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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! Creamy, cheesy, and perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: 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

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 cheddar and Monterey Jack cheese to the milk mixture; stir until melted and smooth.
  4. Pour cheese sauce over macaroni in the slow cooker.
  5. Stir to combine. Cook on low for 4-5 hours or high for 2-3 hours, or until macaroni is tender and heated through.
  6. If desired, sprinkle with bread crumbs during the last 30 minutes of cooking.
  7. Serve immediately.

Notes

For extra flavor, try adding a pinch of garlic powder or onion powder. You can also use different types of cheese, such as Colby or Gruyere.