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 needed to make a vegetarian dish for
Pot luck so used cream of mushroom soup, eyeballed other ingredients, added a bit of crumbled bacon, and used smoked Gouda instead of Gruyère …fantastic! And so easy !!
You added bacon to a vegetarian dish???
Kim made two dishes, one with vegetarian ingredients and one with bacon. :)
I brought this to a church event and when I went to get my crockpot a visitor came running over to say she was waiting for the owner of this crockpot so she could get the recipe! it was a hit with everyone there. I did not have gruyere on hand so I just used Colby Jack and Sharp Cheddar but followed the rest of the recipe as written. I will be keeping this for the future.
This taste so good, but came out stringy. I did use a large slow cooker on high for 2 hours. I was hoping to triple this recipe and make it for Christmas. Any suggestions?
What type of cheese did you use? Did you grate it from a block?
Nevermind. I let it cook a little longer and it was perfect!
This is my go-to dish for a potluck or family dinner! Sooooo good, even your pickiest eaters will love it!
i forgot to buy chicken soup! could I use crème fraiche + seasonings instead?
Hi Bos, I have never tried this recipe with creme fraiche but it works well with any type of condensed cream soup (cream of mushroom, cream of celery etc).
I have never really been a big fan of homemade mac and cheese because of having had some in the past that varied from so so to oh gross. I decided that I would give it a go for Thanksgiving because I have young grandchildren and some picky eaters. I found this recipe and it was so easy amidst all the other food preparations for dinner. My son-in-law said it tasted just like his grandmother’s and I thought it was the best I had eaten in a while. I did use store bought finely shredded cheeses and they worked well for me. I couldn’t find shredded Swiss but I found a finely shredded Swiss & Gruyere that I think really added to the flavor. I plan on making a double batch for Christmas dinner.
Can you use different cheeses? I am not a gruyere fan…but I would like to try it with a different cheese.
Yes you can! I would love to hear what cheese combinations you end up using!
do smokes gouda! trust!
If you needed to make this vegetarian, what would you suggest replacing the cream of chicken soup with?
Condensed Cheddar Cheese soup or cream of celery.
Any way this can be done in an instant pot?
I would worry about getting a burn notice in an instant pot but I haven’t tried it.
very good and very cheesy. I would probably add some panko bread crumbs at the end to make it nice and crispy.
What can I do if I cannot find condensed cream of soup? I’d really want to give it a try! Thank you!
While I haven’t tried it in this recipe, you could make your own condensed chicken soup. I don’t generally use it in the slow cooker but this recipe doesn’t cook long so it should work.
I’ve tried it with cream of mushroom soup! It’s a bit of a different flavor profile, but works nonetheless!
This was THE BEST mac and cheese our family ever ate! This will be my go -to Recipe EVERY time from here out when we want Mac and cheese! Very easy to make and sooo delicious and creamy! Thanks so much for this and all your other recipes! Every one of your recipes I’ve tried , has been easy and delicious!
I was a little skeptical- Mac and cheese in a crockpot- first time trying to make it and it was a win at our Family and Friends Thanksgiving dinner. Thank you
This is really good however it seems to separate and get greasy any way to avoid? I love this recipe and so dose family but at holiday’s I’m afraid it will look greasy.
If it’s too hot, cheese can separate—your slow cooker might run a little on the hotter side. Cook it on low (instead of high) and check it early. Once it’s heated and melted, turn it to warm.
too much gruyere for me and hated the consistency
I am sorry to hear that, Katie! This recipe is always such a hit with my family and with readers. You can reduce the gruyere or swap out the cheese for a different flavor if preferred.
This was very good and easy to put in the crockpot!
Awesome! I usually make mac and cheese, as my granny and Aunties in the South taught me, but this recipe was so good I might never make it any other way. I used a whole box of macaroni (16 oz) and lots of cheese and added an extra dollop of sour cream. I cooked it on high for 90 minutes and low for 30 because it was sticking a bit. I got so many compliments on the taste. I was worried it would taste more like Kraft mac & cheese, but it tasted like Southern baked mac/cheese. Thank you and Delish
Making now it is not mixed well and it is pretty thick. Am I able to add a little milk?
It is thick but will melt together. You can add milk however I haven’t tested how this may change the consistency or if the noodles will soak it up.
If you like the taste of Gruyère cheese then you will like the recipe. It does not taste like traditional Mac and cheese and my family did not like it…
If I’m bringing this to a gathering today should I put the pasta in the sauce when I’m there? And just cook the sauce in the crockpot at home?
If you don’t have to travel too far, you can cook it all at once.
I’m so excited to try this recipe today! How long would you recommend cooking on a LOW setting if doubling the recipe?
I would check it at about 3 hours, doubling the recipe doesn’t add much time as everything just needs to heat through and melt.