No-Boil Crock Pot Macaroni & Cheese
This easy crock pot macaroni and cheese recipe requires no pre-boiling of the pasta! Creamy, cheesy, and perfect for a weeknight meal.
Equipment
- 6-quart Slow Cooker
- Large Mixing Bowl
- Measuring cups and spoons
Ingredients
Main Ingredients
- 1 pound Elbow Macaroni
- 1/2 cup Butter
- 1/2 cup All-purpose Flour
- 3 cups Milk
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Paprika optional
- 4 cups Shredded Cheddar Cheese
- 1 cup Shredded Monterey Jack Cheese or your favorite cheese
- 1/2 cup Bread Crumbs optional, for topping
Instructions
Instructions
- In a large bowl, melt butter. Whisk in flour until smooth.
- Gradually whisk in milk until smooth. Stir in salt, pepper, and paprika (if using).
- Add the shredded cheddar and Monterey Jack cheese to the sauce; stir until melted and smooth.
- Add the macaroni to the slow cooker. Pour the cheese sauce over the macaroni, stirring to combine.
- Cook on low for 5 hours, or until the macaroni is tender and the cheese sauce is bubbly. If using bread crumbs, sprinkle on top during the last 30 minutes of cooking.
- Stir gently before serving. Enjoy!
Notes
For a richer flavor, use a combination of cheeses. You can also add cooked vegetables, such as broccoli or peas, to the macaroni and cheese during the last hour of cooking.