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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So, if I double the recipe, I will need 8 cups of cheese?
Yes you will.
This recipe at first seemed a little odd to me as I read the ingredients, but after reading the reviews I decided to give it a shot. I was glad I did! It’s incredibly cheesy and so delicious. This mac & cheese has great flavor. I love the Gruyere cheese in this. I think it really pumps the flavor up and makes it special. This is a very indulgent recipe as most good mac & cheese recipes are, and that’s why I prefer to serve it as a side dish because that means smaller portions. Even if I could just eat the whole thing, one must have self-control! It pairs perfectly with any kind of meat. I served it with meatloaf.
Made this for a work party and it was a big hit!! Everyone said it was the best they’ve had! Subbed Gruyere with just cheddar and still delicious!
I have made this three times for work potlucks. Each time I made it, I prepped everything the night before. The noodles I boiled and put in a ziplock and then mix the rest of the ingredients in a bowl. Throw everything in the crockpot in the morning and let it go. One of the batches I added a cup of smoked gouda instead of the gruyere and that’s the way I’m making it from now on. There were lots of leftovers after the last potluck except for the mac and cheese!
This recipe is super easy and sooo delicious. Thank you for sharing!
I’m looking forward to trying your recipe. Will I get the best results if I use a block cheese and hand shred it, or is bagged shredded cheese just as acceptable? Do you get the best results when the pasta is boiled right before….or is it possible to boil the pasta the night before, al dente, refrigerate, then mix it all in a slow cooker the next day?
Pre-shredded cheeses have additives to keep them from clumping which means they often don’t melt as well. I would suggest shredding the cheese yourself.
You can absolutely boil the pasta the night before and then mix it all together the next day.
What can be substituted for the soup to cut down on sodium?
I have only made this as written.
DELICIOUS!!!
I made as written but just used a basic Swiss cheese instead of gruyere. I doubled the recipe and it barely fit in my crockpot. Lol. But omg do good. Totally worth it!!!
I want to make this but I depise mayo (Sorry) is there a way to skip the mayo portion or is it a must??
I’ve only tried this recipe as written so I’m not sure how it would turn out without the mayonnaise.
Excited to try this recipe but accidentally forgot to cook the pasta before adding in everything. I really don’t want to toss the whole batch. Is there any way to save it? Can I just add some water or milk to the mix so I can cook the pasta in the crockpot? I did a double batch. :(
Oh no, that’s too bad! I would definitely try that JP, add some extra liquid as the noodles will soak up more being uncooked. Let us know how it turns out. Our fingers are crossed for you!
Hi there! Making this for an office potluck this week. Would it be ok if I tossed all of the ingredients in the crockpot the night before and then turn it on the morning of the potluck? Or will that mess up the recipe and not come out correctly?
Thanks in advance for any input!
Hi Taylor,
You can prep this the night before, but if you have a ceramic or porcelain crock you may want to allow it to sit on the counter for 45 minutes or so before turning it on to avoid cracking the crock.
I made this for a work potluck. I can’t believe how good it was! My large crockpot was full to the top (doubled the recipe) and was completely empty within an hour. I used all cheddar cheese.
Have you ever put cream cheese with this combination?
Hi JoAnne, a lot of readers have mixed in a little cream cheese and loved it! Let us know what you think.
Hi Holly! Happy Thanksgiving! I had a quick question about this dish. It calls for condensed cream of chix soup which I can’t find in Europe. If I use Campbell’s Cream of Chix soup, would that work?
I have also googled a condensed cream chix soup recipe… do I need to use that? Or will the regular cream of chix work? Thank you!
This one uses Campbell’s Cream of Chicken soup as well (but for the one in North America, you add one can of water or milk to the soup to serve as soup). Is the texture soupy or is it fairly thick, more similar to the consistency of pudding?
I worry that with the homemade, dairy can sometimes separate in the slow cooker.
We absolutely love this recipe. We have been asked for the recipe so many times I printed out extra copies to keep on hand.
Of course, per usual, we changed it up slightly. First, we do about 2-2.5 cups of cheddar and replace the other amount with Monterey Jack. Second, We specifically used use Applesmoked gruyere brand, gives it a really nice Smokey flavor almost as if bacon was in it. Third, after everything is mixed in, we add about 2 tablespoons of cream cheese and 2 tablespoons of velveeta on top. We cut them in cubes. We do not mix in. This helps the creaminess. Fourth, we save some of the water from cooking the noodles. Just in case we have the crockpot going on warm while waiting for other food to be finished, this water will keep it moist.
All of that sounds so delicious Erin, thanks for sharing!
Looks delicious! How much does this serve?
Hi Priscilla, this recipe makes about 6 servings.
I have made this once and it was amazing! I have a question though. After I put all of the ingredients into the crock I did not mix them up before turning the crock pot on. Should I stir everything around before turning on the crock pot or just layer them and stir later? I did the double recipe and it came out great, but I felt as though I was playing catch up when it came time to stir.
Hi Alan, we mix up the sauce before adding it into the crockpot then give everything a good stir once it’s all in there. While cooking we stir it once or twice to make sure it is all combined.
I am planning to make this for Thanksgiving but with Vermont white cheddar cheese! Can’t wait; looks delicious.
Can I cook on low? If so how long would you recommend?
Yes, you can cook on low for about 3 hours.
I’m vegan and I can’t use condensed chicken soup. Is there a vegan alternative? I REALLY want to try this recipe! :) Thank you!
Hi Wendy, other readers have subbed in cream of mushroom, cream of celery, or cream of onion soup to make a vegetarian alternative. I am not sure if there is a vegan version of those soups that you could use to make this recipe! I hope you are able to find something!
This crock pot mac n cheese was SO SO good and super easy to make. Thank you for sharing the recipe! Will def be saving this recipe to make again and again.