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!
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.
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.
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 – 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.
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 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 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.
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
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I am planning to make this for our annual bbq party. Sat May 20. I have a 5qt slow cooker. What is the max amount I can fit in that? Can a double batch fit? 1.5? more? Thanks
For the best results in a Crock Pot, you will want it to be a maximum of 3/4 full. I have tried a double batch in my 6 QT, but I haven’t tried in a 5 QT. To be safe you should be able to fit a 1.5 batch.
Thanks. Last night I also realized that my 8 quart air fryer has a slow cooker mode…so I think I will be good for double batch with that. Also, I have already pre-prepped some home cold smoked cheese for this as a smoky twist. I always use this annual BBQ party as a way to test new recipes and ideas. Thanks again for quick reply! I will let you know how it all goes.
So final feedback info. Bottom line, everyone loved it! I did face some equipment hurdles though. I started by making 2 batches. one went straight into the crockpot with hot fresh boiled noodles. The other went in the fridge, cooked noodles separate container. First batch in crock pot I set at low. After 1st hour I stirred and realized it was burning some in the corners of the pot…so I set to “keep warm” and it finished fine after that. Second batch went into air fryer on slow cook mode. Assuming similar temp issue I put it in Buffet level of heat. Not knowing what that meant. After an hour it was still cold so I increased to low and stirred an hour later. At some point early in the party, we dumped the air fryer contents into the crock pot. Flavor and consistency were great. To note though, a month ago I cut 8 ounce blocks of Tillamook medium cheese and smoked them for a little under 3 hours. Great smoky addition! For those that want to smoke cheese easily, I used a pellet smoke maze tray and apple pellets. Again, 8 ounce blocks. I used a big green egg, but no heat source just the maze. You could easily just place in an unlit grill too. Key is keep the temp under 100 and don’t over smoke…IE don’t leave it in smoke for too many hrs. When done, vacuum seal and let it mellow in the fridge for 3-4 weeks. Great BBQ side and I will be making it again for sure! Big hit at a party with a HUGE variety of food.
I made this for the first time today for a church potluck. It was gone in minutes! My husband said it tasted amazing, and he hates mayonnaise passionately!
Can I use 2 cups of any pasta? I wanted to use spirals. Would that change the outcome of the recipe?
Any pasta should work just fine Laurie. Make sure to cook it 2 minutes less than the package time so it is really al-dente to prevent it from becoming mushy. If you try it I would love to hear how it turns out!
I wanted to like this because I’ve liked many of your other recipes, but it turned out only OK. I’m judging it based solely on flavor because my cheese sauce separated after cooking on low in the crockpot for 3 hours. I think my crockpot may run too hot. So the texture wasn’t great, but I think the flavor was still accurate to the recipe.
Sidenote: I made 2 changes to the original recipe. I substituted cream of celery for the cream of chicken. And I left out the onion powder because of an allergy. I don’t think that these greatly affected the flavor based on previous experience with other recipes.
I think the sauce is too salty for me personally, which is impressive since there’s no added salt beyond what is in the ingredients. I am a little sensitive to saltiness, so it’s possible others may not agree. Also, the sauce lacks the depth of flavor that a sauce made with a roux would have. The onion powder might would have added some of that missing depth, but I’ve never needed it for mac and cheese before.
I’m disappointed this didn’t turn out for me but I look forward to cooking more of your recipes.
Oh no! I am sorry to hear you don’t love this recipe as much as we do. This Crock Pot Mac and Cheese has become my most requested food to bring to dinners and potlucks. Thank you for trying it Stephanie.
If you want to cook in the oven, are the directions, the same when it comes to boiling the pasta partway before hand?
Have you found that cooking in the oven dries it out?
I have made this in the oven many times and it is delicious! I follow the recipe as written and bake 30 minutes covered and 30 minutes uncovered at 350°F.
yuk as my grand daughter would say….cream of chicken soup I usually love but not in this recipe!!
I am sorry to hear you don’t love this recipe as much as we do. This Crock Pot Mac and Cheese has become my most requested food to bring to dinners and potlucks. You could try substituting cream of chicken for any cream of soup such as cream of cheddar if you prefer.
