No Boil Slow Cooker Mac and Cheese

No Boil Slow Cooker Mac and Cheese is so creamy and packed with flavor…it’s the perfect pasta recipe everyday dinners, entertaining or a game day dish!

No need to boil your pasta before making this EASY Crock Pot Mac and Cheese! Super creamy and done in just a few hours!

I use my Slow Cooker on a pretty regular basis, and have a bunch of slow cooker recipes here on my website. On weeknights, especially in the fall when my family seems to be going in different directions all the time, the Crock-Pot slow cooker is a life saver. Sometimes we can’t all be home to sit around the dinner table together, which is definitely a shame. But, the next best thing in my mind is having a warm meal ready at home for everyone, so depending on what time we all walk through the door we can make a plate.

No Boil Slow Cooker Mac and Cheese is creamy, easy and delicious!

This easy Crock Pot Mac and Cheese recipe is a little different from your average slow cooker meal… this one only takes a few hours, which makes it perfect for entertaining, game day, or whipping up in the afternoon when you forgot to plan your dinner ahead of time!

I have tried macaroni and cheese recipes in the Crock-Pot slow cooker before, but they always require you to boil the pasta ahead. I feel like if you are going to do this step, it’s just as easy to bake the mac and cheese…why involve the slow cooker? So, my idea was to develop a recipe that you could throw all your ingredients in the Crock-Pot slow cooker, turn it on and walk away.

I’ll tell you, it was a super success. Like I am so freaking excited to tell you how to make crock pot mac and cheese!! Let’s go!

No need to boil your pasta before making this EASY Crock Pot Mac and Cheese! Super creamy and done in just a few hours!

Not only is this No Boil Slow Cooker Mac and Cheese recipe completely creamy and cheesy, it doesn’t take all day either, which is perfect for entertaining, kids sleep-overs or game day parties.

All you do is pour a pound of elbow macaroni in your Crock-Pot slow cooker and top it with cubed butter…

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Next grated some cheese. I like to use sharp cheddar and Monterey Jack, but please feel free to adapt this and play around with cheeses you like best. The only non-negotiable here is using Velveeta. I know the world has a love/hate with Velveeta, but honestly nothing can match the creaminess it brings to your mac and cheese.

NO BOIL Creamy SLow Cooker Mac and Cheese

Sprinkle this cheese on top of the uncooked pasta…

NO BOIL Creamy SLow Cooker Mac and Cheese

Then whisk together some milk, evaporated milk, salt, pepper and paprika. You could add in a little garlic powder…or really any other spice you like! Nutmeg, is a fun option to add to the flavor, or even ground mustard or little steak seasoning to make it interesting! Use your imagination!

Slow Cooker Mac and Cheese

Pour this on top of the cheese and stir it up.

NO BOIL Creamy SLow Cooker Mac and Cheese

That’s it! Just put the lid on your slow cooker, turn it on low heat and set it for 2 hours.

Tips on Making This No Boil Mac and Cheese Recipe

Easy No Boil Slow Cooker Mac and Cheese is a very easy recipe, but there are a few tips to getting it right.

  1. First, make sure you don’t overcook the mac and cheese. Slow Cookers can vary in cook time, and since this is a pasta dish, make sure you use my cook times as a guideline.
  2. Make sure to grate your own cheese, and don’t use pre-grated. The mac and cheese will be much creamier this way!
  3. Note that the cook time might vary based on pasta brand/shape. I used Elbow Macaroni (Barilla brand). Other brands or shapes could take up to 3 hours to cook, so just be aware of this variation.
  4. Also, you will need to stir the mac and cheese half way through cooking to make sure that all the pasta is in the liquid, and none is stuck on top dry and sad.
  5. The one consistent negative review I get on this recipe is that it turned out mushy…this is absolutely due to overcooking the pasta. While this is a slow cooker recipe, it’s not necessarily a “fix it and forget it” recipe. Too long in the slow cooker, and the pasta will definitely be overdone.
NO BOIL Crock-Pot Mac and Cheese! No need to boil your pasta!

Do You Have To Use Velveeta Cheese in this Mac and Cheese Recipe?

Velveeta is an ingredient in this recipe that people love or hate. We don’t eat Velveeta very often at all, which is why I don’t mind using it in this recipe. The creaminess it adds to the mac and cheese just can’t be duplicated. BUT I will say that I have had many people make this recipe and tell me that they have used cream cheese in place of the Velveeta with great results. I, personally, have never done this, but I like to give options in case you aren’t down with Velveeta.

This EASY Crock Pot Mac and Cheese is so creamy and you don't need to boil your pasta first!

So creamy, so cheesy and so so delicious.

Print

No Boil Crock-Pot Slow Cooker Mac and Cheese

  • Author: Cookies & Cups
  • Prep Time Prep Time: 10 minutes
  • Cook Time Cook Time: 2 hours
  • Total Time Total Time: 2 hours 10 minutes
  • Yield Yield: serves 6 1x
  • Category Category: Pasta
  • Method Method: Slow Cooker
  • Cuisine Cuisine: Dinner

Description:

This Creamy Easy No Boil Slow Cooker Mac and Cheese Recipe is great for entertaining!


Ingredients:

  • 2 1/2 cups milk
  • 1 (12- ounce) can evaporated milk
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper
  • 1/2 teaspoon paprika (I used smoked paprika)
  • 1 pound elbow macaroni
  • 1/4 cup butter, cubed
  • 4 ounces Velveeta, cubed
  • 8 ounces sharp cheddar cheese, grated
  • 4 ounces Monterey Jack cheese, grated

Instructions

  1. In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.
  2. Pour the uncooked macaroni into your 5 quart Slow Cooker. Top with butter and all cheeses.
  3. Pour the milk mixture on top and stir to combine.
  4. Do your best to press all the macaroni into the milk mixture. It won’t be completely covered, this is ok.
  5. Cover your Slow Cooker and cook on low for 2-3 hours, stirring once after one hour.
  6. The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked.

