Ultra Creamy Crock Pot Mac and Cheese

Ultra creamy Mac 'n Cheese..  this is one of my favorite recipes of all time.  I've made it so many times!

Ultra creamy Mac 'n Cheese..  this is one of my favorite recipes of all time.  I've made it so many times!

Ultra Creamy Crock Pot Mac and Cheese

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This is my personal favorite comfort food recipe (although, what do you expect from a girl who served blue box mac ‘n cheese at her wedding along side the prime rib!).  It’s not completely from scratch, but it is completely delicious!

This recipe takes less than 10 minutes to get into the slow cooker and then it’s ready to go!  Fast, easy and beyond amazing!  I don’t make it very often because when I do, I can’t stop eating it.  In fact, I wake up and eat it for breakfast too if I’m lucky enough to have any left!  The macaroni doesn’t get mushy as long as you ensure it’s slightly underdone before it goes in.

If you’d like to make it into an entree, feel free to add in some ham and broccoli or cooked chicken and left over veggies!

Note:  Slow cookers can vary in temperature greatly!  You may have to slightly adjust the time for your slow cooker.  If your Crock Pot Mac and Cheese is done early, you can turn your slow cooker onto warm.


Ultra Creamy Mac ‘n Cheese in the Slow Cooker!


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  • 2 cups uncooked macaroni noodles
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard powder
  • ½ teaspoon pepper
  • 3 cups cheddar cheese
  • 1 cup gruyere cheese (or you can use 4 cups cheddar cheese)
  • 1 can cream of chicken soup
  • ½ cup sour cream, regular or light
  • ½ cup mayonnaise (I used Hellmann's Light)
  1. Boil macaroni noodles according to directions to make them al dente. (Mine boiled for 6 minutes). Drain and rinse under cold water.
  2. Combine all ingredients in the slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
  3. Serve hot.
Be sure that your macaroni is cooked al dente before you put it in the slow cooker so it doesn't become mushy.

If you prefer or if you are short on time, you can bake this in the oven (and I have many many times!) Preheat the oven to 350 degrees. Bake 30 minutes covered and 30 minutes uncovered.


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  1. Jacqui says

    Hey. So I tried this tonight for my kids. They LOVE it and so do I. I did however make a couple changes. I didn’t have the cream od chicken soup, so I used cream of mushroom. I also added cooked chicken, corn and peas, to round it out. This is definitely a keeper! Thanks for this recipe. I look forward to trying it with chicken soup instead and no add-ins.

  2. Kim says

    Made this today….was a little leary at first with mac and cheese with mayo and sour cream but thought hey it looks yummy….OMG this is INCREDIBLE. the flavor….and so easy to make. My whole family is in love. I have been told that i better make this one again.

  3. Alexa says

    Eating this mac n cheese as I type this and it is the best homemade mac n cheese I’ve ever made/tried. Thanks for the great recipe! You’re a genius! Will make it often lol.

  4. Chris says

    This looks amazing Hollly! I have been unsure of pasta meals in the crock pot, as I have been worried about it getting mushy. I have 3 girls who are mac and cheese fanatics, so I’m going to give your recipe a shot this weekend!

    thanks for sharing!

    • Kurt Spindler says

      I can’t see anyone who likes Macaroni and Cheese to begin with, being turned off by mayonnaise. I wouldn’t normal put it in Macaroni and Cheese, but would be willing to try it. I certainly liked mayonnaise on different sandwiches, and in egg, chicken, and tuna salad.

  5. Michael says

    Question: is there any way to get around using mayonnaise? I’m not a fan of it and tend to steer away from it because of its nutritional value (or lack there of). If you’d let me know, that’d be awesome!

    • says

      I haven’t tried substituting it before… I would recommend using either sour cream or greek yogurt as a substitution. If you do choose to use dairy in place of the mayo, be sure to cook on low in the slow cooker and/or add it in towards the end of cooking.

      • Randy says

        Mayonnaise is mostly comprised of oil and eggs. Eggs are used in other dishes as a ‘binder’. So using mayo in a recipe like this is to hold the cheese sauce together and keep it from becoming too watery or having too much oil from the cheeses separate.