Hi! I want to make this for a family reunion. Probably 4-6 times the recipe. I was wondering could I make it in a nesco roster? Could I make ahead and freeze it?
Thank you in advance
Mary
I have not tried it in a Nesco Roster so I can’t say for sure how it would turn out. I do not recommend freezing this recipe Mary.
I’m making this for a cookout and wanted to double it. Would that all fit in a 6qt slow cooker? It seems it would easily based on the ingredients.
A double recipe will fit in a 6qt slow cooker. Enjoy!
Just confirming, it’s 2 cups and not 16 oz? Seems like a lot of sauce for a little pasta, so I wanted to double check.
It’s 2 cups uncooked and not 16oz. The pasta will expand a little bit when cooked.
Sorry for a second question but getting ready to make soon! I have ‘real mayo made with avacado oil” Will that change anything or will it be ok? Making for a group for Easter and trying not to have a hiccup :)
I haven’t tried it Heather but I can’t see any reason it wouldn’t work! This dish is always such a hit when I make it, I can’t wait for you to make it at Easter!
First time trying this and it definitely came out too dry. Don’t get me wrong, we still ate and enjoyed this. Next time around we will add more sour cream and mayo. We shredded the block cheese and followed the recipe exactly. Fantastic on taste, we need to work on the consistency.
Hi!! I am out of sour cream! And heavy whipping cream be used instead? Thanks so much.!!
Do you have Greek yogurt? You could try heavy cream instead, add enough so it’s creamy. The pasta will soak up some of the sauce, you can always add a little more heavy cream if needed before serving.
Really simple and delicious. The noodles held up well, good flavor, and the texture stayed creamy. Adding to the Easter potluck. Thank you!
First time I made this was in the crock pot, used the exact recipe and it was really creamy; other times I use all “old cheddar” from the block but it never has a creamy texture. Also, I don’t like cream of chicken soup so I pick up on that taste predominantly; I now substitute cream of chicken with cream of celery soup and it works well for me. Just wondering if I should be using a medium cheddar and gruyere to get the creamy texture. (P.S. I also use spiral pasta)
Hi Fay, I have found that some high quality brands of old cheddar do not melt as well as medium cheddar. If you are having troubles with the texture, you could try using a medium cheddar. If you try it I would love to hear how it turns out!
Can you leave this on warm until serving or will it dry it out?
It will be fine left on warm for an hour or so. Enjoy Heather!
ok I was very hesitant when I saw the ingredients but let me tell you, this was the best Mac and cheese I have ever made! I don’t know how these ingredients work and never would’ve put them together but it was amazing. my husband is a great cook and even said this was really good, my daughter loves it. This is the only way I will make it for now on, thank you for this recipe!
I am so happy to hear you and your family loved this as much as mine does!
I was pretty wary of this recipe, yet was impressed with the high ratings. I doubled the recipe for a party someone was putting on. Bad news, only a few people showed up. Good news, everyone loved the Mac and cheese! I was worried about how much I would be taking home and if I could freeze it. It ended up I barely had enough left for 2 servings for myself! This is something I will definitely be making again and again!
Really enjoy this easy recipe. It always tastes like ‘more’!!
Good if you like mayo, its all I taste. My house stinks and I am probably tossing this!
I am sorry to hear you don’t love this recipe as much as we do. This Crock Pot Mac and Cheese has become my most requested food to bring to dinners and potlucks. Thank you for trying it.
I recently made this recipe. I thought mine was a little dry for my liking although the taste was wonderful. I followed the recipe exactly. Maybe the fact that I used pre-shredded bagged cheddar cheese might have caused the undesireable consistency. However, my husband really liked it without any complaints.
By the way, I love your recipes and had been able to save them to favorites but have not been able to over the past couple of weeks. Can you help me understand why?
Pre shredded cheese does have a gritty consistency when used in dishes like this, so that could have caused the undesirable consistency. I always recommend using freshly shredded cheese in this dish.
It is probably due to the pre-shredded cheese. I have always steered clear of homemade Mac n Cheese because of texture issues (I used to rely on pre-shredded).
I got a shredded that is super easy and quick to use (Found on Amazon, you just turn the handle) now I make homemade Mac n Cheese twice a week. Freshly shredded melts better and gives a creamier and tastier Mac N Cheese.