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This Crock Pot Mac and Cheese is a family favorite! Elbow macaroni noodles are slow cooked in a rich cheesy sauce.
It is great as a holiday side and a favorite for Sunday supper. This easy mac and cheese recipe needs just minutes of prep and comes out of the slow cooker perfect every time!
Why This is The best Crock Pot Mac & Cheese Ever.
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. The recipe (and the reviews) speak for themselves.
- 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 when I make it.
Why This Recipe Works
1. Precooked Pasta
Precooking the pasta ensures it is perfect every time. I’ve tested countless “no boil mac and cheese recipes” (using uncooked pasta). Depending on the brand, the pasta can become mushy or gummy in texture and I find it to be inconsistent.
Boiling the macaroni about 2 minutes less than indicated on your package (so it’s quite firm) keeps it from getting mushy.
2. Sauce Ingredients
I prefer crock pot macaroni without evaporated milk or Velveeta cheese. While some of the ingredients in this recipe may seem odd, they really make a great 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 addition of mayonnaise sounds odd and even if you don’t love mayonnaise, it works (as you can see by the reviews on this recipe below). 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 – Shred the cheese from a block, pre-shredded cheeses do not work as well.
- Cooking time – Check the pasta early, slow cookers can vary.
- Double the recipe – A single batch of this slow-cooker mac is cooked in a 4qt slow cooker. To double this recipe, cook in 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
Crock Pot Mac and Cheese
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 - Shred the cheese from a block, pre-shredded cheeses do not work as well. 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.
- 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.
Made this at Easter and it was a total hit!! I doubled and used a 9 x 13 pan. I used 4 cups of cheddar, 2 cups of American and 2 cups of Monterey cheeses. I also added around 1/2 cup of half and half and doubled the other ingredients. I sprinkled more cheese on top and then melted about a quarter cup of butter and mixed in 3/4 cup of Panko bread crumbs. About 15 minutes into baking, I added the buttery crumbs. It was awesome, per the kids who came around for seconds and thirds. Also, for leftovers, I recommend heating in an air fryer…just as good as the first time!!
You do realize you pretty much altered the whole recipe yet give it 4 stars lol. What you did sounds like a completely different recipe and not what the original author posted.
Any chance this would freeze ok??
I would not recommend freezing this recipe April.
I only have a 6qt slow cooker. Will this still work in something that big.
Hi Dave, we used a 6qt slow cooker for this recipe so that should work well. Enjoy!
Is there any advice I could get to avoid grainyness???
I’ve added a 8oz block of cream cheese,
Switched pepper for cayenne pepper
And id rather try it with sour cream but switch it with Greek yogurt,
My only issue now is how to avoid it getting grainy, please help!
Hmm, I haven’t had that problem when making this recipe but a couple of things that might help: make sure you are shredding your own cheese instead of using pre-shredded cheese and be sure to drain and rinse the macaroni in cold water before adding to the crockpot. Hopefully, that helps!
Can you precook the noodles a few days before?
You sure can and mix them with the sauce just before cooking
The best macaroni and cheese I’ve ever had! I didn’t have powder mustard so I replaced with horseradish mustard. I also used extra sharp white cheddar cheese instead of regular cheddar because that’s what I had on hand. Will definitely be using this as my go to Mac n cheese recipe!
If I make it in the crock pot, then put it in the oven to get crispy on top will the macaroni dry out?
As long as it doesn’t cook too long. It does actually get nice crispy edges in the crock pot (if you don’t stir it).
I did a crust using a mixture of melted butter, shredded cheddar, and bread crumbs. It’s the tastiest! I’m not sure how it would turn out if you didn’t use the crust mixture. If you got the mentioned ingredients, I’d suggest mixing the crust stuff together and sprinkle on top before placing in oven on broil :) I have done this crust two times so far ontop of this recipe. just used a google search for the measurements. I feel like it was about half cup butter…one cup bread crumbs..have cup shredded cheese. Good luck
What size pan should I bake it in if I don’t double the recipe.
