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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I had another Mac n cheese planned for thanksgiving today, but saw this last night and decided to switch. I’m using 1 cup of sharp white cheddar and 3 cups of smoked Gouda only because that’s what I have on hand. Hope it turns out as good as yours!!
So, 3 cups of cheese or 7 if not using gruyere cheese? Thanks .;) cant wait to make it
3 cups of cheddar + 1 cup of gruyere OR 4 cups of cheddar. Either way the cheese totals 4 cups. :) Enjoy, this is my absolute favorite!
Holly,
Which do you prefer? With Gruyere or just cheddar? What does the Gruyere do for the taste?
Personally I love the flavor the gruyere adds. It’s like a mild swiss and just adds a bit of richness (kind of like a parmesan adds richness when you add it to mozzarella).
This was awesome! I’ve already made it twice and it’s so delicious! I’m trying the oven recipe because I’m short on time. Thanks so much for the great recipe
So glad you love it! The oven recipe is just as great! :)
Holly I do not have access to a stove top or oven. I only have the crock pot and a microwave. Can I make this?
Yes, this recipe can be made in the slow cooker. You can cook the pasta in the microwave before adding to the slow cooker.
Holly,
When I use the oven, do I first bake it covered for 30 minutes, then uncovered for 30 minutes, for a total of 60 minutes? Or…bake it either covered or uncovered for a total of 30 minutes?
I scrolled through comments and found my answer. 60 minutes total! Thank you.
I was a bit skeptical at first when I saw all the ingredients needed but WOW! it’s creamy and tastes delicious! Thanks for a great new recipe :)
Wanting to make this for Thanksgiving!. Reading the reviews on how good it is makes me so excited :) just curious.. What kind of Chedder cheese is best?
I personally use medium to sharp because I like the stronger flavor. :)
The velvetta block or shredded cheese?
Shredded cheddar cheese.
Thanks so much!! I’ll be sure and post my results :) can’t wait.
Wondering if I can freeze this before cooking? I made the full recipe and it’s far too much for two of us.
This sounds so good, I think I’m going to make this tomorrow!
Could I use the Quinoa gluten free noodles?
I haven’t tried it with other types of noodles so I can’t say for sure if it would work. If you do try, please let us know how it works out!
Made this for dinner tonight! Totally a keeper recipe!!! I doubled the recipe – tonight I was cooking for 8 ;) and had about a bowl left over. I did make a couple additions though… I added 2 Tblsp of minced garlic, about 1/2 tsp liquid smoke and used 1 can cream of mushroom and 1 can cream of chicken. I also used cottage cheese in place of the gruyere. So yummy!!! Can’t wait to make it again… it’s definitely going to be a favorite in our house for a long time!!! Thanks for the recipe!!! :)
I’m so glad you loved it Cori!!
Weird question, but is it 1 lb of noodles. Since 2 cups would be 16 oz..which is a lb… or should I just measure 2 cups of dry noodles? And do it that way. …
Fluid ounces is a measure of liquid volume (fl. oz.) and there are 8 fl.oz. in 1 cup.
In this case, I used ounces as a measure of weight (oz.) and 2 cups of macaroni noodles is 8oz. So half a pound would be perfect. :)
Making mac and cheese in the oven doesn’t take much more effort than this. AND it doesn’t use processed food like soup in a can. I just don’t understand why anyone would use that as an ingredient in their food. Simple food, made without processed ingredients, tastes so much better and is better for you. Also, crock pots are for lazy people.
This recipe really is delicious!! If you don’t want to use the canned soup, I do have a recipe here for Homemade Condensed Soup.
I do have to say that I don’t think crock pots are for lazy people, I love my crock pot!
It’s wonderful to have a meal ready after a long day to feed hungry kids! Also great for cooking sides (like mashed potatoes when you’re oven is full of turkey dinner) or if you don’t want to turn on the oven on a hot day! It’s also the best way to make a very inexpensive cut of meat taste tender and delicious!
I agree. Crock pots are not for lazy people. They are for very busy people that want to feed their families good nutritious meals .
Well that was kind of rude. By that standard, I guess we should all build a fire outside and cook over that. What is the difference it you use the oven or a slow cooker? Maybe if you work less than 45/50 hours a week or don’t work at all it might be considered lazy. Anyway, I am making this now, and so far what I have tasted is great.
Coral, I agree with you. What June said is totally rude, and also ridiculous. I have a daughter and two daughters-in-law who are all great cooks, and all use crock pots. My daughter is a busy stay-at-home mother of 3 and makes delicious home made meals in her crock pot frequently. One daughter-in-law is a women who works 50 hours a week, and uses a crock pot mostly for family get-togethers. Her cooking would blow you away. The other daughter-in-law is the mom of a baby and works part time. She’s also a great cook on a budget and loves her crock pot for home made meals. June, don’t be a food snob. It’s not becoming.
