This Crock Pot Mac and Cheese is extra creamy and easy to make with cheddar, Gruyère, and a rich, flavorful cheese sauce! It’s the perfect slow cooker side dish for holidays, potlucks, and family dinners!

White plate full of macaroni and cheese with fork inserted into it.

This Crock Pot Mac and Cheese is extra creamy, cheesy, and easy to make with a combination of cheddar, Gruyère, and a few simple ingredients that create the most delicious, rich sauce. It’s the ultimate comfort food and a crowd-pleasing side dish for holidays, potlucks, and family dinners!

There’s nothing quite like homemade macaroni and cheese, especially when you can let the slow cooker do most of the work! I love how the combination of cheeses gives this recipe so much flavor, while the sour cream and creamy base keep everything rich and smooth.

It’s perfect for Thanksgiving, Christmas, Easter, or anytime you need an easy side dish that everyone will love. You can even enjoy it as a meal on its own! 

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How to Make It

See recipe card below this post for ingredient quantities and full instructions.

  1. Boil the macaroni for 2 minutes less than the package instructions. Drain well. The pasta will finish cooking in the slow cooker.
  2. Combine the ingredients in the Crock Pot, except for the milk. Stir gently until everything is evenly distributed.
  3. Cover and cook on high for 2 hours or low for 3 hours, stirring once or twice. Keep an eye on the consistency, as slow cooker temperatures can vary.
  4. Adjust the consistency by gradually stirring in up to 1 cup of warm milk, if desired. Serve warm and enjoy! 

Pro Tips

  • Shred the cheese from a block. Freshly shredded cheese melts more smoothly than packaged shredded cheese, which contains anti-caking agents that can affect the consistency.
  • Don’t overcook the pasta. Boil the macaroni for 2 minutes less than the package instructions. It will continue cooking in the slow cooker, so this helps prevent it from becoming too soft.
  • Use a combination of cheeses. Cheddar provides classic mac and cheese flavor, while Gruyère adds a rich, slightly nutty taste. You can substitute additional cheddar for the Gruyère if preferred.
  • Slow cooker temperatures vary. Keep an eye on the macaroni toward the end of cooking, especially if your slow cooker runs hot. Overcooking can cause the pasta to become mushy and the sauce to dry out.
  • Adjust the consistency. For extra creamy results, gradually stir in warm whole milk until the sauce reaches your desired consistency. The pasta will continue absorbing sauce as it stands.
  • Stir gently. Stir once or twice during cooking to distribute the sauce, but avoid excessive stirring, which can break down the pasta.
  • Serving a crowd? This is a great option for holidays (Thanksgiving, Christmas, Easter) as well as potlucks! For the best consistency, serve shortly after cooking rather than leaving it on the warm setting for an extended period.

Can I Make This in the Oven?

Yes! This recipe can also be prepared in the oven.

  • Preheat the oven to 350°F.
  • Boil the macaroni for 2 minutes less than the package instructions and drain.
  • Combine the ingredients, except for the optional milk, and transfer to a greased baking dish.
  • Cover and bake for 30 minutes, then uncover and bake for an additional 30 minutes.

Keep an eye on the consistency toward the end of baking and add a splash of warm milk if needed.

Can I Make This in the Instant Pot?

  • Absolutely! If you’re short on time, try my Instant Pot Mac and Cheese recipe instead. It’s a great alternative when you want creamy homemade macaroni and cheese without the longer cooking time.

What to Serve With Mac and Cheese

This is a versatile side dish that pairs perfectly with so many family favorites! Here are a few of my favorite options:

Storage and Reheating

  • Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat: Warm gently over low heat on the stovetop or in short intervals in the microwave. Add a splash of milk to help restore the creamy consistency.
  • Freezing: I don’t recommend freezing this recipe, as the dairy-based sauce can separate and become grainy when thawed and reheated.

More Mac and Cheese Recipes

Large spoon full of macaroni and cheese scooped up from a red crock pot.

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Crock Pot Mac and Cheese {Extra Creamy!}

Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes
5 from 17 ratings
Servings: 6
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This extra creamy crock pot mac and cheese is easy to make & a universal crowd-pleaser! It takes minutes to prepare and the crock pot does the rest!

Ingredients

US Customary - Metric
  • 2 cups uncooked macaroni noodles, equal to 1/2 lb.
  • 1 teaspoon onion powder
  • ½ teaspoon dry mustard powder
  • ½ teaspoon pepper
  • 3 cups cheddar cheese
  • 1 cup gruyere cheese, or additional cup cheddar
  • 10.5 oz. cream of chicken soup
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 cup whole milk, optional

Instructions

  • Boil the macaroni noodles for 2 minutes less than instructed on package, you don’t want them entirely cooked through as they’ll do more cooking in the slow cooker.
  • Combine all ingredients except the milk in the slow cooker. Cook on high for 2 hours or low for 3, stirring once or twice and keeping an eye on the consistency of the pasta.
  • Add up to a cup of warm milk if desired for a creamier consistency. Serve warm and enjoy!

Notes

Pro Tips
  • Shred the cheese from a block. Freshly shredded cheese melts more smoothly than packaged shredded cheese, which contains anti-caking agents that can affect the consistency.
  • Don't overcook the pasta. Boil the macaroni for 2 minutes less than the package instructions. It will continue cooking in the slow cooker, so this helps prevent it from becoming too soft.
  • Use a combination of cheeses. Cheddar provides classic mac and cheese flavor, while Gruyère adds a rich, slightly nutty taste. You can substitute additional cheddar for the Gruyère if preferred.
  • Slow cooker temperatures vary. Keep an eye on the macaroni toward the end of cooking, especially if your slow cooker runs hot. Overcooking can cause the pasta to become mushy and the sauce to dry out.
  • Adjust the consistency. For extra creamy results, gradually stir in warm whole milk until the sauce reaches your desired consistency. The pasta will continue absorbing sauce as it stands.
  • Stir gently. Stir once or twice during cooking to distribute the sauce, but avoid excessive stirring, which can break down the pasta.
  • Serving a crowd? This is a great option for holidays (Thanksgiving, Christmas, Easter) as well as potlucks! For the best consistency, serve shortly after cooking rather than leaving it on the warm setting for an extended period.
  • Oven Method: After boiling the macaroni, preheat the oven to 350 degrees. Bake 30 minutes covered and 30 minutes uncovered.

Nutrition

Calories: 658kcal, Carbohydrates: 31g, Protein: 26g, Fat: 46g, Saturated Fat: 21g, Cholesterol: 105mg, Sodium: 909mg, Potassium: 202mg, Fiber: 1g, Sugar: 2g, Vitamin A: 995IU, Vitamin C: 0.2mg, Calcium: 665mg, Iron: 1.5mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course
Cuisine: American
Author: Stephanie

 

Source: SpendwithPennies

This extra creamy crock pot mac and cheese is easy to make & a universal crowd-pleaser! It takes minutes to prepare and the crock pot does the rest. | The Cozy Cook | #macaroniandcheese #slowcooker #crockpot #main #entree #comfortfood #cheese #pasta