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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Absolutely AMAZING!!! I doubled the recipe for Thanksgiving & added 1 soupcan worth of whole milk for some added creaminess. This is my new go-to. My family has dubbed it “crack-mac”
Haha, I love that Amie! So glad this recipe worked out for you!
I think this is only my second or third time posting a review… this recipe warrants it though. BEST MAC N CHEESE EVER!!!!! Followed the recipe to the letter and it is delicious! Even my VERY picky 5 year old loved it… and he only likes certain kinds of Mac n cheese.
Holly, thank you so much for sharing! I’m making this again tonight for dinner.
So so happy to hear he loved it, Jamie!
The best Mac and Cheese recipe ever! Also super easy to make. Thank you! :)
Easy and tastes great!
Hi! I made this recipe but it separated or curdles alittle but on me. Any idea as to why?
Sorry to hear that, Barabra! Dairy can separate in the slow cooker when it is cooked for too long or on too high of a temperature. How long did you cook it for? It is possible that your slow cooker runs a little bit hotter.
Hi! I don’t have Sharp Cheddar cheese on hand but I do have mild in a 2 lb block, can I use that instead?
Hi Brooklyn, you definitely can. The cheesy flavor will just be a little softer.
Hi! I love trying new recipes especially with ingredients that are no the “norm”. Question…..I prefer a creamy but mild mac n cheese. Could I use Monterey jack and mozzarella cheese for a less sharp flavor? Or have you tried any other cheese aside from cheddar? I know most mac n cheese are made with cheddar so I may be the only crazy lady trying to make it without. LOL!
Thanks!
Almost any shredded cheese will work in this recipe. You could certainly use a Monterey and mozzarella for a milder flavor. You could also add some mild cheddar. Let us know how it goes!
Can you substitute cream of celery or cheddar cheese soup to make it vegetarian?
Yes, you sure can!
This is my family’s favorite mac and cheese recipe. We love to make it while camping. Make this recipe. You wont regret it. Just do it!
I’ve been making this for years, and it truly is the best, especially for entertaining. My dad even admitted that he prefers mine over my mom’s recipe. I usually add a can of cambells cheddar cheese sauce, but it’s still great without.
One thing I have found is that’s important to turn down the heat to warm once the cheese has melted and cooking time is up. After a while, the cheese starts to separate and the noodles become greasy.
Can I make this and freeze it before cooking it? I’m thinking make it in a casserole dish, freeze, then bake it. Would that work?
Hi Rebecca, we do not recommend freezing this casserole.
I have made this recipe several times and my family has always raved about it. Even my teenage daughter asks for this randomly and loves it more than a box mac & cheese!
That is awesome, Helen! We are so happy you are loving this recipe!
Really is the best. I’ve tried other cheeses in replace of the Gruyere because a few times I couldn’t find it. But the Gruyere the best.
Everybody goes nuts over this recipe! I follow it to the T – I sometimes maybe add a tad more cheese but nothing different
Question: I usually make my Mac and cheese with bechamel but like the idea of added flavor with cream of chicken. Has anyone tried this recipe with from-scratch cream of chicken in order to be gluten-free?
I have only tried this recipe as written. Hopefully, another reader may have a gluten-free suggestion! If using gluten free pasta just make sure to cook them very al dente so they don’t get mushy cooking in the slow cooker.
I made this using a can of gluten free cream of chicken and gluten free noodles . Turned out good to me
Is there something to substitute the cream of chicken for? I’m making for a group that there are some vegetarians. I’ve done the recipe before though and it is super yummy and would love to use again.
Hi Kim, it will change the flavor of the mac and cheese but you could use cream of mushroom soup or cream of broccoli soup. You could always try making homemade cream of chicken soup and subbing out the ingredients for vegetarian choices.
So I actually used the campbells Cheddar Cheese Soup, which is also vegetarian, and it worked really well (I am also veg)—my husband actually commented that it tasted like there was chicken in it when there wasn’t lol subbed very well and made a lot of sense with the other flavors. Hope that helps!
Excellent recipe can we double this ??
Definitely, if your crockpot is large enough you can definitely double this recipe.
Amazing recipe! Followed it to a T. I doubled it for a birthday party group. All the mom’s were going on about how good it was! It was my first attempt making it, and thank goodness it was a winner! I’m definitely using this recipe as my pot-luck go to from now on!
I found the gruyere cheese at Walmart in the deli section. One block makes 2 cups when grated.
I’m making this for about 40 people in a 6 qt crockpot – what amount of each ingredient would you recommend? Help!
Oh boy! I have never attempted to make a batch that large for this recipe, Lisa. Maybe another reader can offer some suggestions. I do not believe that it will all fit into a 6 qt crockpot though. You will have to let us know how it works for you!
Is this for a 2 quart or 4 quart slow cooker?
I make it in a 4qt slow cooker.
Cooked up some onions and worecestershire with the garlic before adding. Also added about a cup of cooked pasta water. Made it soooooo creamy and delish!
Hi! I doubled the recipe. Flavor was amazing. We found it to be a dry though. Can I add milk to the recipe? Like 1 cup for double the recipe
Hi Olivia, we have had great success with doubling the recipe as written but if you found it too dry you could add milk or even additional sour cream to add some moisture back into it. Enjoy!