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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Of 15 people at dinner, 14 didn’t like this recipe and one said it was meh. I did everything according to the recipe and video. I really wanted to like this recipe but it was not for me. I have tons of leftovers. Trying to figure out how to transform it.
Best Mac and cheese recipe ever! I have never bothered to leave a review, but this was fantastic. The only change I made was I used mozzarella instead of Gruyère cheese (my kids hate nutty flavor Gruyère). Also, I used 8 oz mild cheddar and 8 oz sharp cheddar. Absolutely fantastic!!!!!
This is the best macaroni recipe I’ve ever tried. Delicious flavor and everyone loved it ! This is will become my traditional recipe for holidays ! I used some smoked guyure, sharp cheddar and white cheddar. I doubled it and it was Amazon. I used cream of mushroom to make it vegetarian
this recipe was DELICIOUS!!
THANK YOU!
I added about 1/2 cup of heavy whipping cream to make it a little creamier, but other than that, this will be my go to mac and cheese from now on out!
I need to double this recipe, but the biggest crock pot I have is a 5qt. Will that work or should I cook it in two separate crockpots?
As long as your slow cooker isn’t more than ¾ full it will work. I do think a double recipe should fit in a 5qt slow cooker.
Hi, this may be a silly question but is the cheddar cheese sharp or medium? Thank you!
You can use either, I prefer sharp as it has the most flavor.
When placing in oven to bake do you melt the cheese and mix all ingredients then place in a pan to bake?
The cheese does not need to be melted. Just stir it all together and bake.
Absolutely LOVE this recipe. Made it for a crowd on Halloween and it was a hit. I was thinking of elevating it for Thanksgiving and adding lobster to it. Maybe just cook the lobster and cut into pieces and then add to the crock pot maybe 1/2 hour before serving?
That sounds delicious Karen, let us know how it goes!
Hi, any chance you could do this in an instant pot? What would you suggest?
Hi Sandy, we have this delicious Instant Pot Mac and Cheese that has all the instructions on how to make it in an instant pot. We hope you enjoy it!
I’ve made this for a few potlucks now, and so many people LOVE it!!! So many have asked me for the recipe and I kind of wanted to gatekeep it so I could have it all to myself, but why not share this amazing recipe. I absolutely love this yummy and easy recipe.
One of my friends made it for a get together and it was amazing! I plan to make this for Thanksgiving. I was wondering if you could use an alternative pasta like shells instead of elbows? Thank you!
Hi Gabby, you can use any pasta for this recipe. Just be sure to cook it 2 minutes less than what the package says to keep it al-dente and avoid it getting mushy. If you give it a shot, I’d love to know how it goes!
I am making this for a vegetarian crowd. What can be substituted for the cream of chicken soup? One guest has a mushroom allergy, so I cannot use cream of mushroom soup. Thank you
Cream of celery is a good option.
Thank you! I will try that!
I used the cream of celery soup as you suggested for my vegetarian crowd. I substituted fontina for the gruyere because I had in on hand. It was a hit, so delicious! Thank you for this recipe. I will be making this again and again.
could I use condensed cheddar cheese soup instead of the chicken?
Hi Sydnee, you can substitute the chicken soup for any other ‘cream of’ soup. I have not tried it with condensed cheddar cheese soup, but other readers have had great results with cream of mushroom and cream of celery soup!
I’m allergic to eggs. Is there a substitute for mayonnaise that will bejust as good?
Many readers have successfully made this with vegan mayonnaise (which is egg free) if that is an option for you.
I doubled the recipe. We can really taste the sour cream in this. What can I add to cut back on the sour cream taste?
You could add additional cheese (either cheddar or parmesan)
Fantastic recipe Holly! I used 1/4 of your ingredients just for a trial run before Thanksgiving, and was delighted with the results. Fantastic mac & cheese! I’ll be referring to you for other sumptuous dishes in the future. Thank you!
How smart to do a 1/4 recipe first! I’m going to do that!
Hi! Do I have to add milk to the condensed soup? Or just as is? Silly question
Great question, no milk required!
Hello,
I would like to add cauliflower to this recipe. Could you suggest a quantity and/or any adjustments that I should make to the recipe?
Thank you
Will you be adding cauliflower in addition to the pasta or in place of the pasta?
This recipe uses about 8oz of macaroni which is about 4 cups cooked. I would suggest replacing some of the cook pasta with cauliflower (if you use 1 ½ cups/6oz of dry pasta you can likely add 1 ½ cups of chopped cauliflower as it doesn’t soak up as much sauce as pasta does). You’ll want to ensure you have enough sauce to keep it creamy. The cauliflower can be chopped and added to the pasta water in the last few minutes of cooking time.
I rarely review recipes, but I had to for this one. I’m pretty sure this is literally the best mac & cheese that I’ve ever had! I brought it to my work for a potluck today. I put everything together as directed the night before. Started the crockpot on high 2 1/2 hours before the lunch. At one hour, I turned it down to low because everything was melting together well. The cream of chicken soup and mayonnaise, meant the cheese sauce didn’t break at all. Amazing flavor. Everybody loved it!
Hello,
I’d like to add cauliflower to this recipe. Do you have any suggestions for quantity and/or recipe adjustments?
Thank you, Marcia
Hi Marcia, I would say 1-2 cups of cauliflower could be added during the last hour of cooking. That way the cauliflower will get tender but not mushy. Let us know if you decide to try it!
Hey, just wanted to let you know I followed your recommendations for adding cauliflower and it turned out fantastic! Everyone loved the mac and cheese. They were quite delighted by the addition of the cauliflower. I was told that this dish must be a new family tradition!
Thank you for the recipe and your advice!