Cheese.

All you need is a pound of elbow macaroni, Velveeta cheese, sharp cheddar cheese, evaporated milk, half and half and some salt and pepper to make the creamiest version ever!

Everyone loves this recipe. Kids and adults alike rave about how great it is!

This recipe was originally published on Nov 9, 2018 but has been updated May 27, 2021 with new photos and info.

Ingredients to make the recipe

Five simple ingredients and some salt and pepper is all you need to make this recipe.

Velveeta cheese is the secret to making the ultimate creamy mac and cheese. Scroll down to the recipe card for the ingredient measurements.

Crock Pot Macaroni and cheese ingredients in individual bowls.
  • pasta: A 16 oz. box of elbow macaroni. I like to use the jumbo elbow macaroni.
  • cheese: a small block of Velveeta cheese and shredded sharp cheddar cheese.
  • dairy: A combination of evaporated milk and half and half is what makes the creamiest and cheesiest recipe.
  • seasonings: salt and ground pepper.

Step by Step Recipe Directions

Recipe Prep: cut the Velveeta cheese into cubes and shred the sharp cheddar cheese.

Step 1: Boil the macaroni in salted water for five minutes. Drain the pasta in a colander and run cold water over it until the pasta is cool.

Dump the drained macaroni into a 8 quart crock pot.

Parboiled elbow macaroni in a crock pot.

Step 2: Put the cubed Velveeta and the shredded sharp cheddar cheese into the slow cooker.

Elbow macaroni, cubed Velveeta cheese and shredded sharp cheddar added to elbow pasta in a crock pot.

Step 3: Add the evaporated milk, half and half and the salt and pepper to the crock pot.

Adding evaporated milk, half and half, salt and pepper to the macaroni in the crock pot.

Use a large spoon to stir the ingredients well. The cheeses should be evenly combined with the macaroni.

Mixing the ingredients together in the crock pot.

Step 4: Place the lid on the crock pot and slow cook on low for one hour.

After one hour lift the lid and stir the melted cheese into the macaroni.

Melting cheese for crock pot mac and cheese.

Step 5: Recover and cook on low for 1 ½ hours longer. Occasionally lift the lid and stir to keep the cheese from sticking to the sides of the slow cooker.

If you are making a no boil version you might need to add some half and half at this time.

The uncooked macaroni will absorb most of the liquid as it cooks. Add more as needed through out the cooking time.

Scooping a serving spoon full of extra creamy macaroni and cheese.
Made with parboiled noodles

Step 6: After about an hour and 30 minutes before the end of cooking time add the remaining 4 ounces of shredded sharp cheddar cheese to the top of the mac and cheese.

Elbow macaroni, cubed Velveeta cheese and shredded sharp cheddar added to elbow pasta in a crock pot.

Step 7: Cover the crock pot and cook until the cheese on the top has melted. Turn the crock pot to the warm setting and serve as needed.

Do not leave the mac and cheese in the crock pot on the warm setting for an extended period of time.

The cheese will burn to the bottom and sides of the slow cooker.

This Mac and Cheese recipe is a Bob Evans copycat version that tastes amazing. This is one of our favorite side dish recipes I make during the barbecue and holiday season for the family.

Recipe FAQS

Can you keep macaroni and cheese warm in a crock pot?

You can keep this cheesy side dish warm in a crock pot. You will need to occasionally check it to make sure the cheese is not burning.

How do you keep Velveeta mac and cheese warm?

Velveeta mac and cheese can be kept warm in a crock pot or oven set on the warm cycle.

How to keep macaroni and cheese from drying out in a crock pot?

A tip to keep this and any cheesy or creamy recipe from drying out in the crock pot is to slow cook it on low. Once done serving turn the heat off and transfer it to a container.

How do you reheat macaroni and cheese in a crock pot?

