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: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: serves 6 1x
  • Category: Pasta
  • Method: Slow Cooker
  • 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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Tabitha
Tabitha

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
Sarah

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!

Ann
Ann

Blech. Mine is starchy and tasteless. I’ve tried crockpot macs before and same thing. Used high-quality elbow pasta, followed directions to a T. At the 1.5 hour mark, it looked gross and I kinda knew it was a fail. Pasta has a weird texture of is hard and pasty at the same time, the sauce never came together and has zero flavor even with all that cheese. What a waste of cheese and milks! I’m desperately trying to salvage it by baking in the oven, hoping baking the last 30 mins will help. Not happy. 🙁

M&T
M&T

I made this for a football tailgate and it was a crowd favorite. We doubled the recipe and didn’t change anything. so yummy!

Mira
Mira

YAY!! I want to make this for my family on Thanksgiving, so I’m wanting to double the recipe too. What did you cook it at? and for how long?

Sarah
Sarah

I want to double the recipe too. Did you double the cook time too?

Eileen Duval
Eileen Duval

Can’t uae evaporated milk, allergic to carrageenan in it. What would make a good substitution?

Monica Martin
Monica Martin

I was so excited to try this! No boil? Heck yeah I’m there! I followed the recipe exactly and it came out perfect! Nice and gooey and it only took 2 hours and I stirred halfway through so after an hour and every half hour after that to be safe. It was really good. It didnt have the boiled pasta feel to it but it was done. If I were to describe it…its like al dente but not? Next time I might use a mild cheddar instead of sharp because it was pretty strong for my taste. I have read… Read more »

Valenica Abbott

I would love to make them myself and not pay the high price of them already made in the freezer section. Plus I would know they are fresh.

KC
KC

I used Barilla gluten free elbow pasta and 2% lactose free milk (tends to be slightly thicker than regular milk). After two hours on low I added maybe about a 1/4 more milk since gluten free pasta tends to be gritty. After 30 minutes I checked the pasta again and added another 1/4 cup milk. 30 minutes later it was perfect.
I loved and most importantly my family loved it.

Calvin B

Nice way to present such recipes and tasty ideas to give away with. Loved following ideas

Jennifer
Jennifer

I just got done making it. I was a little worried because of the conflicting reviews. It’s very good and creamy. If you don’t like starchy, creamy mac and cheese and prefer the more dry baked ( with eggs), crumb topped you won’t like this. I read reviews on other similar recipes and here’s what I came up with. I think it’s REALLY important to grate your own cheese, the powder put on the bagged pre shredded cheese I think adds to the clumping and starchiness. I also stirred it every half hour. I made a double batch on low,… Read more »

Mira
Mira

Thanks for all your advise. How long did you cook it for?

Sara Smith

YEAH! Can’t wait to do this with my kids!!! Thank you for sharing!

Frank
Frank

This mac n’ cheese is tasty, but quite heavy (at least with the variations I made). I changed the ingredients to make use of what you can buy at any German discount grocery store. Also, I cooked it in a 3,5 liter slow cooker and .there was plenty of room, so no scaling was needed (except to grams, milliliters, etc). – Instead of Velveeta, which isn’t readily available here, I used Schmelzkäse, which is very creamy. – Instead of Monterey Jack cheese (also not really available), I used a young Gouda cheese. I would imagine this is an upgrade vs.… Read more »

Laura
Laura

Absolutely delicious!!
I substitute the velveeta for Monterey and it is perfect! We have always used blocked cheese to be grated and a tid bit of pepper jack cheese for a fun kick.

I usually end up adding more milk as well.

Highly reccomend!

Beth
Beth

Followed the directions exactly. It just doesn’t have a good flavor. The taste of the evaporated milk is overwhelming.

Victoria
Victoria

Fabulous and so so so easy! Was a HIT at the faculty potluck!

LAURYN

I just simply love your recipes, keep sharing

Valenica Abbott

YEAH! Can’t wait to do this with my kids!!! Thank you for sharing!

Judy Peters
Judy Peters

This is my third time to make this recipe. Mouthwatering! The next time had no packaged macaroni so I used the box mix Cracer Barrel’s following your instructions. Yes added your milks cheeses and time. My kids grandkids and other members for Thanksgiving loved it and thought it was from Cracker Barrel. Can’t beat that for a complement. For this Thanksgiving doing the same recipe using same mix only adding crispy fried onion rings on top. This recipe is easy and a WINNER.

LIsa
LIsa

I was hesitant to try, but glad I did. I cooked on low 1hr, stirred, 30 min more, stirred, 15 min more, stirred, 15 min more, stirred, and it just didn’t seem right. The family didn’t care for it, BUT THEN, I cooked for about 15 more with the lid off and it was like a different dish! Flavors changed for the better, texture totally changed for the better…..I’ll definitely make again. I’ll replace evaporated milk with whole milk to reduce sweetness

BRIAN
BRIAN

MADE THIS RECIPE TODAY AND IT IS EXCELLENT! HAD A POT LUCK AT WORK, SO I DOUBLED ALL THE INGREDIENTS, AND USED HAVARTI INSTEAD OF JACK, BUT STILL VERY CREAMY AND CHEESY.

tom
tom

nice post

Nicoleta
Nicoleta

I just finished adding all of the ingredients together into my CrockPot and want to kindly suggest that you add the note about not recommending pre-grated cheeses to the ingredients list above the instructions. I didn’t see your note until after purchasing and combining the ingredients, whoops! It’s a bit easy to miss if you’re like me and just read the first portion before diving into the rest. In two hours I’ll know how it turned out so giving an estimate star rating for now.

jardinalerie

Wasted my ingredients on this recipe. I followed it exactly and it is a pile of dried out pasta mess. Very disappointed. Would never recommend this recipe to anyone.

Disappointed
Disappointed

My mom and I were so excited to try this! We were thinking it would be something good to throw together on a day when we’d be out and about so we wouldn’t have to worry about dinner so much. We followed this recipe exactly, and it was just…..awful. Because the noodles weren’t actually boiled, and instead just sat in hot liquid, they got this weird texture of being overdone but rubbery. We used real butter and real cheese yet things still separated, and never really got gooey. Maybe using real american cheese in place of velveeta was the issue?… Read more »

Allie
Allie

I made this recipe for my coworkers today, and they absolutely loved it! I doubled it and tweaked it just a tad. I used all 2% milk and didn’t use the evaporated milk. Instead of Velveeta I used muenster cheese. OMG it turned out SOOOO good. The longer you let it cook in the crockpot you risk letting the pasta get mushy. Mine started to get a little mushy, but it was still delicious, and very rich!

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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