Slow Cooker Mac and Cheese Recipe

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This slow-cooker mac and cheese is a hit at every family gathering and it’s the first dish to disappear at holidays. It’s cheesy, cozy, and super easy to put together. You only need about 10 minutes to toss everything in the Crock Pot, and then it does all the work for you.

What makes this recipe special? The sauce has a few ingredients that might surprise you, but trust me, they come together in the best way. It’s smooth, creamy, and never dry. Plus, the pasta turns out just right, not mushy or overcooked. This one’s a keeper.

Servings: 8
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Why Everyone Loves It

No Velveeta or evaporated milk, just real ingredients you probably already have
The mayonnaise keeps the sauce smooth and creamy (you won’t taste it, I promise)
So easy to throw together for a busy day or a holiday meal
Turns out great every time, with tender pasta and a creamy cheese sauce

What You’ll Need

• 2 cups uncooked elbow macaroni
• 1 can (10.5 oz) cream of chicken soup
• 3 cups shredded cheddar cheese
• 1 cup shredded gruyère cheese (or use an extra cup of cheddar if you don’t have gruyère)
• ½ cup mayonnaise (regular or light, both work fine)
• ½ cup sour cream (regular or light)
• 1 teaspoon onion powder
• ½ teaspoon dry mustard powder
• ½ teaspoon black pepper

Helpful Tools

• A medium saucepan for boiling the pasta
• A 4-quart slow cooker (a 6-quart works too, just check the pasta earlier)

How to Make It

1. Boil the pasta
   Bring a pot of water to a boil and add some salt. Cook your macaroni about 2 minutes less than the package says. So if it says 7 minutes, only cook it for 5. You want it very firm because it’ll finish cooking in the slow cooker. Drain it and rinse with cold water to stop the cooking.
2. Mix everything up
   In your slow cooker, combine the pasta, cream of chicken soup, cheddar cheese, gruyère, mayo, sour cream, onion powder, mustard powder, and pepper. Stir it all up until it’s mixed well.
3. Let the slow cooker do the work
   Cover and cook on low for 3 hours or high for 2 hours. Give it a good stir once or twice while it cooks. The cheese melts into a rich, creamy sauce and coats the pasta perfectly.
4. Serve and enjoy
   Once it’s done, turn the slow cooker to warm and serve right from the pot. It’s great as a side dish or even a main with a salad on the side.

Tips

• Pasta matters: Don’t skip the rinse after boiling. It keeps the pasta from getting too soft.
• Cheese swap: If you don’t have gruyère, just use more cheddar. It’ll still taste amazing.
• Feeding a crowd? You can double the recipe in a 6-quart slow cooker. Cook for about 2½ hours and stir every hour.
• Make it ahead: Mix everything except the pasta ahead of time. Boil and cool the pasta, then combine in the slow cooker when you’re ready to cook.
• Oven option: No slow cooker? Bake it at 350°F. Cover for the first 30 minutes, then uncover and bake for another 30.

Nutrition (Per Serving – Estimate)

Calories: 464
Fat: 47g
Saturated Fat: 21g
Carbs: 31g
Fiber: 1g
Sugar: 2g
Protein: 27g
Sodium: 917mg
Cholesterol: 105mg
Calcium: 665mg
Iron: 1.5mg
Potassium: 203mg

These numbers can vary depending on the brands you use.