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.
Angela says
I made this tonight. I doubled the recipe in my 3.5 quart Crock Pot. I used half Half&Half and half Whole Milk. I added onion powder, white and cayenne pepper. A bit of Worcestershire sauce. I also used 1/3 Sharp White Cheddar, 1/3 Baby Swiss and 1/3 Extra Sharp Cheddar cheeses. I did not need to drain the pasta after 2 hours. I added the cheeses and it was creamy and luscious. Plenty of leftovers for me. Makes me happy! Thanks so much for this recipe!
DrDan says
Thanks so much for the notes and modifications.
DrDan
T Hartwig says
I love it! Turned out perfectly; thank you very much, and Happy New Year to you.
DrDan says
Thanks for the note and rating.
DrDan
Tiff says
I made this today for our late Thanksgiving Dinner. My family loved it! My husband said and I quote 'This is the best mac & cheese I've ever put in my mouth!' And that's a pretty big deal considering that he's pretty picky.
I changed it up just a little. I doubled the recipe. However instead of doubling the milk, as I saw excess liquid was an issue, I only used about 2 3/4 cups of milk with double the pasta. Along with the garlic, salt, pepper, and dry mustard I also added onion powder. At about the one hour mark my pasta was already cooked. I still had some liquid left, but not as much. I drained off most of it and left a little to make it creamy. I added about 2 cups of Kraft Triple Cheddar Cheese and mixed it in well. Then I added a layer of cheese on top that I did not mix in. After about 15 minutes it was done. The top layer of cheese was perfectly melted and made it taste awesome! I would have taken a picture of it, but my family attacked it before I had a chance haha
Thanks for the recipe! I will definitely be making this again :)
DrDan says
I always say a recipe is like guidelines and not rules. Great modifications.
Thanks for sharing and the rating.
DrDan
Caroline says
I made this last night and it was AMAZING. I ended up using 2 cups milk, 2 cups pasta, and kept everything else the same. After an hour, just a tiny bit of milk was left, but as I stirred in the cheese and let it sit about a half an hour longer, it turned out to be the perfect texture and consistency. Thank you!
DrDan says
Great to hear. I so glad it worked well for you.
Thanks for the note and rating.
DrDan
Chrissy says
Awesome! I made a variation of this tonight. I used a whole 16oz package of macaroni, which measured out to 3.5 cups of pasta. I multiplied everything the recipe by 3.5. After 1 hour when I stirred the pasta, milk, and spices, I added some frozen broccoli florets and cubes of ham (refrigerated, not frozen). After 30 minutes more, I thought the pasta tasted done, and I poured out tons of extra liquid (from both too much milk and the frozen broccoli, I would guess). I left just a little liquid in. I shredded a 8oz block of sharp cheddar,and stirred that in along with the remainder of a package of shredded italian cheese we had in the fridge. After 20-30 minutes, it was warm, creamy, cheesy, and delicious! With leftovers for tomorrow. Thank you! And I love that it was all stuff we already had, no canned soups or heavy cream, etc.
DrDan says
The key is the liquid. Especially when increasing the recipe, it seems to be critical to get rid of most of it. Outside of that it seem that a lot of variations have been done.
That can of soup in the last version (and it seems mandatory in crock pot recipes of any type) just had to go.
Thanks for the note and rating.
DrDan
brandy says
I loved this recipe and it worked great! My son has a milk protein allergy. I used soy milk and DAIYA (dairy, lactose,casein, gluten and soy free cheese) I added half of the cheese with the pasta then added the rest at the end. I quadrupled the recipe and used have whole wheat macaroni and half whit rotini( cause that's what I had) . I had no extra liquid and everyone loved it.
Agos says
I made this last week to try out my new crockpot. Made 1.5 of the recipe in a 2-quart crockpot, and it fit perfectly. The times were as specified, but I did have quite a bit of leftover liquid. Anyway, it was so good! My only complains is that the servings (3) were a little small; I'm sure calorie-wise they're full meals, but they don't pack a lot of volume. We may or may not have had to order ice cream afterwards :P
Heather says
Excited to give this one a try! All the homemade mac and cheese recipes seem to use flour as a thickening base and I've only tried a couple before decided to give up on homemade mac and cheese forever. They always turn out gritty and without a very strong cheese flavor. Was happy to see this one didn't have any flour, and it looks great!
Pat says
Great recipe. Tried it yesterday and will definitely make again. Easy. Love your site and looking at your recipes. Thanks
Stephanie says
This actually worked quite well using a corn-based gluten-free orzo with pepper jack and seriously sharp cabot (probably more than 1 c total). Also cooked diced zucchini and broccoli, cooked separately. I heated the milk (2 c), added pasta after it was steaming (1 cup, probably about 7 or 8 oz) and some marjoram, then stirred every 15 minutes or so. The pasta cooked for about an hour, then I added cheese, and turned off the heat; cooked veg and mixed together. No butter, just because I didn't get it out.
