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.
Crock Pot No Boil Mac and Cheese
This Crock Pot No Boil Mac and Cheese 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!
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!Crock Pot No Boil Mac and Cheese Click To Tweet
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.
My first attempts at making this I tried to make it lower calorie with low-fat cheese. The noodles 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.
I also decided that to get the creamy sauce you really needed to hand grate your cheese with either a grater or your food processer. 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 allow the cheese to form a better creamy sauce without a lot of fuss. This recipe does NOT have condensed milk like many Crock Pot Mac & Cheese recipes.
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!
- Elbow Noodles: I use traditional elbow 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 cheddar cheese! It takes a little bit longer, but 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 use the twins 2% milk in this and it turns out great.
- Spices: Ground Mustard and a touch of paprika give this recipe that classic flavor you are craving.
- Salt & Pepper
How to Make No Boil Crock Pot Mac and Cheese:
- Spray your slow cooker with cooking spray.
- In large crock pot, whisk together the milk, ground mustard, paprika, salt and pepper.
- Stir in the three cheese and un-boiled noodles. Cover as much of the noodles as you can with the milk.
- Cover your crock pot and cook for 2-3 hours on low. Stirring just occasionally to keep the noodles covered and to keep it from sticking. Don't over stir.
- Serve immediately as this recipe has the best texture right after it's made.
Can I double this recipe?
YES! As long as you have a large enough slow cooker, you can double this recipe. The cooking tiem 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.
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 give 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!
- Change the Cheese: You can mix up the cheese in this recipe including white cheddar, gouda, or even mozzarella. I would recommend keeping the Velveeta in the mix though because it acts as a binger.
- Change the Pasta: Other small pasta noodles like shells will also work.
- Make it Veggie: Stir in steamed broccoli or spinach at the end of the cooking.
- Mix up the Seasonings: You can make this spicy by adding cayenne pepper or even Cajun by adding Cajun Seasoning.
This Crock Pot No Boil Mac and Cheese 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!
Round Out the Meal:
Crock Pot No Boil Mac and Cheese Click To Tweet
More Healthy Mac and Cheese Recipes:
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
- 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
- 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.
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I made this for a family pot luck today. I followed the recipe and made 1 1/2x the amount. I didn’t have Colby so I used sharp white cheddar in place of the Colby. I accidentally doubled the velveeta instead of just 1 1/2. But it turned out extra yummy. I’ll be making this again and might just continue with the extra velveeta!
So glad you liked it! Thank for coming back and leaving the review!
I'm going to a potluck on Saturday and I want to bring home made Mac n cheese. I found your recipe and it sounds and looks delicious. So I wonder do you think if I made this on Saturday morning and let it cook for about and hour and then drive to place which is about 45 minutes and then finish it once I got there it would be okay or should I just cook it fully at home and then when I get there put it on warm. I just don't want the noodles mushy. This is my first time hanging out with these people. Thank you
Good Leftovers? Can you microwave?
It's best fresh but leftovers are still very tasty! I would just microwave them for 30 second intervals and heated through.
Can you increase the amount of noodles?
You can double the entire recipe if you have a super large crock pot. If you mess with the ratios, I can't promise the noodles will cook correctly.
Can I prep this ahead of time? Overnight even?
You can prep all the cheese and noodles, but I wouldn't cook it until right before serving it.
Best ive ever had! So simple! I used to hate making a roux.Forever grateful.
Can I go ahead and boil the pasta then create this as a sauce on the side and combine if I don't have the 2-3 hrs? Think it will be fine that way?
That should work! The cheese sauce is really tasty!
Nancy Cowan says
Can you tell me if this recipe will get mushy if you keep it on “warm” in the crockpot after it’s fully cooked?
Hi Nancy! If you let it sit for a short while to serve it, it will be fine. I wouldn't let it sit for hours though because the pasta can continue to soak up the moisture.
This is a yes for me! The perfect comfort food with no fuss! The WHOLE fam would love that! Thanks for the dinner inspo!
Yum! Looks creamy cheesy and delicious. I'm making this for dinner tomorrow. Thanks for the idea!
Gail Montero says
Wow! Love that this is so easy to make and very tasty, as well!
Shashi at Savory Spin says
This is simply so creamy and luscious - comfort food at its very finest. A definite must make for the holidays.
Debbie Shelton says
You used to much macaroni . Try it again using less macaroni and see what you think. I think you'll find that it will do much better.
Thanks Debbie! I'm going to go back and improve this recipe even more when I have some more time!
Kim @ Cooking in the City says
Ahh... something new to add my to-do list. I may go all out though on full fat 🙂 I can also imagine the last hour of stirring is super dangerous- so many opportunities to taste test!
I agree-- I can't resist cheese 🙂