Slow Cooker Mac and Cheese (No Boiling Needed)

Name: Slow Cooker Mac and Cheese
Prep time: 5 min
Cook time: 90 min
Total time: 95 min
Ingredients: 320 g Macaroni; 50 g Butter (cubed); 100 g Mature cheddar (grated); 50 g Cream cheese; 1 tsp Wholegrain mustard; 0.5 tsp Paprika; 0.5 tsp Fine sea salt; 0.5 tsp Ground black pepper; 700 ml Semi skimmed milk

This creamy Slow Cooker Mac and Cheese is made completely in the slow cooker, including the pasta. There is no need to boil the macaroni first or make a separate cheese sauce on the hob - just add everything to the slow cooker and let it do the work.

Macaroni cheese in a black slow cooker bowl.

It is rich, cheesy comfort food made with simple ingredients including mature cheddar, cream cheese and milk to make the sauce.

Unlike many American crockpot mac and cheese recipes, this version doesn't use evaporated milk, processed cheese or condensed cheese soup. It's made with simple ingredients that are easy to find in UK supermarkets.

The trick with slow cooker macaroni cheese is getting the timing right so the pasta is tender without becoming mushy.

I tested this recipe in my Morphy Richards 6.5-litre slow cooker using both the high and low settings and several cooking times. The best result was 90 minutes on low, stirring twice during cooking.

Recipe update: This recipe was originally published on 29 June 2021 and was fully retested in August 2026. I've been developing slow cooker recipes for years and wrote The Healthy Slow Cooker in 2018. Pasta is less forgiving in a slow cooker than stews and casseroles, so I retested this recipe to pin down the timing.

My kids would happily eat homemade mac and cheese every day (actually, so would we), but making a cheese sauce from scratch and standing over the hob making it all is something we don't always have time for.

Which is why I tried making it in the slow cooker a couple of years ago and we have never turned back! Perfect for those busy weeknights when you need to cook dinner, but need to get other stuff done at the same time.

This is a creamy and slightly indulgent dinner, but if you want a healthier version then try my Healthy Mac and Cheese (which also has hidden vegetables in it).

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Jump to:

Why This Slow Cooker Mac and Cheese Works
Recipe Overview
Ingredients and Substitutions
Variations
Do I Need to Boil the Macaroni Before Putting it in the Slow Cooker?
How to Make Slow Cooker Mac and Cheese
Troubleshooting Guide
Serving Suggestions
Slow Cooker Mac and Cheese Leftovers
My Tips For Perfect Slow Cooker Mac and Cheese
Frequently Asked Questions
More Slow Cooker Recipes
Recipe
Feedback

Why This Slow Cooker Mac and Cheese Works

No boiling needed - The macaroni goes into the slow cooker completely dry. No saucepan or draining required.
No cheese sauce to make - There's no roux and no standing over the hob whisking a sauce in this slow cooker mac and cheese recipe.
Simple ingredients - No evaporated milk, Velveeta or canned cheese soup.
Creamy and cheesy - Semi-skimmed milk, mature cheddar and cream cheese create a rich sauce while the pasta cooks.

Recipe Overview

Cooking time - 90 minutes.
Serves - 4 People
Main ingredients - Dry macaroni, cheese, milk, butter, mustard and seasoning.
Boil - No! This uses dried pasta.
Texture - Perfectly cooked pasta with a creamy cheese sauce.

Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

Pasta - Use dried/uncooked macaroni for this recipe.. These are small pasta pieces and they cook much better in the slow cooker. I've tested this recipe using macaroni, which is the pasta shape I recommend because its small size cooks evenly in the time given. Other small pasta shapes may work, but the cooking time and amount of liquid can vary.
Cheese - Extra mature cheddar gives the sauce a much stronger cheese flavour. I recommend grating it yourself rather than using pre-grated cheese, as the coating used on grated cheese can make the sauce less smooth. Use full fat cream cheese too. This helps keep the sauce thick and creamy without needing flour or a traditional roux.
Butter - This makes the sauce richer and helps create a creamy texture. It also helps to make the sauce and this recipe needs plenty of liquid in it for the pasta to cook. We use unsalted butter.
Milk - The main base of the sauce and what helps the pasta to cook in the slow cooker without the need to boil it first. We used semi-skimmed milk.
Mustard - We love mustard in mac and cheese, as it gives a real burst of flavour. We used wholegrain, but you could use Dijon or English instead, or even a pinch of mustard powder.
Seasoning - Salt and pepper are essential seasonings in this recipe, but we also added a pinch of paprika to add a little smokiness to it. You could leave this out though if you wanted to.

Variations

Extra cheesy - Add mozzarella or Gruyère alongside cheddar.

Bacon - Stir crispy cooked bacon through before serving.

Smoky - Use smoked cheddar or extra smoked paprika.

Spicy - Cayenne, chilli flakes or chopped jalapeños.

Crunchy topping - Finish with toasted buttery breadcrumbs

Protein - If you are looking for a higher protein version, check out my Protein Mac and Cheese.

Do I Need to Boil the Macaroni Before Putting it in the Slow Cooker?

No. The macaroni goes into the slow cooker completely uncooked. As it cooks, it absorbs some of the milk while releasing starch, which helps thicken the cheese sauce.

This means there is no saucepan of pasta to boil and drain before you start.

The important thing is not to overcook it. Slow cookers can vary considerably, so start checking the pasta at 75 minutes.

How to Make Slow Cooker Mac and Cheese

Dry macaroni, grated cheese, butter, mustard and seasoning in a slow cooker bowl.

Pasta and cheese.

Put the dry macaroni into your 6.5 litre slow cooker. Add the seasonings, mustard, butter and cheese.

Add the milk

Pour over the milk and stir.

