Crock Pot Mac and Cheese with Uncooked Pasta has excellent taste, creamy texture, and tender pasta in one of the easiest recipes you can make for dinner tonightโno boiling for you.
๐งIngredients
Elbow macaroni
Milk
Butter
Cheese
Pantry ingredientsโdry mustard, garlic powder, paprika, salt, and pepper
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Featured Comment from John:
"5 starsโGreat recipe, fantastic flavor. I doubled it and followed your advice and really kept an eye on the dish at the end."
This Mac and Cheese has a wonderfully creamy, cheesy taste and tender pasta that the whole family will love, even picky kids. Free up the oven and stovetop space using your crock pot during holiday cooking, like Thanksgiving or Christmas.
No need to boilโadd the dry pasta uncooked. You cook the pasta in spicy milk in the crock pot until nearly done, drain any fluid, add cheese, and let it melt to creamy goodness.
There is no can of soup, it has easy clean up, and you can use any size crock pot, even as small as 2 quarts.
๐จโ๐ณHow to make Crock Pot Mac and Cheese with Uncooked Pasta
This recipe will fit in a 2-quart or larger crock pot.
Add 2 cups milk, 1 cup standard macaroni, ยฝ teaspoon dry mustard, ยฝ teaspoon salt, ยผ teaspoon each of pepper, garlic powder, paprika, and 1 tablespoon of butter to the crock pot.
Cook on low until the pasta reaches al dente. Stir well one hour into the cooking and check the texture, then recheck every 30 minutes or more frequently until doneโabout 2 hours for most crock pots and pasta. But crock pots and pasta vary, and your time may vary. DO NOT COOK BY TIME.
Drain any free fluid when the pasta is al dente, and mix in 1 cup of shredded cheeseโsharp cheddar is recommended.
Continue on low until cooked the pasta is tenderโabout 5-15 minutes.
This is the crock pot after the meal. My wife scooped it into bowls within 30 seconds of her first bite. I think she liked it.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
โ๏ธTips to make it right every time
โจ๏ธThe Crock Pot
- This fits well in most crock pots 2 quarts or above. Even a double recipe will fit in a 3.5 qt crock pot. You can use bigger as long as the milk completely covers the pasta in the first part of the recipe.
- Large crock pots with small amounts of ingredients may cook faster, so be careful.
- This should usually be done on low. This is NOT a recipe you should cook on high, cut the time in half, and ignore. The endpoint is the pasta becoming al dente, not an amount of time.
๐The Pasta
- My instructions are to use standard dry pasta.
- If you want whole wheat or gluten-free pasta, you MUST pay attention to the pasta's endpoint, which is just al dente. More than that will make mush. The time of cooking WILL be different.
- If using non-standard pasta, you should usually be OK if you check the pasta more frequently, stop at al dente, and discard the excess fluid.
๐The Cheese
- Many kinds of cheese should not be cooked for long periods. But by adding the cheese near the end, it will deliver its creamy goodness.
- American-made pre-shredded cheese that we all buy does not like long or high heat. It is waxier than block cheese, and it just won't take it and will separate some.
- I'm stuck on sharp cheddar cheese. Almost any cheese, like Velveeta, American, Colby jack, gouda, and gruyere, can work.
- I'm sure a better cheese like a block of Cabot would do better, but are you going for a $10 cheese for this?
- Feel free to vary the cheese type.
Serving
Kids love mac and cheese, so combine it with Baked Chicken Drumsticks, Grilled Chicken Legs, Baked Chicken Tenders, Grilled Chicken Tenders, or Burgers on the Grill.
Mac and Cheese Recipes
Check out some other mac and cheese recipes. Start with my Crock Pot Macaroni and Cheese, Stovetop Mac and Cheese, Baked Mac and Cheese, and Roadhouse Mac and Cheese.
Storage of leftovers
Store in an airtight container in the refrigerator for 4 days or freeze for 2-3 months.
โFAQsโTrouble Shooting
There are hundreds of different pasta, some requiring more or less fluid. The amount of fluid is for standard elbow macaroni and is usually correct for most standard pasta.
Once your pasta is al dente, you are done with the free liquid. So, you MUST drain any excess fluid. Don't worry about getting every drop of the liquid out. Just use a cup and remove the liquid you can easily remove before adding the cheese.
Your pasta is mushy from cooking too fast, or you cooked too long. You need to look for al dente and stop cooking.
If using non-standard pasta, you should usually be OK if you check the pasta more frequently, stop at al dente, and discard the excess fluid.
Some cheap cheese will separate quickly. Get better cheese, and do not cook it too long.
This recipe is listed in these categories. See them for more similar recipes.
Have you tried this recipe, or have a question? Join the community discussion in the comments.
๐ Recipe
Crock Pot Mac and Cheese with Uncooked Pasta
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Ingredients
- 1 cup Elbow Macaroni
- 2 cups milk
- ยฝ teaspoon salt
- ยฝ teaspoon dry mustard
- ยผ teaspoon black pepper
- ยผ teaspoon garlic powder
- ยผ teaspoon paprika
- 1 tablespoon butter
- 1 cup cheese of your choice - I used sharp cheddar
Instructions
- Add 2 cups milk, 1 cup standard macaroni, ยฝ teaspoon dry mustard, ยฝ teaspoon salt, ยผ teaspoon each of pepper, garlic powder, paprika, and 1 tablespoon of butter to the crock pot. You can use a crock pot as small as 2 quarts, but be sure the pasta is covered with milk. Larger crock pots cook smaller recipes faster.
- Cook on low until the pasta reaches al dente. Stir well one hour into the cooking and check the texture, then recheck every 30 minutes or more frequently until doneโabout 2 hours for most crock pots and pasta. But crock pots and pasta vary and your time may vary. DO NOT COOK BY TIME.
- Drain any free fluid when the pasta is al dente, and mix in 1 cup of shredded cheeseโsharp cheddar is recommended.
- Continue on low until cooked the pasta is tenderโabout 5-15 minutes.
Recipe Notes
Pro Tips
- This is not a dump-it-in-and-go shopping recipe.
- I suggest a standard dry pasta. If you use whole wheat, gluten-free, or other standard pasta, you must be aware of the endpoint being the pasta cooked to al dente and not longer.
- You may have some free liquid when the pasta reaches the al dente stage. You need to remove the extra fluid. Do not try to cook the extra fluid off. Get most of it spooned out, you don't need to get every drop,.
- Use the cheese of your choice. I always like some sharp cheddar here. Add the cheese at the end of cooking so you don't adversely affect the texture of the cheese.
- This will fit in a 2 qt. crock pot as written. A double batch will fit in a 3.5 qt or bigger.
- You can use bigger crock pots, but the pasta needs to be covered by the fluid, and remember that small recipes in large crock pots will cook faster.
- The bigger batch you have, the more extra liquid you will have. That is fine since we are cooking to the pasta al dente point. Just drain the extra fluid.
- I have closed the comment so this recipe. There were so many comments, and I felt everything was covered. I have modified the recipe some with that input over the years.
Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
ยฉ 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.
Originally published January 13, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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.