I find that corn based pastas are tolerate more than rice-based pastas, so that may be why it worked despite being GF.
DrDan says
Thanks for the comments Stephanie. Nice discussion of possible modifications.
DrDan
Note to readers: Check out Stephanie's blog Sustainable Cooking for One. I highly recommend her take on the SNAP program - the second article on the home page.
Andrea says
With a few easy changes this is a great baby food recipe! I used orzo and added an extra 1/2 cup of milk to make more sauce. Did not add dry mustard (didn't have any) or paprika but it was still tasty. My 13 month old son inhaled it! Orzo was just a little overlooked after one hour (perfect for baby food). I cooked this in my rice cooker which also has slow cooker function. But it heats up much faster and retains more steam than a crock pot, which might explain the fast cooking time along with the tiny pasta. This will be a regular for sure! And so easy to add some diced or puréed veggies, shredded meat...now the wheels are turning! Thanks for sharing!
DrDan says
Quite some modifications... I don't know a rice cooker could do that. The crock pot is very slow getting up to temp and of course the small pasta would cook faster. With the additions you are suggesting, you could have endless variety for the little dude...
Thanks for the ideas.
DrDan
Joyce Berry says
Sounds good..Can I use Cracker Barrel chunk cheese cut into pieces since I do not have a shredder.. Thanks
Joyce Berry says
waiting anxiously for reply
DrDan says
I would think so... I have never had/used Cracker Barrel cheese. As long as it melts reasonable well I would use it. The chunks should melt and may take a little more mixing...
Let us know how it worked.
DrDan
Bonny Lee says
My understanding, and I don't remember where I read, or heard, it, is that pre-shredded cheese is coated with something - I guess to keep the shreds from sticking together. This is the reason, supposedly, that it doesn't melt as well as freshly shredded cheese.
I'm going to try your recipe since my son loves Mac and Cheese. I may have to try out my old Amish Mac 'n Cheese recipe, in the Crock Pot. It is made with uncooked pasts and is slow baked in the oven. It has only 4 ingredients - butter, uncooked macaroni, shredded cheese, and milk. I add sauteed garlic and some salt to it, also.
Thanks for the inspiration. Your recipe may become my go to.
DrDan says
I think it is just more waxy to begin with but with this recipe, any hard cheese should work since you just basically melt it in at the end so you can't damage it. It is long cooking of cheese that sames to make it separate.
Thanks for the note.
DrDan
merigen says
this was delicious! thanks for sharing this :)
DrDan says
Glad it worked for you
Thanks for the comment
DrDan
Diane Manuel says
I liked the sound of this recipe from the start and plan to try it soon. As I am also lactose intolerant, I plan to use lactose free milk and a lactose free cheese such as Go-Veggie. I (and I am sure many others) would love to see a Lactose Free category on your website.
DrDan says
Your adjustments seem fine. Lactose free is not that hard usually but of course you know that. I haven't done much lactose free other than some dairy free due to my son's milk allergy. Most of those would be lactose free since I usually do soy as the substitute.
Thanks for the note
DrDan
Meshya says
I would love to make this for my husband who is lactose intolerant. I would use lactose-free milk and Cabot cheese since it is 100% lactose free. I'm just wondering if you had a recommendation on using a block of Cabot cheese. Could I cube it put it in from the start, or shred it still add it at the end? You mentioned Cabot in your post so I thought you might have a better idea then me. Thanks.
DrDan says
A lact-aid (lactose free) milk should be fine. I mentioned Cabot just as an example of a high quality cheese (I do love Cabot's though) I was implying that a good quality cheese might tolerate the abuse of prolonged crock pot cooking better than the cheaper mass market cheese you usually see me and others use.
I have never tried it and would not abuse my Cabot cheese that way. Most "eating" cheeses should not have prolonged crock pot cooking but mozzarella and a few others tolerate heat. Also as a doctor with lots of lactose intolerant patients, I tell patients the harder the cheese, the less lactose. I'm not sure if Cabot is 100% lactose free but it may be close. But I'm a little off topic here. I definitely would still add the cheese at the end.
I may sacrifice some Cabot's just to try it...naw... I will just eat the Cabot's.
DrDan
Meshya says
Thanks! Cabot's website claims they are 100% lactose free.... but who knows! All I know is that my husband loves it and it doesn't destroy his digestive tract :)
DrDan says
I would believe Cabot's about the lactose. But some other hard cheeses are probably very close to 100% lactose free.
DrDan