Leftovers can be reheated in a slow cooker but you will need to add more milk or half and half and keep a close eye on it. Turn the crockpot on low and as the cheese starts to melt stir in a small amount of milk or other dairy until it becomes creamy again. Continue to heat until it is warm enough to eat.

Why use evaporated milk in macaroni and cheese?

Evaporated milk is used to make mac and cheese because it adds a creaminess when combined with the cheeses.

Recipe Expert Tips

  • How to make a no boil crock pot version with uncooked noodles: Double the amount of half and half in the ingredients. Check the macaroni frequently as you need to add more half and half as the macaroni cooks. It will take longer to cook. You also run the risk of the cheese burning if you don't have enough liquid. Add more half and half as needed. Expect the recipe to take at least 4 hours to cook.
  • What size crock pot to use: I used an 8 quart crock pot. A larger crock pot allows enough room for the macaroni to cook quickly. The macaroni will cook in 2 ½ hours if parboiled. If you use a smaller crock pot like a 6 quart it will take longer to cook because the layer of ingredients will be deeper and it will take longer for the center to heat up.
  • brown bits: Expect some of the cheese to get brown and stick to the sides of the crock pot where the crock pot heats hotter. Cooking on low will help keep it from burning.
  • homemade macaroni and cheese for a crowd: If you are feeding a large group of people this recipe will serve about 12 people. You can double the recipe but it will not fit in a 8-quart crock. You should use two crock pots.
A small single serve bowl filled with cheesy mac and cheese.

Bob Evans copycat recipe

The closest I can come to describing the rich and creamy flavor of this homemade southern style mac and cheese is that it tastes just like Bob Evans version.

Serving Ideas

This recipe can be served as a meal, side dish or used to make mac and cheese pulled pork sandwiches.

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How to print, share or save the recipe

Close up of a serving spoonful of creamy crock pot macaroni and cheese.

Crock Pot Macaroni and Cheese

Arlene Mobley - Flour On My Face
Creamy Crock Pot Macaroni and Cheese with Velveeta is made with parboiled pasta and only takes 3 hours to make the creamiest homemade mac and cheese. It is so easy to make this easy slow cooker mac and cheese recipe. All you do is mix the ingredients together and let the crockpot do all the work.  
5 from 23 votes
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Prep Time 10 mins
Cook Time 3 hrs
Total Time 3 hrs 10 mins
Course Main Dish
Cuisine American
Servings 12 Servings
Calories 340 kcal

Ingredients  

  • 16 oz box Large Elbow Macaroni
  • 16 oz shredded sharp cheddar cheese (divided)
  • 12 oz Velveeta Cheese (cut into cubes)
  • 12 oz can evaporated milk
  • 1 cup half and half or milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
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Instructions 

  • Parboil the elbow macaroni in a large pot of salted water for 5 minutes. Rinse under cold water and drain well.
  • Pour the parboiled and drained elbow macaroni into a large crock pot.
  • Add 12 ounces of the shredded sharp cheddar cheese, reserving 4 ounces for the topping. Add the cubed Velveeta cheese, the evaporated milk, half and half or milk if using and the salt and pepper to the crock pot.
  • Stir the ingredient together well.
  • Heat for one hour and stir the melted cheese into the macaroni.
  • Continue to slow cook on low for 1 ½ hours occasionally stirring until the macaroni is cooked through. If it starts to look dry (and it shouldn't if using parboiled pasta) add ½ cup of half and half or milk. (see notes)
  • 30 minutes before the end of cooking time add the remaining 4 ounces of shredded sharp cheddar to the top of the mac and cheese.
  • Cover the crock pot and cook until the cheese is melted.
  • Turn the crock pot to the warm setting and serve as needed. Once done serving immediately transfer to a bowl for storage to prevent burning.
  • 8 to 12 servings.

