This Crock Pot Mac and Cheese is a family favorite! Elbow macaroni noodles are slow cooked in a rich cheesy sauce.

It is great as a holiday side and a favorite for Sunday supper. This easy mac and cheese recipe needs just minutes of prep and comes out of the slow cooker perfect every time!

Crock Pot Mac and Cheese being served from a crockpot

Why This is The best Crock Pot Mac & Cheese Ever.

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. The recipe (and the reviews) speak for themselves.
  • 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 when I make it.

Crock Pot Mac and Cheese Ingredients

Why This Recipe Works

1. Precooked Pasta

Precooking the pasta ensures it is perfect every time. I’ve tested countless “no boil mac and cheese recipes” (using uncooked pasta). Depending on the brand, the pasta can become mushy or gummy in texture and I find it to be inconsistent.

Boiling the macaroni about 2 minutes less than indicated on your package (so it’s quite firm) keeps it from getting mushy.

2. Sauce Ingredients

I prefer crock pot macaroni without evaporated milk or Velveeta cheese. While some of the ingredients in this recipe may seem odd, they really make a great 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 addition of mayonnaise sounds odd and even if you don’t love mayonnaise, it works (as you can see by the reviews on this recipe below). Regular or light mayonnaise (or dressing) will work.

Pasta in a strainer with shredded cheese on the side

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!

  1. Boil pasta for about 2 minutes less than the package indicates.
  2. While pasta is boiling, shred the sharp cheddar cheese.
  3. Put all of the ingredients into the slow cooker and cook per the recipe below.

Crock Pot Mac and Cheese ingredients in a crockpot

Tips for Perfection

  • Pasta – Do not overcook the pasta, it should be very firm after boiling. Rinsing the pasta stops it from cooking.
  • Cheese – Shred the cheese from a block, pre-shredded cheeses do not work as well.
  • Cooking time – Check the pasta early, slow cookers can vary.
  • Double the recipe – A single batch of this slow-cooker mac is cooked in a 4qt slow cooker. To double this recipe, cook in 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.

cooked Crock Pot Mac and Cheese

More Crock Pot Holiday Sides

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text
Crock Pot Mac and Cheese being served from a crockpot
4.98 from 2949 votes↑ Click stars to rate now!
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Crock Pot Mac and Cheese

Crock Pot Mac and Cheese is one of our favorite comfort food dishes! The whole family will love this creamy & cheesy dish.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8 servings
Author Holly Nilsson

Equipment

a saucepan
Saucepan
4 Qt Slow Cooker with white background
4 QT Slow Cooker
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Ingredients  

  • 2 cups uncooked elbow macaroni
  • 10 ½ ounces condensed cream of chicken soup
  • 3 cups cheddar cheese shredded
  • 1 cup gruyere cheese shredded
  • 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 - Shred the cheese from a block, pre-shredded cheeses do not work as well. 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.
  • 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.
4.98 from 2949 votes

Nutrition Information

Calories: 464 | Carbohydrates: 31g | Protein: 27g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 105mg | Sodium: 917mg | Potassium: 203mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1000IU | Vitamin C: 0.2mg | Calcium: 665mg | Iron: 1.5mg

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
Cuisine American

 

Extra Creamy Mac & Cheese with writing
A Serving dish of Crock Pot Mac & Cheese with text
Crock Pot Mac & Cheese in a slow cooker with text
A serving dish of Crock Pot Mac & Cheese with text
Top Image - A dish of Crock Pot Mac & Cheese. Bottom image - Crock Pot Mac & Cheese ingredients with text

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. I have made this in the crockpot many times, this is now a Thanksgiving dinner tradition!! This year I plan to bake instead. What size baking dish do you recommend for the amount of ingredients? Thank you :)5 stars

  2. Best mac and cheese ever. I usually add a splash of milk to make the sauce thinner as that is my preference. This gets eaten so quick at a cookout!!!5 stars

  3. I made this mac n cheese for my fussy teen. He chose the recipe based on how good the pic looked. It was a success and tasted good. I used parmesan and cheddar. I’ll try something differ4 next time.5 stars

    1. Hello Michelle. This mac and cheese would freeze ok. However it may alter the texture slightly. Try adding a little extra milk, and cheese when reheating.

  4. This recipe looks great and I don’t want to mess it up for a party, so I have a few questions.TIA!

    1) I see in the recipe notes that you say to grate our cheese from a block and that pre-shredded cheese won’t work well, then I saw in a comment below that you said it would work fine. I’d sure like to save some time before a birthday party if I can use pre-shredded cheese, but not if it will make the sauce split or cause weird texture issues. What risks would I be taking if I used pre-shredded? In other words, what unfavorable things did you have in mind when you said in the notes that we should grate ours instead of bag pre-shredded?

    2) What type of cheddar works best? Mild? Sharp? Medium?

    3) If I can’t snag gruyere cheese, what would you suggest as an alternative cheese for the last two cups? Would Monterrey or Colby Jack be fine? Or do I need to stick with gruyere at the risk of the texture/flavor being off?

    So excited by the great reviews!

    1. Great questions, Erin!

      1) Pre shredded cheese has an additive that prevents it from sticking together in the bag. That can cause the texture to be off in the cheese sauce so I prefer shredding my own cheese for this recipe.
      2) Sharp will have more flavor, mild will have a more mild flavor. So it’s mostly personal preference, but they are turn out delicious.
      3) If you do not have gruyere cheese, you can use an additional cup of cheddar instead (4 cups in total).

      I hope you enjoy it, Erin!

  5. The recipe states it’s for 8 servings and calls for 2 cups of macaroni. In the comments you said you use 2 lbs of macaroni for 8 people. So to be clear, 2 cups means 2 lbs?

    1. Sorry for the confusion, I measure out 2 cups of elbow macaroni in a measuring cup. This will make approximately 8 servings, ½ cup each.

      1. Hi Azaylia, we use 2 cups uncooked elbow macaroni which once cooked is approximately 4 cups of pasta. At ½ cup a serving it is approximately 8 servings.