    • Kurt Spindler says

      If you are a fan of cheese, I can’t see having a problem or objection to mayonnaise. Some people feel the same way about

    • says

      I do not like store bought mayonnaise, however I make my own mayonnaise, and I am a health nut foodie, so this recipe is definitely delicious and also really loaded with good saturated fats (which our body really needs). The best recipe that I have tried for home made mayo is Bacon Fat Mayo. You should definitely use local pastured pig bacon fat, and local farm fresh eggs for your may. This Bacon Mayo is both nutritious and delicious and it adds an entire new dimension to this recipe.

      Here is the Bacon Mayo Recipe

      1 whole egg
      3/4 teaspoon Dijon Mustard
      1 teaspoon fresh lemon juice
      Sea salt and fresh ground white pepper
      1/2 cup bacon fat (get it from organic pastured pigs)


      I use our Blend-Tec Blender to make this, but any blender, food processor or a bowl and whisk will do. Place the whole egg, mustard, lemon juice and seasoning in the mixer. Mix well, I use the blender at about 4 the whole time. Slowly add the bacon fat – small amounts at a time. Once the the mix is thick and creamy you can add the rest of the fat more quickly.

      Note: the egg is eaten raw, that’s why you want to get a local quality farm fresh egg.

      Good Luck…

  6. Julie says

    As written approx. how many servings do you think …and what size crockpot did you use. Church picnic this weekend and can’t decide if I should double or triple the recipe. My crockpot is a 3 qt. so I’m thinking I’d only be able to double. Thanks so much

    • says

      This will give you approximately 6+ cups of cooked macaroni… so about 12 x 1/2 cup servings. The recipe size as written will perfectly fill a 9×13 dish if that helps you visualize. :)

      My slow cooker is 6 Qt.

  7. Amanda M. says

    I made this last night for dinner. I added chunked ham and green bell pepper to it and a squirt of sriacha. Like others I was skeptical about the mayonnaise but MAN! was this stuff tasty. My family devoured the WHOLE 9×13 pan of it. Definitely a keeper!

  8. Tracie D. says

    I have loved Mac and cheese since I was old enough to say it (my Mom said I called it little skets,( little spaghetti )) I will def. be trying this!

  9. Tamika Dobbs says

    I accidentally came across this site and slow cooker recipe. OMG I have to make this for my boyfriend and me. I’m a diehard mac n cheese nut. I think it’s my birthmark. Lol!

  10. Kurt Spindler says

    For me, Macaroni and Cheese is a meal and entree, without adding anything extra to it. Anything extra, is usually something served as a side dish with it, but not necessarily in it.

  11. Amanda V says

    I’m so looking forward to making this! Can I substitute yellow mustard from a bottle for the dry mustard? I don’t have any dry mustard.

    • vanessa says

      You really can use any type of mustard for mac and cheese.
      I ran out of dry mustard so I tried yellow and it was fine.
      I’ve experimented with all different types like hot deli and dijon and they all work nicely and add a little something extra.

  12. Joyce M. Allen says

    Want to try the recipe but think I will put crushed Ritz crackers over the top and bake or broil quickly in hot oven. My family likes the topping as well.

  13. Evelyn says

    Amazing doesn’t begin to describe this mac n cheese! It tastes like gramma used to make. Thank you for sharing!!!!!

  14. Wendy Kalman says

    We keep kosher — no meat with milk. Instead of cream of chicken soup, would cream of mushroom or broccoli work? Any other suggestions?

  15. says

    Just found this and it looks to die for. I love Mac and cheese, started make ng from scratch with Velveeta. Problem I s the taste has changed over the years or maybe be have as it just doesn’t satisfy now! Anxious to try this one! Question: do you use mild or sharp cheddar? And I’ve looked likeked for gruyere in our grocery before but have never found it. Anything comparable in taste for the blend?
    And just a note. I have a friend who adds a raw egg to her stove top recipe at the end, stirring quickly to blend and not to cook it in chunks. Tastes okay!

    • says

      I prefer to use sharp because I like the stronger flavor, I have made this many many times with just cheddar and it’s wonderful. As far as a substitution for Gruyere, you can try swiss (which I find a little sharper than gruyere).

