Get ready for your new favorite way to make mac & cheese — in the crock pot! My recipe for Crock Pot Mac & Cheese comes out extra creamy and delicious. Keep scrolling for the recipe.
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As a new mom, the slow cooker has quickly become my new best friend. It’s so easy to just throw some ingredients into it in the morning, set it and forget it. Then just a few hours later I have a hearty and delicious dish to serve my family.
I’ve made other recipes in my slow cooker before, like my Gnocchi Minestrone, White Bean Chicken Chili, and Original Chili. However, this one is my favorite yet. Honestly, it’s not a surprise, because I love a good mac & cheese. But this recipe takes this comfort dish to the next level. It’s made with 3 cheeses, giving it an amazing depth of flavor and making it soooo silky.
This crock pot mac & cheese is a great make-ahead meal to have on hand for dinners all week long. It’s also a fabulous choice for a side dish during the holiday season. This meal is 100% kid-friendly, too.
PrintThe Creamiest Crock Pot Mac & Cheese
Get ready for your new favorite way to make mac & cheese — in the crock pot! My recipe for Crock Pot Mac & Cheese comes out extra creamy and delicious.
- Prep Time: 15
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8–10 1x
- Category: Pasta, Dinner, Side Dish, Slow Cooker
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 pound uncooked pasta of choice
- two 10.5 ounce cans condensed cream of chicken soup
- 3 cups freshly shredded sharp cheddar cheese
- 1 cup freshly shredded gruyere cheese
- 1/2 cup freshly shredded parmesan cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Boil pasta as directed until very al dente (2-3 minutes less than recommended time). Drain and rinse under cold water.
- Add cooled pasta and the rest of the ingredients in the slow cooker and stir together to combine.
- Cook on high for 2 hours or low for 3 hours, stirring every 30 minutes (scraping sides and bottom so doesn’t stick).
- Serve warm and enjoy!
Notes
Store in an airtight container in the fridge for up to 5 days
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Ingredients and Substitutions for Crock Pot Mac & Cheese
So you might be thinking: What’s with the condensed cream of chicken soup? Well, it’s the secret ingredient that makes this mac and cheese especially rich and creamy. I like to use Pacific Foods organic version.
What’s the best type of cheese to use?
Freshly shredded cheese makes a HUGE difference, I highly recommend doing so over using bagged/pre-shredded cheese.
What slow cooker should I use?
Any slow cooker will work! I have the classic Crock Pot and highly recommend it.
Why cook the noodles so al dente? Because they will continue cooking in the slow cooker and you don’t want them to get to mushy.
You can use any pasta shape you like! And it’s easy to simply swap in your favorite gluten-free pasta.
If you make this Crock Pot Mac & Cheese, then I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over Instagram (@hungry.blonde), TikTok and Pinterest! xoxo GG
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Sooooo delicious but this was so heavy and so filling that as a person of 1 who made this for 2 thinking we could have leftovers for a week I think these leftovers would’ve lasted a month
★★★★★
Ingredients are great.. great flavor. No need for 2-3 hours in the slow cooker. Makes the pasta mushy and makes a miserable clean up for the crockpot. I’ll keep making this recipe, but on stovetop for about 20 minutes.
★★