Crock Pot Mac and Cheese is a classic comfort dish that brings warmth to any table. This slow cooker version has become a go-to favorite for families during the holidays, Sunday dinners, or any casual gathering. With just a few minutes of prep, you can create a creamy, cheesy masterpiece that will have everyone asking for seconds.
This recipe stands out because the sauce is rich, velvety, and full of flavor without relying on processed cheese or evaporated milk. It’s a dish that works beautifully as a side for baked ham, roasted chicken, or even as a hearty main course. Whether you’re cooking for a crowd or just for your household, this mac and cheese comes out perfectly every time.
Why This Crock Pot Mac and Cheese is a Must-Try
1. Perfectly Cooked Pasta
One of the keys to a flawless slow cooker mac and cheese is using precooked pasta. While some recipes claim you can cook uncooked pasta in the slow cooker, results can be inconsistent. Overcooked pasta often becomes mushy, while undercooked pasta may be tough and chewy.
Tip: Boil your elbow macaroni 1-2 minutes less than the package instructions. The pasta should be firm and slightly underdone because it will finish cooking in the slow cooker. Rinsing the noodles under cold water after boiling stops further cooking and prevents them from sticking together.
2. A Unique Cheesy Sauce
Instead of using Velveeta or canned cheese sauces, this recipe relies on a blend of cheeses, sour cream, and mayonnaise to achieve a creamy, silky texture. While the mayonnaise may sound unusual, it prevents the sauce from curdling in the slow cooker and adds a subtle richness without a strong taste. Both regular and light mayonnaise work well.
Gruyere adds a nutty depth, while cheddar gives classic cheesy flavor. If gruyere isn’t available, simply use an extra cup of cheddar. The combination ensures the sauce is smooth, cheesy, and indulgent.
3. Easy and Versatile
Crock Pot Mac and Cheese is perfect for holidays, potlucks, camping trips, or any occasion where oven space is limited. It’s a great side dish for Thanksgiving or Christmas, leaving room in the oven for roasts, stuffing, or casseroles. Plus, it’s simple to prepare ahead of time.
How to Make Crock Pot Mac and Cheese
This slow cooker macaroni and cheese takes less than 10 minutes to prepare before placing it in the crock pot. Here’s how to get it just right:
- Cook the Pasta: Boil elbow macaroni for 1-2 minutes less than the package suggests. Drain and rinse with cold water to stop cooking.
- Prepare the Cheese: Shred cheddar and gruyere while pasta is boiling. Freshly shredded cheese melts more evenly than pre-shredded varieties, but both will work.
- Combine Ingredients: In a 4-quart slow cooker, mix the pasta, shredded cheese, sour cream, mayonnaise, cream of chicken soup, onion powder, dry mustard, and black pepper.
- Cook: Cover and cook on high for 2 hours or on low for 3 hours. Stir once or twice during cooking to ensure even heating.
Tips for the Best Results
- Check Pasta Early: Slow cooker temperatures can vary, so start checking the macaroni about 30 minutes before the end of the suggested cook time.
- Slow Cooker Size: Use a 4-quart slow cooker for a single batch. If using a larger 6-quart cooker, cooking time may be shorter.
- Doubling the Recipe: For a crowd, use a 6-quart slow cooker. Cook on high for 2 ½ hours, stirring after the first and second hour to maintain even cooking.
- Make-Ahead Option: Mix all ingredients except pasta ahead of time. Boil and rinse pasta just before combining with the sauce in the slow cooker.
- Oven Option: If preferred, bake at 350°F. Cover and bake for 30 minutes, then uncover for another 30 minutes.
Crock Pot Mac and Cheese is not only easy but also forgiving, making it perfect for beginners and experienced cooks alike. The result is a creamy, cheesy dish with a rich flavor that’s hard to resist.
Print
Ultimate Crock Pot Mac and Cheese: Creamy, Cheesy, and Perfect Every Time
- Total Time: 2 hr 15 min
Ingredients
2 cups elbow macaroni, uncooked
10.5 oz condensed cream of chicken soup (1 can)
3 cups shredded cheddar cheese
1 cup shredded gruyere cheese (or extra cheddar if unavailable)
½ cup mayonnaise (regular or light)
½ cup sour cream (regular or light)
1 teaspoon onion powder
½ teaspoon dry mustard powder
½ teaspoon black pepper
Instructions
- Boil macaroni noodles for 1-2 minutes less than the package directions. Drain and rinse under cold water to stop cooking.
- In a 4-quart slow cooker, combine cooked pasta, shredded cheeses, sour cream, mayonnaise, cream of chicken soup, onion powder, dry mustard, and black pepper. Mix until well combined.
- Cover and cook on high for 2 hours or low for 3 hours, stirring once or twice during cooking.
- Serve hot as a main dish or side dish.
Notes
- Pasta: Ensure pasta is very firm (al dente) after boiling to prevent mushy mac and cheese.
- Cheese: Freshly shredded cheese melts better, but pre-shredded works too.
- Cooking Time: Slow cookers vary. Check pasta toward the end of the cook time.
- Slow Cooker Size: Use a 4-quart slow cooker for a single batch. A 6-quart may cook faster, so monitor closely.
- Doubling Recipe: Use a 6-quart slow cooker. Cook on high for 2 ½ hours, stirring after 1 hour and 2 hours.
- Make Ahead: Combine all ingredients except pasta. Boil and rinse pasta just before mixing into the sauce.
- Oven Option: Bake at 350°F for 30 minutes covered, then 30 minutes uncovered.
- Prep Time: 15 min
- Cook Time: 2 hr
