Make creamy crock pot mac and cheese with uncooked pasta—no boiling required. This easy homemade recipe uses simple ingredients and makes a small batch of delicious mac and cheese.
The uncooked pasta cooks right in the crock pot with milk and seasonings. Add the cheese near the end for a creamy sauce without canned soup or evaporated milk.
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Featured Comment from John:
⭐⭐⭐⭐⭐
"Great recipe, fantastic flavor. I doubled it and followed your advice and really kept an eye on the dish at the end"
🤔 TL;DR — Recipe Summary
What: Creamy homemade crock pot mac and cheese made with uncooked elbow macaroni. No boiling or canned soup needed.
Why: An easy comfort food recipe that starts with 4 servings and scales easily for larger batches in a 2-quart or larger crock pot.
How: Cook the pasta in seasoned milk on LOW until al dente, about 2 hours. Drain excess liquid, add shredded cheese, and cook another 5–15 minutes until creamy.
Important: Crock pots vary. Check the pasta for doneness rather than relying on cooking time. Overcooking will make it mushy.
🧀 Ingredients
- Elbow macaroni—Use standard uncooked pasta for the most predictable results.
- Milk—The pasta cooks directly in the milk.
- Butter—Adds richness and helps make the sauce creamy.
- Cheese—Sharp cheddar is recommended, but other cheeses will work.
- Pantry ingredients—Dry mustard, garlic powder, paprika, salt, and pepper add flavor.
👨🍳 Quick Overview: Crock Pot Mac and Cheese with Uncooked Pasta
1. Add the uncooked macaroni, milk, butter, and seasonings to the crock pot. Mix well.
2. Cook on LOW until the pasta is al dente, about 2 hours. Stir and check after 1 hour, then every 30 minutes or more often as needed. Drain excess liquid. Do not cook by time alone.
3. Stir in the shredded cheese. Continue cooking on LOW for 5–15 minutes until the cheese is melted and creamy and the pasta is tender.
For more details, keep reading. See the recipe card below for complete instructions and to print.
♨️ Crock Pot Size and Scaling
This recipe makes 4 servings and fits in a 2-quart or larger crock pot. You can double the recipe in a 3½-quart crock pot or use a larger one for bigger batches.
- Crock pot size: The milk must completely cover the pasta during the first stage of cooking.
- Scaling: Increase all ingredients proportionally, but don't assume the cooking time will stay the same.
- Cooking temperature: Use LOW. Large crock pots with smaller batches may cook faster.
Important: Check the pasta for al dente rather than relying on cooking time, especially when changing batch sizes.
🍝 Choosing the Right Pasta
Standard uncooked elbow macaroni gives the most predictable results. Different pasta shapes and brands absorb milk at different rates, so cooking times and leftover liquid may vary.
Whole wheat and gluten-free pasta can behave differently and may become mushy more easily. If you substitute another pasta, check for al dente frequently and remove any excess liquid before adding the cheese.
🧀 Choosing the Best Cheese
Sharp cheddar is my favorite for this recipe, but American, Colby Jack, Gouda, Gruyère, or Velveeta will also work.
- Freshly shredded cheese melts more smoothly than most packaged shredded cheese.
- Add the cheese near the end. Cooking cheese too long or at high temperatures can cause the sauce to separate.
- Adjust to your taste. You can use one cheese or combine several varieties.
❓ Troubleshooting Crock Pot Mac and Cheese
Different pasta brands and shapes absorb different amounts of milk. Once the pasta is al dente, remove any excess liquid before adding the cheese. You don't need to drain every drop—just remove the free liquid with a cup or spoon.
The pasta cooked too long or too quickly. Cook on LOW, stir and check after 1 hour, and continue checking until the macaroni is al dente. Do not rely on cooking time alone.
Standard elbow macaroni works best. Other shapes, whole wheat, and gluten-free pasta may need different cooking times and amounts of liquid. Check frequently for al dente and drain excess liquid before adding the cheese.
Cheese can separate when overheated or cooked too long. Add it near the end, use LOW, and cook just until melted. Freshly shredded cheese generally melts more smoothly than packaged shredded cheese.
Crock pots vary in cooking temperature, and batch size and pasta type also affect cooking time. A large crock pot with a small batch may cook faster. Start checking after 1 hour and use the pasta's texture—not the clock—to determine when to add the cheese.
❄️ Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for 2–3 months.
To reheat: Add a splash of milk and warm gently in the microwave or on the stovetop, stirring occasionally until heated through. Avoid overheating, which can cause the cheese sauce to separate.
📝 More Mac and Cheese Recipes
My Creamy Crock Pot Mac and Cheese uses precooked pasta for more predictable cooking times. It's another delicious option for homemade mac and cheese.
📖The Recipe Card
Crock Pot Mac and Cheese with Uncooked Pasta
Ingredients
- 1 cup elbow macaroni
- 2 cups milk
- ⅓ teaspoon salt
- ½ teaspoon dry mustard
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- 1 tablespoon butter
- 1 cup cheese of your choice - I used sharp cheddar
Step-by-Step Instructions
- Combine. Add the uncooked elbow macaroni, milk, butter, and seasonings to a 2-quart or larger crock pot. Mix well.