Cook

Cover and cook on low for 90 minutes, stirring twice, until the pasta is cooked through. Test the macaroni. It should be tender but still have a little bite. If necessary, cook for another 15 minutes. You may need to add an extra splash of milk. Stir thoroughly so the melted cheese and cooking liquid combine into a creamy sauce. Serve immediately.

Troubleshooting Guide

Problem	Cause	Fix
Macaroni still hard.	Undercooked	Add a splash of milk, stir well, cover and cook for another 10-15 minutes, then check again.
Macaroni gone mushy.	Overcooked.	Check on it 15 minutes before cooking time is up. The pasta will continue to cook a little after it has finished.
Cheese sauce is grainy.	Pre-grated cheese.	Grate your own cheese, as pre-grated has a coating on it and will cause the sauce to go grainy as it doesn't melt as well.
Too thick.	Cooked slightly too long, or the pasta has continued thickening as it sits.	Add a splash of milk until the desired consistency.
Too runny.	Not cooked long enough, or the slow cooker runs cooler.	Cook with the lid off for 15 minutes more.

Serving Suggestions

This is pretty much a meal in itself, but you can't go wrong with some garlic bread on the side. Try my Air Fryer Garlic Bread.

Because it is fairly indulgent, we like to serve it with some greens. Try my Roasted Tenderstem Broccoli recipe.

Slow Cooker Mac and Cheese Leftovers

Fridge - Leftovers can be stored in an airtight container in the fridge for up to 3 days. Just make sure it is fully cooled before it goes in the fridge.

Freezer - This freezes really well, making it a great batch cooking meal for busy nights. Make sure it has fully cooled and then portion it out to freezable containers and then it will keep in the freezer for up to 3 months.

Reheat - When mac and cheese cools, it solidifies. So you need to reheat it gradually and we do that in the microwave or on the hob/stove top, stirring every minute or so until it is cooked through. You will need to add a splash of milk to loosen it up a little if it is still too thick.

My Tips For Perfect Slow Cooker Mac and Cheese

Use freshly grated cheese. Pre-grated doesn't melt as well and you get a grainy sauce.
Use macaroni for the tested cooking time. Other pasta shapes will vary the cooking time.
Know that slow cookers vary, so refer to the troubleshooting guide above if it is under/overcooked.
Start checking before the maximum cooking time, as you don't want it to dry out.
Stir twice. Once after 30 minutes and then again after an hour.
Serve soon after the pasta is cooked - as it will continue to thicken as it cools.
Loosen with milk at the end if needed, until it is the consistency you like.
In the US, this would usually be called crockpot mac and cheese.

Cooked macaroni pasta in a cheesy sauce.

Frequently Asked Questions

Do I need to boil the macaroni first?

No, the macaroni cooks in the milk and cheese mixture.

Can I double this recipe?

Yes, you can double this recipe and it will not change the cooking time. Just make sure that your slow cooker is big enough for double the ingredients. You will need to adjust the cooking time by adding on an extra 30 minutes.

Can I use pre-grated cheese?

I recommend freshly grated because pre-grated cheese can make the sauce grainy.

Can I keep this warm in the slow cooker?

Only briefly, because the pasta continues cooking and thickening after the 90 minutes.

More Slow Cooker Recipes

If you've tried this slow cooker mac and cheese recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

Slow Cooker Mac and Cheese

By: Dannii Martin

Creamy slow cooker mac and cheese made with uncooked macaroni and everyday ingredients. No roux, evaporated milk or pre-boiling needed.

Vegetarian

4.91 from 11 votes

Pin Print Save recipe

Course: Dinner

Cuisine: American

Prep: 5

Cook: 1 30

Total: 1 35

Makes: 4 servings

Calories: 598kcal

Allergens:

Dairy

Gluten

Mustard

Recipe Video

Ingredients

▢ 320 g (12 oz) of Macaroni
▢ 50 g (0.25 cups) of Butter - cubed
▢ 100 g (1 cups) of Mature cheddar - grated
▢ 50 g (0.25 cups) of Cream cheese
▢ 1 teaspoon of Wholegrain mustard
▢ 0.5 teaspoon of Paprika
▢ 0.5 teaspoon of Fine sea salt
▢ 0.5 teaspoon of Ground black pepper
▢ 700 ml (2.75 cups) of Semi skimmed milk

For ingredient swaps, see our Ingredients and Substitutions section

Instructions

Pasta and cheese. Put 320 g of Macaroni (uncooked) into your slow cooker. Add 50 g of Butter, 100 g of Mature cheddar, 50 g of Cream cheese, 1 tsp of Wholegrain mustard, 0.5 tsp of Paprika, 0.5 tsp of Fine sea salt and 0.5 tsp of Ground black pepper.
Add the milk. Pour in 700 ml of Semi skimmed milk and stir.
Cook. Cover and cook on low for 90 minutes, stirring twice, until the pasta is cooked through. Test the macaroni. It should be tender but still have a little bite. If necessary, cook for another 15 minutes. You may need to add an extra splash of milk. Stir thoroughly so the melted cheese and cooking liquid combine into a creamy sauce.
Eat. Serve immediately.

Recipe Notes

Use freshly grated cheese. Pre-grated doesn't melt as well and you get a grainy sauce.
Extra mature cheddar gives the strongest flavour, but mature cheddar also works well.
Use macaroni for the tested cooking time. Other pasta shapes will vary the cooking time.
Know that slow cookers vary, so refer to the troubleshooting guide above if it is under/overcooked.
Start checking before the maximum cooking time, as you don't want it to dry out.
Stir twice. Once after 30 minutes and then again after an hour.
Serve soon after the pasta is cooked - as it will continue to thicken as it cools.
Loosen with milk at the end if needed, until it is the consistency you like.

Nutritional Information

Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.

All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.