No-Boil Crockpot Mac and Cheese
Dry elbow macaroni cooks directly in the slow cooker with milk, broth, butter, and cubes of smooth-melting cheese. Once the pasta is tender, sharp cheddar melts in to make a glossy golden sauce that coats the elbows without a baking step.
The key is to start checking before the expected finish time. Slow cookers heat differently, and the pasta can go from tender to mushy if it stays on the heat too long.
Ingredients for No-Boil Crockpot Mac and Cheese
- 1 pound dry elbow macaroni (about 450g)
- 3 cups whole milk
- 1 cup low-sodium chicken broth
- 12 ounces processed cheese, such as Velveeta, cubed (about 340g)
- 4 tablespoons unsalted butter, cut into pieces (about 55g)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fine salt, plus more to taste
- 2 cups freshly shredded sharp cheddar cheese, about 8 ounces (about 225g)
For a meat-free version, use vegetable broth instead of chicken broth. If desired, add 1/2 teaspoon dry mustard to the cooking liquid for a gentle savory note.
How to Make Mac and Cheese in the Slow Cooker
- Combine the cooking ingredients: Add the dry elbows, milk, broth, processed cheese, butter, pepper, and 1/2 teaspoon salt to an approximately 6-quart slow cooker. Stir, spread the pasta evenly, and press exposed elbows into the liquid. Do not drain the liquid later; the pasta needs it to cook.
- Cook covered on Low: Cover and cook on Low. After about 50 to 60 minutes, stir once, moving noodles from the edges toward the center and pressing exposed pasta back into the liquid. Keep the lid on between stirring and doneness checks.
- Check the pasta: Begin tasting an elbow around 1 hour 15 minutes. Cooking usually takes about 1 hour 45 minutes to 2 hours total, but stop when the elbows have no hard center and still hold their curved shape. If they are firm at 2 hours, stir any exposed noodles into the liquid, cover, and continue on Low in roughly 20-minute increments, tasting after each one.
- Add the cheddar: As soon as the pasta is tender, turn off the slow cooker. Fold in the shredded cheddar a handful at a time, stirring for about 3 to 5 minutes until it melts and the sauce coats the elbows. Taste before adding more salt or pepper.
- Serve promptly: Spoon the mac and cheese into bowls while the sauce is moist and glossy. Do not leave the tender pasta cooking or hold it hot for hours.
How to Keep the Elbows Tender, Not Mushy
Dry elbows cook more evenly when they stay in contact with the liquid. Press them down at the start, then use the mid-cook stir to bring noodles from the edges into the sauce. There is no need to lift the lid repeatedly.
Near the end, taste a noodle rather than judging by the clock or the sauce alone. Turn off the cooker when the hard center is gone; continued heat will soften the pasta further.
Why Add the Cheddar at the End?
In this recipe, processed cheese melts into the cooking liquid to form a smooth base. The sharp cheddar goes in after the pasta is tender, so it only needs to melt in the cooker’s residual heat. Shredding cheddar from a block, when practical, helps it stir into the sauce smoothly.
For a different method and cheese profile, try this white cheddar mac and cheese.
Leftovers and Reheating
Refrigerate leftovers promptly in an airtight container for 3 to 4 days. The pasta absorbs moisture as it sits. Reheat gently on the stovetop over medium-low heat with a splash of milk, stirring as needed. Or microwave in 30-second increments, stirring between each and adding milk as needed.
Freezing is not recommended: the thawed pasta may become mushy, and the sauce may separate.
Other Mac and Cheese Recipes
For a pressure-cooker version, see this Instant Pot mac and cheese. For a baked version with a crisp topping, try this Velveeta mac and cheese.
Nutrition
Makes 8 side-dish servings. Approximate nutrition per serving: 550 calories, 24g protein, 27g fat, and 52g carbohydrates. Approximate nutrition per 100g: 220 calories, 10g protein, 11g fat, and 21g carbohydrates. Values are estimates; brands and finished weight will affect them.
Equipment
- 6-quart slow cooker
Ingredients
Mac and Cheese
- 1 pound dry elbow macaroni (about 450 g)
- 3 cups whole milk
- 1 cup low-sodium chicken broth
- 12 ounces processed cheese, such as Velveeta, cubed (about 340 g)
- 4 tablespoons unsalted butter, cut into pieces (about 55 g)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon fine salt, plus more to taste
- 2 cups freshly shredded sharp cheddar cheese, about 8 ounces (about 225 g)
Optional
- 1/2 teaspoon dry mustard
Instructions
- Add the dry macaroni, milk, broth, processed cheese, butter, pepper, and 1/2 teaspoon salt to a 6-quart slow cooker. Stir, spread the pasta evenly, and press exposed elbows into the liquid.
- Cover and cook on Low. After 50 to 60 minutes, stir once, moving noodles from the edges toward the center and pressing exposed pasta into the liquid.
- Begin tasting the pasta at about 1 hour 15 minutes. Cook for about 1 hour 45 minutes to 2 hours total, stopping when the elbows have no hard center but still hold their shape.
- If the pasta is still firm at 2 hours, stir exposed noodles into the liquid, cover, and continue on Low in roughly 20-minute increments, tasting after each interval.
- When the pasta is tender, turn off the slow cooker. Fold in the shredded cheddar a handful at a time and stir for 3 to 5 minutes, until melted and the sauce coats the pasta.
- Taste and adjust the salt and pepper, then serve promptly.
Tips
- Press exposed macaroni into the liquid at the start so it cooks evenly.
- Stir once midway through cooking, moving noodles from the edges toward the center.
- Keep the lid on between stirring and doneness checks.
- Taste a noodle near the end; slow cooker temperatures vary, so use doneness rather than the clock alone.
- Turn off the cooker as soon as the pasta is tender to prevent it from becoming mushy.
Variations
- Meat-Free Version: Use vegetable broth instead of chicken broth.
- Savory Mustard Version: Add 1/2 teaspoon dry mustard to the cooking liquid.