- Cook the pasta. Cook on LOW, stirring and checking the pasta after 1 hour, then every 30 minutes or more frequently as needed. Cook until al dente, about 2 hours. Do not cook by time alone.
- Add the cheese. Remove any excess liquid, then stir in the shredded cheese until well combined.
- Finish. Continue cooking on LOW for 5–15 minutes, until the cheese is melted and creamy and the pasta is tender. Serve promptly.
Recipe Notes
Recipe Notes
- Use standard dry elbow macaroni for the most predictable results.
- Cook on LOW. Crock pots vary, so check the pasta for al dente instead of relying on cooking time.
- Drain excess liquid before adding the cheese. Do not cook longer to "cook off" the fluid.
- Add the cheese near the end to prevent separation.
- When scaling, use a crock pot large enough for the milk to cover the pasta. Larger batches may leave extra liquid to drain.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Originally published January 13, 2013. Updated with improved instructions, cooking tips, and troubleshooting guidance.
WaltersJ says
I tried this today and the cheese clumped and never melted nice. I used the same brand shown in the picture. I wonder if it is because I quadrupled the recipe and had too much milk? It seems like it is too milky. Taste was excellent and luckily my diners ranged in ages from 1-5 and they loved it!!
Dr Dan says
t7135jt - My bad and fixed.
V Joanne Heyob - Yes, my One Pot Stove Top Mac and Cheese on Dec 20 2012. It actually inspired the crock pot recipe. If that doesn't do it for you try Plain Chicken blog. See the blog roll. It is the go to blog for Mac and Cheese.
V Joanne Heyob says
Do you have a rendition of this for just the stove top and not a crockpot? Could you email me if you do?
Dr Dan says
B KF- you are correct in many ways but this is another way and a bit simpler. It has great taste and texture if done correctly.
silverfox2951 - Thanks for the defense.
Lorraine - I believe it would be fine in 1.5 quart. A crock pot should not be more than 75% full. There is about 3 cups total material and the 1.5 quart is 6 cups.
Lorraine says
is a 1.5 qt crockpot too small for your recipes? I'm so happy to have found your site!
silverfox2951 says
This is an excellent recipe for the crock pot. It saves me from having to clean two saucepans plus cleaning my cooktop if I had to boil the macaroni! Even better yet I used a liner in my crock pot so I only had to wash the lid. How much easier can you get!! Ya can't please everyone and it's not worth trying. Thank you for a delicious well tested recipe!!!!
btmaxwell says
Totally agree. The primary reason I am trying this right now (its cooking as I type) is the fact that it sounds SO easy. Love love love that I don't have to cook the pasta separately.
B KP says
Why not just partially boil the pasta in water as normal, drain and add a lesser amount of milk and cheese at the end. I don't see the need for a crockpot with this type of recipe. I don't think it saves time as a crockpot is normally used for a meal to be ready when you come home from work. I very much dislike mushy pasta and I think this would be a hard one to get right since crockpots are so different, but boiling water is the same everywhere.
Dr Dan says
Sorry it didn't work but not too surprising... To me whole wheat pastas are somewhat "a different animal". A lot of my cooking failure have been whole wheat pastas. I don't think I would even try my other crock pot mac and cheese with whole wheat. Not enough gluten in whole wheat to withstand this abuse
Leathersoup says
Another way to deal with the extra milk is to sprinkle some flour over the mixture and stir it in. Sort of a backwards roux. It thickens the milk up and when you add the cheese and mix everything up it will become a nice cheesy sauce. Of course the amount of flour is going to depend on how much milk is still left. It works though.
DrDan says
Thanks for the suggestions. I have never had good luck thickening in a slow cooker with flour. To the point of just removing the liquid to the stove top in all my recipes. I think my cookers is a little bit lower temp and it just has not worked for me.
Thanks for the comment
DrDan
Alyson Ballew says
Tried this with whole wheat macaroni as it's what we eat, and it didn't work. The elbows became mushy before the milk was absorbed.
Dr Dan says
I never cook that big but I believe it should be approximately the same. As I have said, slow cookers vary so the time is not exact. Check for an ah dente texture then add the cheese.
ln14k says
Would the times be the same if I doubled or tripled the recipe in a larger crock pot?
Dr Dan says
More cheese should be fine... I'm sure 1 1/2 should be fine. I'm not sure about 2 cups.
Sarah says
Going to try this tonight! I ill probably have to hold myself back from adding more cheese though. 1 cup isn't a lot compared to my standard recipe.
Dr Dan says
I hope this works well for both of you. I love to simplify a recipe.
Chris says
Yeah, I have to give this one a try! Going to pin this.
Stephanie Parker says
going to give this a try tonight - looks delicious and EASY
Gail says
I made this today, added cooked, chopped bacon and a little bread crumbs (Italian), and it was soooo good! Doubling up this recipe for next time. TY
DrDan says
I love the additions. Everything is better with bacon and bread crumbs...
Thanks for the note
DrDan