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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Very easy and delicious—my guests and I loved it! Be sure to double it for a crowd….
Hands down one of the best crockpot Mac n cheese recipes I’ve ever tried. I also made this baked and both are completely creamy n delicious. I added some ceyene pepper to mine and a little extra mayo n sour cream and about 1/4 c half n half because I added about a cup extra macaroni to it. Adding a little more liquid sometimes is the key because the aldente pasta absorbs the liquid whereas fully cooked pasta doesn’t making it dry. sometimes you gotta give it a second try because crockpots vary and keep watch Adding a little milk etc if doesnt look creamy enough.This recipe is excellent and I definitely will be taking this to party’s and get together. 10 stars!
I am so glad you loved this recipe as much as we do! It’s always on our table at family meals because everyone requests it!
I made this for a potluck at work and everyone loved it!
Absolutely delicious!
I have a question on the amount of macaroni noodles required. The recipe says 2 cups uncooked. Do you actually measure out 2 dry cups of noodles? or can i just take a 16 oz box of uncooked noodles and use the entire box, since 1 cup = 8 oz? I assumed i could just use the entire box since the box said it was 8 servings similar to the recipe. Is this correct? I feel like if i measure out 2 dry cups it will be much less.
Measure out the dry cups, elbow macaroni weighs about 4 oz per cup (8oz per cup is a volume measure, not a weight measure). You would need half of a 16oz box.
Question on the noodle measurement. When is says 2 cups uncooked pasta noodles, do you actually measure the uncooked pasta in dry cups? or do you just take a 16oz box of noodles and make the entire box? I did the latter, as 2 cups = 16 oz and the 16 oz pasta box said it made 8 servings, same as this recipe, so this seemed to make sense. But by doing to this the finished product turned out extremely dry so i’m wondering if I used too many noodles?
Can anyone provide insight on this? this was my first attempt at homemade mac and cheese of any variety.
Oh no Tom! I measure out the dry cups. Elbow macaroni weighs about 4 oz per cup (8oz per cup is a volume measure, not a weight measure). You would need half of a 16oz box so using a full box is why your mac and cheese would have turned out dry.
Excellent
Haven’t made but love the ingredients
Hi, I’d love to try this recipe, but I’m unclear how much unshredded/block cheese in ounces I need to purchase in order to yield the shredded amounts listed.
1 cup of cheese weighs 4 oz; you will need 12 oz cheddar and 4 oz gruyere.
If I bake this in the oven, what size casserole dish is needed?
I use a 9×13 dish in the oven.
I’m curious as to whether substituting Cambell’s cheddar cheese soup for the cream of chicken would work?
It would work just fine. The flavor might change a bit but I’m sure it’ll be delicious!
This recipe looks amazing! What would you recommend to substitute the cream of chicken soup to make it vegetarian?
Cream of celery would be my first choice but any “cream of” soup should work just fine.
This is hands down the most delicious Mac and cheese recipe I ever had. I made it in the oven and added some sausage crumbles on top the last 10 mins in the oven. So good! A must try.
Made this for a holiday potluck at work and it was a hit! I did double the recipe and it barely fit into my 7 quart CrockPot so that is one thing to keep in mind. I also did not use gruyere cheese. I subsituted for montery jack and white cheddar.
So glad I found this.
Will this fit in 6qt crockpot if tripled? Thank you.
I can double this recipe in my 6qt Crock Pot but I am not sure it would fit if you tripled it Jourdan. You want your Crock Pot to be a maximum ¾ full.
No, I double and it would not fit in my 7 quart CrockPot
I made this today for a church Christmas potluck. It was gone so fast, and I had multiple people asking for the recipe! The only thing I changed was I used Monterey Jack in place of the Gruyère because it’s what I had on hand. Everything else was as stated in the recipe. It’s wonderful!
I just tired this recipe out. I find the taste very good. However, I feel like the texture is kind of gritty? I shredded my own cheese. Any tips or is this how it it supposed to be? Any help would be appreciated! Thank you!
Oh no! I’m sorry to hear that Kyle. I have made this lots of times and have not had that issue. Maybe your Crock Pot runs a little high in temperature. If cheese cooks at too high of a temperature it can become gritty. Next time I would try cooking on low and see if that helps. If you try it I would love to hear how it turns out!
Oh nooo…My husband picked up Velveeta shredded cheese…Will this still be good?? Thank you!
I haven’t tried it so I can’t say for sure Kristen, but it should work just fine. It may change the flavor slightly but will still be delicious. If you try it I would love to hear how it turns out!
It turned out wonderful! It will for sure be a repeat meal! Thank you!
My mother in law shared this recipe with me and taste amazing! I’m throwing a party with many guests. I want to double this recipe instead of making it twice. I want to confirm to double everything this recipe originally calls for?
Yes, double all ingredients in the recipe. You can click the 2x button at the top of the recipe.
Can you use condensed cheddar cheese soup instead of cream of chicken?
I was looking for a crock pot Mac and cheese that didn’t have butter or Velveeta or any cream in it and boom I found this recipe. I thought it was it odd to add cream soup and sour cream to this but I trusted the process and was glad I did because this recipe is everything! Perfectly seasoned and so so good. Very easy to follow and this will be my only Mac and cheese recipe I’ll ever make. I paired this with an easy oven baked chicken and omg I was in heaven. I have enjoyed all of Holly’s recipes I’ve tried and. I’m so grateful. Thank you Holly and spend with pennies. So good and I didn’t alter a thing!
Thank you so much Jade! I am so glad you loved this as much as we do, I’m prepping a triple batch for Christmas this year!