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.
Ravenmama says
I tripled the recipe and ended up with very mushy pasta and lots of liquid left. I sort of saved it by cooking some pasta on the stove and adding it in with the cheese, but that sort of defeats the purpose. I think an edit to the instructions to check pasta at the 1 hour mark when you stir would have helped me, as I suspect it was done at that point. If I try it again I will do that and also cut back on the milk. I like the one-pot idea, but I also like to "set it and forget it", which you can't do with this. Great flavor though!
DrDan says
I put some edits in but there is so much variation with crockpots, I put some stronger warning in about overcooking and problems with double and triple recipes.
Thanks for the note
DrDan
Jen says
I followed this recipe exactly as written. My macaroni (Kroger brand, if I can say that) went flat and gummy after 45 minutes. I had to drain off at least 75% of the milk. I don't know why I still tried to add cheese and resuscitate this recipe, but it didn't work. By the time the cheese melted, the noodles broke apart as I stirred it and I was left with a pot of cheesy mush. Very disappointed.
DrDan says
Hi Jen,
Sorry it didn't work for you... I guess we know Kroger macaroni many not be a good choice here.
DrDan
Liz says
I tried this yesterday and it was the very best crock pot macaroni cheese I have ever tasted. The instructions are perfect. I didn't need as much milk as I put in to begin with, but following your advice, I drained it off before I added the cheese. Living in the UK, Cheddar is a staple hard cheese and melted into the remaining milk perfectly. I might try a mixture of cheeses next time, but it would be hard to improve on the perfection I achieved yesterday! The only thing I can think of that will improve it is doubling or trebling the quantities so there is more :-)
What I like about this recipe is not having to pre-cook the pasta. So many recipes instruct you to part cook the macaroni first - it just makes more washing up! This is a prince among crock pot recipes.
DrDan says
Thanks of the note Liz.
Dan
Susan says
Question: I am doubling this and bringing it for Thanksgiving (after I do a trial run this weekend). If I leave it in the crock-pot on "warm" for several hours after cooking it as directed, would it possibly get "mushy" or should "warm" generally keep it from overcooking? Trying to figure out the best way to cook it at home, transport it for an hour and half, them keep it hot for a couple of hours while we have appetizers and drinks.
DrDan says
I think this would be mush if you try it. I would look for an oven based recipe and transport cold and cook there.
DrDan
Shanna says
I've just made it, I tripled the mixture in a big crockpot. I watched it, stirred it, kept checking, and your times were PERFECT! After 1.50 it was still a bit wet, 10 minutes later pasta was al dente and hardly any liquid. Put mature cheddar and parmesan in, 7 minutes later - done! It's absoloutely beautiful and the whole family loves it. Nice work a great recipe!
Beth W. says
I tried this recipe today (a double recipe). I let the peanut gallery (my husband) weigh in on whether he thought the noodles were "al dente." At that point (total cook time of 1 hour, 40 minutes) there was just a little bit of liquid remaining and I wanted to add the cheese. Instead, I let him convince me they were "gummy/undercooked" and NOT yet al dente, and I should've ignored him. 5 more minutes in the crock pot before adding the cheese, and a few minutes waiting for the cheese to melt turned the noodles pretty soft (I will not say mushy, that would be unfair).
It still had a good flavor, and we still enjoyed it. I read the article and recipe, along with a handful of comments before beginning, so I realized it wasn't a "crock and forget about it" recipe. I would say the second time around I'll watch the last few minutes very carefully. By the time we scooped it into our bowls, waited for it to cool a bit and dug in, it had soaked up the liquid even more and was approaching dry.
Overall, I'm giving it 5 stars. I can tell it will be fantastic next time when I know what I'm looking for. Much better than the other crock pot mac n cheese recipes I have tried. Well done Dr. Dan!
DrDan says
Thanks for the write up.
As you have noted, some are having trouble with this but many are not. This is why I have left the comments open. Over cook and you have mush... just like if you over cooked pasta on the stovetop. When I was testing with precooked pasta (like lots of recipes), it was always too soft.
I like that you pointed out that for you, it was drying. Many others get way too much liquid left. But here you have the variables of different crockpots and different pastas. So it is not a simple thing to do. But there does need to be some liquid to combine with the cheese.
Thanks again for the notes and hopeful it will help somebody.
DrDan
Val Logan says
OMG. This did not turn out well at all. Currently I'm trying to salvage the milky cheese pasta soup I made on the stove.
I used regular pasta not whole wheat.
The milk for this needs to halved to start perhaps with hot milk added as needed.
DrDan says
Did you drain any free fluid before adding the cheese? I have done this may times and the various pastas seems to absorb various amount of fluid. Some pastas need that amount of fluid. By draining, it corrects for what your pasta did not absorb. If you "know" your pasta well then cutting down the fluid at the beginning may work well for you.
Hope that helps and sorry it didn't work for you.
