How long does it take to melt Velveeta cheese in the crockpot?

Velveeta melts quickly in the slow cooker typically within the first hour on LOW heat. When making slow cooker mac n cheese with velveeta , the cubed cheese begins to soften and blend into the milk and butter mixture almost immediately. For best results, stir at the 1-hour mark to ensure smooth consistency throughout the dish.

Can I cook macaroni cheese in a slow cooker?

Absolutely. The beauty of slow cooker mac n cheese with velveeta is that you don't need to pre-boil the pasta. The uncooked elbow macaroni cooks right in the sauce, soaking up all that cheesy, buttery flavor. Just remember to stir every hour and check doneness at 2 hours.

Why add Velveeta to mac and cheese?

Velveeta creates a perfectly smooth and creamy texture that other cheeses can't replicate on their own. It melts evenly without separating, making it the ideal base for slow cooker mac n cheese with velveeta . It's also a great choice for families, as its mild flavor appeals to all ages.

How to keep mac and cheese moist in a crockpot?

To keep slow cooker mac n cheese with velveeta moist, use the right balance of liquids whole milk, evaporated milk, and butter. Stir the mixture every hour, and once the pasta reaches al dente, switch the setting to WARM . If the sauce thickens, add warm milk a little at a time to loosen it up.

Slow Cooker Mac N Cheese With Velveeta – The Best Creamy Crockpot Recipe (2025)

Description

This slow cooker mac n cheese with velveeta recipe is the ultimate in creamy, cheesy comfort food, and it’s so easy to make in the slow cooker.

Ingredients

Scale

16 ounces elbow macaroni uncooked
20 ounces Velveeta cheese cubed
3 1/2 cups whole milk
12 ounces evaporated milk
1/2 cup butter cut into pieces
1 cup shredded cheddar cheese
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Spray the inside of the crockpot with cooking spray. Add the uncooked macaroni, cubed Velveeta, whole milk, evaporated milk, butter, garlic powder, onion powder, salt, and pepper to the crockpot. Stir to combine all ingredients well.
Cover and cook on LOW for 2 hours, stirring every hour to prevent sticking. Different crockpots heat differently, so check pasta tenderness at 1 hour 45 minutes.
Once pasta is tender, stir in the shredded cheddar cheese until melted and well combined. If mixture seems too thick, add additional warm milk, 1/4 cup at a time, until desired consistency is reached.
Serve immediately while hot and creamy. Mac and cheese will continue to thicken as it stands.
Switch crockpot to WARM setting.

Notes

Pro Tip:

For the creamiest macaroni texture, make sure to check for al dente doneness around the 1-hour and 45-minute mark, as cooking times can vary by slow cooker. For the best results, use freshly shredded cheese instead of pre-shredded for a smooth, melt-in-your-mouth cheese sauce.

Nutrition

Serving Size: 8
Calories: 649 kcal
Sugar: 17g
Sodium: 1688mg
Fat: 31g
Saturated Fat: 19g
Unsaturated Fat: 1g
Trans Fat: 6g
Carbohydrates: 61g
Fiber: 2g
Protein: 31g
Cholesterol: 100mg