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
Jump To (scroll for more)
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
Save this recipe to your inbox for later!
Get the recipe link via email to comeback later.
You may recieve the email without subscribing if you wish, but the subscription is convienent and has an easy one-ckick unsubscribe.
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.
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.