Crockpots are mainly for BUSY people! I love crockpot meals on vacation (like when you’re renting a house somewhere), or when you want to enjoy family time & not spend all day in the kitchen. You do a little prep work, go to work (or have fu. With the fam) and dinner is ready when you get home.
I love my crock pot and I am far from a ‘lazy cook’. A good crock pot and a variety of healthy recipes to go in it is part of a great cook’s essential kitchen. This recipe looks fantastic! I’m a mac and cheese nut and am always looking for new, creative and simple ways to make this favourite meal. This one I am definitely trying. Thank you for sharing!
Crockpots are for lazy people??? That was a comment you could’ve left to yourself. :-( You obviously have never tasted a roast cooked in the crockpot. Or anything for that matter. The crockpot makes meat SO tender and delicious!! Bless your heart…
I totally agree!! AND I love your comment, “Bless your heart”……as where I came from in the South, many times it really meant… “You little idiot”. lol
Crock pots are for busy people.
You owe me and I’m sure others an apology. I worked 72 hours a week after my husband died. If not for crock pots my kids would have had to eat fast food junk.
Lazy people? No its for a mom that works 22 hours a day and still needs to feed her family of 6. Really?
Or someone, like myself, who has a chronic illness… I use my crock pot so that even on the days I’m feeling lousy, I can prepare a meal early enough in the day that my family gets a home cooked dinner regardless… As far as I’m concerned, that’s far from “lazy”.
Some people don’t have the luxury of staying home all day. It’s nice to have a hot meal when you get home. I plan to make this for a get together with friends. Crock pots make it stay warm until it is time to eat. Not lazy, SMART
How about crock pots are for “busy” people. How does “lazy” come into play when the end result is a home cooked meal?
Wow! I am a stay-at-home mother of 4, and I cook in my crockpot 3+ times a week. Laziness has nothing to do with it. When we get home from school functions, baseball, dance, playing at the park, going to the library, nature walks, bike riding, and everything else we are doing together as a family, we finish out our day by sitting down together to a hot, healthy, home-cooked meal. If it makes me lazy because I would rather spend time with my family, than spend half the afternoon cooking, I guess yay for being lazy!
I made it and it’s good. However, I guess I am old fashioned and don’t understand why ‘you’ just don’t make a white sauce and add cheese to it? A LOT cheaper; the cost of a couple tablespoons butter and flour and milk are less than mayo, sour cream and soup…….. Added a can of diced tomatoes and some chopped weiners to it, then cooked bacon on top…….
I’m always turned off of crock pit recipes that require me to do a step before, like boil the noodles. Is there any way to cheat on that part, like add some water and let the noodles get cooked while it heats?
I haven’t tried it that way but I really love the idea! I am definitely going to play with it and let you know if I come up with a way to do it!
I want to try the raw noodles also. Am thinking I might have to cook a little longer and add the creamed products later.
I am in the middle of a kitchen remodel and not even a microwave. My boys want Mac and Cheese and I was wondering if you figured out how to make this without boiling the noodles first?
Ty:-)
Fantastic mac and cheese! Had friends over and this was a side dish, and can’t get over how many people went for seconds. Easy to make! My husband watched me making it and he wasn’t sure but came back for seconds. This is definitely a keeper!
So glad you enjoyed it Shauna!
I guess our slow cooker runs hot. I put in for 3 hours on low and after 45 min this was done but we were not ready yet so i put it to simmer. for 2 hours. The sauce broke and lost the creaminess.
I would also change creme chicken to creme celery
I’m curious, have you tried this using room temp cream cheese instead of the sour cream? I only ask because I have cream cheese in the fridge, but no sour cream :D
I haven’t but I’d say give it a try! Cream cheese is richer than sour cream so I might consider cutting back a little. :)
I am going to make this today, but I think I am going to add a splash or two of white wine….mmmm
Just found this and it looks to die for. I love Mac and cheese, started make ng from scratch with Velveeta. Problem I s the taste has changed over the years or maybe be have as it just doesn’t satisfy now! Anxious to try this one! Question: do you use mild or sharp cheddar? And I’ve looked likeked for gruyere in our grocery before but have never found it. Anything comparable in taste for the blend?
And just a note. I have a friend who adds a raw egg to her stove top recipe at the end, stirring quickly to blend and not to cook it in chunks. Tastes okay!
I prefer to use sharp because I like the stronger flavor, I have made this many many times with just cheddar and it’s wonderful. As far as a substitution for Gruyere, you can try swiss (which I find a little sharper than gruyere).
If your grocery has a specialty cheese case in their deli area, it would be there.
I found Gruyere cheese at Sam’s Club and Aldi. It’s on the pricey side, I think about $8 a pound or so.
We keep kosher — no meat with milk. Instead of cream of chicken soup, would cream of mushroom or broccoli work? Any other suggestions?
Cream of mushroom or cream of celery definitely work in this recipe. (I’ve tried both!)
Just out it in my crock pot right now it looks like all Mayo and sour cream… a little worried. :/
How long has it been in the slow cooker? It is a very creamy macaroni but always turns out perfectly for me. :)