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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in my house we use miracle whip can i use that or do i have to get some mayo
Miracle whip will work!
Could.this.be.divided.and.frozen?
I haven’t tried freezing it so I can’t say for sure. If you do try it, please let us know how it works out for you.
Amazing doesn’t begin to describe this mac n cheese! It tastes like gramma used to make. Thank you for sharing!!!!!
So glad you enjoyed Evelyn!
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.
You could just brown your Ritz mixture on the stove and serve it on the side. You could even make it ahead of time.
Going to make this today!
I hope you love it as much as I do!!
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.
I would maybe just skip the mustard if you don’t have dry (or add a tiny pinch of cayenne pepper).
I’ll try that, thanks!
Personally I’ve used yellow mustard with this recipe and it’s turned out just as nice.
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.
maybe Dijon ….
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.
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!
I am just wondering if I can do chunks of cheese and shredded cheese or if I should do one or the other?
I’m sure either would work as they melt.
I would recommend chunk cheese because the shredded cheese has something coated on it to keep the cheese from sticking together … which will affect the texture of the cooked dish.
What do I do if I put too much cheese – it plopped out of the bag so I have an extra cup of cheese….
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!
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!
So glad you enjoyed it!
The pan size tells me you did this in a conventional oven. Details please?
To bake it use a 9×13 pan.
Do u still par boil the noodles if your gona use the oven?
Yes you do.
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
This will give you approximately 6+ cups of cooked macaroni… so about 12 x ½ 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.
I just put in the crockpot, can’t wait till it is done to try on everyone :)
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!
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.
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.
Can i please get recipe.
You can scroll up and find the recipe above.
Real mayo or miracle whip?
Either will work in this recipe.
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
cheese.
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)
Preparation
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…
I’m about to give this a try! Any idea how many servings is in the original so I know how to adjust for the party size? Thanks.
This recipe serves 6.
Does a regular size crockpot allow for a double recipe? Or even triple?
It would depend on the size of your slow cooker. My 6.5 qt slow cooker can double this recipe.
If I double, how long do I cook for?
I just tested doubling this today! :) I doubled the recipe in a 6QT slow cooker and cooked on high for 2½ hours, stirring after 1 hour and 2 hours. Worked perfectly!
Thank you for the Mayo Recipe, it sounds delicious.
I have fresh farm eggs.. I have over 30 plus chickens.. my ? Is you cook the bacon and save the grease from that….. and how long does it take to go bad
I have a small container in my freezer where i keep bacon grease. It’s wonderful to brown onions in before adding ground beef for sloppy joes!
How long can I store the bacon fat mayo? It sounds delicious!
I myself don’t like mayo but I used the kraft olive oil mayo that is not that bad for you and it turned out great
I do a lot of cooking and people are always asking me for my recipes. I have stopped giving out my recipes because I constantly get calls to see if they can change an ingredient. Here is my answer. No! If you don’t like an ingredient in a recipe then find another recipe.
I agree. Use the recipe given and if you want to change it go ahead, but don bother the person that gave you the recipe they way they make it. :)
I am turned off with any recipe that uses mayo. Is there a substitution? Can it be eliminated?
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.
I too was turned off by the thought of using mayo. The total spent on ingredients was about $10. What’s to lose if you don’t like it? This is honestly the BEST mac & cheese recipe, hands down!!!!! So rich in flavor! No, do not eliminate it. Try as the recipe calls for it. You won’t regret it!
It is so good with the mayonnaise or salad dressing also. Really great.
So glad you like the recipe. That sounds like a great idea to try mayonnaise!
my best baked macaroni and cheese recipe is by the Hellman Mayonaise company. Positively delicious. I am expected to bring it to all. Covered dish dinners.
I like mayo on only certain things. I understand you not being sure of putting it in a recipe. But when I was a child my mother baked cakes for kids parties and some weddings. And to ever batch of cake mix she made she added one tablespoon of real mayo ( not salad dressing ). You will never eat a cake as moist a one like this even after a few days. Normally mac and cheese has a Bechamel sauce which is flour and oil. Mayo is oil and egg. And they are emulsified so it is not going to hurt and you are not going to taste it. In cakes you will never know it was in there. I promise you.
I haven’t had a mayo cake in so long, you’re right, they’re amazing!
Turned off by Mayo??? Heck… I could eat it like yogurt… Same with Sour Cream..
Whisk it into the eggs for scrambled eggs or Omelets… its amazing…
and a dollop is a MUST in Lentil Soup….
Needless to say I go through both quickly…
Been trying /searching for the ultimate Mac/Cheese recipe for years… and this sounds Amazing…. Never tried Gruyere in it… only Fondue
SO making this today…. in the oven I think.. I like the top crispy.,
I have the soup… need to go pick up some Gruyere, and pasta….
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!
Chris
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.
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.
So glad you enjoyed it! One of my personal favorites!
I agree, I was unsure too. Definitely on my list of recurring meals now. In fact I’m making it again tonight. =D
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.
So glad you enjoyed it! The chicken and veggies sounds like a perfect way to turn it into a meal! Can’t wait to try it!
celery soup is also quite good. FYI
HI Jacqui, What kind of cheese did you use for your children? When I make homemade mac n cheese it doesn’t go over very well with my children. Plus the cheese separates and doesn’t look appetizing.
Hi…I know your post is old, but I thought i’d Pass this tip out to you. You need to buy the block cheeses from the deli and shred it yourself. The preshredded cheese has an additive to it so that it doesn’t clump in its bag…this keeps it from melting properly
Thanks
Do I have to use real mayo or miracle whip?
There is only 1/2 cup used. Every time I buy mayo for anything for a specific recipe, the balance goes to compost !
Always have Miracle Whip, so that’s what I use.
Great idea! Thanks for the tip.
if you like ranch dressing (on salads, chicken, dipping on vegetables…) get a package of the mix–you use mayo and buttermilk. (if you don’t like buttermilk, and have leftovers, you can use that in pancakes or bisquits instead of milk…) Or it makes a mean poundcake!!!
Using miracle whip is not good use real mayo. Mayo lasts for a long long time in fridge and is used for potato and macaroni salads, egg salad , tuna salad, chicken salad, you can use it up. And it will freeze if ya need for up to 1 year.
I always use plain Greek yogurt
Can you use gluten free macaroni and freeze left overs?
I haven’t tried it so I can’t say for sure how GF pasta would work. I would not recommend freezing this recipe.