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.
Dan Mikesell says
I just had to vent a little about the processed stuff... I hope it works for you.
Bonnie says
It's in the crock pot right now :) Thanks so much for all your testing...my concerns about other recipes were exactly the same as yours--I can't wait to try it!
CatheMarie says
Okay fellow cooks, when DrDan says do not cook by time alone, he knows what he's talking about. My smallest crock pot is the average size with removable crock. My noodles were probably close to done at the one hour mark. I was busy not paying attention, read the instructions again went to check . . . Yep, sort of gluey. Okay, real gluey. Flavor is great. This is the type of Mac & Cheese I always wanted, but never knew how to make. Take care & you will have delicious gooey Mac & Cheese!
Dan Mikesell says
Thanks for the note. I try to read all the comments before I do a recipe so hopefully they will pay attention to your experience.
Dan Mikesell says
Thanks for the note. I'm glad it works in 1.5 qt.
Michelle Davis says
I made this recipe the other night in my 1.5 quart crock pot and it turned out PERFECTLY! I am so happy to have to have found your site - thanks so much for the great recipe and step by step instructions. I just finished writing it out to add to my recipe box
Sue McMillen says
Both my husband & I liked it! Wished I saved a bit of the drained milk to add back after adding cheese. Will definetly make this again!
Mindi says
I tried this tonight and the overall dish was just ok. I apparently didn't drain off enough liquid, because it was still quite watery after adding the cheese and it had a watered down taste. But it was still edible and my son and I ate it. I used Anthony's Hidden Veggie Macaroni noodles and they were well done after 90 minutes. I also made a double batch in a 4-qt slow cooker. I would suggest to anyone who wants to try this recipe is to make the regular recipe (and don't double) the first time you try it. I would also make it as a side dish and not the main entree the first time in case it doesn't work out. I might try a single recipe again, maybe with a more traditional macaroni noodle.
ELizabeth says
Strange. I can understand some people liking this dish but not me. Cooked on low until al dente and then drained off the left over fluid. Stirred in cheese and let it melt. The texture was weird. I like the store bought Mac & Cheese better.
Dr Dan says
Thanks for the comment. Did the pasta over cook or was it al denta at the point you added the cheese? I'm more concerned about the texture of the pasta than all the milk going in the pasta. That is why I have added the instruction to eliminate any free fluid at that point.
Maureen Fiorellini says
This worked for me, I just added 30 minutes cooking time before adding the cheese because the milk was not completely absorbed. I think every crock pot is different and you just have to experiment until you get the right setting for yours. I love that this was a "mini" recipe, calling for only one cup of pasta. My family loved this. Normally I have one pot to boil the pasta, one for the cheese sauce and then one to serve. Thanks for posting this recipe.
tried it once says
I tripled the recipe, had the same problem as most people, too much milk. which is weird because the ratio should uphold. Probably will not try this again, as I wasted a lot of milk and cheese :(
Dr Dan says
I did a double batch today at my daughters house. Different pasta and cooker. It also had almost a cup of free liquid when the pasta was done. I drained off about half but should have drained most of it before adding the cheese. Do Not continue to cook to try to get the liquid to absorb, you will have an over cooked mess. I'm adjusting the post to drain this excess liquid that I believe is due to variations in pasta and cookers.
cmj says
Mine was milky so I left in on low for another hour. Once the milk had absorbed the noodles were practically unrecognizable. I probably won't try this again. I think I'm gonna stick to cooking pasta dishes the normal way and keep my crock pot for other things.
Meagan says
Mine also turned out super milky and I had to drain it before adding the cheese. Going to attempt baking it for a while to see if that fixes it.
Dr Dan says
WaltersJ - Quadrupling is brave. What type of pasta did you use? It may be related to too much liquid left at the point of adding the cheese. Maybe the pasta didn't absorb it well... There is only a little free fluid left at that point usually.
tmelrose - I would cook it the same. But remember that you cook to a dente then add the cheese.
tmelrose says
How long would this take to cook if doubling the recipe?
Angela says
Same time. I just made this and it was yummy!