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 have made several times and love it! and the kids always love it… and by kids I mean 20 somethings :-) I was curious, Is using mayo and sour cream essential or could I just use mayo and double it? also, I’ve done it with all cheddar when I haven’t had the other and it’s still been great!
I haven’t tried this recipe without sour cream so I can’t say for sure—let us know how it goes if you try it!
So excited to try this tomorrow but I think I’ll need to make a triple batch!
Do you think this could be done in an enamel dutch oven on the stove top or will it run the risk of burning to the pan?
I haven’t tried it on the stovetop in a Dutch oven. If you’re cooking on the stovetop, you’ll want to use a very low heat and stir frequently. I might suggest heating everything through without the cheese and then adding the cheese at the end once hot and stirring just until melted. Let us know how it goes!
Am I able to dump the mac and cheese in a baking dish when it’s done cooking and add bread crumbs and broil it for a few minutes to make a crust? Or do you suggest making the crust separately?
Sure you can. Another option is to combine breadcrumbs and salted butter in a skillet and cook over medium-low heat, stirring frequently until golden and crisp. This can be done up to 48 hours ahead of time and left uncovered at room temperature and sprinkled over the mac and cheese before serving. The slow cooker will give the mac and cheese the nice little brown bits on the edges.
is 6 cups of shredded Cheddar correct?
For a single recipe you’ll need 3 cups of cheddar and 1 cup of gruyere. For a double recipe, you’ll need 6 cups of cheddar and 2 cups of gruyere. The gruyere can be replaced with additional cheddar cheese if you’d like.
Will this work in a 2 QT slow cooker if I half the recipe? I want to make a smaller amount.
Yes it will work. Check it early as it won’t need as much time to cook.
You can also cook your pasta in the crockpot in water before making the macaroni.
Been using this recipe for a while and it’s amazing. Wanting to make it tonight but have just moved house and don’t have a hob to boil pasta – will this still work if I put dry pasta in or is there any way around it? Thanks!
So glad you love it! I’ve never tried this recipe without cooking the pasta so I can’t say for sure how it will turn out—when I’ve tried recipes in the past that don’t cook the noodles, I find the texture of the pasta can become gummy.
You’ll need to add additional water, I’d suggest about 1 ¾ to 2 cups of water. Let us know how it goes!
I just posted a comment that mine was dry, and in reading the comments, you mention here to add “additional water.” But, there’s no water listed in the original recipe. Could that have been the dryness problem? Is water missing in the ingredient list above? Having a next-day helping right now and the taste is good, but still dry and not remotely creamy. Thanks!
Did you measure out two cups of dry pasta (about 8oz or ½ of a 16oz box) and then cook it al dente according to package directions?
This recipe doesn’t have water, the comment you’re referring to is a reader asking if she could make it without boiling the pasta. I suggest if she try it she should add water but I’m not certain it would work.
Can I use your breadcrumb topping from your mac n cheese casserole for the crockpot version?
If you’d like to add a a breadcrumb topping, I’d suggest cooking the topping to a skillet and sprinkling on before serving as the crumbs won’t brown or crisp in the slow cooker.
Add the breadcrumbs and butter to a skillet and cook over medium-low heat, stirring frequently until golden and crisp. This can be done up to 48 hours ahead of time and left uncovered at room temperature.
if I make this tonight can I reheat on warm for tomorrow’s potluck? we don’t have access to ovens in my office.
I would suggest preparing the sauce and keeping the pasta separate. In the morning, combine it all and place it in the slow cooker before your potluck.
What happens if you don’t keep the pasta and the sauce separate?
The pasta can soak up some of the sauce—you can add a little milk if needed.
Can I use a different soup / vegetarian option instead of cream of chicken? Is cream of of celery the best substitute?
Yes, you can use cream of celery or cheddar cheese soup.
I luv Mac an cheee
Will the sour cream or mayo curdle in the Crockpot? Should I add it at the end of cooking?
No they do not curdle as long as it isn’t overcooked. They’re both essential to the sauce and should be added at the beginning.
Followed to the letter! Fantastic. Thank you.
Am I totally screwed if I double the recipe in a 4-quart crockpot?
You’ll want to ensure your slow cooker isn’t more than ¾ full. If it’s a little more than that, quickly stir after about 90 minutes (trying not to let too much heat out) and it should work just fine! Let us know how it goes!
Family are harsh critics, and they all LOVED this!
Quick to prep, I had doubled the recipe. It was delicious and easy!
Do you add milk to this recipe?
No milk is needed.
Sorry, I meant back..
Can the block cheese be cube instead of shredding? Making this for Thanksgiving dinner for church, hope I could hear something bad before Sunday!!
Thank you…
If it is cubed very small it should work, you may need to stir it once or twice.
I have been using this recipe for Thanksgiving for years (love it, thank you), but as I gather my ingredients for it this year, I’m reminded that I always have trouble converting the cups to ounces for the cheese, and struggle with the sauce to noodle ratio.
Since I’m buying blocks of cheese, how many ounces should I purchase to yield 3 cups of cheddar and 1 cup of gruyere?
For the noodles, do you find that 2 cups = about 8 ounces of dry pasta? That just doesn’t seem like nearly enough
For cheese, 1 cup shredded = approx. 4oz in weight. 2 cups dry is approximately 8 oz, I use a measuring cup to measure them dry. This will be more than 2 cups once cooked as they’ll absorb water.
Hi Holly,
So if I double the receipe and shred the cheese. How much of each cheeses would I need? Also, in preparing the night before. I can mix the ingredients for the sauce and cook the pasta. Then refrigerate and add everything in the am to cook how long in crock pot?
If you double the recipe, you would want to double the cheeses. For a double recipe you will need 6 cups shredded cheddar cheese (about 24oz) and 2 cups shredded gruyere cheese (about 8oz). If preparing the night before, store the pasta separately. Cooking time will remain the same.
I’m wanting to make this for a Thanksgiving lunch at my workplace. I have access to an oven but not a stove top, and have a variety of crockpots, including a casserole dish style. You mention if making ahead, the pasta can be rinsed and cooled, but have you ever tried chilling it overnight? If not, should I boil the pasta before I leave for work and just leave it out for a few hours?
I’m probably more inclined to bake it than just using the crock pot. I’m probably a little scarred from other crock pot mac and cheese recipes, but I would love your thoughts on that as well!
I often prepare this ahead of time and store the pasta separate from the sauce. I combine it just before baking or cooking in the slow cooker (or bake it). Let us know how it goes!
I made this last year for my works Thanksgiving potluck. Was a huge hit. It’s now sitting in my office cooking for this years potluck. Being able to prep it all the night before and cooking the morning of the event makes things really easy. Made it a few times at home too.
I also recommend trying out the different gruyere cheeses, found one with herbs that gives it alittle more ‘classy’ taste. The truffle gruyere is good too.