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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I tried this crockpot mac and cheese. I doubled the recipe. I only used cheddar cheese. It was awesome. Making it again tonight for my Daughter’s potluck at work. (Her request.) Will be where I cook my Mac and cheese for Thanksgiving this year. Thanks for sharing
I’m so glad you enjoyed it as much as I did Claudine! :)
Hi Holly,
Can’t wait to try this recipe. Can you tell me what size crock pot you used for your recipe as posted? And can the same sized crock pot be used if I doubled the recipe? I haven’t had much luck using a slow cooker and often wonder if it’s because I’m using the wrong size crockpot? Thank you so much for your advice! :)
This was cooked in a 4QT slow cooker. If doubling this recipe, I’d suggest a 6QT slow cooker. Enjoy!
Could you use shells instead of elbow macaroni?
Yes, that would work just fine.
You have the patience of Mine answering the same questions over and over. Making mac n cheese tonight. Lol
<3 Thank you Kathy! I hope you enjoyed this recipe as much as I do!
Did you use condensed cream of chicken….I have that on hand would prefer to use it……..thanks!!!
Yes, that’s the right one. Enjoy!
Made the recipe just as it is written and everyone loved it…..The smokey Gruyere cheese really makes this dish! Only change I would make is to add more cheese by half more of each kind to make it creamier! Thank you we loved it!
I’m so glad everyone loved it Mike! I agree, the Gruyere is so good in this recipe!
Recipes
This is seriously the best Mac n cheese ever!! I may have added a little cream cheese not much and jalapeños, corn and bacon and omg it’s heaven!!! Seriously amazing!! Thank you so much for such a great recipe!
I’m so glad you love this recipe as much as I do! Bacon & Jalapeno would be perfect in this!!
This is yummy but I have a silly question. If you use all cheddar cheese (no greyere), do you use 4 c cheddar cheese or 7 c?
Great question, you will need a total of 4 cups of cheese.
Thank you! This is delicious! Have you ever tried putting panko on top when baking in the oven? I’ve been looking for a creamy Mac n cheese for my daughters first birthday and this definitely is perfect!
I haven’t but that would be delicious too!
I know people have been leery about Mayo. I was Leary about cream of chicken soup in Mac n cheese..I followed the recipe exactly. My crock Pot cooks way too high, even on low, so mine was done in an hour and. Had to add milk as it was all in one clump.. End result, was requested to be made again.
Glad your family enjoyed this Dawn!
I tried this tonight and it was delicious! I made a few changes. I added 1tsp of garlic powder and a cup of noodles. When it was done, I decided I wanted it to be a little crusty, so I poured it into my cast iron Dutch oven, added bread crumbs and put it under the broiler. I think next time, I’ll just cook it in the cast iron instead of the crock pot. This is a keeper!
I’m so glad you enjoyed it Susan!
I was in a hurry so I forgot to look for some gruyere (swiss) so I just used cheddar. I also only had shell macaroni on hand. Normally I wouldn’t touch the cream of chicken but I know how delicious mayo and sour cream is in a potato salad so I was intriqued by this receipe, being a mac an cheese lover.
It is FABULOUS. I know people love to come to recipe sites and talk about how they don’t like the recipe posted or they tweaked it like this etc. THIS NEEDS AND SHOULD NOT BE TWEAKED, it is PERFECT as it is. This will be on the Thanksgiving table this year, too! Thanks for an easy and indulgent mac and cheese!!!
I’m so glad you love this recipe just as much as I do! :)
I have no idea what I did wrong. It came out dry and you could taste the mayo.
Hmm, I’m not sure why it came out dry. Did you measure the cheese using measuring cups (4 cups)? Did you make the recipe exactly as written?
Are the pieces of chicken very noticed in the mac and cheese
No, you don’t notice the chicken from the soup at all.
Hi can I used prepared mustard in place of powder?
I haven’t tried substituting prepared mustard in this recipe. I would be more likely to add a dash of dijon mustard.
Making this now and it’s almost too thick about 1 hour in, added a box of macaroni (not 2 uncooked cups) and some broccoli how would you suggest making it creamier or is that normal at this cooking point (1 hour in on high in the crock pot)
I’m not sure how much macaroni you added or if it was precooked but you could try adding extra of the sauce ingredients if you’ve added extra pasta & broccoli.
On the video it says condensed soup and here it says cream of chicken soup. Which is the best soup to use? Xx
This recipe uses condensed cream of chicken soup.
I would love to try this dish – but one child is a vegetarian – what would be a good substitute for the chicken soup?+
You can use cream of celery, cream of cheddar cheese or cream of mushroom soup.
Mine did not get creamy like this. Its rather chunky. Not sure what happened… I used the Mayo that has olive oil in it, would that make a difference?
I haven’t tried it with olive oil mayo but that shouldn’t make it chunky. What temperature (low/high) and for how long did it cook? Did you substitute any other ingredients?
I was so anxious to try this that I didn’t read the recipe first, just went to the store to buy cream of cheddar soup – I assumed that was what I needed, lol & Scoobi-Do’s instead of elbows. While looking for the cream of cheddar I spotted cream of bacon!!! I had no idea that there was such a thing. I am not so patiently waiting for it to cook – it tasted amazing uncooked so I can just imagine how awesome it will be all hot and creamy. Thanks!!!
I’ve never heard of cream of bacon either!!