Name: Crock Pot Mac and Cheese Recipe
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 cups elbow macaroni, uncooked; 3 cups shredded cheddar cheese; 1 cup shredded gruyere cheese; ½ cup mayonnaise; ½ cup sour cream (regular or light); 10.5 ounces condensed cream of chicken soup (1 can); 1 teaspoon onion powder; ½ teaspoon dry mustard powder; ½ teaspoon black pepper

Jump to Recipe· 4.1 from 6 reviews

I absolutely adore making this Crock Pot Mac and Cheese Recipe whenever I crave something warm, creamy, and downright comforting. It’s one of those dishes that feels like a big, cheesy hug in a bowl, and the slow cooker method makes it almost effortless to pull together. Whether I’m cooking for a family gathering or just treating myself after a busy day, this mac and cheese has the perfect balance of gooey cheese, subtle tang from the mayo and sour cream, and a gentle hint of spices that keep me coming back for more every single time.

Why You’ll Love This Crock Pot Mac and Cheese Recipe

What really sets this Crock Pot Mac and Cheese Recipe apart for me is its rich, creamy texture combined with layers of flavor that you just don’t get from your typical stovetop version. The combination of cheddar and gruyere cheeses melts into something silky and smooth, while the mayo and sour cream add a subtle tangy hint that keeps the dish from feeling too heavy. I love how the dry mustard and onion powder add just a whisper of complexity—enough to make it interesting but not overwhelming.

Another thing I appreciate is how simple it is to make. Once the ingredients are combined in the crock pot, I can carry on with my day—and the slow cooker does all the magic. There’s no constant stirring or watching the pot to prevent burning. This ease makes it perfect for busy weeknights, potlucks, or any time I want a crowd-pleaser without lifting a finger for hours. Honestly, whenever I bring this to a party or family dinner, it disappears instantly, and I always get asked for the recipe.

Ingredients You’ll Need

The image shows an overhead view of several clear glass bowls and small metal containers arranged on a white marbled surface. In the center, there is a bowl filled with uncooked elbow macaroni, golden yellow in color and curled in shape. Around it, there are three bowls with creamy, white, and smooth-textured sauces or creams. One bowl contains shredded white cheese with a soft texture, while another has shredded orange cheese with a rougher texture placed on a white plate next to a grater. Two square metal containers hold fine powdery seasonings, one light beige and the other pale yellow. A white and gray striped cloth is partially laid under some of the bowls, adding a soft texture to the scene. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Crock Pot Mac and Cheese Recipe is how straightforward the ingredient list is. Each one plays a key role in creating the creamy, dreamy texture and bold cheesy flavor that defines this dish.

2 cups elbow macaroni uncooked: I prefer elbow macaroni because its shape holds the sauce perfectly, giving every bite cheesy goodness.
10.5 ounces condensed cream of chicken soup (1 can): This adds a savory, creamy base that blends all the flavors beautifully.
3 cups shredded cheddar cheese: Sharp cheddar brings that classic tang and melty texture I crave in mac and cheese.
1 cup shredded gruyere cheese: Adds a nutty, slightly sweet depth that elevates the dish.
½ cup mayonnaise: This might seem unusual but trust me, mayo adds moisture and a subtle richness that keeps the mac and cheese perfectly creamy.
½ cup sour cream (regular or light): Gives the dish a lovely tang and silkiness that balances the richness of the cheeses.
1 teaspoon onion powder: Adds a mild savory flavor that complements the cheese.
½ teaspoon dry mustard powder: Gives a gentle warmth and complexity without overpowering the dish.
½ teaspoon black pepper: For just a hint of subtle heat—watch how it wakes up all the flavors!

Directions

Step 1: Start by boiling the elbow macaroni according to the package directions, but be sure to cook them until very al dente. I usually boil mine 1 to 2 minutes less than perfect doneness—for example, about 5 minutes total. This helps them hold up well in the slow cooker without turning mushy.

Step 2: Once cooked, drain the macaroni thoroughly and rinse immediately under cold water. This cools the noodles down and stops the cooking process so they don’t over-soften later.

Step 3: In a 4-quart slow cooker, combine the drained macaroni, cream of chicken soup, shredded cheddar, shredded gruyere, mayonnaise, sour cream, onion powder, dry mustard powder, and black pepper.

Step 4: Stir everything together gently to mix the ingredients well, making sure the cheese and seasonings are evenly distributed throughout the noodles.

Step 5: Cook the mac and cheese on high for 2 hours or on low for 3 hours, depending on your schedule. I like to stir it once or twice during cooking to ensure the cheese melts evenly and nothing sticks to the edges.

Step 6: Once the cheese is melted and the mixture is bubbly and hot, serve immediately while creamy and warm. The cheesy sauce will be perfectly smooth and irresistible.

Servings and Timing

This Crock Pot Mac and Cheese Recipe makes about 8 generous servings—perfect for a family dinner or sharing at a potluck. The preparation time is quick, around 15 minutes, mostly spent chopping and mixing. Cooking takes 2 hours on high or about 3 hours on low when using a slow cooker. There is no resting time needed, so it’s best served as soon as it’s done to enjoy that creamy cheese sauce at its peak.

