Crockpot Macaroni and Cheese

 There’s no precooking noodles involved here… just pour in the ingredients and GO!
 
Slow Cooker Macaroni and Cheese
 
 

I have run across many crockpot recipes that require you to precook the noodles before placing in the slow cooker. I always wondered ….”what would happen if I did this with uncooked noodles?” 
 
The point of the crockpot is to SAVE time, so why not skip this step! Macaroni and cheese seemed like the perfect test recipe. 
 

I am happy to report, it worked like a charm!

 

Here is what you need (serves 8-10)

- 1 box (13.25oz) of rotini, shell or macaroni pasta
- 4 TB butter
- 4 cups shredded cheese (I used a Colby-Jack blend, but Cheddar would work great too)
- 4 oz cream cheese, at room temperature, cubed
- 1.5 cup of milk
- 12oz evaporated milk
- 1/4 cup sour cream
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp paprika

1. In crockpot mix together butter, cream cheese, milk, evaporated milk, sour cream, salt, pepper and paprika. Try to stir out as many lumps as possible.

 

2. Stir in UNCOOKED noodles.

 

3. Top with shredded cheese. (DO NOT mix at this point. The cheese will melt and make it’s way through the noodles. Cover and cook on LOW for 3-4 hours.

 

 
 
 

Do you love Family Fresh Meals? Never miss out on a FUN new meal or idea and SIGN UP to have my posts sent right to your inbox! It’s EASY PEASY! Just CLICK HERE and enter your email!
XO
Corey, Darryl, Big D & Little D
 
 
5.0 from 4 reviews
 
Prep time
Cook time
Total time
 
Ingredients
  • 1 box (13.25oz) of rotini, shell or macaroni pasta
  • 4 TB butter
  • 4 cups shredded cheese (I used a Colby-Jack blend, but Cheddar would work great too)
  • 4 oz cream cheese, at room temperature, cubed
  • 1½ cup of milk
  • 12oz evaporated milk
  • ¼ cup sour cream
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
Instructions
  1. In crockpot mix together butter, cream cheese, milk, evaporated milk, sour cream, salt, pepper and paprika. Try to stir out as many lumps as possible.
  2. Stir in UNCOOKED noodles.
  3. Top with shredded cheese. (DO NOT mix at this point. The cheese will melt and make it's way through the noodles. Cover and cook on LOW for 3-4 hours.

Comments

  1. For those of us out of the house longer than 3-4 hours, will this still work or will it get too soggy? Thanks for an easy-looking recipe! :)

  2. I followed the recipe exactly and cooked on low for 4 hours, my macaroni came out dry and still crunchy. Not sure what went wrong but was very disappointed…

  3. Sounds wonderful! Do you think it would work if you added chicken? If so, when would you add it?

    • I never have, but I am sure you could. If the chicken is already cooked, just stir it in during the last 30 minutes of cooking :)

  4. I cooked it for a little over three hours and it was a big clump. I worked with it stirring and stirring and it loosened up some but the elbow noodles were now clumps. Flavor was pretty good. Maybe less time?

    • I’m glad the flavor was good for you. Like I said, some crockpots do run hotter, so maybe with your crockpot, a less cooking time would do the trick. This dish is a thick one, almost casserole like. :)

  5. I made this mac and cheese, and if I were to do it again, I would cut the cheese down to 3 c. I would also plan on reducing the crockpot time for sure. Mine was done in 2 1/2 hours on low in my crockpot. I also felt that I needed to stir it up when it was finished.or it would have been too solid and would have needed to be cut like a slice of cake. Once I stirred it, I turned the crockpot off, put the lid on and let it set for an hour….because it did finish cooking early. When we were ready to eat, it was moist, flavorful and looked like mac and cheese throughout.

  6. Best home made macaroni and cheese ever. It has such a thick cheese sauce that it is so good. I followed the recipe exactly accept only had 3 cups of shredded cheddar. Thanks for a great recipe :) :) :)

  7. Trying this tomorrow. Using 16 oz of seashell pasta. Based on comments about thickness of finished product I am using all 12 oz of evaporated milk, adding 1 cup of 1/2 and 1/2, upping the regular milk to 2 cups, and sticking with the 4 cups of cheese. Increasing seasonings to account for more liquid and noodles. Will try and report back on outcome. Thanks for a great base recipe!

  8. I was thinking it might be good with green chillies? Maybe a can of diced. Do you think that would turn out okay?

  9. I made this last night for myself and my roommates (two very large guys who can put away a lot of food). As per usual in our apartment, we doubled the recipe. OMG it’s so rich and creamy, even they couldn’t get far past one bowl. The noodles cooked fine for us, and we stirred it at the very end to blend everything, but this is definitely a repeat recipe. Next time, we’re trying it with less cheese (3 cups instead of 4, or in our case 6 instead of 8) and a little more milk, because it came out very thick. Still, fantastic recipe.

    Oh, and by the way, I’m eating leftovers now with bacon stirred in. Fantastic!

  10. Dorothy says:

    Made this tonight everyone loved it!

  11. I made this tonight as part of my Please Don’t Heat Up the Kitchen New Recipe Challenge. Everyone loved it! My son ate every bite of his serving. I am planning on making it again for Canadian Thanksgiving dinner in October (because it will still be hot in Louisiana–long story).

Speak Your Mind

*

Rate this recipe: