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
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.
Yummy and simple. Favorite slow cooker mac and cheese I have tried. I have had mixed results in the past with slow cooking mac and cheese. Will definitely be doubling to take to potlucks. Highly recommend not subbing the gruyere for more cheddar – it gives it a little extra something. Mine finished faster than the time given, but maybe my slow cooker’s low setting runs a bit hot.
Does this really work with only 2 cups of uncooked pasta? It seems like a tiny amount (yes I cooked it as directed), not enough for 6 servings? Is this 6 side dish servings?
This makes 6 side dish servings (½ cup each).
It came out great, I’m making it for the third time tonight (as written)! :)
I am really liking these recipes on here. Thank you. Ms. McNeal,
Absolutely delicious! After looking at the unusual ingredient list I was hesitant to try but it turned out amazing! It’s a favorite croc pot recipe of mine now! I doubled the recipe and had no problems with it!
I’m making this tofay for football (yay) because all of my boyfriends friend requested Inmakebit again. I have a friend who doesn’t eat meat, do you think I could substitute the cream of chicken with cream of celery?
Yes,that will work just fine!
Hi… What size crock pot did you use? I have a 3-4 qt one and was wondering/hoping it would be big enough.
The slow cooker in the photo is 4QT so it should be fine.
I tried this recipe today for the first time, it is was easy to make & it was amazingly delicious!
It was so good I didn’t want to share …… LOL
thank you!
You cannot cook this on high or the milk will denature and be grainy. Low and slow. Don’t even think about high heat.
Which cheddar cheese do you use? Sharp, mild, medium? Looking forward to making it!
I prefer sharp as I love the flavor.
Hi! I could find gruyere cheese at my local store. Do you think Asiago will be ok in place of it? Thanks!
Hi Amber, we have only tried the recipe as written but I think Asiago would taste just fine!
Delicious and creamy. I often use dry mustard powder in my mac and cheese as it gives a nice little sharp zing like a sharp cheese. I followed the recipe exactly except for my add-ins which were broccoli, a can of tuna, and a can of cherry tomatoes. Mmmm leftovers!
mmmm! Sounds great Lois!
Can you make ahead and then cook in crockpot the next day?.
You can make this ahead but I would suggest keeping the pasta and sauce separate and combining them just before cooking. This will keep the pasta from soaking in the sauce and getting mushy.
Great recipe! I’ve done it both in the crockpot and the oven. I just wonder how long it lasts in fridge after making it
So glad you’ve enjoyed it! This should be fine for 4-5 days.
I made this Mac and cheese last night for a family birthday party (outdoors/backyard, first since Covid!). Everyone enjoyed this dish and I received at least 4 complements on the flavor. It cooked up great in the crockpot, and had some brown, crusty, delicious tidbits on the edges as if it had been baked in the oven. Thanks for a great recipe!
If I’m out of onion powder do I need to substitute something else or is it ok without? Excited to make this for my niece’s birthday dinner.
You can leave it out but it will change the flavor slightly. Enjoy!
Hi,
This might be a silly question but should the cheese for this recipe be shredded prior to adding it to the crock pot? Would you recommend shredding the cheese yourself or buying it pre-shredded in a bag?
Hi Sara, we shred the cheese before adding it to the crockpot. Pre-shredded cheeses contain additives to keep it from sticking together which affects the way it melts. So it is best if you shred your own cheeses.
Thank you for responding. I realized this morning that I could have answered my own questions had I just glanced at the lovely pictures you took. I will be making this for my family tomorrow and will be sure to rate it! :)
Good luck, and let us know how it goes! :)
Hi,
When you eat this leftover, how do you heat it? Do you add any liquid to it?
Hi Jen, you can reheat it in the microwave and mix in a little extra sour cream or even milk to make it creamier.
can you use mozzerella or other types of cheese as well ?
It will change the flavor but it should work out well Josh.
Sooooooo freaking DELICIOUS and super easy! I only had 3 cups of cheddar and substituted mexican flavored cheese and it was the BOMB!! This is a new family staple!!
EXTREMELY happy with this recipe.
VERY tasty!
I followed the recipe to a tee, but I used 3 cups of colby jack, and 1 cup of cheddar.
I also had no mustard powder, so I used regular mustard. But it turned out absolutely wonderful.
I do not have dry mustard seasoning. Is there a substitute I can use instead? Went to 2 stores and could not find it. Thank you. Looking forward to making this tonight
Hi Mary, you could add ½ tablespoon of prepared Dijon mustard to replace the dry mustard.
Stupid question! Do I use a 16 ounce box of macaroni or measure out 2 cups of dry macaroni in the measuring cup?
You will want to measure out 2 cups of dry pasta noodles for this recipe.