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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The recipe states it’s for 8 servings and calls for 2 cups of macaroni. In the comments you said you use 2 lbs of macaroni for 8 people. So to be clear, 2 cups means 2 lbs?
Sorry for the confusion, I measure out 2 cups of elbow macaroni in a measuring cup. This will make approximately 8 servings, ½ cup each.
if its a half cup each then wouldnt it make only 4 servings?
Hi Azaylia, we use 2 cups uncooked elbow macaroni which once cooked is approximately 4 cups of pasta. At ½ cup a serving it is approximately 8 servings.
My daughter loves this mac n cheese !
We make this for family functions and camping .
I use a whole bag of macaroni to make this, but don’t double the cheese… and it comes out perfect!
How many grams/oz is your bag of pasta? I have 5 kids and want to make sure I make enough and have some leftovers…but I’m worried that doubling the full recipe will be too much.
We use 2 cups of pasta for 8 servings of this mac and cheese. To double this recipe, cook it in a 6QT crockpot. Cook on high for 2½ hours, stirring after 1 hour and 2 hours. (When stirring, try to do it as quickly as possible to keep the heat inside).
Can’t wait to try this! If I use the oven method, should I still cut back on the pasta boiling time by 5 minutes or should I fully cook the pasta?
You will still want to complete step one and boil the macaroni noodles until very al dente then bake it in the oven following the oven instructions.
Just made this just changed the cheese and noodles 10/10
So easy to make, creamy and delicious!
Soooo good! Creamy and cheesy. There was none left! I made mine in the oven so the edges got a little browned as my family likes.
Great flavor, but there was so much fat pooling in the crockpot! Honestly about a cup of it in a double batch. Too much. But I think I’ll try again with cream of chicken. I liked the savory element it added.
Best Mac & cheese ever! Every bite was gone and everyone asked for the recipe! I can’t wait to make it again :)
I made this as a 4th of July side dish and a table full of 11 year olds said that this mac & cheese is bussin’ and I don’t think I’ve ever been more proud. Delicious. It’s day 2 and I’ve added some smoked sausage to it. There’s time for veggies tomorrow.
My family loves it. Double the recipe for a potluck favorite.
I 5x the recipe and it fit just right in a 10qt crockpot. Cooked on low for 3 hours and it came out perfectly creamy! Everyone loved the mac!!
can a can of cream of mushroom soup be used in place of the chicken soup? vegetarian in family
Yes, you can. It will change the flavor but still so delicious.
I’ve made this macaroni more than I can count and it comes out great every time.
Okay… so can this possibly be combined and turned on in a crockpot before I leave for work and ready when I get home? I have a “warm” function on mine, hoping I can use this and let it run for the whole day.
Hi Johnny, we recommend keeping the pasta and sauce separate and combining them just before cooking. This will keep the pasta from soaking in the sauce and getting mushy. Other readers have made it and left the crockpot on warm until ready to serve with great results. I would love to hear how it turns out for you!
This has become my go-to mac and cheese recipe! Everyone loves it including my 1 year old! I make it vegetarian with a can of cheese soup and bake it in the oven. No other changes to this perfect recipe! Thank you for this!
Trust the recipe and the reviews, this is easy and delicious! I have made many from scratch Mac N Cheese casseroles, and this one wins for simplicity with great flavor. I did something I rarely do, I followed the recipe to a T with the exception of cook and stir times. My crock pot runs hot, and I made a double batch, so I cooked on high and kept an eye on it to make sure it didn’t break down and get oily. I stirred at 45 minutes, and again at 45, then turned to low for the last half hour before switching to warm. My only thought for future is I might switch out the Gruyere for a less expensive cheese with a milder flavor. Otherwise, this is going to be a staple for holidays and family get togethers. Love your recipes, thank you!
What size pan does this recipe work best in for the oven method?
I use a 9×13-inch pan.
I found this recipe and made it today for Mother’s Day… It was so delicious and got so many compliments! Thank you for sharing :)
Excellent
I’ve made this and it’s great! I’m having a BBQ soon and I have a guest who is allergic to egg. Is it okay to omit the mayo? Do you have an alternative ingredient to suggest?
I haven’t tried it without mayonnaise, you could also use a vegan mayo which will be egg free. Hope that helps!
I just wanted you to know that a) every recipe I’ve tried on your website has been great, and b) I’ve tried about 10 different crockpot mac & cheese recipes, and this one is BY FAR the best of them. Thanks so much for sharing!
That makes me so happy to hear, Anne! Thank you ❤️