How to Serve This Crock Pot Mac and Cheese Recipe

A close-up view of creamy macaroni and cheese inside a black slow cooker, showing one thick layer of soft macaroni pasta mixed with melted, golden-yellow cheese that looks smooth and rich with slight bubbling on the surface. The slow cooker is placed on a white marbled surface with a striped cloth partially visible at the top left corner. The texture of the macaroni is soft with some browned spots around the edges from cooking photo taken with an iphone --ar 4:5 --v 7

I love serving this mac and cheese piping hot right out of the crock pot because the cheese sauce is at its creamiest and the noodles are tender yet firm. For a little extra flair, I sometimes sprinkle chopped fresh parsley or chives on top to add a fresh pop of color and flavor—makes it look as good as it tastes! If I want a crispy finish, I transfer portions to a baking dish and broil it briefly with additional shredded cheddar on top for a golden crust.

As for accompaniments, this dish pairs wonderfully with something light and crisp like a fresh green salad with a tangy vinaigrette or roasted vegetables to balance out all the richness. If I’m feeling hearty, I serve it alongside baked BBQ chicken or smoky grilled sausages—comfort food at its best! For drinks, a chilled glass of crisp white wine like Sauvignon Blanc or a light, fruity rosé really complements the cheesy flavors. For non-alcoholic choices, a sparkling lemonade or iced tea works perfectly.

This recipe is a go-to for cozy family dinners, casual entertaining, and holiday potlucks because it feeds a crowd and everyone loves it. I usually portion it into individual bowls for serving, but it’s equally fantastic when spooned straight from the crock pot for a relaxed, homey vibe.

Variations

I’m always up for mixing things up with this Crock Pot Mac and Cheese Recipe depending on my mood or dietary needs. For instance, you can swap the elbow macaroni for gluten-free pasta to make it gluten-friendly without sacrificing much on texture or taste. I’ve also experimented with using vegan cream or plant-based cheeses for a dairy-free version, though the flavors do shift a bit—adding nutritional yeast helps keep the cheesy vibe.

If you want to amp up the flavor, try adding cooked bacon or caramelized onions for a smoky, sweet note. Stirring in a handful of cooked broccoli or peas adds color and a little extra nutrition. For spice lovers like me, a pinch of cayenne pepper or some diced jalapeños adds a wonderful kick. Alternatively, if you don’t have a slow cooker on hand, this recipe can be finished in the oven at 350°F, just cover and bake until bubbly and cheese is melted, checking every 15 minutes.

For an ultra-rich mac and cheese, swap half the sour cream for heavy cream or use a mix of different cheeses like mozzarella or Monterey Jack for unique melty variations—I’ve found these little tweaks keep this recipe endlessly exciting despite its simplicity.

Storage and Reheating

Storing Leftovers

After enjoying the mac and cheese, I store leftovers in an airtight container in the refrigerator. Glass containers with tight seals work great to keep the dish fresh. Leftovers will stay good for about 3 to 4 days. I always make sure to cool the mac and cheese to room temperature before sealing so it doesn’t get soggy.

Freezing

This Crock Pot Mac and Cheese Recipe freezes well, which is a huge timesaver. I portion it into freezer-safe containers or heavy-duty zip-top bags. When freezing, it’s important to cool completely before sealing and label the packaging with the date. The mac and cheese can be frozen for up to 2 months without losing much of its creamy texture—just avoid longer storage to keep it tasting fresh.

Reheating

To reheat, I prefer warming leftovers gently on the stovetop or in the microwave, stirring occasionally and adding a splash of milk or cream if the sauce has thickened too much. This helps restore its creamy consistency. I avoid reheating at very high temperatures all at once to prevent the cheese from separating or becoming grainy. For the best texture, reheat covered to keep moisture locked in.

FAQs

Can I make this Crock Pot Mac and Cheese Recipe without cream of chicken soup?

Yes! If you want to avoid using canned soup or have dietary restrictions, you can substitute with a homemade cheese sauce made from butter, flour, milk, and cheese cooked gently on the stove. This keeps the dish creamy and flavorful, though it requires a bit more prep time.

What kind of cheese works best in this recipe?

I recommend using sharp cheddar for its classic tang and melty texture, complemented by gruyere for nuttiness and depth of flavor. Feel free to experiment, but avoid very hard cheeses or fresh cheeses that won’t melt well in the crock pot.

Can I double this recipe for a larger crowd?

Absolutely! You can easily double the ingredients, but make sure your crock pot is large enough to hold the increased volume. You may need to increase the cooking time slightly and stir more frequently to ensure even cooking.

Is it necessary to rinse the macaroni after boiling?

Yes, rinsing the macaroni with cold water after boiling helps stop the cooking process so the noodles don’t get mushy during the slow cooking. It also washes away excess starch that can make the dish gummy.

Can I add vegetables or proteins to this mac and cheese?

Definitely! Adding cooked bacon, ham, sautéed mushrooms, or vegetables like broccoli and peas is a delicious way to boost flavor and nutrition. Just make sure any added ingredients are pre-cooked since the slow cooker time isn’t long enough to cook raw proteins or dense veggies thoroughly.

Conclusion

If you’re looking for an easy, crowd-pleasing, and utterly comforting recipe, this Crock Pot Mac and Cheese Recipe is it. I love how effortlessly it comes together and how each bite feels like a warm, cheesy celebration. Once you try this, it will quickly become one of your favorite go-to comfort foods, and I can’t wait for you to experience just how amazing slow-cooked mac and cheese can be!