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.
Amber Olson says
Wanting to make this right now, for dinner but want to put Kielbasa in it and not sure when.. during the pasta cooking step or after the past has cooked?
DrDan says
I would put it in with the pasta. You want it to cook some. If put in the with the cheese, it might not even get hot. The paste may take a little longer to cook due to the increased mass but you are cooking to an endpoint NOT time.
DrDan
Jeanie says
Hi! I am looking forward to making this tonight or tomorrow! Wanting to add frozen broccoli to it. Any suggestions on how to add this in? Cook broccoli in crockpot or boil it and add in as final step?
Thanks!
DrDan says
Ummm. I suspect both would work. But I suspect the add at the end is safer to not over cook the veggie. Give one a try a come back and report if you would please
DrDan
Katie says
One more thing- Even though after the first hour and 1/2 of the second hour my whole wheat pasta was al dente, there was a lot of milk left. Part of this might be because I doubled the recipe. Don't wait for all the milk to be absorbed because the whole wheat pasta will just get mushy. Once it's al dente, just drain drain it and move onto the next step. If you're doubling the recipe, you don't really need to double the milk. I think it works well using just enough to cover the noodles. That way, you don't feel like you're wasting a bunch of milk if you have to dump a lot out.
Katie says
WHOLE WHEAT TIPS -
I used whole wheat pasta and I absolutely loved this recipe! I doubled the recipe. I actually used original (not vanilla!) unsweetened almond milk instead of the milk too since that's what I drink. My husband loved the mac too and it's one of our favorite recipes now! After I've cooked it for the first hour on low and stirred it, I only leave it in there for another 1/2 hour instead of hour before draining. I think that's the trick when it comes to making this with whole wheat, or for those of you who've had this become mushy. Like it says in the instructions, don't go just on time, but check to see if it's al dente. For me, that was at only 1/2 hour. Also, don't completely drain out all the milk because you'll need a little bit to mix with the cheese and make it creamy.
This is such an easy way to make mac&cheese, and so much healthier than whatever chemicals are in the box. I love that I can use whole wheat and almond milk too (and no weird cheese powder). I add some cut up hot dogs to it for mac&dogs (a family tradition) then steam some veggies or serve with a salad and you have a very kid friendly dinner in no time. :)
DrDan says
GREAT REPORT... For you whole wheat people, you now have detailed instructions. You are so right about the al dente end point. I still get complaints about this recipe when people cook by time alone or "cook off" extra liquid.
Again a great comment that will help others.
DrDan
PS I'm editing the report to point down to your comment for whole wheat people.
mariah says
It turned out to starchy and kinda glue like.
DrDan says
Sorry it didn't work for you. The only suggestion I have is that the pasta is probably the issue. Too much powder on it or just the type of pasta. Try rinsing it or a different pasta.
Early in my experiments for this recipe, if I over cooked the pasta it was a bit pasty.
DrDan
Carol Harris says
Hey, great recipe, I always change things, and I did here too.... but what you have works, people just need to quit worrying and do what you have to do. You know humidity, altitude and many other factors will change a recipe a bit. I merely cooked the milk and pasta on high til it got hot, cut it to low and did not worry about the excess milk, it just made the "cheese" cheesier... LOL I love playing around with recipes and did like this one a lot... thanks.... :)
DrDan says
I also have a hard time doing a "straight" cook... it is just to tempting to change things. Very much like where this recipe came from to begin with. I just "knew" the pasta should be able to be cooked in the milk and that the cheese was being destroyed by over cooking. In defense of the "to much liquid" people, I did a double recipe on my daughters crock pot and way too much liquid was left. That was the first time I drained and I left to much. I was way too watery and not very creamy. I want creamy...
Thanks for the comment
Happy Holidays
DrDan
DrDan says
I use a 3.5 qt. so if it is 4 qt or so, just go for it and watch the end point. Even if it is in the 6 qt range, I would still try it since the recipe depends on getting the end point right, it should work. At most you will loose about $2 in materials. Once you determine the time for your pot, future cooking's should be easy
ninicoooks4one says
Oh, I am so glad you got my comment, I had already given up because I got an error message on my side!!! Thanks for your reply, I guess with a bigger pan I won't have the extra liquid problem... I will try it for sure, I need to get better at cooking just for two, because I end up not eating all the leftovers, as it gets tiring eating it all on your own. But it seems so hard to cook smaller portions, you always think it won't turn out right.... BTW... I tried your oven baked filet mignon. It was yummy, although I over did it on the salt mix. Loved the mix also. I had an odd shaped end piece of mignon of about 8 oz size. I live by Sam's... I will be looking more for the mignon that is marked down. Now that I have a go to reliable recipe. I get tired of eating the cheaper cuts because they just don't taste right. I wonder how your filet mignon recipe would do if I tried it on a outside skirt steak? I love those too, and I usually end up burning it if only pan fried.
