Name: No Boil Crockpot Mac and Cheese
Prep time: 10 min
Cook time: 135 min
Ingredients: 1 box elbow macaroni ((16 ounces, uncooked)); 1/2 stick butter; 3 cups milk ((I used whole milk)); 1 tsp dry mustard; 1 tsp paprika; 1 tsp salt; 1 tsp black pepper; 12 ounces medium cheddar grated ((freshly grated if possible))

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This no boil crockpot mac and cheese is creamy, cheesy, and delicious. It is also super easy to make in your crockpot or slow cooker! As you may or may not know, I LOVE using my crockpot. I loved using it before I became a mom but now as a mom of two, it’s a lifeline for getting dinner ready.

Let’s talk about this no boil mac and cheese recipe. This is a FAST recipe, it only needs to cook for about two hours. It’s not your traditional toss and go recipe either, but this recipe comes in so handy for potlucks, fellowship meals, or for Christmas and Thanksgiving when your oven is already filled to the brim with other delicious things! I also love serving this cheesy delicious goodness for Superbowl Sunday because calories don’t count during the Superbowl right?

Another reason why I love this no boil mac and cheese recipe is because you don’t have to boil the noodles. Who has time for that?! I’m all for using your slow cooker but having to boil the noodles beforehand doesn’t seem in line with crockpot cooking.

Why make mac and cheese in the crockpot?

I love making mac and cheese in the crockpot during Thanksgiving and Christmas. It seems like with everything cooking I’m always short on oven space. If there’s anything else I can make in the crockpot, it helps to make things go that much smoother. This recipe is also great for potlucks or parties when you need to feed a crowd and keep something warm.

What ingredients are needed for this recipe?

For this crockpot mac and cheese recipe, you’ll need:

Elbow macaroni (you can substitute another type of pasta, if that’s what you have on hand)
Butter
Milk
Dry mustard
Paprika
Salt
Black pepper
Medium cheddar

You really don’t have to boil the noodles first?

Nope! You can just toss them right in.

How long does this recipe need to cook for?

I recommend cooking this recipe on low for about two hours and fifteen minutes. Keep a close eye on it to make sure the macaroni noodles do not become overdone.

How do I make this crockpot mac and cheese recipe?

To make this recipe, first gather all of your ingredients. You’ll need:

1 box elbow macaroni (16 ounces, uncooked)
1/2 stick butter
3 cups milk (I used whole milk)
1 tsp dry mustard
1 tsp paprika
1 tsp salt
1 tsp black pepper
12 ounces medium cheddar grated (freshly grated if possible)

Begin by spraying your slow cooker with non-stick spray. Add the macaroni and then cover with milk. Try to make sure that the macaroni is mostly covered by milk. Add the dry mustard, paprika, salt, and pepper. Stir gently. Slice the butter into small slices and add the butter. Cook on low for 2 hours and 15 minutes, stir the mixture occasionally to help keep the noodles firm about once every hour. You’ll want to keep a close eye on this recipe to make sure it doesn’t become overdone.

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