Video

Recipe Expert Tips

  • What size crock pot: Use a larger crock pot an 8 or 9 quart crock pot is perfect. I used an 8 quart crock pot. A larger crock pot allows enough room for the macaroni to cook quickly. The macaroni will cook in 2 ½ hours if parboiled. If you use a smaller crock pot like a 6 quart it will take longer to cook because the layer of ingredients will be deeper and it will take longer for the center to heat up and cook the pasta.
  • Cooking times: Crock Pots can heat and cooked differently depending on the size and brand used.
  • brown bits: Expect some of the cheese to get brown and stick to the sides of the crock pot where the crock pot heats hotter. Cooking on low will help keep it from burning. Some scorching may occur. Some crock pots have hot spots that may cause scorching along the edges of the thick cheese sauce.
  • Stirring: Occasionally stir to prevent scorching. If it starts to look like the cheese is getting scorched or too thick and may start drying out before the macaroni has cooked completely add ½ cup of half and half or milk as needed.
  • How to make no boil crock pot version with uncooked noodles: Double the amount of half and half in the ingredients. Check the macaroni frequently as you need to add more half and half as the macaroni cooks. It will take longer to cook. You also run the risk of the cheese burning if you don't have enough liquid. Add more half and half as needed. Expect the recipe to take at least 4 hours to cook.
  • Homemade macaroni and cheese for a crowd: If you are feeding a large group of people this recipe will serve about 12 people. You can double the recipe but it will not fit in a 8-quart crock. You should use two crock pots.

Nutrition

Serving: 1Serving | Calories: 340kcal | Carbohydrates: 19g | Protein: 20g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 917mg | Potassium: 266mg | Fiber: 1g | Sugar: 6g | Vitamin A: 797IU | Vitamin C: 1mg | Calcium: 534mg | Iron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Briana

    November 23, 2022 at 8:41 am

    5 stars
    I’ve made this twice now and it’s such a hit! It’s so creamy and yummy!

    Reply
  2. Paula M

    December 23, 2017 at 8:01 am

    I don't have any evaporated milk. Can I leave this out or add more milk?

    Reply
    • Arlene Mobley

      December 23, 2017 at 4:01 pm

      5 stars
      Paula

      Yes you can substitute milk for the evaporated milk but it is going to change the flavor and the creaminess slightly.

      Reply
  3. Brittany

    June 16, 2016 at 10:03 am

    Can you use one of the crock pot plastic bags with this?

    Reply
    • Arlene Mobley

      June 16, 2016 at 4:29 pm

      Hi Brittany

      I have never used the crock pot liners so I can't say if it will work or not. Sorry!

      Reply
  4. TallBoy

    February 13, 2016 at 11:21 am

    Trying this tonight. But curious: why boil the mac first? I mean, you're cooking it for 3 hours...does 5 minutes of boiling really matter?

    Reply
    • Arlene Mobley

      February 13, 2016 at 12:29 pm

      I've done both. The recipe turns out fine both ways.

      Reply
  5. mike

    December 28, 2015 at 7:57 pm

    can you cook on high heat?

    Reply
    • Arlene Mobley

      December 28, 2015 at 9:44 pm

      Mike

      This recipe cooks pretty fast on the low setting. If you were to cook it on high the pasta may over cook. If you try it let me know how it turns out.

      Reply
  6. Jenn

    December 27, 2015 at 3:02 pm

    This may seem like a dumb question, But do I cook it with the lid on or off?

    Reply
    • Arlene Mobley

      December 27, 2015 at 8:50 pm

      Jenn

      Cook with the lid on.

      Reply
  7. Allison B

    December 14, 2015 at 7:33 am

    5 stars
    I doubled this in my 6 qt crock pot and made it for a Christmas party yesterday. It was a lot of mac and cheese but that was a good thing! Everyone raved about it saying they had 2nds and 3rds! Thanks for the great recipe!!! Definitely a keeper!

    Reply
    • Arlene Mobley

      December 14, 2015 at 11:35 am

      Allison

      I love to get comments from happy readers! Thank you. It is one of my families favorite recipes.