DrDan says
I almost always get my filets at Sam's. I'm frequently there about 8 AM and the previous days are marked down. There is nothing like filet. We rarely do skirt steak and my wife is the cook then, I did not grow up with it so I don't think of it. It is a total different thing but I suspect the technique might be similar after a good marinade.
ninicooks4one says
I read all your comment section in the hopes of finding a question I have, and I guess I am the only one with this question. I have a regular sized crock pot, it is actually a very old one, which is rectangular in shape and the pan is metal, the lid is plastic. It makes fantastic pot roast. I just put a cut of beef chuck shoulder pot roast boneless in the pan, and add a package of Lipton's onion soup. No water. You may cook on low if you're not in a hurry, or even on the higher temperature, if you want to have it ready sooner. It will still take about 3 hours to get ready on the higher temperature. You need to be careful, though, because the juice it produces might dry out. I usually scoop out the gravy from the pot and thicken it with one Tablespoon of flour, and also I like to add half a package of gravy mix, if you have gravy lovers in the family. Thought I'd contribute to your recipes. Now, going back to my original question, will a bigger pan work for your mac'n'cheese recipe? I don't want to double it, since I am alone. I am afraid of cooking this and the pan being too big. I am not sure of the size of this pan, probably 4 qts...
Joann Herr says
Thank you so much for this recipe! We are truck drivers. The crock pot is our only cooking device, so we can't pre-cook the noodles. It's difficult to get into most grocery stores with a big rig, and running low on supplies (tiny fridge and not much storage) I was having a hard time coming up with dinner. Due to the low supplies, I had to do a lot of modification and this still worked great. I wanted to share in case it would help your future experiments.
I made a large batch, using a full box of pasta, so increased everything. I was out of milk. Instead I mixed about 4 c water with 8 oz sour cream and 2 Tbs butter. This worked, but I will warn you, it really multiplies the "sharp" of your cheese. Thankfully, we love a good sharp cheese, but even so, I made a few last minute adjustments. I used minced garlic in a jar instead of powdered, and also substituted gulden's mustard for the powdered. I couldn't think of anything to use for paprika, so had to omit it. I was looking for more of a meal, so also added 2 cans of tuna and a can of peas. After tasting, I added a second can of peas to tone down the sharp a little. I had a decent block of meunster that I cubed and added at the beginning (about 6-7 oz) but took your advice and added the last 4 oz of shredded sharp cheddar in the last half hour. The only problem we had was we cook as we drive, then I time it to be ready when we stop. We were delayed about an hour. I turned it down to warm for the last hour, but it got a bit mushy. Still tasty, just lost the texture it had right as it finished. Next time I'll take it out of the crock and reheat in the microwave.
I wanted to pass along an idea I've been using. I normally start with some sort of roast with carrots, onion, potato, maybe a few extras like mushrooms. We have that for dinner. Then I pick the bones and / or break up the meat and save the rest for something like soup the next day. Uncooked pasta has worked quite well, as long as I remember a few simple things. Heat the rest up first, get it to simmer a little if you can. When you add the pasta, stir well to make sure it's well coated with liquid and you don't get pasta lumps. Then take a utensil and push the pasta down so it's covered by at least 1/4 inch liquid. Add more liquid here if you absolutely have to, but keep in mind, it lowers the temp drastically. Try to add the pasta quickly and get the lid back on for the same reason. The pasta I have used would be al dente in about 9 -12 minutes stove top, in the crock, it takes roughly an hour, sometimes I put it back on for another 15 minutes. This has worked wonderfully for everything from a very liquid soup like chicken corn soup to something much thicker like chicken cacciatore. I have only done this with "standard" pastas, so I do not know how it would work with wheat or gluten-free.
