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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This recipe is very delicious. I follow the recipe to the T. Although it turned out too greasy. Both in the crock pot, and the oven. Is there any way to stop this from happening? The taste is definitely five stars, it’s just too greasy.
I would suggest reducing the cook time. If cheese overcooks (or perhaps your slow cooker runs a bit hotter than mine) it can separate creating an oily layer. Hope that helps!
Superrrr easyyy! I loved doing this recipe! I love Mac and cheese, this is by far the tastiest
Thank you Priscilla!
I made this for a New Year’s party and it was GONE! Also, my picky mac and cheese eating kids devoured this.
I really love that in general I already have these ingredients on hand.
Glad your crew loves it as much as mine does Melinda! Happy New Year! :)
Anxious to try this recipe for a bunch of hungry teenagers after long day of skiing. I would like to add ground beef to add protein, have you ever tried that before?
I haven’t but I think it sounds absolutely delish!! Let us know how it goes if you try it!
For the Cheddar cheese, is it the block cheese or I can use Shredded?
Block cheddar shredded yourself will melt better. The pre-shredded cheeses often have additives that can interfere with how they melt.
This is the absolute best Mac and cheese ever!!! I used 1# of pasta and 1# of cheddar cheese and 8 oz extra sharp cheese Along with the other ingredients. It was for a Christmas Eve dinner party and everyone raved about it!!! Thank you for the recipe
You’re welcome! So glad it was raved about!
This is my go-to Mac and Cheese for dinners, parties, and potlucks! I’ve been asked by my co-workers to QUADRUPLE the recipe for next year’s holiday party!
Great recipe! Thank you!
So glad everyone loves it Dan!
How many servings does it make without doubling it?
As written, this will serve 6 as a side dish.
I made this a few years ago for my child’s class when the had a Thanks giving feast. The teachers asked me to bring it for the 3rd year now!
I was wondering if you have tried it in the instant pot?
So glad it’s been a hit (I personally love this mac & cheese so much too)! I haven’t tried this exact recipe in the IP although I do have an Instant Pot Mac and Cheese here.
How long can it sit in the crock pot and still be good? Can I make it in the morning at home and take it to work for a noon lunch at work?
I would suggest making it in the morning but not turning the slow cooker on until 2 hrs before eating (on high) or 3 hrs on low.
It was delicious. Very easy too
I am so glad you loved it!
Looks delicious! I plan on making this for our work Xmas potluck lunch this week. I’ll be at work for 5 hours before this is served.. will it work if I cook the noodles at home in the morning and then just add everything together and turn it on low 3 hours before lunch?
Absolutely! I keep the macaroni and sauce separate and then combine just before cooking. Enjoy!
I tried this for the first time at a work pot luck lunch. I was skeptical about the cream of chIcken soup but went with it anyway. Everyone enjoyed it. I was not disappointed. Thanks for sharing.
So glad everyone enjoyed it Sandra!
What size of cream of chicken soup?
The soup is 10.5oz.
Did you add a can of water or just use the condensed soup?
The soup is intended to be added condensed (no water).
could I use a cup of plain greek yogurt in place of the sour cream (I am doubling the recipe)
and I considerd combining your baked mac-n-cheese recipe with this one and adding a pinch of cayenne and a small amount of goat cheese for a creamy tang, smoked gouda and of course cheddar and gruyere.
I really don’t want to use the cream of chicken soup because of the MSG… so I thought about just the cheddar cheese soup because I don’t think it has it… thoughts?
Any cream soup will work for this recipe Joshua! I’ve been noticing many more options without MSG.
Joshua, I’m just the opposite about MSG. We use it instead of salt for everything. It has such lower sodium content than salt and it really makes the food come alive better than salt and is healthier for you. I know the old tale about giving folks head aches but I have never met one! This recipe was great and we will be making it again and again. We baked ours also.
Thank you for sharing your experience. Happy to hear that you love the Mac and cheese!
You could try yogurt or greek yogurt in place of the sour cream.
I doubled the recipe, substituted smoked Gouda for the Gruyère, added 1 tsp Worcestershire sauce, substituted 1 tsp chipotle pepper sauce for the black pepper and added 1 cup of milk. I would have preferred it without the milk, but there were a lot of kids at Thanksgiving and they seem to prefer a soupier Mac & cheese. This is now my go to Mac and cheese recipe.
Love your additions Dan, thanks for sharing!
Made this for a Family Christmas Gathering and it was a HIT!!! Will Def make this again!
So glad everyone loved it!
I made this for Thanksgiving and I didn’t make my normal test batch; I was nervous. OMG, this was an amazing dish. I gave the recipe out to several people. I doubled the batch used Smoked Gouda and sprinkled bacon on top. Next time when I make it I may add diced up jalapenos. This one is going in my cookbook
I’m so glad you loved it! Happy thanksgiving!
I looked at several recipes and decided to go with this one because i don’t like Velveeta and the ingredients intrigued me. Also the reviews from others convinced me too! So my daughter 15 yrs old, made double recipe using all mild cheddar. We bought the blocks and shredded them. Don’t use pre-shredded cheese. At lunch, she got so many compliments and requests for the recipe! It was a hit! They were saying now this is the thing she needs to bring every Thanksgiving! Thank u very much!
Thank you so much for your review Lareina! I’m thrilled this recipe turned out so well for your daughter. :)
I’m making this for an office pot luck on Wednesday and sorry if this is a stupid question but what do you mean by 2 cups of macaroni? Is that equal to a whole box ? Or should I scoop out two cups of dry macaroni from the box?
I’ve used this recipe once before (a long time ago) and I feel like I used the whole box of macaroni with the same amount for everything else. (or should I double it?)
It depends on the size of the box. You should scoop out 2 cups of dry macaroni from the box.
I tried this recipe last night but I decided to try a mix of cheeses: 2 cups sharp cheddar, 1 cup white cheddar, 1/2 cup mozzarella and 1/2 cup Parmesan. The flavor was awesome but it wasn’t as creamy as I was hoping. Any tips on how to make it creamier without losing flavor?
That sounds like a great addition Morgan! I have only ever made this recipe as is, but you could try adding a little extra sour cream or milk to the slow cooker.