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Uncooked Macaroni Crock Pot Mac and Cheese
Great taste, wonderful creamy texture in the easiest creamiest slow cooker mac and cheese you will ever see.
  • CourseComfort Food, Crock Pot
  • CuisineAmerican
Servings Prep Time
4small servings or 2 large 5minutes
Cook Time
Servings Prep Time
4small servings or 2 large 5minutes
Cook Time
  • 1cup Standard Macaroni
  • 2cups milk
  • 1/2teaspoon salt
  • 1/2teaspoon dry mustard
  • 1/4teaspoon black pepper
  • 1/4teaspoon garlic powder
  • 1/4teaspoon paprika
  • 1tablespoon butter
  • 1cup cheese of your choiceI used sharp cheddar
  1. Dump 2 cups milk, 1 cup standard (not whole wheat or other non-standard) macaroni, 1/2 t dry mustard, 1/2 t salt, 1/4 t each of pepper, garlic powder, and paprika, and l T butter into a smallish slow cooker. I used a 3.5 qt one. Mix well.
  2. Cook on low. Stir well at 1 hour into the cooking and check the texture. Cook until pasta is al dente, another hour or so for me. Slow cookers vary some your time may vary some. DO NOT COOK BY TIME ONLY HERE.
  3. When the pasta is al dente, drain any free fluid, add 1 cup of shredded cheese. I used sharp cheddar this time. Mix very well.
  4. Continue on low until cooked to your taste. About 5-15 minutes.
Recipe Notes

Please read the post! There are a few traps in this technique. This is a touchy recipe, and if you double or triple, you will have lots of fluid left. Be sure to watch for the al denta end point and drain as instructed. If you cook it to mush, it is your fault.

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