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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! A creamy, cheesy delight ready in under an hour.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Side Dish
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

Method
 

Instructions
  1. In a large mixing bowl, melt butter. Whisk in flour until smooth.
  2. Gradually whisk in milk until smooth. Stir in salt, pepper, and paprika (if using).
  3. Stir in cheddar and Monterey Jack cheese until melted and combined.
  4. Add uncooked elbow macaroni to the slow cooker.
  5. Pour cheese sauce over macaroni, ensuring all pasta is coated.
  6. Cook on low for 2-3 hours, or until macaroni is tender and sauce is bubbly. Stir halfway through.
  7. If desired, sprinkle bread crumbs on top during the last 30 minutes of cooking.
  8. Remove from slow cooker and serve immediately.

Notes

For a spicier kick, add a pinch of cayenne pepper to the cheese sauce. You can also experiment with different types of cheese.