Thanks again for your hard work. You obviously came up with a very versatile recipe if I could abuse it that badly on the first try :-)
DrDan says
Thanks for probably the most interesting comment I've seen in a while. You're doing great with all the limitations you face. I have never though of the truckers cooking in crock pots in the truck.
I'm doing more uncooked pasta dishes. I just did a ziti this really good but may be too complicated for "truck cooking" but I have a really good crock pot pizza casserole that I will publish after Christmas. But you may get too much pizza on the road anyways.
Have a great holiday and be safe
DrDan
Joann Herr says
Keep 'em coming :-) Generally, a complicated recipe just means that it's the meal I make right after we go shopping so I don't have to store a lot of stuff. Or it means I get to be creative. Thankfully, my crockpot has been quite forgiving, the only recipe I'm still not happy with is a good apple pulled pork, but I've only tried twice, I'll figure it out. And thanks to the crock pot, we only get pizza when I'm feeling lazy. We use about 1/4 of the canned food we used to as well.
DrDan says
Sometimes I think the crock pot is making me a lazy cook. If you get that apple pulled pork working, send my a copy please....
Joann Herr says
You got it ;-)
Jeanie says
I am looking for recipe for my grandkids and this one was easy and fun. definitely had to drain liquids before adding cheese and I was at home in the country and blizzarding so couldn't make it to the store so used velvetta cut up instead of the shredded cheese that I didn't have. worked just time. thank you
SQUIRRELLY says
I have not tried this as we don't eat much macaroni & cheese, but I have a suggestion about the cheese sauce. Somewhere I read that using a processed cheese, such as Velveeta prevents the sauce breaking (curdling). Using this info, I have tried making cheese sauce with processed milk - evaporated milk - and regular, cheaper cheese. Works great
Julia says
LOVE this bold recipe! I've never thought to use a slow cooker to make mac and cheese - especially with uncooked macaroni! From looking at your pictures, it looks like a real crowd pleaser.
Lisa says
Just made this and it is soooo good. :) Can I double the batch? Thank you!
DrDan says
If you read all the comments (there are getting to be a lot) several people early on had trouble with double batches. That was BEFORE I put the recommendation in about removing the extra liquid if any when the pasta was al denta. I think the double batch left more fluid and people either left it or tried to "cook it out" by over cooking to mush. I would just double everything and be sure to drain the liquid if any at the proper point. Please report back if you do this...
Dan
Hazel says
For folks who want "bigger" or "double" the portions, here is my feedback.
I also wanted to double your original recipe listed above, however, based on the comments about having too much liquid, I only doubled the macaroni, and not the milk. Turned out great!
I just had to switch from low to warm so as not to burn through the liquid too fast.
DrDan says
Thanks for the tips.
DrDan
Vli says
I doubled this and used wheat penne. Cooked the noodles in the milk and spices for 1 3/4 hours on high - watch carefully for noodles to get to texture you prefer. Added 6 cups of cheese and 8 ounces of sour cream. Left it on warm for four hours before serving. Rich, cheesy and delicious!
DrDan says
Thanks for sharing a variation. Have a great holiday.
DrDan
Blind says
Caution I let this stay on warm too long and it became mushy. This may be avoided by undercooking pasta initially or using white pasta
Ci says
Love this recipe.. thank you so much for sharing!!!
btmaxwell says
I tried this recipe for several reasons. Like a lot of other people, I feel like I don't have a lot of time to cook (and since I dont particulary enjoy it, I don't make the time for it). Well what I LOVED about this recipe was that it called for very simple ingredients that I always have on hand. And, I loved that I didn't have to cook the noodles first.
I used Barilla White Fiber shells. I definitely had a lot of liquid left over, but I also added some diced red onion so perhaps that was why (that was my only modification). But I just drained some and it turned out great. I will most definitely make this again, I will just try a different pasta. It had great flavor, great texture, and was SO easy!! Thanks for sharing.
Dan Mikesell says
Great. It is a recipe tor the "lazy" in all of us...
Yehudit says
Since the idea(besides adding some flavor) is to absorb liquid, I threw in a handfull of dried onion. Accidentally used hot, smoky paprika but it was quite nice. And its nice to have a "dump everything in the crockpot together and ignore it "meal. Particularly since I can bribe my boys to do anything if it involves mac and cheese at the end.