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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Can large elbow macaroni in this recipe?
Yes, large elbows can be used, you’ll need approximately 8oz of pasta which may be a little more than 2 cups.
Can you use large elbow macaroni in this recipe?
Yes, that will work just fine, you’ll want about 8oz of noodles.
Can gluten-free pasta be substituted in? If so would it still need to be boiled a little first?
The only issue that might arise is that Gluten Free noodles do not require the same cooking time (they cook much faster) and often don’t hold up well when overcooked. I’d cook them firm (al dente) and would recommend checking it sooner to ensure it doesn’t overcook so it doesn’t get mushy! Hope that helps!!
Thanks Holly. That’s what I was afraid of and wasn’t sure about maybe just putting the noodles in uncooked.
Constant complements every time!
This was delicious and did not take very long to cook. Prep was easy and flavor was amazing. 10 out of 10 recommend
I’m a vegetarian so the cream of chicken soup is out. Any suggestions for a suitable substitute? My first inclination would be cream of mushroom?
Cream of mushroom or cream of celery would work great in this recipe.
I always use Cream of Celery instead of Mushroom in a recipe like this, mostly because of the color. Cream of Mushroom can leave a bit of a gray tinge, whereas the Celery is much lighter, and of course has no bits in it. If you like Onion, Cream of Onion is also great
I would try the cheddar cheese soup as a substitute!
I thought the flavor of the Mac and Cheese tasted good but thought it was too salty and oily
Thanks for trying our recipe, Denise! I am glad you were able to enjoy it.
hi there! Any suggestions on a substitute for mayo? My daughter is allergic to eggs so can’t have mayo. Thanks!
While I haven’t tried it, a plant based or vegan mayo wouldn’t contain eggs and may work.
I have an egg allergy and I have made this with Follow your Heart Vegenaise and it turns out great!
Hi! We adore this recipe. Best for a crowd! Wondering if you’ve ever frozen it? Any suggestions? Thanks
This mac and cheese freezes ok. However it may alter the texture slightly. Try adding a little extra milk, and cheese when reheating to help. I would love to hear how it turns out for you, Brittney!
This recipe is great!! Could I add velveeta instead of gruyere cheese?
I have only tried this recipe as listed but other readers have had great results using Velveeta.
Has anyone made these in cupcake tins?
Ooo, I have not but that sounds great.
Hi Holly.I am making this recipe in the oven for my church small group. Do I need to cook the sauce before adding the pasta and baking? Or do I just mix it all together cold and then bake?
Hi Colleen, we pre-boil the noodles until al dente but then the rest is just added to the crockpot cold to cook.
To make this vegetarian, what is another ‘cream of’ soup you would suggest instead of the cream of chicken? Thank you!
You can use condensed cheddar cheese soup in this recipe.
I have made this so many times and usually four times the amount . Because I am making so much I swapped the gruyere for the Kerry gold dubliner cheese . Very good !!! I put in foil pans and cover with panko bread crumbs . Then spray them with butter Pam . cover and bake 30 then uncover and bake 30. Set to broil for a few minutes at the end , to get a nice crispy top!
Can I keep it on warm for a couple hours at a tailgate??
I have never tried, so I can’t say for sure but other readers have left it on warm for a while after cooking with great results. Have fun tailgating!
I made this using smoked gruyere in place of plain gruyere which gave it a nice smoky flavor.
Can I substitute the cheeses for other cheese? I was thinking of a smoked Gouda.
That sounds like a great substitution, Katie! Enjoy.
I made this for a church potluck. It was delicious and the first dish to be scraped dry! Yum!
I have made this before and it’s amazing I am making today can I use fusili instead or elbow noodles? would that change anything about it. also using gluten free pasta
Sure you can! You’ll need to use a little bit more pasta than the 2 cups called for as less fits in each cup.
This is the only recipe I use. Family all give it 5 stars. It’s a treat. I double the recipe. Rich lavish and perfect Don’t change the recipe
Made this yesterday. Followed the directions exactly. My macaroni was the whole wheat kind. I used the leftover sour cream I had on hand, which I had previously added a packet of ranch dressing powder to for a dip. And my cheese was all old cheddar. Anyway this was the best Mac and cheese I have ever eaten, (and I am a senior) and my picky husband loved it. It says 8 servings, but for us it will be two each. We ate a half of the crock pots worth last night.