Go Back
No-Boil Crock Pot Macaroni & Cheese

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

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

Equipment

  • 6-quart Slow Cooker
  • Large Mixing Bowl
  • Measuring cups and spoons

Method
 

Instructions
  1. In a large bowl, melt butter. Whisk in flour until smooth.
  2. Gradually whisk in milk until smooth. Stir in salt, pepper, and paprika (if using).
  3. Add the shredded cheddar and Monterey Jack cheese to the sauce; stir until melted and smooth.
  4. Add the macaroni to the slow cooker. Pour the cheese sauce over the macaroni, stirring to combine.
  5. 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.
  6. 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.