No-Boil Mac And Cheese
Elbow pasta cooks in the oven or crockpot until tender with a creamy blend of three cheeses in this easy No Boil Mac and Cheese recipe.
Bake in the oven for 40 minutes or on low in a slow cooker for two hours to make homemade macaroni that’s easier than a box!
We tested making the No Boil Mac and Cheese in the oven and slow cooker –
The pasta is more creamy in the crockpot with noodles that become a bit more tender over a longer period of time at a lower temperature.
Baked no boil macaroni and cheese is less likely to become too soft and disintegrate, but more moisture evaporates in the oven making it slightly less creamy than the slow cooker.
No Boiling Is Necessary
This recipe shines because it is quick to make and uses very few dishes. Not having to boil water or cook noodles on the stove top is a big time saver, and you won’t sacrifice taste.
A combination of Velveeta cheese, cheddar cheese and cottage cheese create the rich and creamy sauce. Over a longer cooking time the cheese melt and blend together beautifully.
Our kids eat pasta non-stop so we’ve tested lots of variations! The flavor of our latest version is surprisingly similar to our popular Crock Pot Mac and Cheese with Velveeta with inspiration from our Mac and Cheese with Ham and Hoggy’s Mac and Cheese.
If you share the same love of pasta as our kiddos, try our Velveeta Shells and Cheese recipe and Roaster Mac and Cheese.
Ingredients Needed
- Elbow Macaroni – this recipe was developed specifically for this size of pasta, any substitutions can change the cooking time and amount of water needed.
- Cottage Cheese – do not drain any of the extra liquid, it helps the pasta become tender.
- Velveeta – contributes to the super creamy quality.
- Cheddar Cheese – we like how sharp cheddar adds a deeper flavor. While experimenting we noticed that different brands of cheddar cheese were different shades of yellow, but the flavor was very similar.
- Butter – more liquid and rich flavor.
- Boiling Water – the entire dish should be just covered with boiling water.
- Salt and Pepper – use based on personal preference.
How Long to Cook Raw Pasta In A Slow Cooker
One batch of no boil mac and cheese cooks on low in a 7 quart crockpot in 2 to 2.5 hours.
How Long To Bake No Boil Mac
Bake no boil macaroni and cheese in an oven preheated to 375℉ for 20 minutes.
Stir, taking care not to spill and then bake an additional 20 minutes.
Oven Instructions
Layer uncooked pasta in a 9 x 13″ baking dish. Measure the pasta carefully and use exactly 3 cups.
Spread cottage cheese over the noodles.
Ten add cubes of Velveeta and slices of butter.
Sprinkle cheddar cheese on top then carefully pour boiling water over the dish.
Do NOT stir!
Carefully set dish in an oven preheated to 375℉ and bake uncovered for 20 minutes.
After 20 minutes, slowly stir taking care not to push too much of the cheese mixture up the sides.
Bake another 20 minutes until pasta is tender.
Take a test bite to confirm doneness. Enjoy!
Slow Cooker Instructions
Follow the same instructions as the oven. Use a 7 quart slow cooker for best results with this size of batch.
Cover and cook on low for 1 hour. Stir, cover and cook for an additional 1 to 1.5 hours.
I like to stir more often in the last half of cooking to help keep an eye on the doneness.
Recipe Tips and Tricks
- Resist the urge to stir. Make the layers according to the direction and wait to stir.
- I love using my Breville Espresso machine to make really hot, nearly boiling water.
- In a 9 x 13″ pan the water needs to just barely cover the tips of all pasta.
- A 6 quart or larger slow cooker with more surface area in contact with the mixture will cook better than 5 quart of smaller appliance.
- This recipe will likely need to be tested in your own home with an adjustment or two to cooking time and amount of liquid as appliances vary.
More Popular American Recipes
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- Baked Feta Pasta with Chicken
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No Boil Mac And Cheese
Ingredients
- 3 cups uncooked elbow macaroni
- 24 ounces cottage cheese
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces Velveeta cheese
- 1/2 cup butter
- 3 cups shredded cheddar cheese
- 3 1/3 – 3 1/2 cups boiling water
Instructions
- Preheat oven to 375℉ and coat a 9 x 13" pan with non-stick cooking spray.
- Pour macaroni in the dish. Spoon cottage cheese over the top.3 cups uncooked elbow macaroni, 24 ounces cottage cheese
- Sprinkle salt and pepper over the cottage cheese.1 teaspoon salt, 1/4 teaspoon black pepper
- Cut Velveeta into small cubes and add in an even layer. Slice butter and do the same.8 ounces Velveeta cheese, 1/2 cup butter
- Sprinkle cheddar cheese on top.3 cups shredded cheddar cheese
- Boil water and pour over the dish. Ensure the cheese is just covered with boiling water.3 1/3 – 3 1/2 cups boiling water
- Bake for 20 minutes. Stir and bake 20 minutes more until pasta is tender. Or cook on low in a slow cooker for 2 to 2 1/2 hours. Serve warm and enjoy!
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