If you’re craving a rich, creamy comfort food that’s always a crowd-pleaser, this Crock Pot Mac and Cheese is the recipe for you. It’s simple to make, packed with flavor, and comes out perfectly every time. Whether you’re cooking for a holiday meal, a potluck, or just a cozy Sunday dinner, this dish will become a favorite.
Why This is the Best Crock Pot Mac and Cheese
This slow cooker mac and cheese stands out because it’s both easy and delicious. Here’s what makes it special:
- Great texture: The pasta stays firm and creamy, never mushy.
- Simple prep: Just 10 minutes to get everything into the Crock Pot.
- Perfect for any occasion: Great for family dinners, holidays, and gatherings.
- No processed cheese: This recipe uses real cheese instead of Velveeta.
- Loved by all: Thousands of home cooks have made this and loved it.
Ingredients You’ll Need
- 2 cups elbow macaroni (uncooked)
- 1 can (10.5 oz) condensed cream of chicken soup
- 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
These ingredients may seem a bit different, but they blend into a rich, cheesy sauce that holds up well in the slow cooker.
Why This Recipe Works
1. Pre-Cooked Pasta
Parboiling the macaroni for about 2 minutes less than the package says helps it stay firm during slow cooking. No one likes mushy mac and cheese, and this method solves that problem.
2. No Evaporated Milk Needed
This recipe skips evaporated milk and processed cheese. Instead, it uses a mix of real cheddar, Gruyere, sour cream, and mayonnaise. It may sound strange, but it melts into a smooth, creamy sauce that tastes amazing.
3. Easy to Adjust for a Crowd
Making a big batch? You can double the recipe easily. Use a 6-quart slow cooker and cook on high for 2 ½ hours, stirring after the first and second hours.
How to Make Crock Pot Mac and Cheese
- Boil the macaroni for about 5 minutes (or 1 to 2 minutes less than the package directions). Drain and rinse under cold water to stop the cooking.
- While the pasta cools, shred both cheeses from blocks. Pre-shredded cheese doesn’t melt as smoothly.
- Add all ingredients to a 4-quart slow cooker. Stir well.
- Cook on high for 2 hours or low for 3 hours, stirring once or twice.
- Serve warm and enjoy.
Tips for the Best Results
- Use block cheese: Shred your own cheese for the best melting texture.
- Don’t overcook the pasta: It should be quite firm before going into the Crock Pot.
- Make it ahead: You can cook and cool the pasta, then mix all ingredients right before slow cooking.
- Save oven space: This dish is ideal for busy holidays when your oven is full.
Can I Bake It Instead?
Yes! If you’re short on time or prefer the oven, here’s how to bake it:
- Preheat your oven to 350°F.
- Combine all ingredients in a large baking dish.
- Bake covered for 30 minutes, then uncovered for another 30 minutes.
Nutrition (per serving)
- Calories: 464
- Carbs: 31g
- Protein: 27g
- Fat: 47g
- Saturated Fat: 21g
- Cholesterol: 105mg
- Sodium: 917mg
Nutrition is approximate and can vary based on ingredients and serving size.
Final Thoughts
This Crock Pot Mac and Cheese is creamy, cheesy, and satisfying. It’s a no-fuss recipe that’s great for feeding a family or a crowd. The slow cooker takes care of the work while you handle the rest of your meal.
Try it once, and it just might become your new favorite side dish.
Crock Pot Mac and Cheese
Ingredients
Equipment
Method
- Boil the elbow macaroni for about 2 minutes less than the package directions. Drain and rinse under cold water to stop the cooking.
- While the pasta cools, shred the cheddar and Gruyere cheeses from blocks for best texture.
- Add the cooked pasta, condensed soup, both cheeses, mayonnaise, sour cream, onion powder, mustard powder, and black pepper into a 4-quart slow cooker. Mix well.
- Cook on high for 2 hours or on low for 3 hours, stirring once or twice during cooking.
- Serve warm and enjoy.