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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We love mac and cheese but are really fussy about it. This recipe looks like one that would pass our taste test~ Yum!
What would you suggest using instead of the cream of chicken soup to make it vegetarian? Could just milk or heavy cream be used maybe? I’m looking forward to making this for Thanksgiving!
You can use cream of celery or cream of mushroom.
Made this today and it turned out super yum. Macaroni didn’t turn out overcooked/mushy! Yay!!
It is super yum, I agree Becky!
Can not wait to try this. How many does this serve?
This recipe makes 6 good sized servings. You’ll be so glad you made it Debby!
Has anyone tried to use whole whet pasta? If so, how long did you boil beforehand, I know it usually take a little longer than regular pasta. Making this today and I can’t wait to try it!
I’m sure it will taste just a yummy with whole wheat Jenny!
I just made this. Its only been in the crockpot for an hour so far and it is delicious!
So glad you loved it Angie!
Is the cheese a block that we cut up or is it shredded???
I use shredded cheese Karen.
Do I have to cook the macaroni first? I’d like to put all the ingredients in the crockpot and add milk.
This recipe starts with the macaroni pre-cooked.
Hi Holly!
I’m looking for a creamy cheesy sauce to add to potatoes in a crockpot. I know if I add cubed potatoes raw they will take longer to cook. Do you think this sauce would do okay if it’s left in the crockpot for a longer time?
Hi Heather, I do think the sauce would hold up fine if the potatoes cook through (but I haven’t tried it).
Depending on your timeline, you could also parboil the potatoes up to 24 hours in advance so they’re slightly softened before you start! Let me know how it goes!
I used about 6 small russet potatoes, peeled and cubed. While I parboiled those, I threw the rest of the ingredients into the crockpot. Small changes: For cheese, I used about 1-1/2 cups medium cheddar, 2 cups colby jack, and 1/2 cup mozzarella. It’s what I had on hand! I added about 1-1/2 cups of milk, since I wanted more of a soupy consistency instead of just a sauce to coat. I also threw in 1 teaspoon minced garlic. It was delicious! I actually got my husband to eat soup! You could definitely taste the tang of the mayo and sour cream though, so maybe next time I’ll just use one or the other, not both. Thank you for the recipe!
Thank you for sharing Heather!! I’ll have to try that, it sounds delicious!
This recipe was a hit at my son’s birthday party! Not only was it so easy to make but the adults and the kids really enjoyed eating it!
So glad to hear that it was such a hit Tiffany!
Fabulous recipe! A friend made it for a potluck and I asked her for the recipe on the spot. Have you heard any tips from someone who has made this recipe in an Instant Pot (using the slow cooker setting, of course)?
I’m so glad you loved it Jennifer! I haven’t but maybe some readers can give you some tips :)
You may want to try my Instant Pot Mac and Cheese. Enjoy!
Very delicious, restaurant quality Mac n cheese. Very easy to make to.
Question. I need to have this tomorrow for a lunch. I’ve used this recipe before and I love it. But I don’t have time to cook tomorrow. What should I do? Bake it in the oven or crockpot and just heat up on low for how long if I do it in the crock pot? I don’t want it to be over cooked.
I would suggest mixing everything together and then cooking as recommended just before serving.
I plan on making this recipe this weekend, but one of my guests is a vegetarian so I was pondering different alternatives to the cream of chicken soup. Has anyone tried this with Campbell’s condensed cheddar cheese soup? If you have, let me know how it turned out!
Cheddar cheese soup would also be a great option. Some readers said it worked well for their vegetarian friends!
Made today for a side for Easter Dinner,Oh man !!!!!! It’s the Bomb..
I am so glad you enjoyed it Catherine!
This was amazing, followed exact recipe, came out perfect. Have been looking for the ultimate creamy mac and cheese recipe and finally found it, thanks!
So glad you loved it Nancy!
When you say “2 cups” of macaroni and cheese, is that 1 lb, or are you scooping out a 1 cup measuring cup? 2 cups =16 oz = 1 lb of macaroni. Just trying to figure out the ratios before I head to the store.
This is not 1 lb as a dry measure is not the same as an 8oz fluid ounce measure.
This is two measuring cups scooped out which is about 4oz per cup (so ½ lb for the whole recipe). Hope that helps.
Does it matter if you use sharp or mild cheddar cheese?
You can use either but sharp will have a stronger flavor.
Can I use miracle whip in place of the mayonnaise?
Miracle Whip can be used in place of mayonnaise, but keep in mind that it has a tangier flavor. Let me know if you try it!
Hi! I’m excited to try this recipe and adding broccoli to it. My question is if I am using fresh broccoli should I steam it first before adding it or put it in raw?
I suggest that you add cooked broccoli rather than raw.
I’m confused about the amount of cheese when doubled. I have noticed many people said they doubled but didn’t mention using the same amount of cheese as the single version, but in one of the comments Holly said 4 cups of cheese for single OR double recipe. I’m worried it won’t be cheesy enough? Thoughts…. Anyone? Anyone?? Bueller?? LOL
If you double the recipe, you’ll want to double the cheese.
Quick question….I’m excited to try this out for my son’s Blue and Gold ceremony with scouts tonight. Some other recipes I’ve read have warned against letting it heat too long because of gumminess of noodles. If the ceremony starts at 5:30 and I think we will eat at 6, should I start this at 3:30, or have you had issues with extra heating time as people eat?
If you’re sure to undercook your noodles as directed, it should be fine.