Crock Pot No Boil Mac and Cheese

Crock Pot No Boil Mac and Cheese is a rich and creamy Mac & Cheese that's so easy using uncooked elbow macaroni noodles (No pre-boiling the noodles!) and lots of yummy cheese including with Velveeta!  Just toss it all into the slow cooker for an unforgettable family dinner or side dish.  

Love Mac and cheese? Also try my Greek Yogurt Mac and Cheese, Smoked Gouda Mac & Cheese, or Cauliflower Mac and Cheese.

Crock Pot No Boil Mac and Cheese

This Crock Pot No Boil Mac and Cheese with Velvetta is EVERYTHING.  It's rich, creamy, and OH SO DELISH.  Plus instead of fussing around with a pot of boiling water to make the noodles on the stove this EASY Mac & Cheese is made without any fancy sauces or boiling the noodles on the stove.  It's made entirely in the slow cooker making it a super simple recipe to keep around for family dinner, potlucks or even as a holiday (Thanksgiving, Christmas, Easter) side dish.  Just toss in the ingredients and cook!  This is the ultimate best Mac and Cheese no boil!

While many of my recipes have a healthy twist, I find that this one works best with the full-fat cheesy goodness.  It melts better and gives this delicious recipe that total comfort food vibe that sometimes you just need.

If you are looking for a Healthy Mac & Cheese check out my Greek Yogurt Mac and Cheese or Cauliflower Mac and Cheese.

This southern-style recipe, is classic rich and creamy goodness.  It's approved and loved by both kids and adults in my home!

No Boil Mac & Cheese Recipe Notes Before You Start:

The first time I made this No Boil Mac & Cheese many years ago I considered this recipe an experiment of sorts.  I was interested to see if you could make Mac & Cheese in the slow cooker without pre-boiling the noodles in a separate pan.  For years I'd been making Mac and Cheese by boiling the noodles FIRST and then cooking it in the slow cooker or oven.  You CAN make it without boiling the noodles first, but here are some tips.

My first attempts at making this I tried to make it lower calorie with low-fat cheese including cream cheese instead of Velvetta.  The noodles were cooked but the end product was dry.  I ended up making the recipes a few more times and came to the conclusion that this was the kind of recipe that needed a little fat and a melty cheese like velvetta.

I also decided that to get the creamy sauce in a crockpot mac & cheese you really needed to hand grate your cheese with either a grater or your food processor.  Pre-shredded cheese is actually coated in a product that keeps it from melting well in the slow cooker.

Trust me, I'm all about a kitchen shortcut but shredding your own cheese this time is worth it.

This recipe also uses Velveeta.  It's not something I normally cook with BUT it REALLY melts well and allows the cheese to form a better creamy sauce without a lot of fuss.  This recipe does NOT have condensed milk or evaporated milk like many Crock Pot Mac & Cheese recipes.  It also doesn't require you to fuss with butter, flour, and heavy cream to make a roux.

I've done some testing with this one and I think this creamy goodness is worth it.  I do believe that cozy comfort food recipes have a place in the home in addition to health food!  This really is the creamiest, most delicious Macaroni and Cheese you'll ever try!  You'll love that it's a dump it and cook it slow cooker meal too.

Ingredients:

Here's an overview of what you'll need to make Crock Pot No Boil Mac and Cheese, but keep scrolling for the full recipe amounts.

• Elbow Noodles: I use traditional elbow macaroni noodles to make my Crock Pot No Boil Mac and Cheese.  They cook quickly and give you that classic feeling.
• Colby Jack Cheese: For best results buy a block of Colby Jack cheese and hand shred it.  I tested this recipe with full-fat cheese.
• Cheddar Cheese: Same thing with the shredded sharp cheddar cheese! It takes a little bit longer, but it really makes a difference to make homemade mac and cheese creamy.
• Velveeta Cheese: I normally prefer less processed cheese BUT this tasty cheese melts SO well and gives the cheese sauce creaminess without hand mixing a cream sauce.  Plus it tastes so good mixed with the other types of cheese.
• Milk: While I used full-fall cheese I used the twin's 2% milk in this and it turns out great.  You can also use whole milk or whatever you happen to have in your refrigerator.  You'll need 4 cups milk.
• Spices: Ground Mustard and a touch of paprika give this recipe that classic flavor you are craving.
• Salt & Pepper

Instructions:

Here's an overview of how to make no boil crock pot mac and cheese, but keep scrolling for the full printable recipe.

1. Spray your slow cooker with cooking spray.  For easier clean up you can also consider using slow cooker liners.
2. In a large crock pot, pour in the milk and whisk together the milk, ground mustard, paprika, salt, and pepper.
3. Stir in the three cheese and un-boiled noodles.  Cover as much of the noodles as you can with the milk.
4. Cover your crock pot with the lid and cook for 2-3 hours on low. Stirring just occasionally to keep the noodles covered and to keep them from sticking. Don't over stir.  The creamy texture will be amazing!  Crock pot cooking temperatures can vary, so make sure to check the noodles for doneness in the same way you would if you were cooking this on the stovetop.  You don't want to overcook the noodles.
5. Serve immediately in a bowl as this recipe has the best texture right after it's made.

FAQ

• Storage: Store any leftovers in an airtight container for up to three days.
• Reheat: Reheat any leftovers in the microwave for 30-second increments until warm or in a 350-degree oven, in an oven-safe casserole dish, covered with foil, until warm.  This is best enjoyed freshly cooked though!

