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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Just a question.
How many servings are there?
Thanks,
Wanda
This recipe serves 6.
I made this for a birthday party. It turned out great! I doubled the recipe, but forgot to buy double some of the ingredients so I made due with pantry items. I used 1 can of cheese soup and one can of can of chicken. I also used 6 cups of medium cheddar cheese and 2 cups of American. Everything else was by the recipe. It turned out great and everyone loved it. Thanks for the recipe, I’ll definitely use it again and again!
I’m thinking of making this for my child’s birthday party. I’m expecting 30-40 people. Thoughts on if I should double or triple this? We’re going to have pizza and hot dogs too, so it won’t be a “main” dish. Thanks!
I do know people have successfully doubled it and I’m sure tripling it would be ok if you gave it a stir in between. To put it in perspective, each recipe makes the equivalent to a standard 9×13 size casserole. I think double would likely be enough however, this recipe does reheat well. I’d love to hear how it works out for you as I’m sure you’re not the only one wondering about 2x or 3x the recipe.
Thanks! I’ll try it and let you know :-) Do you think it would turn out fine if I substituted cheese soup instead of the chicken?
I think that would be delicious!
Do you think it would be ok to combine all ingredients tonight and keep in the fridge, except the noodles?
I haven’t tried it but I think it should work out just fine for you.
This was DELICIOUS!!!! Since I was short on time, I made it in the oven, and it came out perfectly. My family absolutely loved it! Thanks for the great recipe.
I made this tonight and it came out great! I did cook it in the oven because I like the crispy edges. The only differences from the original recipe I did was using smoked gruyere instead of the regular and I added chopped ham to make it more of a meal. Thinking about doubling this and making it for christmas dinner. This is defiantly a special occasion dish due to the extreme richness of it overall.
I do like the idea of slow-cooker mac & cheese and have tried a couple of different recipes from the internet, but unfortunately the ones I’ve used before haven’t really delivered. Because of past failures, I must admit I was initially a bit sceptical about some of the ingredients used in this recipe – the can of soup? The mayonnaise? But I followed the instructions (substituting a wodge of cream cheese as suggested as I didn’t have sour cream, and cooking the dish for an hour in the regular oven as I hadn’t allowed enough time to slow cook) – and oh my goodness, it was absolutely delicious. Without doubt the best macaroni cheese I’ve ever tasted – let alone made myself. It turned out savoury and cheesy and creamy with a wonderful texture . The whole family loved it! Your recipe’s a definite keeper – thank you so much for sharing it.
I’m so glad you loved it Kat!
Does this recipe reheat well? If I make this the night before a party, could I just turn the crock pot on warm the a few hours before the event and add some extra milk?
Because this recipe only takes 2-3 hours to cook, you might like to prepare your ingredients the night before and cook it before the event instead of reheating it.
This recipe looks super yummy! I made crock pot mac once and at the end it was very grainy.. hoping this one comes out better! I was skeptical about the ingredients but after reading comments/reviews on here I’m sure it’ll be a hit. Question, though: would you suggest using any other cheese besides gruyere (or Swiss)? Like Colby-Jack, perhaps?
I think most cheeses would work well in this recipe. I might recommend a sharper cheese just for flavor.
I have a similar recipe, but instead of cream soup, you use a can of cheddar cheese condensed soup…extra cheesiness.
Hi Holly–I am getting married in 2 weeks, and the theme is backyard BBQ, and I must have mac n cheese! This recipe looks amazing! I am wondering if you’ve ever tried making this recipe ahead and freezing it?
Congratulations on your upcoming wedding Jen! I haven’t tried freezing it so I’m not sure how it would work. Hopefully someone else here has tried it and can give you some feedback.
When you’ve baked this in the oven, did you cover it? What did you use for time and temp? Did you brown it at the end of baking? I love the “crusty”, deep golden edges on baked mac n cheese…
Yes, it does get the yummy crusty cheese at the edges. I bake at 350F for 1 hour. I do it covered for 30 min and then remove the foil and bake an additional 30 minutes.
I had trouble with the oil/cheese separating. Can you recommend a fix? I used full fat mayo and sour cream and full fat cheeses
Cooking it too long or on too high a temperature can cause the separation. (It is possible that your slow cooker cooks at a higher temperature).
This is in the crock pot now for dinner. I can’t wait to try it. I tried to follow the recipe as is but didn’t have any gruyère cheese. I substituted shredded Swiss instead. I hope it doesn’t alter the flavor too much. I am serving it with homemade beanie weenies. I grew up on that meal combination. :-)
Love beans & weenies! :) I think the swiss will work just fine, might be a little bit of a different flavor but still great I’m sure!
smokies!
I have made this several times now, and I love it! Thank you!
I don’t use canned soups. Can you substitute a homemade white sauce for the sauce?
I haven’t tried it with a homemade sauce but hopefully someone else here can give you some feedback.
make the white sauce with half milk and half chicken stock
Can’t wait to try this out! Currently in the crock pot right now. I had 4 cups of velvetta cheese on hand and used that. Is that going to change the outcome?
Yes, I do think adding 4 cups of Velveeta cheese will change the flavor & texture of this recipe… but I’m sure it will still be delicious!
I made this yesterday afternoon for my family and all I can say is how incredibly delicious it was. I really thought I’d have enough for leftovers today but we couldn’t get enough of it and there’s hardly any left. I have never written a review before an ANYTHING-but this recipe is definitely amazing and I will be making it again and quite soon. Thank you, Holly!!!!
I’m so glad you loved this one Angela! :) Thank you for your review!
This looks good and the comments make me feel very hopeful but one concern which I’m hoping people who have made this can answer. Does it have a tangy flavor or does the cheese cover up the tang you would get with the mayo and sour cream? My boyfriend hates the taste of sour cream and mayo but I would love to make this and top it with the Dr pepper pork and crispy onion straws but worried the Mac and cheese will have a tang that the cheese won’t disguise.
The only thing I have a beef with in this recipe is how vague it is on how big the can of soup is. Is it 10 3/4 oz can or the 24 oz family size?
It’s the 10 ¾ oz can.
I originally put in only the small can, but when it was ready to serve, it wasn’t as creamy as I had thought it would be. I ended up putting a second can in the pot. Turned out wonderful.
:) So glad you enjoyed this Brianna!
This was my first mac and cheese I ever made from scratch. Followed the recipe as written but doubled the recipe as I was taking it to my husbands work xmas party in a crockpot. It was devoured! I too questioned the mayonnaise ingredient but it seemed like a credible binder without the egg.
I had seen another comment recommending staying away from pre-shredded cheese as the ingredient that keeps it from sticking together in the bag inhibits the sticking together in a casserole. I don’t know if this is true but I shredded my own cheese. Truly awesome recipe, making it again tonight for my family.
Thanks!
So glad you enjoyed it Lisa, this is definitely one of my favorites too!