This Crock Pot Mac and Cheese is a family favorite and appears at every holiday! With just minutes of prep, the sauce is unexpected and always gets rave reviews!
Serve this slow cooker macaroni as a holiday side dish or alongside baked ham for Sunday supper. This comes out of the slow cooker perfect every time!
Holly’s Notes From the Test Kichen
Elbow macaroni noodles are slow cooked in a rich, cheesy sauce. Homemade mac and cheese is my personal favorite food, and I can assure you that this is the best crock pot macaroni and cheese I’ve ever had!
- Unusual ingredients, amazing flavor. Thousands of reviews can’t be wrong!
- It has a perfect consistency every time, and the pasta is not mushy.
- This recipe takes only about 10 minutes of prep, and the slow cooker does the rest.
- This recipe can be doubled for a crowd and left on warm for serving.
- Everyone loves this recipe , it’s the best.
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Why This is the Best Crockpot Mac & Cheese Ever
1. Precooked Pasta
To ensure a perfect texture, precook the pasta to ensure it is perfect every time.
After testing countless “no boil” mac and cheese recipes that call for uncooked pasta, I’ve found the results to be inconsistent, with some brands becoming mushy or gummy.
Tip: Boil the macaroni about 2 minutes less than indicated on your package to keep it from getting mushy.
2. Sauce Ingredients
I prefer crock pot macaroni and cheese without Velveeta or evaporated milk. This sauce uses an unusual mixture that I created, and while some of the ingredients may seem odd, they come together to make the best cheesy sauce!
A traditional cream sauce or cheese sauce doesn’t hold up well in the slow cooker, as dairy can curdle and/or separate in the crock pot. The mayonnaise keeps the sauce silky smooth, you can’t taste it, and either regular or light mayonnaise or dressing will work.
Crock Pot Mac and Cheese is perfect for camping or potlucks, basically, anywhere you don’t have an oven. It’s also a great way to save oven space for Thanksgiving dinner (including turkey and stuffing!) and cook this on the side.
How to Make Crock Pot Mac and Cheese
This slow cooker macaroni and cheese takes less than 10 minutes to get into the Crock Pot and then it’s ready to go!
- Boil pasta for about 2 minutes less than the package indicates.
- While pasta is boiling, shred the sharp cheddar cheese.
- Put all of the ingredients into the slow cooker and cook per the recipe below.
Tips for Perfection
- Pasta: Do not overcook the pasta, it should be very firm after boiling. Rinsing the pasta stops it from cooking.
- Cheese: Our recent recipe tests have shown little difference between shredding your own cheese and pre-shredded cheeses.
- Cooking time: Check the pasta early, slow cookers can vary.
- Slow cooker size: A single batch of this slow-cooker mac can be cooked in a 4QT slow cooker. If using a 6QT slow cooker, it will cook faster so check it early.
- Double the recipe: To double this recipe, use a 6QT crockpot. Cook on high for 2 1/2 hours, stirring after 1 hour and 2 hours. (When stirring, try to do it as quickly as possible to keep the heat inside).
- Make ahead: To prepare this ahead of time, mix all of the ingredients except the pasta. The pasta can be cooked ahead, rinsed, and cooled. Combine the pasta and sauce ingredients in the crock pot just before cooking.
- Baking in the oven: 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°F. Bake 30 minutes covered and 30 minutes uncovered.
Note: Slow cookers can vary! 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.
More Crock Pot Holiday Sides
- Crock Pot Creamed Corn
- No Boil Slow Cooker Mashed Potatoes
- Crock Pot Scalloped Potatoes
- Crockpot Sweet Potato Casserole
- Crock Pot Stuffing
Equipment
Ingredients
- 2 cups elbow macaroni uncooked
- 10.5 ounces condensed cream of chicken soup 1 can
- 3 cups shredded cheddar cheese
- 1 cup shredded gruyere cheese
- ½ cup mayonnaise
- ½ cup sour cream regular or light
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
Instructions
- Boil macaroni noodles according to directions to make them very al dente. (I cook them for at least 1-2 minutes less than directed on the bag. Mine boiled for 5 minutes). Drain and rinse under cold water.
- Combine all ingredients in a 4qt* slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
- Serve hot.
Video
Notes
- Pasta: Do not overcook the pasta, it should be very firm after boiling. Rinsing the pasta stops it from cooking.
- Cheese: If you do not have gruyere cheese, you can use an additional cup of cheddar instead (4 cups in total).
- Cooking time: Check the pasta early, slow cookers can vary.
- *Slow cooker size: A single batch of this slow-cooker mac should be made in a 4QT slow cooker. If using a 6QT slow cooker, it will cook faster so check it early.
