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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Hi. What can use instead of chicken condensed soup?
You can use any condensed soup (cream of mushroom, cream of celery etc).
quick question, bought Campbell’s condensed cream of chicken soup, do I need to add the water to make the recipe properly?
Hi Holly! No need to post my comment or reply, I scrolled up and saw someone else already asked the question & no need to add water. I am multiplying this recipe X5 tomorrow for a Labor Day party with 100+ people. I am baking in a huge roasting pan. Wish me luck, I sooooo hope this turns out as good as others have commented! Thanks again!
Mac n cheese is a favorite of ours, will try this. Looks wonderful!
What size can of cream of chicken and also the way your recipe is written, it reads that’s I can use 4 cups of cheddar to replace 1 cup Gruyere cheese. Is that right? Or are you saying I can replace Gruyere with 1 cup cheddar?? Thought 7 cups of cheese sounded like a lot but maybe that’s why it looks so good?
Thanks!
You will use 4 cups of cheese total. The soup is 10.5oz.
Do you have to cook the pasta first?
Yes you cook the pasta but you want it very firm.
Quick question! Is it mayo as in hellmans mayo or miracle whip mayo? Lol I’m unsure which one to use! Thanks :)
Any would work in this recipe, I often use Hellmans light.
What if you can’t precook the noodles? How much liquid do you add?
I haven’t tried it without precooking the noodles.
Sounds great & so easy to make.
I am turned off by the sour cream. Can I put in more mayo
I have only made this recipe as written so I can’t say for sure.
How man does this serve?
This serves 6.
LOVE this recipe!! Thanks Holly! I added burger & tomatoes & Yum!!!
I did find something useful from cooking with pasta in the crockpot…I add a 1/2 C of water to the 2 cups of macaroni & let it cook on low for 5 + hrs. I’m a farmer’s wife & don’t have extra time afternoons between milking & 2 kids under 3. Lol
So I try to tweak or use recipes that are low/long hour meals in crockpot so I can throw them together after brkfst or add in things after lunch over naptime
Hope it’s useful to you as well!! Love your recipes…again!!!
I love the additions you make! Thank you so much for sharing your tips for cooking it in the slow cooker!
Just put everything in the crock pot. Used mozzarella, feta and cheddar. I also added some minced garlic. I have 3 teenage boys so I have doubled the recipe. Looks amazing. Can’t wait to see how it turns out.
I wonder how many pounds/ounces of cheddar cheese to make 4 cups? It would be nice if the recipe said ” x ounces of cheddar cheese, grated”
1 cup of shredded cheese would weigh approximately 4 oz.
I need to make this for a party does tripling or quadrupling the recipe change it that much
This recipe can definitely be doubled/tripled. The cooking time will need to be slightly adjusted depending on how full the slow cooker is (and you may need to stir it part way through cooking).
Has any one tried using gluten free noodles in this recipe? I’m worried they won’t hold up, but really want to give this recipe a try. Thank you!
As a vegetarian what soup would you suggest to replace the chicken? I just fed my family your “lazy lasagna” they said it was the best thing they ever had!! I’m hooked!
I’m so glad they loved it! You can use cream of celery or cream of mushroom in this recipe, I’ve tried both before with great results!
I am not a mac n cheese fan but was asked to bring something for kids at a bbq. Figured mac n cheese fit the request. I am sooooo glad i made your recipe. Could probably have tripled the recipe and still run out. Amount made based on camper crockpot size. I have my family asking why i haven’t made this before. Thanks.
So glad everyone loved it Pat!
Yes, honey, yes! I tried it and loved it. So much easier than cooking on the stove and stirring a bunch of cheese into condensed milk until melted. I’ll never make mac n cheese any other way. Oh, and I only needed 2 hours on low so definitely check your own slowcooker.
I’m so glad you loved it! :)
I wouldn’t even fool with boiling the pasta first.
Are there any variations for all day slow cooking? I put things in before I leave for work in the morning.
I think the pasta would over cook with all day cooking, even on low.