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.
My first time EVER to cook mac n cheese and this recipe’s just perfect!!!
I was pressed for time, so I baked it instead.
I’m gonna try the slow cooker next time.
Thank you!!!
I’m so happy to hear that you loved it so much Joan! And great idea to bake it when you were short on time.
So Yummy!
Thank you Teresa! So glad you loved this mac and cheese!
This sounds so tasty and simple. I can’t wait to try it! You mentioned that you use a light mayo-type dressing. Do you mean something like miracle whip or a light mayo?
Either would work in this recipe!
Best mac and cheese recipe ever!!!!
So happy you loved it Sheryl!
I used smoked guryere, turned out amazing. Definitely a keeper. Thank you!!
Oh gosh, that sounds amazing David!
When I saw Guryere in this recipe, I knew the taste would be be a little bit better than most but I think using the smoked version will really kick it up!
Smoked gruyere would be a wonderful addition Anne!
Made this for a work potluck. It was a huge hit!!! Has been requested twice since. :) Thank you
So happy to hear that Teya!
Hi Holly, I made this awhile back and it was outstanding! I am making it again for a large group of people. Question: Can I use Gluten Free Pasta? If I omit the mayo, do I need to replace it with something else?
Hi Kristen, we have only made this recipe as listed so I can’t say for sure! But do let us know how it turns out for you.
look so yummy
Thank you Holly, it’s one of our favorites!
Wow, this recipe is magical despite having some unconventional ingredients. I followed everything exactly (except for adding 1 tsp garlic powder) because I wanted to test before doubling it for a potluck over the weekend. It’s great! I think you might want to check it every 30 mins on low like I did to make sure you can scrape the sides down and prevent sticking. I also only needed about 2 hours in the crock before it got nice and creamy. Thanks for sharing!
That sounds like a tasty addition Alissa! Thanks for the tips.
If we are omitting the gruyere, would we use 4 cups of cheddar total or 4 cups in lieu of the gruyere in addition to the 3 cups of cheddar? I’m guessing 4 cups total but I just want to be sure. Also, I may have missed this but what is the low heat time for a double batch?
To replace the gruyere, use 4 cups of cheddar total and no other cheeses. You just want the recipe to heat through and the cheese to melt. Check it after 3 hours to see if it’s heated through. Enjoy!
My mac & cheese also got pretty greasy and the cheese started to separate. When I make this recipe again I will sub Cream of Chicken for Cream of Celery (just to try it) and lessen my cooking time to two hours on low!
Good idea King, often if cheese overcooks it can separate creating an oily layer. Your crockpot may run a bit hotter than mine as well! Good luck, let us know how it turns out!
Any thoughts about beer cheese in this recipe?
I haven’t tried making this recipe with beer cheese Liz but I think that sounds delicious! Let us know how it turns out.
Really loved it and if a seven year old picky eater will it gets tumbs up here!
Two thumbs up! So happy he enjoyed it Bobbie!
For the slow cooker Mac and cheese how long for low setting? If I double the recipe?
You just want the recipe to heat through and the cheese to melt. Check it after 3 hours to see if it’s heated through.
This recipe looks interesting, however having to cook the pasta prior to putting it in the crock pot seems to be defeating the purpose of using a crock pot. I have seen other mac and cheese crock pot recipes that do not require boiling the pasta prior to putting it into the crock pot. Do you think that would work with your recipe?
I have only made this recipe as written Gary. If you try it please let us know how it works out for you!
Please include me in your daily notifications
every recipe I have tried is wonderful
Thank you Donna, I’m so glad you’ve been enjoying the recipes!
This is the BEST Mac and cheese I’ve ever had. I had my doubts about the mayonnaise but I’m glad I tried it. THANKS, HOLLY!!!
Yay Barbara!! So glad you love it as much as I do!
Question. If I double the recipe and bake it in the oven, do I use a 9 x 13 pan? Do I grease the pan?
As long as the recipe fits in your casserole dish, it will be fine to bake. You’ll just want to ensure it is hot in the middle. Enjoy Kathy!
I want to try this recipe to bring to work. Can I make it in the evening and turn the crock pot to warm the next day to eat?
Yes it can. It can also be prepared the night before and cooked while you’re at work the next morning if that works better for you. Enjoy Meghan!
I’ve made this recipe several times over the last month for my kids’ ski races. I always double it. I have modified it a little. I use 1/2 of the onion powder. I found it to be too strong and it was all I tasted. I was more generous with the cheese – I really squished it down into the cup to measure it. I also added some Fontina cheese to make it a little creamier. About 4 oz. for a double batch was perfect. It came out a little bit more cheesy and everyone liked it better. The real key is to undercook the pasta. I ended up with it in the pot for no longer than 3 minutes. 2:30 is best. If my daughter knew it had mayo in it, she would never eat it, but she totally LOVES it, so all is well. Shhhh….
Your version sounds delicious too, thank you for sharing Amy!