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Close-up of golden, creamy slow cooker mac and cheese with a crispy baked topping and fresh thyme in a rustic bowl.

Ultimate Slow Cooker Mac and Cheese

The creamiest, easiest mac and cheese you'll ever make! This slow cooker version delivers rich, cheesy goodness with minimal effort — perfect for busy weeknights, potlucks, or comforting family dinners.
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Course: Main Course, Side Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni (uncooked)
  • 10.5 oz condensed cream of chicken soup (1 can)
  • 3 cups shredded cheddar cheese
  • 1 cup shredded gruyere cheese
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream (regular or light)
  • 1 tsp onion powder
  • 0.5 tsp dry mustard powder
  • 0.5 tsp black pepper

Equipment

  • 4-quart slow cooker
  • Large pot for boiling pasta
  • Colander
  • Large mixing bowl
  • spoon or whisk for mixing ingredients

Method
 

  1. Boil elbow macaroni in a large pot until very al dente (1–2 minutes less than package instructions). Drain and rinse thoroughly with cold water to stop cooking and remove starch.
  2. Add macaroni, cream of chicken soup, cheddar, gruyere, mayonnaise, sour cream, onion powder, mustard powder, and pepper to a 4-quart slow cooker. Mix well.
  3. Cover and cook on HIGH for 2 hours or LOW for 3 hours. Stir once or twice during cooking to prevent sticking and ensure even melting.
  4. Once bubbly and creamy, give it one last stir and serve hot. Enjoy!

Notes

Customize by using smoked gouda, Monterey Jack, or cream cheese. Add bacon, ham, or steamed broccoli for variations. For spice, try smoked paprika or cayenne. Always rinse pasta after boiling and stir occasionally during cooking for best results.