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 tried this last week and it is amazing! The only thing I added was chicken. My family loved it. I will definitely be making this again. Thank you for the recipe!
Chicken would be great in this!!
Made this tonight! Added bacon, it was amazing. Thank you so much.
Do you cook everything in the crock pot on high for 2 hours before you add the noodles or is that with the noodles?
That is with the noodles.
How about adding bacon?
I haven’t tried it but that would be delicious!
Made it with the bacon. Oh so creamy and good! It’s on my weekly list now.
So glad you loved it!
I am going to try this tonight!! I have never made mac and cheese, other than kraft lol, however this sounds pretty easy, and I have read alot of the comments, and figure why not try it! My whole family loves mac and cheese so this will make them all happy!
Ohhh! I hope they love this just as much as we do!
I’m a little confused on the timing. At the top of the recipe it says a total of 12 mins but at the bottom of the recipe it says 2-3 hours. Which is it?
The hands on prep time is about 12 minutes. It will cook in the slow cooker for 2-3 hours.
I just wanted to say that this recipe is a find and a keeper!! I was in search for a delicious, creamy mac and cheese and this one is it! I used 4 cups of sharp cheddar and it had great taste. (Gruyere cheese is a little pricey) may use it for a special holiday . Other than that ….it’s one that I will make put down in my book for favorites! It gets an A+!!
<3 I'm so glad you loved it! This was adapted from a recipe my mom gave me and it's one of our favorites too! :)
Hey, I’m wondering if I could double this recipe in 1 crock pot?
I’m making lunch for a function and would want to make sure that there is enough for everyone!
What about a roasting pan?
You can certainly double (and bake this recipe). If doubling this in the slow cooker you may need to adjust the cooking time slightly but several readers have had success doubling this recipe.
HELP, I followed your directions, but it did not turn out creamy at all, had a great taste, but it was a big stuck together ball. I used the assumption that a cup = 8 oz. I will review what I did so you can help, thanks. A) = 2 cups noodles = 1 16 oz. box. B) = 1 can cream of chicken soup, 14 oz., no water. C) = 4 cups of cheese = 4 8 oz. bags of cheese. We had to add 1 1/2 cups of milk during the last half hour to get any type of creamy cheesy look and flavor and we both thought we could have added more milk. So what did I not understand, we would like to try again because we liked the flavor. Thank you for helping me.
When measuring 8oz in a measuring cup this a liquid measure whereas 8 oz of pasta or cheese is a weight so it can’t be measured the same way.
2 cups of macaroni noodles would weigh about 8oz so that would mean you doubled the pasta.
1 cup of shredded cheese would weigh approximately 4 oz so this recipe would have required only 2 x 8oz of cheese, not 4 bags.
In this recipe it’s best if you use a measuring cup for the measurements. I hope that helps.
Oh my gosh, no wonder — thanks for your help.m we were ll try it again with correct measurements.
You’re so welcome! I can’t wait to hear back if you try it again! :) Enjoy!
Looks delicious
Do you cover or leave uncovered?
It is cooked covered.
Hello, I would love to try this recipe. Can I use the Campbell’s cheese soup instead of cream of chicken?
That would definitely work! I’ve changed the “cream of” just based on what I have on hand.
Can you substitute cream of cheddar soup instead of cream of chicken?
Yes, that would work.
Can I make this on a stove top?
I haven’t tried this one on the stovetop.
This recepi seems amazing! If I want to do a larger portion for 40 people. Should I really multiply it by around 6?
This recipe is one of my favorites (I am making a video of it this week coming up)!! You can certainly multiply it to make more servings however I haven’t tried cooking this in large portions in the slow cooker. You may like to consider baking it in the oven.
Want to make this and was just looking at the comments. So glad I did. We don’t like cream of chicken soup due to the little rubbery pieces of chicken. Glad to know I can use cream of celery or cream of mushroom. Will be making this very soon. Thank you
If using cheddar cheese, I just wanted to make sure that it is correct that you would use 4 cups vs. the 1 cup of gruyere. Also, do you shred the cheese or just cut into cubes?
Thanks!! Can’t wait to make this!
You would use 4 cups of cheese total… either 3 cups cheddar + 1 cup gruyere OR 4 cups cheddar. The cheese should be shredded.
I only had to cook the noodles for 3 minutes before tossing in slow cookers. Outstanding recipe. Thank you!
So glad you enjoyed it Catherine!
I made the creamy crock pot macaroni and cheese to take to Mom’s last Thanksgiving. I was in too much of a hurry to taste it, but it smelled heavenly. On the way to the car, one of the handles on my crock pot broke and the whole thing smashed on the ground. I still haven’t made it again yet, but on the bright side, I got a new crock pot for Christmas. I just wanted to thank you for posting such wonderful recipes.
Oh my gosh, how heartbreaking! I’m sorry that happened… but yay for new crock pots!! You’re so welcome, I’m glad you enjoy them! Have a great weekend Dianne!
I made this last night and it is amazing! I have been craving really good mac’n’cheese and most restaurants don’t quite meet my expectations. My picky 6 year old liked it and my 2 year old loved it. My husband even thought it was quite tasty. I will be making it again very soon as I still have enough Gruyere for another batch! I also used cream of broccoli soup, and while I found it to be tasty, I did not particularly care for the broccoli flavor (nobody else seemed to notice though). I will use cream of celery next time. Also, I cooked it on low and it was done in an hour. Good thing I set a timer to make sure I mixed it!
I’m so glad you enjoyed it Stephanie! I love Gruyere so much!
Hi
Just wondering if you add a can of water with the soup?
Thanks
Janis
No you don’t need to add water to the soup, just use it condensed.