Easy Crock Pot Mac & Cheese

Indulge in the ultimate comfort food with this incredibly rich and creamy Crock Pot Mac and Cheese. This recipe is designed for maximum flavor with minimal effort, making it the perfect side dish for holidays, potlucks, or a cozy weeknight dinner. By using your slow cooker, you can achieve a perfectly melted, velvety cheese sauce that clings to every noodle, all while freeing up your stovetop and oven.

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

Here’s a great video that shows the process of making crock pot mac and cheese.

Why You’ll Love This Recipe

• Set-It-and-Forget-It Ease: This is the ideal recipe for busy days. Once the ingredients are in the slow cooker, it does all the work, letting you focus on other things.

• Incredibly Creamy Texture: The unique combination of cheeses, sour cream, and mayonnaise creates a foolproof, ultra-creamy sauce that won’t break or become grainy.[1]

• Deep, Rich Flavor: Sharp cheddar and nutty Gruyère cheese combine for a complex and satisfying flavor that elevates this dish beyond the ordinary.

• Perfect for Any Occasion: Whether you need a crowd-pleasing dish for Thanksgiving or a simple, comforting meal for the family, this mac and cheese is always a winner.

Ingredients

• Elbow Macaroni (2 cups, uncooked): This classic pasta shape is perfect for catching the cheesy sauce. A sturdier, thicker noodle brand works best to prevent it from getting too soft.

• Condensed Cream of Chicken Soup (1 can, 10.5 ounces): This is the secret to a consistently creamy and savory sauce base that holds up well in the slow cooker. You can substitute with cream of mushroom or celery soup if preferred.

• Sharp Cheddar Cheese (3 cups, shredded): For the best flavor and melt, buy a block of sharp cheddar and shred it yourself. Pre-shredded cheeses contain anti-caking agents that can result in a gritty texture.

• Gruyère Cheese (1 cup, shredded): This adds a wonderful nutty and salty depth of flavor that complements the cheddar perfectly. If you can’t find it, Swiss cheese is a good substitute.

• Mayonnaise (½ cup): An unconventional but brilliant ingredient that adds richness and helps emulsify the sauce, ensuring it stays smooth and creamy.

• Sour Cream (½ cup): Provides a subtle tang and extra creaminess. Full-fat or light versions both work well.

• Onion Powder (1 teaspoon): Adds a savory background note that enhances the overall flavor.

• Dry Mustard Powder (½ teaspoon): This is a key ingredient that sharpens the cheese flavor without making it taste like mustard.

• Black Pepper (½ teaspoon, freshly ground): Adds a touch of warmth and balances the richness of the cheese.

How to Make It

1. Prepare the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook for 1-2 minutes less than the package directions for al dente. The goal is for the pasta to be very firm, as it will continue to cook in the slow cooker.

2. Stop the Cooking: Immediately drain the pasta and rinse it thoroughly under cold water. This step is crucial as it stops the cooking process and removes excess starch, preventing the final dish from becoming mushy.

3. Combine the Ingredients: Spray the insert of a 4-quart slow cooker with non-stick cooking spray for easy cleanup. Add the rinsed pasta, cream of chicken soup, shredded cheddar and Gruyère cheeses, mayonnaise, sour cream, onion powder, mustard powder, and black pepper.

4. Mix Thoroughly: Stir everything together until the pasta is evenly coated with the sauce ingredients. This will ensure every bite is cheesy and flavorful.

5. Slow Cook to Perfection: Secure the lid and cook on the HIGH setting for 2 hours or on the LOW setting for 3 hours. To prevent sticking and ensure even heating, stir the mixture once or twice during the cooking process. The mac and cheese is ready when the sauce is hot, bubbling, and has reached a luscious, creamy consistency.

Pro Tips for Success

Shred Your Own Cheese: For the smoothest, creamiest sauce, always buy cheese in blocks and shred it at home. Bagged shredded cheese contains additives that prevent it from melting properly.

Don’t Overcook the Pasta: The initial boiling step is just to give the pasta a head start. Undercooking it is the key to achieving the perfect texture in the slow cooker.

Know Your Slow Cooker: Cooking times can vary between different models. Newer slow cookers may run hotter. If it’s your first time making the recipe, check it a little earlier to be safe.

Serving a Crowd: This recipe can be easily doubled for larger gatherings. Use a 6-quart slow cooker and increase the cooking time on high to about 2.5 hours, stirring after the first and second hour.

Recipe FAQs

Can I use other types of pasta?
Yes, other short pasta shapes like cavatappi, shells, or penne work well. Just be sure to par-cook them until very firm, as directed in the recipe. Thicker pasta shapes tend to hold up best.

How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave, stovetop, or oven. When reheating, add a splash of milk to restore the creamy consistency of the sauce, as it will thicken in the fridge.

My mac and cheese seems too thick. How can I fix it?
If the mac and cheese becomes too thick after cooking or while on the “warm” setting, simply stir in a splash of warm milk until it reaches your desired consistency.

Can I prepare this recipe ahead of time?
You can do some prep in advance. Cook and rinse the pasta as directed and store it in the fridge. You can also mix all the sauce ingredients and cheeses in a separate container. When you’re ready to cook, combine everything in the slow cooker and proceed with the recipe.