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
Crock Pot Mac and Cheese
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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Can I use a can of cheese soup instead on cream of chicken?
Absolutely!
Hi can you cook this in an instant pot? Cook the noodles, release and then add in all the ingredients?
I haven’t tried this recipe in an IP so I can’t say for sure how it would work. The IP does have a slow cooker feature so if you cook the pasta and then add the remaining ingredients and select slow cook it should work. If the Instant Pot is hot from cooking the pasta, the recipe will likely cook faster. Let us know how it goes!
Delicious and so easy to prepare.
I am so glad you enjoyed this recipe Jo!
please tell me why it comes out so oily? I’ve made it in my little crock pot and baked it many times and it tastes delicious. but, even my family said its so oily it can get a bit nauseating. not sure how to change that. tried adding less mayo, same outcome. and when baking I do Not spray or butter the pan because there’s literally mounds of dripping oil always. I follow recipe to a T.d
Oh no! 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!
it is most likely the oil from the cheese
I made this for a work potluck–and had co-workers coming up to me to say it was the best mac and cheese they’ve had. I will definitely make this again.
How much is each serving? I need to calculate the sodium in each serving
Each serving is approximately ½ cup.
What can I substitute for the chicken soup? (vegetarian)
you can swap it for another “cream of” soup like cream of mushroom or cream of celery soup.
What are your thoughts about adding the cooked pasta after the cheese sauce has cooked in the crock pot?
I haven’t tried it that way. This comes out almost like a baked mac and cheese with a little crisp on the edges.
Decided to make as directed and it came out perfectly delicious!
This is hands down the best meal I have ever made in my house, even the picky people say so. There will be no leftovers! I add ham to mine… just ham steak cut into cubes. Seriously, thank you so much for sharing this. I’d like to add that I suck in the kitchen but can handle this recipe lol. I use those crockpot bags for easy clean up. Today I had no cream of chicken, so I used cream of mushroom, fingers crossed-I’ll let yall know how it comes out.
You’re very welcome Kristina! I’m glad to hear that you are able to make this one perfectly! And cream of mushroom will be delicious too!
I am asked to make this all the time and it is always the first thing to go!
How many servings will the basic recipe make? I’m trying to determine if I need to double it or not.
Hi Shari, as mentioned just above the recipe, this makes 8 servings. Enjoy!
I’ve been making this for over 6 years. I love it. Will this freeze well?
I’m so happy to hear that Jasmine! This does not freeze well.
I am making this for our tailgate tomorrow. Can I cook it tonight and put it in the refrigerator and warm it up tomorrow at the tailgate or should I get up early and cook it in the crockpot before I leave? It will travel 2ish hours before it can be plugged back in. Thank you for your advice!
I would recommend cooking it the day of before you leave. I would undercook it a little bit (just until it’s all melted) to make sure it doesn’t dry out if you’re heating it again when you arrive.
This is delicious. I make for every party we have and people love it. Thanks for the great recipe!
When I saw the ingredient list, I was skeptical. Then I saw all the great reviews and gave it a try. When I was stirring it together I was still thinking there is no way this is going to work, but after everything got all melted together it absolutely does work! This is delicious! I will definitely make it again. Thank you!
Thinking about this as a labor day grilling side. Is this one of those deals where you absolutely have the shred your own cheese or does pre-shredded work fine too?
Preshredded works fine too!
Has anyone tripled this recipe with success? I’m making it for a party this weekend, but I don’t know if double will be enough (20 adults, 15 kids). I’ve also never made the recipe before so I don’t want to mess it up…
I have tripled this recipe. I’d suggest giving it a stir after an hour or so. You’ll need to add a little bit of cooking time, once it’s heated throughout and melted together, you can turn it to warm
For triple what size crock pot will hold all of the ingredients well and allow room for stirring please? We absolutely LOVE this recipe, always a crowd pleaser! But this is my first time tripling and I’m concerned I may need to separate into two separate crock pots. Thank you Holly!
This will fill a 6- to 7-quart slow cooker. If you do have two slow cookers, I would recommend that route for more even cooking. Let us know how it goes!
Tripled the recipe and it was amazing! I was so hesitant to make this, but it was absolutely delicious and so easy! There was hardly any left at the end of the party!
I am so happy to hear this was a hit!
Stacy, did you triple it? And was it enough? I’m cooking it for a similar size group. Thank you!
Can I make ahead and freeze this after cooking in the slow cooker?
This does not freeze well.
What size of pan should I if I want to bake it in the oven?
Bake this in a 9×13-inch baking pan. Enjoy!
Super simple to throw together and there is never any left at any function we bring this to.
Hello, I’ll be making your Mac & Cheese this weekend. It sounds amazing! I was thinking of baking it instead of using crock pot. When you’ve baked this, did you enjoy it as much as from the crock pot? Was there any differences in taste or texture between the two?
As mentioned in the post, “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.” Both taste delicious!