      Reply
  8. Laurie

    December 13, 2015 at 9:24 am

    5 stars
    I brought this to a family party. Adults & kids alike snarfed it up. Not only is it delicious, but simple & easy as well! This is my new "go-to" Mac 'n cheese!

    Reply
    • Arlene Mobley

      December 13, 2015 at 4:13 pm

      Laurie

      So glad to hear my Crock Pot Macaroni and Cheese recipe was a hit!

      Reply
  9. nathan

    December 10, 2015 at 1:41 pm

    instead of velveeta block cheese i am using just shredded cheese. i will let you all know how it comes out

    Reply
    • Melissa

      December 14, 2015 at 6:22 am

      Did it work out? I can't find velveeta and I don't like the idea of cooking with food "products." Hope it was good!

      Reply
    • Mike olsen

      July 08, 2019 at 11:16 am

      How would this translate to a instant pot????????? Can it be done with same taste??????? Thanks Mike

      Reply
      • Arlene Mobley

        July 09, 2019 at 9:21 pm

        5 stars
        Mike I have not made this recipe in the Instant Pot but I have made Instant Pot Mac & Cheese. You can find the recipe here https://flouronmyface.com/instant-pot-mac-and-cheese/

  10. Shelby

    November 25, 2015 at 10:04 am

    Hi. I was really dislike using Velveeta (had a bad experience with it my mom in law shouldn't be allowed in a kitchen) could I just use more regular cheese and a little more milk and butter? I really want too use this recipe it looks great.

    Reply
    • Arlene Mobley

      November 25, 2015 at 12:43 pm

      Shelby

      You could try it but the Velveeta is what helps make it creamy.

      Reply
  11. sarah

    November 23, 2015 at 6:59 pm

    5 stars
    I doubled the recipe when I made it for about 15 young adults. This was a side dish, and it was inhaled! Thanks so much for sharing.

    Reply
    • Arlene Mobley

      November 23, 2015 at 11:58 pm

      Sarah

      Glad to hear the recipe was a hit!

      Reply
    • Kelli

      November 24, 2015 at 5:35 pm

      I need to make a side for turkey day. There will be 36 wish ppl. A majority little kids. Do u think doubling it would be enough?

      Reply
      • Arlene Mobley

        November 24, 2015 at 8:12 pm

        Kelli

        If every single person will be having a serving, I am not sure if double would be enough. But hey if the crock pot is scraped clean then you know the recipe is a hit and everyone will be begging you to make it again next year. Have a Happy Turkey Day!

      • KelliKelli

        November 24, 2015 at 8:20 pm

        Thank you! I highly doubt everyone will. But I may male a triple batch anyway : . Thanks so much! Happy holidays.

      • Arlene Mobley

        November 25, 2015 at 12:44 pm

        Kelli

        Enjoy the holiday and recipe! I'll be making this one myself tomorrow. The family loves it!

  12. Brittney

    November 12, 2015 at 7:16 pm

    I have never used evaporated milk in a mac n cheese recipe. What is the benefit of using it?

    Reply
    • Arlene Mobley

      November 13, 2015 at 10:35 pm

      Brittany

      I think it lends and extra creaminess to the mac and cheese.

      Reply
  13. Samantha

    November 12, 2015 at 3:08 pm

    Could I double this recipe? Making for a large football potluck as a side to pulled pork and I suspect this will be popular; it sounds so good!

    Thanks!

    Reply
    • Arlene Mobley

      November 12, 2015 at 6:34 pm

      Samantha

      I am sure you could just make sure you use a big enough crock pot. I made this recipe in a 4-quart crock pot.

      Reply
      • Dino

        November 23, 2015 at 4:18 pm

        Can I use regular sized elbow macaroni? Or do it have to be large? Thanks

      • Arlene Mobley

        November 23, 2015 at 11:59 pm

        Yes you could use regular elbow but the cooking time will be shorter.

