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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I made this recipe for a potluck at work, and I’m telling you it got rave reviews. I cooked the pasta night before, stuck it in the ceramic pot, and added all the ingredients in the morning before work. Plugged it in at work, and it was ready by lunchtime. I put green chiles on the side (I would have just added them at home). If you want to be the star of the potluck, this is your dish!
just curious but how many people do you think this will serve :)? I was thinking of doubling just to be safe since I plan on serving this on Christmas day tomorrow I’m so excited !!
This will serve about 8 as a side dish, I often double it too!
I have made this recipe for Macaroni and Cheese several times for family gatherings or potlucks and it is always a hit. It’s awesome. In the past I have always used just 4 cups of Sharp cheddar, but I’m making it for Christmas this year as a side dish. I splurged and will include the Gueyere cheese. Can’t wait to have it!!!!! Try it … You will love it!!!!
I made this for our Christmas party last night and it is Amazing! I shredded the cheese by hand and used cellentani noodles and followed the instructions for the double batch. This is the only crock pot macaroni and cheese recipe I will use from now on! I am giving it 100 stars!
The cream of chicken usually has chunks of chicken in it. Do you strain this out? I couldn’t find one without chicken meat in it.
There are usually just a few little pieces and they mix into the dish, I’ve never actually noticed them after!
Is Gruyère Mike or sharper? I was thinking of using Fontina bc it’s so delicious.
What do you think?
Also, this recipe it so similar to my cheesy potato recipe which is DELICIOUS
It’s really a personal preference. Gruyère cheese is known for having a nutty and slightly sweet flavor. It’s more on the mild side, but the taste can vary depending on the age of the cheese. Fontina would taste delicious as well!
do I shred the cheese before measuring or go by the oz?
Shred the cheese and measure it with a measuring cup. Enjoy!
turned out amazing. I used Velveeta cheese because that is what I had. has become a family favorite
Hello, I would love to try this recipe but would like your guidance on the pasta. Can I use any pasta with this recipe and would the measurements be the same? I am looking to use Rotini.
Thanks
Hi Melanie! You can use rotini for this recipe, measurement would still be 2 cups of dry pasta. I would love to hear how it turns out!
I accidentally bought large macaroni rather than the standard size. How would I adjust measurements?
Hi Lisa, measurements would still be the same. Measure out 2 cups of dry pasta. Hope that helps!
Question…to keep it vegetarian, can you change soup from cream of chicken to cream of celery? Or is there a better substitution?
Cream of celery is great in this recipe.
Most mac and cheese recipes call for some butter….could this be added for extra richness??
It can be but this recipe is plenty rich and we don’t find a need for it.
I forgot to add a rating to the above review…
This is my “go to” dish for holiday events like Thanksgiving and company parties. So easy to make. I buy the aged Gruyere (a little pricy, but it’s the holiday’s) which makes it especially posh. I also grew up with crunch on the top of my Mac & Cheese Casserole so have added Crispy Jalapenos or Crispy Peppers (don’t know if I can add a brand name here but they are sometimes sold in the produce section for salad toppers) as a garnish that people can add.
As a side note, over the years, Spend With Pennies has become a trusted source for really solid recipes. Thank you!
I’m so glad you’ve loved the recipes, this is a family favorite for us too! I love the idea of adding the Crispy Jalapenos on top!
Does this have to be cooked on high? Can I cook it on low?
Hey Jim, this can be cooked on high for 2 hours, or low for 3 hours. Enjoy!
Has anyone tried this with another type of cream soup? I want to make this vegetarian.
Any variety of cream of soup will work. Cream of celery is a great option as well.
So excited to try this, so many great reviews!! I am making this for Christmas dinner, about 35 people!!
Question on the cream of chicken, do you just use the can of it, or do you follow directions on the can to use can PLUS 1 can full of water?
Add the can of cream of chicken soup but no need to add water. Please let us know what you think, excited for you to try it!
I have a 5 qt casserole & will be going to a large potluck, can I double the recipe or what do you recommend? Can’t wait to try this recipe; looks delicious & great reviews!
A double recipe should should be fine in a 5qt. Let us know how it goes!
good morning, so I have a quick question about this recipe. I’m planning on making it for about 25 people so I figured I’d maybe do the servings at 20 is there a less expensive option for the gruyere cheese? doubling this recipe. It could add up to quite a bit. I read that you could replace that cheese with Swiss, but I wanted to ask first before I attempt to make it. Thank you in advance for your help..
Hi Michelle, you can use Swiss in place of Gruyere or you could just use 4 cups of cheddar if you prefer.
So delicious! I made it for a church pot luck and everyone wanted the recipe!
I’ve loved everything I’ve made from this blog, but this ain’t hittin on much.
I’m sorry to hear this one wasn’t a favorite for you, Nym. Usually our readers love this recipe!
I make this every year during the holidays since finding the recipe, everyone absolutely loves it! I will say I messed it up one year by not measuring my noodles dry and just pouring the whole pack of noodles in made some dry weird Mac n cheese LOL other than that follow the recipe and it’s fantastic!!! Thank you ☺️