  16. Kelly says

    I’m curious, have you tried this using room temp cream cheese instead of the sour cream? I only ask because I have cream cheese in the fridge, but no sour cream 😀

  17. Duncan says

    I guess our slow cooker runs hot. I put in for 3 hours on low and after 45 min this was done but we were not ready yet so i put it to simmer. for 2 hours. The sauce broke and lost the creaminess.
    I would also change creme chicken to creme celery

  18. ShaunaJ says

    Fantastic mac and cheese! Had friends over and this was a side dish, and can’t get over how many people went for seconds. Easy to make! My husband watched me making it and he wasn’t sure but came back for seconds. This is definitely a keeper!

  19. Laura says

    I’m always turned off of crock pit recipes that require me to do a step before, like boil the noodles. Is there any way to cheat on that part, like add some water and let the noodles get cooked while it heats?

    • says

      I haven’t tried it that way but I really love the idea! I am definitely going to play with it and let you know if I come up with a way to do it!

  20. Jan says

    I made it and it’s good. However, I guess I am old fashioned and don’t understand why ‘you’ just don’t make a white sauce and add cheese to it? A LOT cheaper; the cost of a couple tablespoons butter and flour and milk are less than mayo, sour cream and soup…….. Added a can of diced tomatoes and some chopped weiners to it, then cooked bacon on top…….

  21. June says

    Making mac and cheese in the oven doesn’t take much more effort than this. AND it doesn’t use processed food like soup in a can. I just don’t understand why anyone would use that as an ingredient in their food. Simple food, made without processed ingredients, tastes so much better and is better for you. Also, crock pots are for lazy people.

    • says

      This recipe really is delicious!! If you don’t want to use the canned soup, I do have a recipe here for Homemade Condensed Soup.

      I do have to say that I don’t think crock pots are for lazy people, I love my crock pot!

      It’s wonderful to have a meal ready after a long day to feed hungry kids! Also great for cooking sides (like mashed potatoes when you’re oven is full of turkey dinner) or if you don’t want to turn on the oven on a hot day! It’s also the best way to make a very inexpensive cut of meat taste tender and delicious!

    • Coral says

      Well that was kind of rude. By that standard, I guess we should all build a fire outside and cook over that. What is the difference it you use the oven or a slow cooker? Maybe if you work less than 45/50 hours a week or don’t work at all it might be considered lazy. Anyway, I am making this now, and so far what I have tasted is great.

    • Elaine says

      Coral, I agree with you. What June said is totally rude, and also ridiculous. I have a daughter and two daughters-in-law who are all great cooks, and all use crock pots. My daughter is a busy stay-at-home mother of 3 and makes delicious home made meals in her crock pot frequently. One daughter-in-law is a women who works 50 hours a week, and uses a crock pot mostly for family get-togethers. Her cooking would blow you away. The other daughter-in-law is the mom of a baby and works part time. She’s also a great cook on a budget and loves her crock pot for home made meals. June, don’t be a food snob. It’s not becoming.

    • Chris says

      Crockpots are mainly for BUSY people! I love crockpot meals on vacation (like when you’re renting a house somewhere), or when you want to enjoy family time & not spend all day in the kitchen. You do a little prep work, go to work (or have fu. With the fam) and dinner is ready when you get home.

    • Diane says

      I love my crock pot and I am far from a ‘lazy cook’. A good crock pot and a variety of healthy recipes to go in it is part of a great cook’s essential kitchen. This recipe looks fantastic! I’m a mac and cheese nut and am always looking for new, creative and simple ways to make this favourite meal. This one I am definitely trying. Thank you for sharing!

  22. Jenny says

    Weird question, but is it 1 lb of noodles. Since 2 cups would be 16 oz..which is a lb… or should I just measure 2 cups of dry noodles? And do it that way. …

    • says

      Fluid ounces is a measure of liquid volume (fl. oz.) and there are 8 fl.oz. in 1 cup.

      In this case, I used ounces as a measure of weight (oz.) and 2 cups of macaroni noodles is 8oz. So half a pound would be perfect. :)

  23. Cori says

    Made this for dinner tonight! Totally a keeper recipe!!! I doubled the recipe – tonight I was cooking for 8 😉 and had about a bowl left over. I did make a couple additions though… I added 2 Tblsp of minced garlic, about 1/2 tsp liquid smoke and used 1 can cream of mushroom and 1 can cream of chicken. I also used cottage cheese in place of the gruyere. So yummy!!! Can’t wait to make it again… it’s definitely going to be a favorite in our house for a long time!!! Thanks for the recipe!!! :)

  24. Natalie Blankinchip says

    Wanting to make this for Thanksgiving!. Reading the reviews on how good it is makes me so excited :) just curious.. What kind of Chedder cheese is best?