  14. WalterG.

    October 09, 2015 at 12:59 pm

    You have one ingredient list that has 1 cup half & half or milk. Your ingredient list in the box just has half & half, no milk. Can milk be used? I will be making this Sat. for my son.

    Reply
    • Arlene Mobley

      October 09, 2015 at 7:01 pm

      Hi Walter

      I used the half and half for my recipe but if you don't have half and half you can use milk instead.Either one will work fine.

      Reply
  15. Colleen W.

    August 12, 2015 at 2:56 pm

    there's a typo in the mac & cheese~~ It says a "cane of evaporated milk" and probably should be "can"

    Reply
    • Arlene Mobley

      August 12, 2015 at 10:04 pm

      Colleen

      Thanks! I'll get that fixed right away.

      Reply
  16. Britta

    May 13, 2015 at 4:34 pm

    5 stars
    This looks RIDICULOUSLY yummy! And in a crockpot? Awesome.

    This delicious recipe has been selected as a featured post for Family Fun Fridays! Stop by brittalafont,com (recipe hostess) after 1pm PST Thursday to grab your "I was featured" button. Already pinned it!

    Reply
  17. swathi

    May 11, 2015 at 11:58 am

    Delicious Macraoni and cheese,thanks for sharing with Hearth and soul blog hop. pinning.

    Reply
  18. Colletta

    May 06, 2015 at 3:34 pm

    I love mac-n-cheese! This looks delicious!

    I hope you can stop by:

    https://collettaskitchensink.blogspot.com/2015/05/weigh-in-wednesday-5615.html

    Colletta

    Reply
    • Arlene Mobley

      May 06, 2015 at 10:57 pm

      Thank you Colletta!

      Reply
  19. Judy @ Contented at Home

    May 05, 2015 at 9:44 pm

    The slow cooker is a homeschool mom's best friend - and this recipe looks like a delicious addition to our menu plan! 🙂

    Reply
    • Arlene Mobley

      May 05, 2015 at 11:04 pm

      Judy

      It was delicious and I hope you enjoy it!

      Reply
  20. Maureen

    May 05, 2015 at 1:40 am

    Who doesn't love macaroni and cheese? Of course non! Everybody loves macaroni and cheese. And your crock-pot version of this dish is so amazing. It's so cheesy! I love it!

    Reply
    • Arlene Mobley

      May 05, 2015 at 11:06 pm

      Maureen

      I hope you get a chance to try this recipe!

      Reply
  21. Kylie

    April 30, 2015 at 8:58 am

    THISSSSS looks so good!! I am a HUGE mac n cheese fan. I need to try this!!

    Reply
    • Arlene Mobley

      April 30, 2015 at 10:20 am

      Kylie

      Thanks so much it was pretty tasty!

      Reply
  22. Julie Wood

    April 24, 2015 at 9:26 am

    5 stars
    I have not had luck making homemade Macaroni and cheese. But I have not made it in the Crock Pot! This recipe looks so delicious and I am going to try and make this. Thanks for sharing another awesome recipe!

    Reply
    • Arlene Mobley

      April 24, 2015 at 10:55 am

      Julie

      You should have no problem with this recipe. It turned out amazing. Thanks for stopping by! Have a great weekend!

      Reply
      • Lori Mayfield

        March 23, 2016 at 8:12 pm

        So no butter in this recipe?? I've seen others that require butter, just making sure. Thank you. Trying it tomorrow for a funeral dinner.

      • Arlene Mobley

        March 23, 2016 at 10:03 pm

        No butter in this recipe Lori. Enjoy!

      • Heather

        May 03, 2016 at 6:27 pm

        Hi I accidentally bought heavy whipping cream instead of evaporated milk. Will that still work? Sorry I'm new to cooking

      • Arlene Mobley

        May 03, 2016 at 10:43 pm

        Heather

        You could try it and see how it turns out. I have substituted other dairy products in other recipes and they have turned out just fine.

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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