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Slow-Cooker VELVEETA® Macaroni and Cheese


Milk, VELVEETA, elbow macaroni and butter combine to create the creamiest, cheesiest and most delicious slow-cooker mac and cheese you’ve ever had.

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Rate this recipe 3.8/5 (202 Votes)


  • 3-1/2 cups milk
  • 2-1/2 cups elbow macaroni, uncooked
  • 1 lb. (16 oz.) VELVEETA, cut into 1/2-inch cubes
  • 1/2 cup water
  • 1/4 cup butter, cut into small pieces


Adapted from


Step 1

Combine ingredients in slow cooker sprayed with cooking spray; cover with lid.

Cook on LOW 2-1/2 to 3 hours (or on HIGH 1-1/2 to 2 hours).

Turn slow cooker off. Stir macaroni and cheese; let stand, covered, 15 min. before serving.

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