This will fit in a 9×13 pan.
I am looking forward to trying this recipe for a side with Christmas ham dinner. Was wondering Holly, have you ever tried this with any other macaroni shape other than elbow? In the comments a couple people mentioned that they were using other shapes but did not say how it turned out. i wasn’t sure how they hold up compared to elbow macaroni. Hate to try it and end up with a crock pot of mush and cheese.
I actually haven’t tried with another shape. I think if you cook it firm before adding to the slow cooker, it would work just fine. Let us know how it works out for you!
There is no better mac and cheese recipe anywhere. I’ve been making this for years and I’m constantly asked for the ingredients. The gruyere is what makes it amazing – get the good stuff, not the smoked kind, and you won’t be disappointed! I double the recipe if it’s for more than a family of four because it always gets cleaned out . This year I made it for Thanksgiving and I’ve been asked to bring it to TWO holiday gatherings. Thank you for sharing this gem!!
I’ve never bought gruyere cheese before, and the only one my grocery had is smoked, is that gonna be bad in my Mac??
It’ll be delicious! A little smoky flavor is lovely in mac and cheese.
Thank you!!
I’ve made this several times and it’s always a huge hit! I’m snowed in right now and happen to have all the ingredients except sour cream, is there a substitute you would recommend?
I’ve only tried this as written however you could try Greek yogurt or plain yogurt.
So delicious!
I didn’t have Gouda so added 1 cup Monterey Jack cheese and 3 cups of cheddar. I didn’t have dry mustard so I added a squeeze of yellow mustard. Didn’t have onion powder so I added paprika. Cooked on low for 3 hours. After 2.5 hours I added crushed corn flakes on top and cooked for 30 more mins.
Definitely a keeper.
I used a whole bag of noodles which measured out to be 6 cups. I’ve done this twice and it turns out perfect. I really thought 2 cups must have been a misprint and the pictures of this this recipe definitely had more than 2 cups of pasta. Family favorite!
The recipe is correct as written, I measure 2 cups of elbows before cooking. Glad you’ve enjoyed the recipe!
Would it be okay to not use the ground mustard?
You can certainly leave it out if you’d like.
Has anyone tried adding a bit of smokey paprika to the recipe? I like a smokey flavor mac & cheese and wonder how this would work out with this recipe if I add a touch.
I think it would be delicious!
I used a 16oz box is that going to mess up the dish mine is currently cooking if so what I can to correct it? It’s only been in the crockpot for about 20mins
16 oz is about 4 to 4 1/2 cups, this recipe needs just 2 cups. You could make another batch of the sauce and stir it in. Let us know how it goes.
I doubled this recipe and followed exactly and it was way too cheesy! A ratio of about 2:1 cheese/sauce to noodles. I could’ve used 16oz of noodles and the original amount of everything else and it would’ve been much better. The taste is very strong and potent, not sure if that’s because it had too much sauce or just the ingredients themselves. I will end up cooking more noodles and adding them or throwing it away, I’m undecided.
I’ve made this several times and the first few it was PERFECT but the last 2 times, it separates and gets oily but also kind of gritty since the oil is going separate and not keeping everything moist. Same ingredient brands, same instructions. Any advice on what could be going wrong? Thanks!
A high temperature can cause the cheese to separate, so if you’ve been cooking on high, perhaps try low. If that doesn’t work, you could try reducing the cook time and stirring in between. Once it’s warmed and melted, turn the slow cooker to warm. I hope that helps, let us know how it goes!
I made this for dinner tonight …so easy and good!!! Thanks
It will become my go-to recipe for Mac and Cheese for sure
I haven’t tried the recipe yet so can’t really give an accurate rating. Can canned cheese soup be used instead of cream of chicken, etc? Is the mayo a butter substitute?
Canned cheese soup can be used as a substitute. The addition of the mayonnaise is because a classic cheese or cream sauce does not usually hold up in a Crockpot properly.