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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.  
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Course Dinner, Lunch
Cuisine American, Southern
Servings 8
Calories 494 kcal


  • 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.


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.


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
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!