Can I double this recipe?

YES! As long as you have a large enough slow cooker, you can double this recipe.  The cooking time will not change.

Can I make this ahead of time?

This recipe really is best enjoyed right when you make it.  The pasta continues to absorb the liquid from the cheese and has the tendency to become mushy.  However, if you don't care about that it does still taste the same.  Simply reheat it in the microwave.  If it's dried out add a touch more milk and stir it together.

If you want to do some of the work ahead of time, cube and grate the cheese to make it easier when it's time to cook it.

Can I freeze this recipe?

I would not recommend freezing this recipe because it can become mushy.

Why is my Mac and Cheese mushy?

Mac and Cheese has the tendency to become mushy and honestly cooking it without pre-boiling the noodles gives you a better chance of having mushy mac and cheese.  However, the best way to prevent it is to cook this on low and don't over-stir the noodles.  Just keep an eye on this recipe!

Can you put uncooked pasta into the slow cooker?

YES! This recipe is the perfect example of how to do it!  Putting raw pasta or uncooked pasta in a slow cooker works when there is enough moisture (for example) milk for the pasta to cook with.  Do NOT cook these noodles beforehand or you will have a big mushy mess.

What crock pot is best for this recipe?

I like to use my large crock pot for this recipe as this makes a large batch of mac and cheese.  Try this 8-quart Crockpot with automatic settings for easy cooking.

Variations:

I love this Crock Pot No Boil Mac and Cheese recipe as written, but here are some fun ways to mix it up.

• Change the Cheese: You can mix up the cheese in this recipe including white cheddar, pepper jack, Monterey jack, gruyere, gouda, or even mozzarella.  I would recommend keeping the Velveeta in the mix though because it acts as a binger.  You could also use American cheese because it melts well without using heavy cream.
• Change the Pasta: Other small pasta noodles like shells will also work.  If using any sort of large pasta, including penne or rotini, it will take longer to cook.
• Make it Veggie: Stir in steamed broccoli, peas, or spinach at the end of the cooking.
• Mix up the Seasonings: You can make this spicy by adding cayenne pepper, hot sauce, or even Cajun by adding Cajun Seasoning.  You can also use garlic powder, onion powder, or dry mustard.  Other fun additions would be taco seasoning, Italian seasoning, ranch seasoning, or even chili seasoning.
• Make it Meaty: Add shredded chicken, bacon, leftover cubed ham, or even ground beef to bulk it up into a meat-based meal.

This Crock Pot No Boil Mac and Cheese with Velvetta is a Family Favorite!

I simply love the Crock Pot No Boil Mac and Cheese.  This cheesy and rich crock pot recipe is perfect for company, the holidays, or when you just need a cozy family meal.  Comfort food at it's best!  This is simply the best crock pot mac & cheese with Velveeta and a recipe that you'll find your family making again and again.  You can serve it as a complete meal or add some of these delicious meats or sides to round it out.

Round Out the Meal:

• Roasted Broccoli
• Roasted Brussels Sprouts
• Rainbow Salad
• Lemon Salmon
• Lemon Garlic Kale

More Healthy Mac and Cheese Recipes:

• Greek Yogurt Mac and Cheese
• Healthy Cauilflower Mac and Cheese
• Smoked Gouda Mac and Cheese

More Cozy & Easy Crock Pot Recipes:

• French Toast Crock Pot Cinnamon Roll Casserole
• Rosemary Lemon Red Potatoes
• Crock Pot Apple Pumpkin Butter
• Vegetarian Crock Pot Breakfast Casserole
• Crock Pot Loaded Mashed Potatoes

If you make this recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Crock Pot No Boil Mac and Cheese

Julie Wunder

Crock Pot No Boil Mac and Cheese is a rich and creamy Mac & Cheese that's so easy using uncooked macaroni noodles (No pre-boiling the noodles!) and lots of yummy cheese!  Just toss it all into the slow cooker for an unforgettable family dinner or side dish.  

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 15 minutes mins

Course Dinner, Lunch

Cuisine American, Southern

Servings 8

Calories 494 kcal

Ingredients

  

1x2x3x

• 16 ounces elbow pasta
• 4 cups 2% milk
• 8 ounces sharp cheddar cheese, grated
• 8 ounces colby jack cheese, grated
• 8 ounces Velveeta, cubed
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon dried mustard
• ¼ teaspoon paprika

Instructions

 

• Spray your slow cooker with cooking spray.
• In a large crock pot whisk together your milk, ground mustard, paprika, salt and pepper.
• Stir in the three cheeses and the milk. Cover as much of the noodles as you can with the milk.
  
• Cook on low for 2-3 hours or until the pasta is tender. Stir just enough to keep the noodles from sticking. Don't over stir.
  
• Serve immediately.

Notes

Serve immediately for the best texture.

Store any leftovers in an airtight container in the fridge for up to three days.

I do not recommend freezing this recipe.

Nutrition

Calories: 494kcalCarbohydrates: 53gProtein: 31gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 1144mgPotassium: 449mgFiber: 2gSugar: 10gVitamin A: 771IUVitamin C: 1mgCalcium: 630mgIron: 1mg

Keyword Crock Pot Mac and Cheese, No Boil Mac and Cheese

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