Crock Pot Mac and Cheese (Extra Creamy)

This Crock Pot Mac and Cheese is a family favorite and appears at every holiday! With just minutes of prep, the sauce is unexpected and always gets rave reviews!

Serve this slow cooker macaroni as a holiday side dish or alongside baked ham for Sunday supper. This comes out of the slow cooker perfect every time!

Elbow macaroni noodles are slow cooked in a rich, cheesy sauce. 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. Thousands of reviews can’t be wrong!
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 , it’s the best.

Why This is the Best Crockpot Mac & Cheese Ever

1. Precooked Pasta

To ensure a perfect texture, precook the pasta to ensure it is perfect every time.

After testing countless “no boil” mac and cheese recipes that call for uncooked pasta, I’ve found the results to be inconsistent, with some brands becoming mushy or gummy.

Tip: Boil the macaroni about 2 minutes less than indicated on your package to keep it from getting mushy.

2. Sauce Ingredients

I prefer crock pot macaroni and cheese without Velveeta or evaporated milk. This sauce uses an unusual mixture that I created, and while some of the ingredients may seem odd, they come together to make the best 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 mayonnaise keeps the sauce silky smooth, you can’t taste it, and either 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!

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.

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: Our recent recipe tests have shown little difference between shredding your own cheese and pre-shredded cheeses.
Cooking time: Check the pasta early, slow cookers can vary.
Slow cooker size: A single batch of this slow-cooker mac can be cooked in a 4QT slow cooker. If using a 6QT slow cooker, it will cook faster so check it early.
Double the recipe: To double this recipe, use 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

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

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.

Pasta: Do not overcook the pasta, it should be very firm after boiling. Rinsing the pasta stops it from cooking.
Cheese: 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.
*Slow cooker size: A single batch of this slow-cooker mac should be made in a 4QT slow cooker. If using a 6QT slow cooker, it will cook faster so check it early.
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 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

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