  25. Barb says

    I was a bit skeptical at first when I saw all the ingredients needed but WOW! it’s creamy and tastes delicious! Thanks for a great new recipe :)

  26. Danielle says

    This was awesome! I’ve already made it twice and it’s so delicious! I’m trying the oven recipe because I’m short on time. Thanks so much for the great recipe

  27. Jen says

    I had another Mac n cheese planned for thanksgiving today, but saw this last night and decided to switch. I’m using 1 cup of sharp white cheddar and 3 cups of smoked Gouda only because that’s what I have on hand. Hope it turns out as good as yours!!

  28. Lisa says

    This was my first mac and cheese I ever made from scratch. Followed the recipe as written but doubled the recipe as I was taking it to my husbands work xmas party in a crockpot. It was devoured! I too questioned the mayonnaise ingredient but it seemed like a credible binder without the egg.

    I had seen another comment recommending staying away from pre-shredded cheese as the ingredient that keeps it from sticking together in the bag inhibits the sticking together in a casserole. I don’t know if this is true but I shredded my own cheese. Truly awesome recipe, making it again tonight for my family.


  29. brianna says

    The only thing I have a beef with in this recipe is how vague it is on how big the can of soup is. Is it 10 3/4 oz can or the 24 oz family size?

  30. Latoya says

    This looks good and the comments make me feel very hopeful but one concern which I’m hoping people who have made this can answer. Does it have a tangy flavor or does the cheese cover up the tang you would get with the mayo and sour cream? My boyfriend hates the taste of sour cream and mayo but I would love to make this and top it with the Dr pepper pork and crispy onion straws but worried the Mac and cheese will have a tang that the cheese won’t disguise.

  31. angela r. says

    I made this yesterday afternoon for my family and all I can say is how incredibly delicious it was. I really thought I’d have enough for leftovers today but we couldn’t get enough of it and there’s hardly any left. I have never written a review before an ANYTHING-but this recipe is definitely amazing and I will be making it again and quite soon. Thank you, Holly!!!!

  32. Sierra Sparrow says

    Can’t wait to try this out! Currently in the crock pot right now. I had 4 cups of velvetta cheese on hand and used that. Is that going to change the outcome?

    • says

      Yes, I do think adding 4 cups of Velveeta cheese will change the flavor & texture of this recipe… but I’m sure it will still be delicious!

  33. Melia says

    This is in the crock pot now for dinner. I can’t wait to try it. I tried to follow the recipe as is but didn’t have any gruyère cheese. I substituted shredded Swiss instead. I hope it doesn’t alter the flavor too much. I am serving it with homemade beanie weenies. I grew up on that meal combination. :-)

    • says

      Love beans & weenies! :) I think the swiss will work just fine, might be a little bit of a different flavor but still great I’m sure!

  34. Paula says

    I had trouble with the oil/cheese separating. Can you recommend a fix? I used full fat mayo and sour cream and full fat cheeses

    • says

      Cooking it too long or on too high a temperature can cause the separation. (It is possible that your slow cooker cooks at a higher temperature).

  35. Leah says

    When you’ve baked this in the oven, did you cover it? What did you use for time and temp? Did you brown it at the end of baking? I love the “crusty”, deep golden edges on baked mac n cheese…

    • says

      Yes, it does get the yummy crusty cheese at the edges. I bake at 350F for 1 hour. I do it covered for 30 min and then remove the foil and bake an additional 30 minutes.

  36. Jen says

    Hi Holly–I am getting married in 2 weeks, and the theme is backyard BBQ, and I must have mac n cheese! This recipe looks amazing! I am wondering if you’ve ever tried making this recipe ahead and freezing it?

    • says

      Congratulations on your upcoming wedding Jen! I haven’t tried freezing it so I’m not sure how it would work. Hopefully someone else here has tried it and can give you some feedback.

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