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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Do I add the 1 can of water for the soup too or just the soup?
Thanks
Just the soup, no water needed.
Have you ever added panko or some type of topping to this and when and how did you do so for best results. I wanna add a panko/Parmesan topping and want it to be crispy…Broiler afterwards for a few?
Thanks
Hi Damien, we haven’t tried this recipe with a panko topping but we love the panko topping on this baked mac and cheese and you could easily add it on top and bake at the very end.
Thank you. With the soup do you mix the can of water in too or just the soup?
Hi Damien, you will want to use just the soup without the water so it is thick and creamy.
Hi! If I’m making a double batch in the over, what size pan should I use? Also, does the pasta have to be cooked first if doing it in the oven?
The pasta will still need to be cooked al dente (not too soft, it’ll cook a bit more in the oven). If you’re doubling this recipe, I’d suggest two 9×13 pans. If you have a large pan and it fits you can use that but might like to stir it part way through cooking (and will likely need to increase cooking time).
Hi There,
Can you tell me how to go about this recipe with 2 (16oz) boxes of cavatappi noodles? Do I essentially quadruple the recipe? 16 cups of cheese and 4 cans of condensed soup seems like a lot. I’m making this for about 20 (plus leftovers) in my large crock pot.
Hi Sarah, we have never quadrupled this recipe but if you have a big enough crockpot it should turn out delicious!
Hello!
If I want to refrigerate the Mac n cheese over night, how long should I bake the following day?
Hi Naylline, you can bake this in the oven by preheating the oven to 350°F. Bake 30 minutes covered and 30 minutes uncovered. Or if you want you can just mix all the ingredients in the crockpot overnight and then turn it on the next morning letting it cook according to the recipe directions.
My son is in love with White Spot (it’s a Canadian Restaurant) Mac’n’Cheese. I have been trying to make him an at-home version. This recipe did the trick. Super yummy! I melted the cheese mixture in a pan and combined that sauce with the cooked macaroni in a crock-pot to make things go faster. A hit!
So glad you enjoyed the mac and cheese Kate!
I followed everything exact, except I used ditalani pasta, one cup gruyere, one cup double smoked cheddar, and two cups sharp cheddar and added paprika. It is delicious!! However it has become very very oiley and a little granulated. Anything you can think of to fix this? Thank you!
This would likely mean that it got too hot which can cause the dairy to separate. If it became oily in reheating, I would suggest heating over a low temperature and perhaps adding a touch of milk. If it became oily in the slow cooker, perhaps your slow cooker runs a little bit hotter than mine so you could try it on the low setting next time (if yours was on high). I hope that helps!
So glad to find this recipe! My oven is on the fritz and I can have it replaced for another two weeks. :-( I have left over ricotta. Can I use it in this recipe?
Oh no, that is never fun Susan! We have only made this recipe as listed but ricotta would probably taste delicious.
Mayo or Miracle Whip?
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!
Looking forward to making this. How many servings does this make?
Karen, this crock pot mac and cheese recipe makes 8 servings. You can find the number of servings for each of our recipes on the recipe card right near the recipe title. Enjoy!
I had this at a friends Halloween party and it was amazing! I got the recipe and I plan to do for a Friendsgiving this Sunday, but one friend is gluten free, do you think it would be as tasty with GF pasta or should I make a small batch for her with GF pasta and full batch with regular pasta for the rest of us? I don’t cook GF ever, so I don’t want to ruin the whole batch.
Hi Jessamy, we have only tried this recipe as written. My only concern would be that gluten-free noodles need way less time to cook so I am not sure if they would hold up well in the crockpot. Maybe another reader has tried it out and offer some advice!
I made this last weekend and I won’t be making any other recipe we all loved it, made it for my neighbors and it is the best I have ever had love it :) Thank you
So happy to hear that Tangy! Glad you all enjoyed it.
Can I double your recipe in a 5 quart pot or would this be too small?
Doubling this recipe almost fills my 6QT, so it might be a bit small.
Could use Campbell’s condensed cheddar soup instead of cream of chicken? I’m making it for a potluck and want to skip meat. Also want to avoid things like cream of mushroom/celery etc in case there are picky eaters.
Hi Niki, we have only made the recipe as listed but that should work. It will change the flavor but still sounds delicious. Let us know how it turns out!
I made this for a thanksgiving feast today at church, serving 53 . I doubled it and then a little more for the pasta and still had room for stirring in my 6Q crock. I did cream cheddar soup so it was meat less and added a half block of velveeta because we had it. Carmelized 1 medium diced onion in stead of powder and I had to use mustard instead of powder. I was put off by the mayo and sour cream but it was awesome! So creamy. The cook time was perfect on high with 2 stirrings in the middle. Will be doing this one again!
Those sound like great additions Suzanne! Glad it was a hit :)
I used the Campbell’s condensed cheddar cheeses soup and it turned out great!
Soooo easy and yummy!!! Doesn’t even require milk.
So glad you enjoyed it Ashley!
Would this double in a 4-qt slow cooker or would that be too small?
That might be too small to hold all of the ingredients Paige.
Hi! I have not yet made this recipe – I have some questions before getting started, if that’s ok! I’m excited to make it, especially based on all the great reviews! We have a “Friendsgiving” gathering next weekend, so I’m hoping to wow the gang! Questions:
1. If I will be making this the night before the event, what changes should I make to the recipe (if any), and should I just reheat it on warm when party time is nearing?
2. Based on the comments, is it recommended to shred my own cheese rather than buying shredded cheese?
Thanks!
Hi Catherine, to keep your noodles from getting soggy you are going to want to wait until ready to bake before combining the sauce and the noodles. You can boil your noodles the night before though and have the sauce ready in a separate dish though. And you are right, we recommend shredding your own cheese.
I have made this recipe a number of times now for various groups and occasions, and there is ALWAYS at least one person who asks for the recipe. So many people say it is the best mac and cheese they’ve had! We love it for our family too, and my daughter’s (5yo) fave food is mac & cheese, so that’s high compliments coming from her!
I have subbed the gruyere with shredded Swiss on occasion, and it works just as well.
Those sound like delicious substitutions Jenna. So happy everyone loves it!
I made this for a potluck with friends. I used Campbell’s cream of bacon, instead of the cream of chicken soup. Also, since for adults, added spice with ancho chili powder, and flavor with smoked paprika. It was delish and loved by all. Will definitely make again in the future!
I am thrilled that your friends enjoyed the mac n cheese Deb! I think cream of bacon sounds like a delicious addition!
Is it 2 cups of dry pasta
That is correct Bonnie. :)
It was delicious and so easy!!~I would add a bit of salt but that is what our team’s feedback was. Thank you for these wonderful recipes
So happy you loved it Anne!