Slow Cooker Mac and Cheese

There’s nothing quite like a bowl of creamy, cheesy mac and cheese to bring comfort to the table, and this slow cooker version takes all the stress out of making it. As much as I love my Southern Baked Homemade Mac and Cheese, this recipe allows you to forget the oven, extra pots, and tricky sauces. With just a few ingredients and minimal prep time, this recipe hands most of the work off to your slow cooker, leaving you with tender pasta coated in a velvety cheese sauce that hits home every time.

I love the extra creaminess the condensed soup brings and the tang of the sour cream. Whether you’re keeping it simple or adding your own twist with pulled pork or experimental cheeses, this set-it-and-forget-it recipe (with a few stirs here and there) is a shoe-in favorite. It’s perfect for those who want a show-stopping side (or main dish) that doesn’t require spending hours in the kitchen…especially during the holidays.

Why You’ll Love This Slow Cooker Mac and Cheese

So, why this mac and cheese recipe? I’ve got a few fabulous reasons for you:

• Creamy texture, tangy twist, and REAL cheesy flavor. The sauce for this mac and cheese is SO smooth and creamy (thank you, mayo and condensed soup!). It’s made with real cheese, too, so that flavor is top-notch, and a hint of sour cream adds the perfect tang.
• Incredibly easy to make. With minimal prep and no baking required, this set-it-and-forget-it (mostly) recipe is ideal for busy days and/or holiday cooking when the oven is already bursting at the seams.  
• Lots of room for creativity. Whether you stick to the classic recipe or opt to get creative with crispy bacon and/or new and exciting cheeses (or truffle oil!), this mac and cheese can be tailored to fit any craving or occasion.

Key Ingredients

This recipe magics just a few simple ingredients into a dish you’ll never forget. Here’s what you’ll need (see the recipe card below for exact measurements): 

• Dry elbow macaroni – I generally reach for elbow mac or cavatappi, but any short pasta will do the trick.
• Campbell’s Cheddar Cheese Condensed Soup – Cream of chicken would also work. This shortcut ingredient replaces the need for butter or milk in this recipe. Gotta love it.
• Cheeses – I used a combination of sharp cheddar, Colby Jack, and gruyere. Always freshly shredded. Pre-shredded cheeses don’t melt well (or taste as good).
• Sour cream – You wouldn’t usually find sour cream in a mac and cheese recipe, but I am IN LOVE with the subtle tang and velvety texture it delivers.
• Mayonnaise – Just enough to make the sauce super smooth and creamy (without the addition of processed cheese like Velveeta). I used full-fat mayo, but you’re welcome to use a lower-fat product. Avocado mayo or vegan mayo will also work.
• Seasonings – Onion powder, mustard powder (or a smidge of dijon mustard), and freshly grated black pepper.

Tips for Success

Striving for comfort food perfection? These tips and tricks will help you get there:

• Salt the pasta water. Just like any other pasta dish, be sure to generously salt your pasta water before boiling the macaroni. This ensures the pasta itself doesn’t come out bland.
• Don’t overcook the pasta. The macaroni only needs to boil for 5 minutes before it goes in the crockpot. It will continue to cook and absorb liquid as it slow cooks, so you want it to be very al dente to avoid a mushy final product.
• Cold water rinse. Rinsing the pasta with cold water stops the cooking process immediately. It also washes off excess starch, which helps prevent the noodles from sticking together.
• Grate your own cheese. For the creamiest, meltiest results, I always recommend grating cheese fresh from a block. Pre-shredded cheeses often contain anti-caking agents that can hinder proper melting (and make the cheese taste funny, in my opinion).
• Give ‘er a stir. Stirring the mac and cheese once or twice during the cooking process helps everything cook evenly and prevents the edges of the dish from browning too much.

Variation Ideas

This recipe is wonderfully customizable. Here are a few fun variations you can play with if you’d like:

• Cheese swap. Don’t be afraid to get creative with your cheese! I stuck with sharp cheddar, Colby Jack, and Gruyère, but feel free to swap one (or several) out with pepper jack, smoked Gouda, or even blue cheese. You could also consider a creamy Fontina, nutty Parmesan, Gruyère, and/or white cheddar.
• Meaty addition. Level up your mac and cheese with a delicious protein. Chopped crispy bacon is a classic, but try adding pulled pork, browned Italian sausage, or even diced honey-baked ham. Leftover Smothered Chicken or shredded beef short ribs would also be fantastic!
• Jazz up the seasonings. While I’m a big fan of keeping things simple with onion powder, mustard, and pepper, garlic powder or smoked paprika would be fabulous additions. You could even add a touch of cayenne if you’re craving some heat.
• Fresh herbs. Stirring fresh herbs (like thyme, chives, or parsley) into the mac and cheese just before serving adds a wonderful brightness/freshness to the dish.
• Truffle oil luxury. For a truly decadent twist, drizzle a small amount of truffle oil over the finished mac and cheese just before serving. A little goes a long way, but it adds a rich, earthy note that feels incredibly luxurious.

Serving Suggestions

While mac and cheese is delicious on its own, I like serving this as part of a larger meal, like so:

• Alongside a holiday main. This creamy slow cooker mac and cheese is an ideal sidekick for any holiday main. Serve it with roasted turkey, prime rib, or this sweet ‘n savory Slow Cooker Honey Baked Ham.
• With other holiday sides. Create the ultimate holiday feast by pairing this mac and cheese with other festive favorites. It goes beautifully with my Scalloped Potatoes Au Gratin, Holiday Cranberry Sauce, Mashed Potatoes, Cornbread Dressing, and/or this easy Creamed Corn. Wand more? I’ve got a whole list of Thanksgiving recipes for you to try.
• With a light salad. To balance the richness of the mac and cheese, serve it with a fresh green salad. Whether you’re tossing your favorite mixed greens with a simple vinaigrette or whipping up a classic Caesar salad, the bright flavors complement this creamy pasta beautifully.
• As a BBQ classic. Mac and cheese is just as much a smokehouse special as it is a holiday staple. Serve it alongside barbecue favorites like BBQ Brisket Sliders, baby back ribs, KFC-Syle Coleslaw, baked beans, or my favorite Potato Salad.

How to Store and Reheat Extras

• Refrigerator. Once your leftovers have cooled to room temperature, seal them in an airtight container and store them in the fridge for up to 4 days.
• Freezer. Seal any fully cooled leftover mac and cheese in a freezer-safe airtight container. This dish will keep in the freezer for up to 3 months. Allow it to thaw in the fridge before reheating. 
• To reheat. Transfer your leftovers to a baking dish, stir in a splash or two of milk, cover, and bake at 350°F for 15-25 minutes or until heated through. You can also reheat this dish on the stovetop. Transfer the mac and cheese to an appropriately-sized saucepan, add a splash of milk, and cook over low heat until warm, stirring frequently. Alternatively, microwave individual portions in 30-second intervals until heated through.

More Cozy Pasta Recipes

Keep the pasta goodness rolling with these other cozy recipes: 

• The Easiest Creamy Tomato Pasta
• Marry Me Chicken Stuffed Shells
• Creamy Pesto Chicken Pasta Bake
• Boursin Tomato Pasta with Salmon
• Taco Mac and Cheese

I hope you enjoyed this recipe for my Creamy Slow Cooker Mac and Cheese! I look forward to your questions and feedback below.

Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.