If you’re looking for a cozy meal, slow cooker mac and cheese is a great choice. This hearty dish is creamy and cheesy, perfect for any day of the week when comfort food is calling your name.
Solves mealtime stress with a hands off method, preventing burnt edges and clumpy cheese, while delivering a creamy large batch dish with easy cleanup.
I often need easy recipes that work for everyone in the family, especially with gluten allergies and my diabetes to consider. This slow cooker version is a life-saver, giving me delicious mac and cheese without the usual fuss.
What I love about this recipe is how simple it is to prepare. In just about 15 minutes of prep time, you can let the slow cooker do the heavy lifting for two hours while you take care of other things. The macaroni stays firm, and the cheese sauce is wonderfully smooth.
If you want to add a bit of sunshine to your table, this is a dish that will shine. If you love baked goodies too, try this recipe for Greek chicken dinner ideas!
Table of contents
Why You Will Love This Recipe
- Creamy and Cheesy The combination of cheddar and gruyere creates a rich flavor that’s comforting and indulgent, making it a favorite any time of year.
- Convenience You just throw everything in the slow cooker and let it do its thing. It’s hassle-free, and you can focus on other tasks while it cooks.
- Ideal Texture With the right method, you get perfectly cooked pasta without mushiness. The unique recipe prevents lumps, ensuring a smooth and creamy sauce.
- Storage Friendly Leftovers keep well in the fridge for up to three days, so you can enjoy this delicious dish again without any hassle.
Creamy Crock Pot Mac and Cheese
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 servings 1x
- Category: main dish
- Method: slow cooker
- Cuisine: American
- Diet: vegetarian
Description
Creamy and delicious slow cooker mac and cheese, perfect for family dinners or gatherings.
Ingredients
- 2 cups (200g) elbow macaroni, uncooked
- 10.5 ounces (300g) condensed cream of chicken soup
- 3 cups (360g) shredded cheddar cheese, sharp or mild
- 1 cup (120g) shredded gruyere cheese or additional cup of cheddar as a substitute
- 1/2 cup (120g) mayonnaise, good quality
- 1/2 cup (120g) sour cream
- 11/2 teaspoon (5g) onion powder
- 1/21/2 teaspoon (2g) dry mustard powder
- 1/21/2 teaspoon (2g) black pepper
Instructions
- Mix Ingredients Together: Start by boiling the elbow macaroni in a saucepan for about 1-2 minutes less than the package instructions to keep it firm. Drain the cooked pasta and rinse it under cold water. In the slow cooker, combine the cooked pasta, cheddar cheese, gruyere cheese, condensed cream of chicken soup, mayonnaise, sour cream, onion powder, dry mustard powder, and black pepper. Toss everything together well until the cheese starts to melt and creates a luscious mixture. Ensure that the cheese is shredded to avoid clumps.
- Set On Low Heat: Cover the slow cooker with the lid and let it cook on low heat for about 2 hours. During this time, you will see it bubbling, and the aroma will fill your kitchen. Cooking on low heat allows the flavors to blend beautifully. Remember not to open the lid too often to preserve the cooking temperature.
- Stir Occasionally: Give the mixture a gentle stir every now and then to prevent sticking at the bottom of the slow cooker. This step is important for achieving a smooth and creamy texture throughout the dish.
- Check for Creaminess: As you approach the end of the cooking time, check the consistency of the mac and cheese. It should be velvety and satisfying. If it appears too thick, fold in a splash of milk; however, be cautious not to make it runny.
- Serve & Enjoy: Once the mac and cheese looks and smells wonderful, scoop it out and serve directly from the slow cooker. Pair it with your favorite vegetables or a salad to create a complete meal. Be careful as it will be hot when served.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Boil macaroni for 1-2 minutes less than directed to prevent mushiness. Stir the mixture often during cooking to avoid lumpy cheese sauce. If the dish turns out too salty, reduce the amount of condensed soup or seasonings according to your taste.
- Reheating Instructions: Reheat leftovers in the microwave or in the slow cooker on low until warmed through.
- Serving Suggestions: Serve with baked ham for a complete meal, and pair it with a side salad for a lighter option. This mac and cheese also works well as a side dish at holiday dinners.
- Recipe Variations: Consider adding cooked bacon for a smoky flavor or incorporating vegetables like spinach or broccoli. You can also try experimenting with different blends of cheese.
- Ingredient Notes: Choose good quality mayonnaise for the best texture. If gruyere cheese is unavailable, you can use an additional cup of cheddar as a substitute. For a gluten-free version, verify that your pasta and condensed soup are certified gluten-free.
Nutrition
- Serving Size: 1 cup
- Calories: 464
- Sugar: 2g
- Sodium: 917mg
- Fat: 47g
- Saturated Fat: 21g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 105mg
Ingredient Notes
- Elbow macaroni: This is the heart of your dish! I like to boil it for just a minute or two less than the package suggests to keep it firm.
- Condensed cream of chicken soup: It brings that creamy goodness we all crave. If you’re looking for a lighter option, feel free to swap it with cream of mushroom soup instead.
- Shredded cheddar cheese: You can’t go wrong with cheddar! It melts beautifully, giving that cheesy pull we all love. Sharp or mild? Totally your call!
- Shredded gruyere cheese: This adds a rich, nutty layer to the mix. If you can’t find it, Swiss cheese is a great alternative for a similar taste!
- Mayonnaise: It sounds odd, but it adds a creamy texture! Use good quality mayo, and if you’re feeling adventurous, try Greek yogurt for a twist.
- Sour cream: This helps to balance the flavors and adds to the creaminess. If you’re dairy-free, silken tofu can work in a pinch!
- Onion powder: It gives a nice kick without overpowering. Fresh onions could work too, just sauté them first for better flavor.
- Dry mustard powder: This really amps up the taste! If you’re out, a splash of mustard could also work, but it may change the texture slightly.
- Black pepper: Just a hint of spice! Freshly cracked is always better for that extra zing, but pre-ground works too if you’re in a hurry.
Recipe Tips
- If the pasta turns out mushy, boil it just until very firm, about 1-2 minutes less than the package instructions.
- When making the cheese sauce, stirring frequently will help prevent lumpy textures, especially as the cheeses melt.
- If the dish tastes a bit salty, consider reducing the amount of condensed soup or other seasonings to adjust to your taste.
- For a gluten-free version, always double-check that your pasta and soup are certified gluten-free.
- If you’re using leftovers, reheating on low in the slow cooker lets the flavors meld and warms the dish gently.
Serving Suggestions
Serve this slow cooker mac and cheese with baked ham for a complete meal. Pair it with a side salad to create a lighter option.
This dish works well as a side at holiday dinners or potlucks. You can also use it in mac and cheese burritos or stuffed peppers.
Add a sprinkle of fresh herbs for garnish to enhance presentation. Drizzle with hot sauce before serving for a kick of flavor.
Recipe variations
- You can use rotini pasta or penne in place of elbow macaroni for a different texture and presentation.
- Add 1 teaspoon garlic powder and ¼ teaspoon cayenne pepper for an extra kick to the flavor.
- Either spinach or broccoli can be added to increase the nutritional value and add a pop of color.
- If you prefer a larger batch, use 3 cups of elbow macaroni and increase the cheese to 4 cups total.
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How to Store?
To keep your creamy crock pot mac and cheese fresh, follow these storage tips:
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep it sealed tight.
Freezing: Portion mac and cheese into a freezer-safe bag. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Reheat in the microwave or slow cooker on low until warmed through. Stir occasionally for even heat distribution.
Other Recipes You’ll Love
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