When you need a comfort meal without the fuss, Crock Pot Mac and Cheese is here to impress. This slow-cooked version offers the creamy, cheesy richness of classic mac and cheese, with a set-it-and-forget-it ease that suits any busy lifestyle.

• Cuisine: American
• Prep Time: 10 minutes
• Cook Time: 2-3 hours
• Total Time: 3 hours 10 minutes
• Servings: 6

Why You’ll Love This Recipe

• No need to babysit the pot, making it perfect for busy days.
• A delightful twist on a classic with unique ingredients for flavor enhancement.
• Simple to prepare yet delivers a creamy and cheesy masterpiece.

Ingredients

• 2 cups elbow macaroni (uncooked): The base of our dish. Cooking it very al dente ensures it doesn’t overcook in the slow cooker.
• 10.5 ounces condensed cream of chicken soup (1 can): Adds creamy richness. If unavailable, use condensed cream of mushroom or celery soup as a substitute.
• 3 cups shredded cheddar cheese: Provides the classic cheesy flavor we all love. Opt for sharp cheddar for extra flavor.
• 1 cup shredded gruyere cheese: Offers a nutty depth. Substitute with Swiss cheese if needed.
• ½ cup mayonnaise: Adds creaminess and depth. Greek yogurt can serve as a lighter alternative.
• ½ cup sour cream (regular or light): Enhances creaminess and tang. Light sour cream works if you prefer less fat.
• 1 teaspoon onion powder: For a hint of savory depth. Fresh onion, finely chopped, can be used if preferred.
• ½ teaspoon dry mustard powder: Sharpens the cheese flavor. Substitute with 1 teaspoon Dijon mustard.
• ½ teaspoon black pepper: Adds mild heat and flavor balance.

How to Make It

Step 1: Prep the Pasta

Begin by bringing a pot of salted water to a boil. Cook the elbow macaroni for 1-2 minutes less than package directions, aiming for a very al dente texture. This prevents the pasta from becoming mushy as it cooks in the slow cooker. Drain and rinse under cold water to halt cooking.

Step 2: Combine Ingredients

Add the cooked pasta to a 4-quart slow cooker. Gently mix in the cream of chicken soup, cheddar and gruyere cheeses, mayonnaise, sour cream, onion powder, mustard powder, and black pepper. Be sure each elbow macaroni is well coated, which will ensure even cheesiness and flavor.

Step 3: Cook in the Slow Cooker

Set your slow cooker to high and cook for 2 hours or on low for 3 hours, stirring once or twice during the process. This allows the cheeses to melt evenly and merge with the other ingredients into a luscious sauce. The mac and cheese is ready when it’s hot, creamy, and bubbling.

Recipe FAQs

Can I Use Other Types of Pasta?

Yes, you can substitute elbow macaroni with other short pasta shapes like cavatappi or mini shells. Just adjust the cooking time to ensure they remain very al dente before adding them to the slow cooker.

What Can I Add for Extra Flavor?

Consider mixing in cooked bacon, diced ham, or a handful of frozen peas during the last hour of cooking for additional flavor and texture variety.

How Do I Store Leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave, stirring occasionally, or place in a covered dish in the oven until heated through.