Crock pot mac and cheese velveeta without evaporated milk

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.

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.

• 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.

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

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

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

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.

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.

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.

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.

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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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.  

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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

• ▢ 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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• 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.

• 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.

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

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