There are only 3 ingredients in this easy, no boil Mac and Cheese and it's made in the slow cooker! No butter or flour but full of creamy, cheesy flavor that only takes minutes to prep.
To a 4-6 quart slow cooker, add the uncooked noodles, cheeses, milk, and salt. Stir well.
Cover and set the slow cooker to LOW. Stir every 15-20 minutes until noodles are tender. Every slow cooker runs differently so your cook time may vary from mine, but mine was done right around 1 hour 15 minutes.
Pasta should be tender. Keep in mind that the sauce may be thin but it will thicken as it sits.
Stir before serving.
Notes
Orange or white cheddar cheese works. You can also use evaporated milk, whole milk, or even low fat milk.
Velveeta cheese sauce or brick works. If you prefer to not use Velveeta, shredded American cheese can be substituted.
Slow cookers vary. If your pasta is not tender after 45-60 minutes, give it additional time but don't overcook. Sauce will thicken as it sets.
Store leftovers in an airtight container in the fridge for up to 3 days.