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Crock Pot Mac and Cheese Recipe

Crock Pot Mac and Cheese

This Crock Pot Mac and Cheese is an easy, creamy, and cheesy comfort food perfect for holidays, potlucks, or family dinners. With just 10 minutes of prep, the slow cooker does the rest!
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 8 bowls
Course: Side Dish
Cuisine: American Comfort Food
Calories: 464
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups elbow macaroni uncooked
  • 10.5 ounces condensed cream of chicken soup 1 can
  • 3 cups cheddar cheese shredded
  • 1 cup Gruyere cheese shredded
  • 0.5 cup mayonnaise regular or light
  • 0.5 cup sour cream regular or light
  • 1 teaspoon onion powder
  • 0.5 teaspoon dry mustard powder
  • 0.5 teaspoon black pepper

Equipment

  • Saucepan
  • 4-quart Slow Cooker
  • Colander
  • Cheese grater

Method
 

  1. Boil the elbow macaroni for about 2 minutes less than the package directions. Drain and rinse under cold water to stop the cooking.
  2. While the pasta cools, shred the cheddar and Gruyere cheeses from blocks for best texture.
  3. 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.
  4. Cook on high for 2 hours or on low for 3 hours, stirring once or twice during cooking.
  5. Serve warm and enjoy.

Notes

Shred cheese from a block for better melting. Pre-shredded cheese may not melt smoothly. If you don't have Gruyere, replace it with more cheddar. You can double this recipe using a 6-quart slow cooker. Cook on high for 2.5 hours, stirring once after 1 hour and again at 2 hours.