- Double the recipe: To double this recipe, use a 6QT crockpot. Cook on high for 2 ½ hours, stirring after 1 hour and 2 hours. (When stirring, try to do it as quickly as possible to keep the heat inside).
- Make ahead: To prepare this ahead of time, mix all of the ingredients except the pasta. The pasta can be cooked ahead, rinsed, and cooled. Combine the pasta and sauce ingredients in the crockpot just before cooking.
- Baking in the oven: 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°F. Bake 30 minutes covered and 30 minutes uncovered.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Main Course, Pasta, Side Dish
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Hi making this for the first time. how do you not have noodles stuck to the bottom when stirring it
I’ve never had that problem Shawneen. The mixing in the sauce and stirring every couple hours helps prevent that. Enjoy!
I’ve been trying to perfect a macaroni and cheese for years. This one is it. The only thing I did different was after it was done I warmed up one cup of milk and stirred it in, and it ended up being perfect consistency
This is the ONLY recipe I use. My family loves it. I include it in our Super Bowl spread and other special occasions. Deserves the 5 star ratings.
This Mac and Cheese had excellent flavor. My only issue was cooking it on high in the crock pot caused it to be gritty. I will be cooking it on low next time.
can I cook this on low if making a double serving?
Absolutely! I frequently double this recipe in my 6qt Crock Pot.
I love this recipe. What would you adjust if using gluten free pasta? I’ve never used it but am told it get mushy fast!
I’d cook them firm (al dente) and would recommend checking it sooner to ensure it doesn’t overcook so it doesn’t get mushy! Hope that helps!!
What can be substituted for the cream of chicken soup? I need this to be vegetarian.
You can replace it with another “cream of” soup like cream of celery or cream of cheddar soup. Enjoy!
I have a question, what do I add if it is too dry?
I would add a splash of warm milk. I haven’t had an issue with this recipe being dry, did you measure 2 cups of elbow noodles?
This is absolutely delicious and so incredibly easy to make. The recipe calls for sharp cheddar but I used medium cheddar instead and I’m so glad I did.It was sharp enough with medium for my liking, but that’s just me.
This is my new go to Mac and cheese recipe for my family ❤️
Trust the recipe! It seems weird, and it is but it came together and was creamy Mac n cheese. Made it for a potluck and it was all gone!
If baking this in the oven, should the dish be lightly buttered?
You can if you’d like. I use a ceramic dish and don’t find a need to butter it.
Can you recommend alternative to condensed chicken soup?
My daughter can’t eat
Any “cream of” soup can be used, cream of celery or cheddar cheese soup are great options if you’re looking for vegetarian options. You can also make your own homemade condensed cream of chicken soup. If making homemade, be sure to use evaporated milk as it holds up better in the slow cooker.
hi! if you’re baking this in the oven instead of a slow cooker, do you still pre-cook the noodles? or do you put them in the oven uncooked? thank you!
Yes, the noodles should be precooked al dente (firm).
Oh my! I am not a fan of condensed cream of… soups, but I believed the reviews and this recipe delivered 100%.
My families favorite Mac and Cheese. How far ahead can you make it?
You can make it up to 2 days ahead however, I do recommend storing the noodles and sauce separately and combining them just before cooking. Enjoy!
Hi, if you bake it in a pan, what size pan is best for 2X the recipe? Thanks!
I bake this in a 9×13-inch baking pan. If doubling it, I would use 2 9×13-inch pans.
Has anyone used any other pasta then elbow macaroni? I would like to use cavatappi, but I think I would use more then 4 cups, but im not sure.
While I haven’t tried it, other readers have successfully used cavatappi.
I mixed it all and put it in the crock.
going in the fridge till tomorrow when I will put it in the crock pot. hope it turns out. should have read the hints first.
Hello, if I plan to make this in the oven, can I put everything all together, including the cooked macaroni and store it in the refrigerator until the next day and then pop it in the oven? Thank you.
It’s best to store the pasta and the sauce/cheese separately. This will keep the pasta from absorbing too much and will be ceamier.
Thank you so much Holly for your reply. I am excited to try this recipe. I will let you know. I am making it for my family New Years, who are lovers of Mac and Cheese. I have a recipe they like, but I really like yours. :) I am so hoping it is MUCH better than mine.
Can leftovers be frozen? I live alone and this sounds like it would make a lot.
I have not tried freezing the leftovers.
Hi, I am planning to make this for Christmas. If I don’t use Gouda do you suggest 4 cups or sharp or mild cheddar? Or a mix of both? Thank you!
Mild tends to melt a little smoother but sharp has more flavor. I personally use sharp cheddar.