DrDan
Trisha says
Wow, this did not come out well at all. I had to scoop out 99% of the milk I put into it, and the cheese just clumped up instead of spreading around the noodles. I followed the recipe to the letter and it's a soupy, bland mess. I'm so disappointed. Back to the canned cheese soup. Sigh.
Jena says
I made this tonight + I doubled the recipe. Lol I made 2 mistakes. First I didn't quite read putting it together. I did mix in 1/4 c four. First mistake I mixed everything together including the cheese. Second error some how after the first hour on low my slowcooker some how got unplugged. I think hubby did it accidentally. So I put the Mac and cheese in the Microwave power level 7 for 5 minutes stirred put in for 4 minutes. Turned out better then I thought. I don't think hubby liked the paprika.
DrDan says
I have those days too.
Thanks for the note, the laugh and the rating
DrDan
Bev says
This is a great recipe. What I found was using whole milk really made the macaroni really rich. If you like your Mac and cheese super rich, using the whole milk was good.
I think I'm going to try to use half milk half water. Maybe start the cooking process with water and then the rest with milk. Did anyone else try it?
Also, instead of draining the fluid before adding the cheese, I found that turning it up a notch and taking the cover off, helped a lot of excess liquid just evaporate.
Marie says
Just made this and it partly worked. Here's what I did: I doubled the recipe in a 7 Qt crock pot. I used uncooked regular macaroni. I'm lactose intolerent so I used lactose free 2% milk and lactose free cheese (NOT the light kind, like most are), just a normal white cheese. Problem is, it kind of melts like mozzarella so I knew that might be a problem but I tried anyway. I also left out the garlic powder because I can't digest it proprely either and I substituted the mustard powder for bottled mustard. I stirred after an hour and 25 minutes later, the pasta was almost overdone. There was so much liquid. I tried to remove most of it and added my cheese, roughly 2 cups and a half. After 5 minutes, it was all melted but it still looked like a soup. I added about 3 pinches of flour and let it cook for another 5 minutes. The sauce thickened but there's just way too much.
I did enjoy the experiment though and LOVE that I could find a recipe that doesn't require canned cheese soup, which I cannot have.
In the end, it's super delicious but next time, I would either add more pasta or reduce the amount of milk.
Marti says
My son is home sick today and I'm headed there as well, so I wanted to make something easy that did not require touching a lot of stuff. This was amazing. Came out perfect. I will make this again. Cheers!
Dani says
I tried this with a 7 quart crock pot. I stirred after an hour and a half hour later the noodles were done and I did not have to drain any liquid. I also decided to add a cup and a half of extra sharp cheese instead of 1 and I added a title bit of bacon. It turned out pretty good, but I thought it was missing something.
Emily says
SUCCESS! Each type (bacon/green chile, buffalo chicken, and plain) had too much liquid, so I drained and all was well. Next time I'd probably put an extra cup rather than an extra 2 cups of milk when doubling. My team of seven all raved about it. I brought everything into the office in ziploc bags, dry separate from wet, and threw it all into different crockpots at 10am; it was done by 12:30. Thanks for a great recipe!
Emily says
I'm so excited to try this! Tomorrow at work my team is having a mac n cheese party that came about from a random Facebook conversation some of us were having. It started as a joke, but then it became a real thing, and I'm making all the mac n cheese. :) I have one of those 3 pot crockpots that you can use for parties, so my idea is this: do this recipe as written, just plain for those purists in the group. In one of the others, I'm going to add bacon and green chiles, and in the other, some buffalo sauce and cut up cooked chicken and serve with blue cheese crumbles on the side. I know, right?? The best part about this is that I can just take all the ingredients to the office and throw it all together in the mid morning so it can be done by lunchtime. I'll give it a test run today in my own kitchen so I know the quirks of my crockpot, though. As a side note, I do have one vegan on my team, so I found another version somewhere that will accommodate her and I'll do that in my stand alone crockpot. Wish me luck--I'm no expert on vegan cuisine that uses non-dairy cheese....
DrDan says
A trial run is a wonderful idea... It does look like a good "take to work and cook" idea. Now non-dairy cheese I'm not to sure about. Hopeful it melts correctly for you.
DrDan
Emily says
Yes, the vegan version is completely different. It involves nutritional yeast and a few other ingredients that aren't called for in your recipe. We'll see how it goes! It's not my thing, that's for sure. But I do want to make sure that the person with dietary restrictions has an option. Teambuilding!
DrDan says
All good points. The cheese goes in at the end here to avoid some of those issues. On a Mac and Cheese obviously the handling of the cheese in extremely important for the final outcome.
Thanks for the observations, comment and rating.
DrDan
Grace H says
I am going to try this recipe but just wanted to mention that the reason some results had more milk left than others could be the shredded cheese. If cheese is pre-shredded at the factory, corn starch is added to keep the shreds from sticking together in the bag. This corn starch could have the effect of thickening up the sauce for the readers who used pre-shredded cheese. Also, just heat the cheese gently at the end and let it melt. If you bring it to a boil, it will curdle. Mac'n Cheese... yum!