Notes:

Note – Cook time can vary from 1 1/2 – 3 hours based on type of pasta and slow cooker. Keep an eye on the pasta at about 1 1/2 hours and continue cooking accordingly.

Also note, I recommend only using freshly grated cheese. The pre-grated is coated so it won’t stick in the package, which will affect the creaminess.

I used Barilla brand pasta*

Keywords:: slow cooker, crock pot, mac and cheese, pasta recipe, cookies and cups, dinner recipe, tailgate

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Slow Cooker Mac and Cheese


Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Kathy
August 31, 2021 7:49 pm

I wanted to like this recipe, but it was simply awful. Way, way too cheesy with an off putting flavor. We honestly had a couple of bites and threw it out. Was such a disappointment.

Bethany
July 5, 2021 11:46 am

I make this several times a year for potlucks after church. It took me awhile to find this “reasonable” crockpot recipe for mac & cheese that didn’t require boiling the pasta or a lot of tending! (Isn’t that the point of a crockpot?!) I double it and cook it on low for ~3 hours, stirring only once or twice – it could probably be cooked a little less, and stirred a little more often, but that’s how the scheduling works out for me and it is good anyway. I don’t use velveeta, and simply use more monterey (I’m sure it… Read more »

Joan Norton Crowell
February 28, 2021 3:56 pm

This did not work for me at all. The milk curdled and the cheeses just did not blend well. Macaroni was done in 1 1/2 hour. I checked every half hour so the macaroni would not lump together. Sorry will not be making again.

Mandy
February 16, 2021 7:23 pm

We’re experiencing power outages with the winter storm and wanted a hot dinner. The generator ran the crockpot, and this was a lifesaver! I didn’t have evaporated milk, so I mixed powdered milk with less water than usual, and amped up the seasoning with cayenne, onion powder and garlic powder, and stirred in little sausages. Perfectly al dente, creamy, cheesy, and HOT!

Deanna Gutierrez
February 7, 2021 12:06 pm

The flavor was great but the consistency was completely mushy. I cooked it for about an hour and half. Stirred it at an hour as recommended, went back 30 min later and it was mushy. I wouldn’t recommend this recipe.

Katie
November 26, 2020 11:21 pm

Just made this for the first time today for thanksgiving. Holy smokes. Absolutely fantastic. I really babysat it and stirred it every half hour or so. Add some milk when you reheat. Seriously, so creamy and delish!

Cat
November 23, 2020 2:17 pm

I was SO disappointed with this recipe. I followed it exactly and only cooked this for hardly an hour. My macaroni came out mushy and it didn’t even soak up all the liquid. Honestly terrible and I will not make this again.

Laura
October 17, 2020 11:30 pm

This did not work for me. I doubled it and followed to a T except that I used Walmart brand elbow pasta. After 2 hours, the pasta was absolute mush, they almost dissolved in your mouth. My Mac loving son spit it out. It also had almost a grainy texture. While I can’t blame this recipe, it did not work for us with a cheaper pasta. (And wasted several dollars worth of cheese). I should have made it in a normal pan and just used the crock to keep it warm. Live and learn.

Lexi
May 18, 2021 12:15 am
Reply to  Laura

Definitely use Barilla brand elbow noodles; they will hold their shape, even when slightly over-cooked. It’s totally worth the price. I make a one-pot goulash that will turn mushy with anything but Barilla. Wal-Mart brand noodles are cheap, but they fall apart, and they have a grainy texture.

david hyde
September 16, 2020 7:53 pm

omg i just mad this and wow. im going to make it again. i didnt use valveta so i used 2 8oz cheese one sharp and i can remember the other one and 6 slices of american white slices. i also used ground mustard for the color and it brings out the flavor of the cheese more. i stired it at 1 hour then 30 mins then 15 and at 1h45min and again omg it was amazing. i think people thinking they had to have the liquid all gone but you dont want liquid you want mosture. but thanks again… Read more »

Quinn
September 7, 2020 9:03 pm

This was a hit for my family!! You do have to stir it several times while cooking. I did add at least another 1 1/2 cup of milk throughout cooking. This helped thin the sauce & allow the noodles to cook more. Velveeta was the key! It makes it creamy & rich. It took about 2 1/2 for mine to finish. I used Barilla noodles and watched it like a hawk. No mushy or undercooked noodles. Thanks for the recipe!

Quinn
September 7, 2020 9:00 pm

This was a hit for my family!! You have to watch it while it cooks and stir it several times. I did add more milk throughout to thin the sauce and to add more liquid for the macaroni to cook. Velve

Karen
August 19, 2020 3:56 pm

This was a big success! I followed the recipe but, used the cream cheese I already had, and it was the perfect consistency in 2 hours. Thanks again for another winner!

Lydia
May 20, 2020 2:12 pm

I’m so confused! The first few times I made this recipe it was perfect, but the last two the pasta cooked through way before the liquid receded so I get really mushy pasta. Should I reduce the milk next time?

Tabitha
December 5, 2019 3:19 pm

Does the 700* calories listed mean one serving size? Or whole batch? And how much serving size like cups? I’m excited to try it out neighbor sent to me and said she gets rave reviews everywhere she brings this recipe!

Sarah
November 23, 2019 7:52 am

Hi. If I double the recipe do I need to double the cook time too? I’d like to make this for my work potluck!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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