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.
Jump To (scroll for more)
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.
Unknown says
I've made this several times. Somehow I've never noticed the note to drain any leftover liquid, so I've never done that and not planning on doing it on tonights since it's always been good.
Also, I've only used whole wheat noodles (as I would in any recipe) and never had any trouble. We usually buy Whole Foods brand but today I have Nature's Promise brand.
Dan Mikesell says
Thanks for the note and the brand you use. Others will take note and try it...
Natalie says
Made this tonight - used mini shells which were done at the 1 hour check time! (bonus!!) I had upped the garlic powder a bit, just because that is how I roll! Fantastic recipe - thanks so much for sharing!
Dan Mikesell says
Thanks for the note
Shirley Gray says
Made is Mac and cheese tonight, and it was excellent. I tripled the recipe and made sure to check it often and it was the best, thanks for a great recipe that I will use over and over again.
Dan Mikesell says
Thanks for the report. I'm glad it worked tripled as long as the end points are watched.
Dan Mikesell says
Thanks for the report. Others reports with whole wheat were not good. It is the end point of the pasta cooking and the liquid that is important for success for my point of view. I would try the whole wheat thing but my wife now refuses to eat whole wheat pasta. I have done it to her to many times I think.
Dan Mikesell says
I think enough people do substitute that a specific warning in the recipe is a good idea... I'm going to suggest only standard pasta, no whole wheat and not gluten free. At least the other recipe did ok for you.
Michelle says
I'm back. Despite using some whole wheat pasta, I still ended up with an edible dinner. I drained a lot of leftover liquid at about 90 minutes (doubled the recipe, which I didn't mention above, and had about 2 cups liquid that didn't absorb). I added the cheese in and then about a half cup of the liquid (which I had reserved) back in. I know this would have worked even better for me without the whole wheat pasta. The flavor was great. Here's hoping for perfection next time.
Michelle says
So, I only read a couple reviews before starting this recipe and I didn't get down to the whole wheat pasta comments until after it was already in the crock pot. I put in about half whole wheat half "regular" pasta. I checked the noodles about an hour in and there is a big texture difference between the two. Perhaps a note in the recipe about avoiding whole wheat pasta with this cooking method is warranted. I hope the dish is still edible in another hour.
Also, I have made the other crock pot mac and cheese recipe from this site using whole wheat pasta and it worked fine.
Meghan Beasley says
I made this last week and it was definitely a winner. I'm glad that I read through the comments, because I went ahead and checked it several times to see if it was done. I don't normally do this because I live at altitude and I'm accustomed to it taking longer to cook pasta on the stove. I'm so glad I did! It ended up being done about thirty minutes before I thought it would be. My boyfriend, the self proclaimed "mac & cheese snob", loved it so it's definitely going in my rotation of recipes.
Dan Mikesell says
Well if "the snob" liked it, I'll take that as good. I'm glad people are reading the instructions and comments. It is so important to get the end point of the macaroni correct or it will be a total failure.
Dan Mikesell says
Well at least you enjoyed it... You are correct the timing on this is not a weeknight for a working person recipe. Some attention is needed. I don't believe you can get a good crock pot mac and cheese without the attention. I really tried...
Dan Mikesell says
It does make you wonder a bit about recipes that call for precooked pasta and then cooks it another 2-4 hours... Glad it eventually worked for you. It is that old "your crock pot may vary" but once you work out your method you will be golden.
Leilani Lee says
Recipe worked well, but the macaroni cooked much quicker than I thought it would and so it was somewhat mushy by the time it was finished. I also added about 1/2 cup finely chopped onions. I drained off the extra liquid, added a bit of flour, warmed it briefly in a small skillet until it thickened, and then and put it back with the pasta. Will try again and not cook it quite so long. Wonderful on a hot day like today not having to fire up the oven!
Laura D says
Hi, have you ever made this the day before and then reheated?
Dan Mikesell says
I have never tried it but it should reheat like any other mac and cheese.
Jessica Mcclanahan says
I just finished making this and it's amazing! Thanks for such a delicious recipe!
Dan Mikesell says
Thanks for the comment...
Allison C says
Made this tonight. It was a huge hit! I doubled the recipe so we would have plenty of leftovers for lunch. It was a lot like Stouffer's Mac n Cheese (which is one of my guilty pleasures)!
Sheldaine says
Great recipes! Got a 2 qt 'pot' today and can't wait to try some of those you've posted. I like the clear directions and pictures. THANKS!
BTW:
Second. American made shredded cheese that we all buy does not like long or high heat. It is more waxy then block cheese and it just wont take it. I'm sure a better cheese like a block of Cabot would do better but are you going for a $10 cheese for this? So the cheese should not cooked for long periods. Put it in near the end and let it melt and deliver it's creamy goodness.
*it's* should be *its* (it's = it is OR possession)
Update Feb. 9, 2013: Many are having issues ( and many are not) with liquid being left at the point of the pasta being al denta. My initial cookings had almost no liquid at this point. The variations could be due to the cooker or the pasta. While cookers vary a lot, I have correct for that by picking the al denta point, not a specific time. The pasta is the remaining issue and I believe is the trouble maker here. I have adjusted the recipe to eliminate this extra liquid at the al dente point. Don't drain it in a strainer, just remove any free standing liquid, the liquid on the pasta should be enough.
*correct* should be *corrected*
Dan Mikesell says
I'm so busted... You should not read any more recipes because there will be at least a could of ops in each. I'm a very poor proof reader. But really, thanks for the corrections.
On the the recipe, be sure to watch the fluid and post how it turns out.
Katie says
I just made this tonight. It was DELICIOUS, but I wasted a ton of milk... I ended up having to drain more than half of it out before putting the cheese in. Will not use as much next time.
DrDan says
There is a little trial and error for your pasta and the crock pot involved here. As you will see with the comments, some people have no extra liquid and some do. Get to know your situation and cut back the milk if it seems appropriate.
Thanks for the note
DrDan
Shelia says
Wow...really? You have nothing better to do?
Dee says
To: Sheldaine. I realize that this comment is a bit late, but it's never too late for you to learn something. In case you didn't know... it's considered very poor etiquette to correct someone's grammar. Only do it if your motives are vicious and you actually WANT to present yourself as a douche or bitch. Never do it if you're outside a classroom setting or if a grown person didn't ask you. Keep how smart you think you are to yourself.....unless, of course, you absolutely must display your intellect or risk a meltdown of some sorts. No one should have scrape you up off the floor.
Dan Mikesell says
Yep I've tried it and it was not good. Now having said that, many of my early experiments were on cooked on high and and had the cheese added at the beginning. But I remember trying it on low just before publishing that recipe and it didn't work well. I think just not enough free liquid to cook and absorb into the pasta.
If I wanted to try uncooked macaroni but with that recipe, I would skip the sour cream, increase the milk to 1 1/2 cups then add everything but the shredded cheese including your uncooked macaroni. Cook on LOW until al dente and then remove any free liquid and add some cheese to finish. In other word, this recipe but sub the can of soup for 1/2 cup of milk.
If you try it, let me know.
Keodara April Vixaysack says
Hello. I liked (and was very successful)with the other recipe for crock pot mac and cheese because of the use of the condensed cream of cheddar soup. I was unsuccessful with another crockpot mac and cheese recipe that did not call for cheddar cheese soup (and i think there was an egg involved). However I really like to convenience of not having to cook the pasta before hand. Has anyone tried the other recipe (https://www.101cookingfortwo.com/creamy-crock-pot-mac-and-cheese/) with the uncooked pasta? Thankyou.