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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Do you know if this recipe will work as written with gluten-free pasta? Thanks!
The only issue that might arise is that Gluten Free noodles do not require the same cooking time (they cook much faster) and often don’t hold up well when overcooked. I’d cook them firm (al dente) and would recommend checking it sooner to ensure it doesn’t overcook so it doesn’t get mushy! Hope that helps!!
Made this for the first time last weekend. Doubled it in a 6 qt (but I didn’t have enough cheese) and it turned out great! It was a hit and another keeper recipe from Spend with Pennies!
I have made so many mac & cheese recipes over the years, SO MANY, and this recipe is the one I will make from now on. It is so good and so easy, this recipe is a keeper for sure!
I don’t have a 4 qt slow cooker. I have a 3.5 qt and 4.5 qt. Which size should I use? Will I need to adjust cooking time?
I would suggest the 3.5QT, no other changes needed.
So, which is it? Instructions say to cook pasta but the recipe ingredients call for uncooked pasta to be used! Unfortunately, I did not read all your notes before making this recipe. Right now, there is uncooked pasta sitting in my slow cooker with all the other ingredients… We shall see.
The pasta is measured uncooked. It is then cooked in step 1 of the recipe.
I don’t have any mustard powder and I was wondering if I could use regular instead? I was thinking either yellow mustard or Dijon but I don’t know how much to use (or if it would even work).
Also have you tried any non dairy options for the sour cream?
I am looking forward to making this for dinner this weekend!
Thank you!
You can leave the mustard powder out if you don’t have any or add 1 teaspoon of Dijon. I haven’t tried this with non-dairy sour cream however, I do think it would work as long as you make sure it doesn’t overcook. Once everything is melted and heated through, turn the slow cooker to warm.
This recipe is everything you say it is. I use the sharpest cheddar and gruyere and its superb.
Thank you for the recipe!!!
Have you ever frozen the cheese base after made in the crockpot for travel or camping and the reheated and added to cooked pasta when ready to serve?
I have not but I generally find that dairy doesn’t tend to freeze well.
I made this and it was good but not cheesy like your picture. I checked everything to make sure I used the right measurements. I used a 7 quart slow cooker and only cooked it for 1 hour. Do you think that would have affected the cheesiness of the Mac and cheese? I am making it for a graduation party. Should I try cooking it in a 4 quart slow cooker or double the recipe for the 7 quart slow cooker I have. Thank you!
If using a 7qt slow cooker, I’d recommend doubling the recipe. To ensure it’s cheesy, shred your own cheese (although I do often use pre-shredded cheeses) and ensure you measure the cheese by using measuring cups rather than weight for this recipe. You’ll want to cook it until it’s all melted together. You can certainly stir in a little extra cheese before serving if needed. I hope that helps!
Discovered this recipe last summer (2025) when my work did a rainbow themed potluck and we had to do yellow. Was unsure about the ingredients at first but was blown away! I pick out the pieces of chicken from the cream of chicken. I accidentally used ground ginger in place of mustard (wasn’t paying attention) and it was still really good. So now I follow the recipe but still add a sprinkle of ginger. My Mac and cheese is very popular among the staff at my school sites! I’m always have to share the recipe.
Haven’t made this recipe yet. Is there anything I can substitute the mayonnaise with, and can I use a different type of pasta? I really love shell pasta for mac and cheese rather than elbow pasta.
Hi Hilary, you can use any pasta that you prefer. Miracle Whip can be used in place of mayonnaise, but keep in mind that it has a tangier flavor. You can also use a vegan mayonnaise for an egg free version.
Have not made this crock pot mac & cheese yet.
What can be substituted for the condensed cream of chicken soup to make this recipe vegetarian?
Thank you!
Any cream of soup will work just fine!
I have been thinking about a new Mac and Cheese recipe and went to you first. I have never made one of your recipes that I have been disappointed with! Do you think Greek yogurt can be used instead of the sour cream?
I have only tried this as written but some readers have successfully used Greek yogurt (I can’t say for sure though).
I don’t like sour cream, nor mayonnaise, but this recipe is fire!
Hi! I’m wanting to make this for a potluck this weekend, but I only have sharp cheddar cheese and deli American cheese. Would American cheese be an ok substitute for Gruyère cheese? Thanks in advance!
I haven’t tried it but I think it would work. Let us know how it goes!
We have made this twice in the crock pot and it’s amazing. We make a double recipe and use 8oz bricks of cheese cut into pieces to melt. We use Extra Sharp White Cheddar (2 blocks), Colby Jack (1), Monterey Jack (1), Muenster (1), Gouda (1), Pepper Jack (2 blocks, gives it the perfect kick!). We thought about making it in the oven for a cousin’s grad party this weekend to be mixed with pulled pork. Do you know if it gets the exact same texture in the oven versus the crock pot? We don’t want to mess up what’s already perfect!
I make this in the oven all the time and it’s great! I bake this in a 9×13-inch baking pan. Preheat the oven to 350°F. Bake 30 minutes covered and 30 minutes uncovered. Enjoy!
i have Jumbo elbow macaroni. If I use that anything I should do differently?
Yes, large elbows can be used, you’ll need approximately 8oz of pasta which may be a little more than 2 cups.
This was the easiest and best Mac & cheese that I’ve ever made. I did large elbows, a mix of jack, extra sharp cheddar, medium cheddar & Colby. I put a few shakes of Johnny’s seasoning salt instead of the other spices. It was done when I checked it after an hour. I’ll definitely make this again & have already forwarded the recipe to friends & family.
What can I substitute for the cream of chicken soup for a vegetarian?
You can replace it with another “cream of” soup like cream of celery or cream of cheddar soup. Enjoy