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This creamy Crockpot Mac and Cheese is the ultimate comfort food, with a gooey cheese sauce and pasta noodles all cooked together in your slow cooker (no pre-cooking of the pasta required!). Just set it and forget it for the easiest Thanksgiving side dish or weeknight dinner.
Making mac and cheese for a crowd is usually a bit labour-intensive, but this crockpot version is my favorite – it only requires 5 minutes of prep! It’s also great because using your crockpot or slow cooker means you won’t be taking up any of your precious stove or oven space to make it.
You put uncooked elbow pasta into the crockpot or any slow cooker you have on hand along with milk, cheddar cheese, cream of chicken soup, and some seasonings. As it cooks, the pasta absorbs the creamy sauce and releases some starch into the liquids (which helps it thicken), the cheese melts, and everything combines into a flavor-packed, delicious mac and cheese.
For more crockpot recipes, try my Crockpot Chili and my Crockpot Spinach Artichoke Dip.
Recipe Overview
Before You Get Started
- I find it’s best to shred the cheese yourself for this recipe to ensure the cheese melts into the sauce evenly. The pre-shredded cheese you buy at the store is usually coated with starch, which may cause it to clump as it melts.
- There’s no need to pre-cook your noodles for this recipe! The pasta cooks straight in the sauce, cutting down on prep.
- If you miss the crispy top of a baked mac and cheese, simply toast some breadcrumbs in olive oil in a pan on the stove until golden. Sprinkle these over the pasta before serving.
Common Questions
This recipe takes 2 hours on low to cook in the crockpot or slow cooker.
Yes, you can reheat over a low heat in a pot on the stove, stirring often, until hot. If you need it, add a splash of milk to loosen the sauce.
Yes, you can partially prep the recipe. Stir together the ingredients (apart from the pasta and parmesan/pecorino), cover and leave in the fridge for up to 2 days. When ready to cook, stir in the pasta and cook as usual in the crockpot.
Yes! Let the cooked mac and cheese cool completely then transfer to an airtight container. Freeze for up to 3 months. Let it defrost in the fridge overnight before reheating and serving.
Ingredients Needed
Below are the ingredients you’ll need to make this Crockpot Mac and Cheese. The full quantities can be found in the recipe card further down the post.
- Elbow pasta: You can use an alternative small-ish pasta shape here, like penne, shells, or cavatappi, if you prefer.
- Whole milk: I like to use whole milk here as it makes the creamiest sauce. You could use skim milk if you prefer, though.
- Kosher salt and pepper
- Garlic powder: A touch of garlic powder is a quick way to add a pop of flavor to the sauce.
- Ground nutmeg: I love the flavor of nutmeg in creamy sauces; it’s a classic addition! However, it is optional, so leave it out if you don’t like the taste.
- Creamed chicken soup: This is the secret ingredient to making this recipe work so well. The soup is already full of flavor but won’t overwhelm the cheese. It also contains starch, which helps to thicken up and emulsify the cheese sauce.
- Sharp cheddar cheese: I like how the sharp cheddar brings a bunch of flavor to the dish. If you want a fancy twist, try replacing half of the cheddar with grated Gruyere cheese.
- Ground parmesan or pecorino: These aged cheeses are a nice flavor boost to sprinkle on top when you’re about to serve – totally optional though!
How to Make Crockpot Mac and Cheese
Here is how to make macaroni and cheese in a crockpot perfectly each time.
1️⃣ Add the ingredients to the crockpot
Stir together the pasta, milk, salt, pepper, garlic powder, and nutmeg (if using) in your crockpot.
2️⃣ Stir in the soup and cheese
Add the creamed chicken soup and shredded cheese in too.
✏️ You can taste the liquid for seasoning and add more, if needed.
3️⃣ Slow Cook
Cook on low for 2 hours, giving it a quick stir at the halfway mark.
✏️ This is to ensure the pasta doesn’t clump.
4️⃣ Serve
Garnish with salt, pepper, and, optionally, some ground parmesan or pecorino.
Variations & Substitutions
→ Gruyere Mac & Cheese: Swap out half of the cheddar for shredded Gruyere cheese.
→ Butternut Squash Mac & Cheese: Replace 1/2 cup of milk with 2/3 cup butternut squash puree.
→ Make it vegetarian: Use canned cream of cheese soup or cream of mushroom soup in place of the chicken soup.
Crockpot Mac and Cheese
Ingredients
- 1 pound elbow pasta, uncooked
- 2 1/2 cups whole milk
- Kosher salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/4 tsp ground nutmeg, optional
- 14 ounces creamed chicken soup, one can
- 12 ounces sharp cheddar, shredded (It's best to shred it yourself for this recipe so it can smoothly melt)
- ground parmesan or pecorino romano, optional
Instructions
- In your crockpot add the 1 pound elbow pasta (uncooked), and mix well with the 2 1/2 cups whole milk, Kosher salt and pepper, 1/2 teaspoon garlic powder and 1/4 tsp ground nutmeg, if using.
- Add the 14 ounces creamed chicken soup, and 12 ounces sharp cheddar and mix again. You can taste the milk mixture and make sure it's salty enough.
- Cover and cook on low for 2 hours, quickly stirring halfway to avoid the pasta from clumping.
- Garnish with freshly cracked pepper and ground parmesan or pecorino romano, if desired.
Notes
Tips:
- I find it’s best to shred the cheese yourself for this recipe to ensure the cheese melts into the sauce evenly. The pre-shredded cheese you buy at the store is usually coated with starch, which may cause it to clump as it melts.
- If you miss the crispy top of a baked mac and cheese, simply toast some breadcrumbs in olive oil in a pan on the stove until golden. Sprinkle these over the pasta before serving.
Substitutes and Variations:
- Gruyere Mac & Cheese: Swap out half of the cheddar for shredded Gruyere cheese.
- Butternut Squash Mac & Cheese: Replace 1/2 cup of milk with 2/3 cup butternut squash puree.
- Make it vegetarian: Use canned cream of cheese soup in place of the chicken soup.
Storage and Make-Ahead:
- Make ahead: Stir together all the ingredients except the pasta and the parmesan/pecorino. Cover and place into the fridge for up to 2 days. When ready to cook, stir in the pasta and cook as usual in the crockpot.
- Fridge: Let the cooked mac and cheese cool completely, then transfer to an airtight container. Chill in the fridge for up to 3 days.
- Freezer: Let the cooked mac and cheese cool completely, then transfer to an airtight container. Freeze for up to 3 months. Let it defrost in the fridge overnight before reheating and serving.
- Reheat: To reheat fridge-cold mac and cheese, I find it best to place it into a pot and stir over a low heat, adding a splash of milk to loosen as needed, until piping hot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage & Make Ahead Tips
Make ahead: Stir together all the ingredients except the pasta and the parmesan/pecorino. Cover and place into the fridge for up to 2 days. When ready to cook, stir in the pasta and cook as usual in the crockpot.
Fridge: Let the cooked mac and cheese cool completely, then transfer to an airtight container. Chill in the fridge for up to 3 days.
Freezer: Let the cooked mac and cheese cool completely, then transfer to an airtight container. Freeze for up to 3 months. Let it defrost in the fridge overnight before reheating and serving.
Reheat: To reheat fridge-cold mac and cheese, I find it best to place it into a pot and stir over a low heat, adding a splash of milk to loosen as needed, until piping hot.
You May Also Like
- Cottage Cheese Mac and Cheese
- Low Carb ‘Mac’ and Cheese
- Pumpkin Mac and Cheese
- Baked Mac and Cheese
- Buffalo Chicken Mac & Cheese
- Cottage Cheese Queso
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