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.
This post may contain affiliate links. Please read our disclosure policy.
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
This is the best recipe ever. SO YUMMY!!!! And if you leave it on all day, the edges get crispy. So good. I always have to double the recipe because it’s such a hit.
Haven’t made this in a while but the when I did make it I noticed that when it’s reheated, the oil likes to separate from the rest of it and makes a greasy mess. The oil from the mayo and the fat from the cheese really makes it too greasy. Next time I make it, I think I’m going to try sour cream and maybe an egg or two in place of the mayo.
You might like to try reheating on a lower temperature (high temperatures can cause the cheese to separate) and adding a splash of milk if needed for consistency. :)
This is seriously the best Mac n cheese I have ever made and eaten.
Thanks so much for sharing. Anyone can be a great cook with this recipe.
Yay, so glad you loved it Gina!
It really was as good as it claims to be. The only thing is I cooked it on high and some of the edge was a little burnt. I suggest using the low setting if you have the time.
My son made this to go with barbecued ribs. He substituted nonfat plain greek yogurt for the sour cream and four cups of cheddar cheese. It was awesome! This is now one of my favorite recipes.
I’m so glad you loved it! I just made it again last night to go with pulled pork! :)
This was a huge hit at our holiday party! I didn’t have cream of chicken, but did have roasted garlic cream of mushroom & it was a great substitute.
I am so glad this was a hit at your party!
Made it the first time for work Xmas party. Today I’m making it for a 4th time since as my dish to pass!! I have doubled it each time as written except only used cheddar cheese and six cups total, as my arm was too tired to shred more. I would give it a five star rating!!
Thanks for sharing!!
I am so glad you enjoyed this recipe!
I LOVE macaroni and cheese and I’m always trying new recipes to find the perfect one, I’ve tried ones that are so complicated, and at best ,they have turned out OK…I was a bit leary to try this – thinking mayo and cream of chicken soup in mac and cheese? But seeing I had everything on hand (except for the gruyere cheese), so i went and got that and made it…..My husband and I LOVED it…the best thing is, it doesnt dry out as badly as most recipes do–the next day it was equally as creamy and delicious…..this will be my go to recipe from now on for easy and delicious mac and cheese–the only thing i will do differently next time, is Double the recipe!!!!!!!!!! Try this, you wont be disappointed!!!!
I am so glad you enjoyed this recipe! I always double it too because my family can’t get enough of this mac n cheese!
I made this recipe exactly as printed and it was absolutely fabulous! I doubled it because it was for a pot luck at work. Picky Mac n cheese eaters really liked it. I will definitely be making this again!! Thanks for sharing.
I am so glad this recipe was a success even with your picky eaters!
What is the serving size? I’m making this as a side dish for 15 people and want to know if doubling the recipe is enough.
Approximately ½ cup per serving.
The best everyone loved it! Make a double batch it goes fast!
I am so glad that this was a hit with your family!
Followed this recipe pretty close even though I was skeptical of the cream of chicken soup and onion powder. Used both block cheddar and gruyere grated fresh with rough measurements (probably a little more than required) and used the whole bag of macaroni noodles. (16oz) See a pattern here…more is better! Turned out amazing. The real test is the grandkids tonight. But I’m secretly hoping they don’t like it so I can hoard the leftovers.
However, do not make this ahead of time. There is a true risk of eating it all before anyone else gets a chance. DELICIOUS!
I will make again and again.
Thank you!
I’m so glad you loved it Donna!!
Once cooking in the crock pot, is it ok to transfer to a baking pan and adding bread crumbs on top to broil for a few minutes? Or will this dry it out?
As long as it doesn’t cook to long it should be ok.
Made this tonight and my family loved it. I used cream of celery soup, earth balance mindful mayo, 3 cups of sharp cheddar, 1 cup of Colby jack, and light sour cream because these are the things I already had in my fridge. It was wonderful. Thank you for th recipe. My husband asked me to make it again.
I’ve been working years to nail what I think is my favorite mac & cheese recipe, that I can do consistently… I think I’ve found it with this recipe and the family loved it for Thanksgiving! I didn’t adjust a thing! Thank you.
Took this to a Thanksgiving potluck and it was a huge hit. Guest were fwilling Ziploc baggies with the mac & cheese to take home. Great recipe. Great recipe
What brand of cream of chicken soup do you use? I’m afraid to use campbell’s as all their chicken soups have that very distinct twang taste to them that is very recognizable
I have a degree in Culinary Arts and this is THE BEST mac and cheese I have ever had! I did give it a bit of a twist…I used both cream of chicken and cr.of chick. with herbs, since I doubled the recipe. I used the Gruyere, sharp cheddar, mozzarella, a Mexican blend, and an Italian blend, a little cottage cheese (and not as much sour cream) and a few shakes from the granulated garlic.
I am so glad you liked this recipe Carol!
Hello. Can I just use 16oz of the block cheese and just shred it myself or does it have to be the bagged shredded cheese?
You can definitely shred it yourself. Shredding it yourself makes the best sauces as the bagged shredded cheeses often have additives so they don’t stick which can affect the way they melt.
Can you used smoked gruyere that’s all I could find in my grocery store?
I haven’t tried it. It would change the taste slightly, but I think it would be delicious!
I’ve been making this recipe for atleast 3 years. Fell in love with it since day one!!! Has always been my go to and it’s devoured everytime I bring it to parties but lately we’ve been getting a bit more health conscious and i hate how much oil comes out and settles on top. Any suggestions?