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 can of cream of chicken… a big can or small one?
You will need a 10.5 oz can of soup.
The recipe looks great! If I wanted to make this ahead of time and then heat it up later, what would you recommend?
I would suggest mixing everything together and then cooking as recommended just before serving.
Make a Caserole, after Crock pot cooking or baking —add the last few minutes –cooked broccoli florets & cooked 1lb. ground beef or 2c cubed HAM.
My baking dish is 2 1/2 qts. Should I make any adjustments to measurements?
As long as the recipe fits in your casserole dish, it will be fine to bake. You’ll just want to ensure it is hot in the middle.
Planning on making this for a potluck. When you stated that you were able to double the recipe, is it as listed or is the recipe listed a ‘single’ batch? Debating how much to make…Thanks!
It is listed as a single batch.
I made this a couple of weeks ago and added broccoli and bacon for the last 30 minutes of cooking. Made it more of a meal than a side dish. Will be serving it again this week to friends, I’m already prepared when they ask for the recipe. Thanks so much for such an easy, tasty recipe!
Delicious additions, thank you for sharing!
I’ve made this several times now. The gruyere is pretty pricey so I subbed with swiss. I do 2 cups of extra sharp cabot vermont cheddar and 2 cups pf swiss and it is delicious. I brought it to Thanksgiving dinner and got compliments from everyone and there was none left. Score:D
I’m so glad everyone loved it Becky! Thank you for the tip on the swiss, I’ll have to give it a try!
What size of cream of chicken?
10.5 oz
Mac & cheese
I read in the previous comments that’s its best to shred a block of cheese instead of using shredded cheese in the bag. However, just curious…has anybody made it with the pre-shredded cheese and if so, did it turn out ok?
Is there a substitution for the mayo? My young daughter loves mac and cheese but has an egg allergy.
I have only made this recipe as written so I can’t say for sure. I have seen egg free Mayo spreads although I haven’t tried them.
We are vegetarian so you made this with cream of mushroom soup instead and it was amazing!!! Thank you for the awesome recipe!
I’m glad that you found a substitute to make it enjoyable, Becca! Thanks for sharing!
So glad you loved it!
I’m making this for a potluck tomorrow. Will the noodles be okay cooked al dente ahead of time and stored in the refrigerator overnight? Thanks!
I should also add that I’ll be mixing it together tonight as well!
Yes, that will be fine (even if the noodles are in it. I would suggest cooling the sauce slightly before mixing the noodles in so they don’t overcook.
My boyfriend doesn’t cook for himself, preferring to eat sugar, carb, and processed junk. Even though many may feel this dish has too much salt, and fat, except for the canned soup it is home made, and real food. And next time I could plan ahead to make cream of chicken soup. Anyway he loves this recipe, next time I will add some frozen peas and carrots at the end, since he doesn’t like vegetables much but will eat them when mixed.
I love your ideas for additions!
Is using velveeta cheese okay? The block?
I have not tried Velveeta in this recipe.
What size can of cream of chicken do I use?
The soup is 10.5oz.
Can this recipe be cut in half? Would like to make for just two.
Yes you could cut it in half. The cooking time would likely be less so you might have to keep an eye on it. I would say about 60-90 minutes.
I would like to make this to take to a holiday feast at my kids daycare tomorrow – can it be reheated in the crock pot on warm?
Yes it can. It can also be prepared the night before and cooked while you’re at daycare the next morning if that works better for you.
Thank You! I’ll probably just send it in to be reheated there on the warm setting. (I also just noticed that someone else asked the same question, so thank you for taking the time to answer me!)
I have to cook for 40 people do you think I can quadruple the recipe in a 7 quart slow Cooker?
Doubling this recipe almost fills my 6QT so you might need two slow cookers to quadruple the recipe.
Has anyone had any luck freezing this? I like to double recipes and freeze half. Just not sure what the mayo/sour cream/soup would do. If I did freeze it would it be after cooking? Then just thaw and reheat?
I froze my leftovers, they were delicious when reheated!