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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Absolutely delicious. I baked in the oven using exact ingredients and added a little milk to avoid drying out. Family enjoyed.
In the notes it says while the pasta is boiling shred the sharp cheddar cheese. The recipe says 3 cups of cheddar & 1 cup gruyere. I’m going to try it with 2 cups of medium cheddar, 1 cup sharp cheddar & 1 cup of swiss. Not sure if gruyere is available at our store. Hope it works!
That blend of cheeses should work great! Let us know how it goes!
I am making this now and I was paranoid about feeding a crowd after doubling so I added more noodles and a cup of milk to an otherwise in modified recipe. In all I have 32 oz of pasta, 8 cups of cheese and added a cup of milk and it’s still very cheesy and tasty. So keep in mind that your miles may vary, but I think you can stretch the recipe with a full pound of pasta on a single batch. Tasty stuff!
Absolutely delicious! And so easy. I made it earlier and my husband keeps picking on it. Hope there is some left for when I serve with your baked chicken
The flavor in this recipe is outstanding. I followed the directions, stirring a couple of times but the sauce didn’t turn out creamy – the cheese was separated from the noodles (if that makes any sense). Any idea of what I did wrong? Please note that this did not slow my family down at all and they “yummed” their way through the whole bowl but I was family testing this for a sports team event next week and would love it to look as good as it tastes!
If you cooked it on high, I would recommend cooking on low or reducing the cooking time (your slow cooker might run a little hotter). If the cheese is overcooked or gets too hot, it can separate and sharp cheddar is more likely to separate. You really just want everything to melt together, once it’s melted and creamy, you can turn it to warm. Hope that helps!
Thank you!!
This Mac and cheese… holy cow, it’s the best! I have tried a few recipes recently and none of them match up to this one right here. It’s creamy, thick, and has so much flavor. It’s also very forgiving if you accidentally don’t stir it while it’s cooking (whoops), or decide not to fully measure out the cheese (not speaking from experience, of course). lol
The is husband and kids approved!! Thanks for the delicious recipe!
I have to strongly disagree with this one. I read the recipe, I read the praise in the reviews, and read the part about how the ingredients weren’t traditional but they worked. it was the chicken soup, I read it and thought no, that can’t possibly be right, but took a chance anyway, in the end it wasn’t right at all. I put a lot of expensive, high quality cheese in it, but it couldn’t overcome the underlying taste of the soup.
Thanks for trying our recipe, DMG. You can replace the chicken soup with condensed cheddar cheese soup for a cheesier flavor if you prefer.
My family love this recipe. My daughter just bought an instapot and wondered if you can make it in that?
So glad you loved it, I use this Instant Pot Mac & Cheese recipe. I haven’t tried this particular recipe in the IP.
mac n cheese recipe to try
I wondered if I could substitute cream of celery soup for the cream of chicken as I am having a friend over who is a vegetarian.
Sure you can!
Have you tried this with the condensed cheddar cheese soup? (Use that in your casserole recipe! )
Yes, it turns out great!
I’m so excited to try this!! quick question: would I possibly be able to substitute plain Greek yogurt for the sour cream as I am out of sour cream? thanks for what I’m sure is going to be a delicious recipe!
I have only tried this as written but Greek yogurt may work (I can’t say for sure though). You could also try a little cream cheese and heavy cream or evaporated milk (regular milk doesn’t hold up well in the slow cooker). Just cook until everything melds together so it doesn’t overcook. Let us know how it goes!
Do you put the condensed soup in as it is or do you make the condensed soup up with water or milk per the tin’s instructions?
Many thanks
Helen, add the condensed soup as it is. Have a great day!
I made this recipe for Christmas, and as promised… I was asked to bring it to a New Year’s Day party. I made a few changes, measured with my soul. Gruyere cheese, shredded, is sold where I live in 6oz packages, so I added a bit more cheddar. I also used condensed mushroom & garlic–I wanted to keep it vegetarian friendly. No powdered onion, regular mustard instead of powdered. It was great. I also used swirly noodles. Lightly burnt the bottom accidentally, but it was all good. I highly suggest this recipe. Everyone loved it! =)
Would cooking the pasta then putting it to cook further in the sauce for another couple hours not make it turn to mush?
As you can see from the reviews, it turns out great and is not mushy—be sure to cook it al dente.
I made this twice now – I cook the noodles a minute or two before they’re all done (per the recipes notes), rinse with cold water, and then cook for the time recommended and it all turns out fabulous! Not mush at all!
Can a single batch be cooked in a 6qt slow cooker
It can but it will cook a little quicker since it’ll be a thinner layer. I’d suggest checking it early and turning to warm as needed.
This is hands down a family favorite at my house!
Brought this to a potluck with my sons hockey team and it was a hit! I doubled the recipe and the only change I made was adding about a cup of freshly grated swiss cheese because I was short one cup of cheddar on hand. Turned out amazing and I took home a completly empty crock pot! I have yet to try a recipe from this site that doesn’t turn out completly fabulous!
Honestly, you never let me down! Another amazing recipe that got me a ton of compliments this Christmas. This is my favorite one of yours so far. I couldn’t get gruyere at my local store so I used gouda but everything else was exactly the same.
Everyone loved it!! Can it be reheated in a crock pot?
I haven’t tried reheating in a crock pot. I generally reheat this recipe on the stovetop on medium low with a little splash of milk.
Edit: the bacon was in the “non vegetarian “ dish.