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This Crock Pot Mac and Cheese is a family favorite! Elbow macaroni noodles are slow cooked in a rich cheesy sauce.
It is great as a holiday side and a favorite for Sunday supper. This easy mac and cheese recipe needs just minutes of prep and comes out of the slow cooker perfect every time!
Why This is The best Crock Pot Mac & Cheese Ever.
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. The recipe (and the reviews) speak for themselves.
- 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 when I make it.
Why This Recipe Works
1. Precooked Pasta
Precooking the pasta ensures it is perfect every time. I’ve tested countless “no boil mac and cheese recipes” (using uncooked pasta). Depending on the brand, the pasta can become mushy or gummy in texture and I find it to be inconsistent.
Boiling the macaroni about 2 minutes less than indicated on your package (so it’s quite firm) keeps it from getting mushy.
2. Sauce Ingredients
I prefer crock pot macaroni without evaporated milk or Velveeta cheese. While some of the ingredients in this recipe may seem odd, they really make a great 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 addition of mayonnaise sounds odd and even if you don’t love mayonnaise, it works (as you can see by the reviews on this recipe below). 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 – Shred the cheese from a block, pre-shredded cheeses do not work as well.
- Cooking time – Check the pasta early, slow cookers can vary.
- Double the recipe – A single batch of this slow-cooker mac is cooked in a 4qt slow cooker. To double this recipe, cook in 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
Crock Pot Mac and Cheese
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 - Shred the cheese from a block, pre-shredded cheeses do not work as well. 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.
- 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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I am vegetarian. What can I use in place of chicken soup?
You can use any condensed cream soup in this recipe. I would love to hear how it turns out for you!
pressed for time so I will have to use my oven. Can you tell me what size pyrex dish should I cook it in?
You can bake this in a 9×13 pan.
hi Holly. I cooked the Mac and Cheese tonight. Flavor very good, but found it to be a bit dry. I added milk which seemed ok. Has anybody else mention bed this!
Please reply
I haven’t had that issue with this recipe but other readers have had to add a little extra milk to make sure it’s creamy. I hope that helps!
Can you use Velveeta instead of shredded cheese? I have a block I need to use up and didn’t know if it would work for this.
I haven’t tried this recipe with Velveeta so I can’t say for sure how it would work.
It’s amazing
I only have a 6-quart Crockpot. Will this be too large to use?
That should still work well, Peggy!
Hi – could I use chicken broth instead of condensed chicken soup – that’s all I have . Thank you!!
Chicken broth is not as thick and may not work in this. I would recommend any type of “cream of” soup. You could also make homemade condensed chicken soup with the broth.
My 4 and 6 yr old granddaughters love this recipe it is very kid friendy. I put all the ingredients in the crock except the pasta ( about 2 hrs unill it has all melted together) then add the pasta 1 hr before serving! we hate soggy pasta. I have shared with many. Txs
I love this recipe!! I’ve made it multiple times according to the recipe and it’s fantastic! I’m hoping to make it ahead for an upcoming dinner but I’m a little confused by the directions. If I precook the macaroni, how long does it need in the crockpot?
Amanda, cook the pasta for 2 minutes less than what it calls for on the package. The noodles should be very al dente (firm). Then combine them in the slow cooker with the rest of the ingredients and cook on low for 2 to 3 hours. I hope that helps.
I LOVE the taste of this, but every time I make it, it separates and gets oily. I think I’ve only cooked on high for 2 hours- will cooking on low for 3 prevent this? What am I doing wrong?
It is likely overcooked. I would suggest cooking it on low and check it at 2 hours in case your slow cooker runs hot. Once everything is melted together, turn it to warm. Let us know how it goes!
could be separating because you are using shredded cheese
This was a hit with everyone! Such a stress free way to feed a crowd. Can it be frozen?
This recipe doesn’t freeze well.
I tried it today and it tastes great! But my sauce didn’t turn out smooth. Any thoughts on what I might have done wrong?
It likely cooked too long or your slow cooker is a bit on the hotter side. I would recommend cooking on low or checking it earlier if you make it again. If it’s ready early, it can be turned on to warm.
Hello! Is the nutrition information based on a single serving size or is that for the whole dish? If it’s a single serving, is that for about 1 cup of the Mac and cheese?
It is per serving which is approximately ½ cup
question, my boyfriend requested I add onion and peppers to this, would I have to adjust the time much or anything if i did this?
thanks in advance
The time will remain the same. I would recommend softening the onion first to ensure it is cooked. Let us know how it goes!
I have made this recipe several times and it is by far my favorite mac n cheese recipe. Wondering if I could substitute frozen hashbrowns to change it up a bit.
Yes, hashbrowns work well in this recipe.
Great! Can’t wait to try it out this weekend. Would you recommend the same cooking time, or a little longer since the hashbrowns will be frozen?
You may need to add a little extra time. Once it’s hot in the center and cooked through, you can turn it to warm if it’s done early.