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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When making ahead, why are you supposed to keep noodles separate from other ingredients until just before cooking?
This helps to keep the pasta from getting soggy.
How many oz is 2 cups of elbow macaroni?
Hi Charlie, 2 cups of dry elbow macaroni would weigh approx 8 ounces.
A go-to for dinner or side dish!
So delicious. Liked how the sauce coated the pasta.
I have made this recipe many times for many different gatherings. People love it. I I like the fact it uses real cheese. I have used Gouda and Swiss cheese in place of the Gruyère and both of those worked very well also.
I am vegetarian. What can I use in place of chicken soup?
You can use any condensed cream soup in this recipe. I would love to hear how it turns out for you!
it’s delish with condensed cheddar!
pressed for time so I will have to use my oven. Can you tell me what size pyrex dish should I cook it in?
You can bake this in a 9×13 pan.
hi Holly. I cooked the Mac and Cheese tonight. Flavor very good, but found it to be a bit dry. I added milk which seemed ok. Has anybody else mention bed this!
Please reply
I haven’t had that issue with this recipe but other readers have had to add a little extra milk to make sure it’s creamy. I hope that helps!
Can you use Velveeta instead of shredded cheese? I have a block I need to use up and didn’t know if it would work for this.
I haven’t tried this recipe with Velveeta so I can’t say for sure how it would work.
It’s amazing
I only have a 6-quart Crockpot. Will this be too large to use?
That should still work well, Peggy!
Hi – could I use chicken broth instead of condensed chicken soup – that’s all I have . Thank you!!
Chicken broth is not as thick and may not work in this. I would recommend any type of “cream of” soup. You could also make homemade condensed chicken soup with the broth.
My 4 and 6 yr old granddaughters love this recipe it is very kid friendy. I put all the ingredients in the crock except the pasta ( about 2 hrs unill it has all melted together) then add the pasta 1 hr before serving! we hate soggy pasta. I have shared with many. Txs
I love this recipe!! I’ve made it multiple times according to the recipe and it’s fantastic! I’m hoping to make it ahead for an upcoming dinner but I’m a little confused by the directions. If I precook the macaroni, how long does it need in the crockpot?
Amanda, cook the pasta for 2 minutes less than what it calls for on the package. The noodles should be very al dente (firm). Then combine them in the slow cooker with the rest of the ingredients and cook on low for 2 to 3 hours. I hope that helps.
I LOVE the taste of this, but every time I make it, it separates and gets oily. I think I’ve only cooked on high for 2 hours- will cooking on low for 3 prevent this? What am I doing wrong?
It is likely overcooked. I would suggest cooking it on low and check it at 2 hours in case your slow cooker runs hot. Once everything is melted together, turn it to warm. Let us know how it goes!
could be separating because you are using shredded cheese
This was a hit with everyone! Such a stress free way to feed a crowd. Can it be frozen?
This recipe doesn’t freeze well.
I only have a 4 qt slow cooker, but would like to double the recipe to serve at a group gathering. Do you think it could work? Any suggestions?
To double this recipe I recommend using a 6 qt slow cooker. A 4qt slow cooker won’t be large enough to hold a double recipe.
I tried it today and it tastes great! But my sauce didn’t turn out smooth. Any thoughts on what I might have done wrong?
It likely cooked too long or your slow cooker is a bit on the hotter side. I would recommend cooking on low or checking it earlier if you make it again. If it’s ready early, it can be turned on to warm.
Hello! Is the nutrition information based on a single serving size or is that for the whole dish? If it’s a single serving, is that for about 1 cup of the Mac and cheese?
It is per serving which is approximately ½ cup
question, my boyfriend requested I add onion and peppers to this, would I have to adjust the time much or anything if i did this?
thanks in advance
The time will remain the same. I would recommend softening the onion first to ensure it is cooked. Let us know how it goes!
I have made this recipe several times and it is by far my favorite mac n cheese recipe. Wondering if I could substitute frozen hashbrowns to change it up a bit.
Yes, hashbrowns work well in this recipe.
Great! Can’t wait to try it out this weekend. Would you recommend the same cooking time, or a little longer since the hashbrowns will be frozen?
You may need to add a little extra time. Once it’s hot in the center and cooked through, you can turn it to warm if it’s done early.