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No-Boil Crock-Pot Macaroni & Cheese

This easy recipe makes creamy, cheesy macaroni and cheese in your slow cooker with minimal effort. 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, 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 Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 4 cups Shredded Cheddar Cheese
  • 1 cup Shredded Monterey Jack Cheese
  • 1/2 cup Shredded Parmesan Cheese optional

Equipment

  • Slow Cooker
  • Medium saucepan
  • Whisk

Method
 

Instructions
  1. Spray the inside of your slow cooker with cooking spray.
  2. Add the macaroni to the slow cooker.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Gradually whisk in the milk until the sauce is smooth and thickened.
  4. Stir in the salt, pepper, garlic powder, and onion powder.
  5. Remove the saucepan from the heat and stir in the cheddar, Monterey Jack, and Parmesan cheese (if using) until melted and smooth.
  6. Pour the cheese sauce over the macaroni in the slow cooker. Stir gently to combine.
  7. Cover and cook on low for 4-6 hours, or until the macaroni is tender and the cheese is melted and bubbly. Stir halfway through cooking to ensure even heating.
  8. If the macaroni seems too dry after 4 hours, add a little more milk, a tablespoon at a time, until you reach desired consistency.
  9. Serve immediately and enjoy!

Notes

For a spicier kick, add a pinch of cayenne pepper to the cheese sauce. You can also experiment with different cheeses, such as Gruyere or Fontina.