Discover the ultimate Crock Pot mac and cheese recipe! This extra creamy dish is made with cheddar and Gruyère cheeses, sour cream, and mayonnaise for a velvety texture. Perfect for family dinners, potlucks, or as a comforting side dish. Learn tips, variations, and serving suggestions to customize this easy slow cooker macaroni and cheese. Search for creamy mac and cheese, slow cooker recipes, or family-friendly dinner ideas and find your new favorite comfort food!

Ingredients
- 2 cups uncooked macaroni noodles (approximately 1/2 lb.)
- 1 teaspoon onion powder
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon pepper
- 3 cups cheddar cheese, shredded
- 1 cup Gruyère cheese (or substitute with an additional cup of cheddar cheese)
- 10.5 oz. cream of chicken soup
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 cup whole milk (optional)
Instructions
- Prep the Pasta: Cook the macaroni noodles in boiling water for 2 minutes less than the package instructions. This ensures they remain slightly undercooked as they’ll finish cooking in the slow cooker.
- Combine Ingredients: In the slow cooker, mix together the cooked macaroni, onion powder, dry mustard powder, pepper, cheddar cheese, Gruyère cheese, cream of chicken soup, sour cream, and mayonnaise.
- Cook: Set the slow cooker to high and cook for 2 hours, or low for 3 hours. Stir occasionally to ensure even cooking and monitor the pasta’s consistency.
- Adjust Creaminess: For an extra creamy texture, stir in up to 1 cup of warm milk, as desired.
- Serve: Once cooked, serve warm and enjoy your creamy Crock Pot mac and cheese!
Why You’ll Love This Recipe
- Convenience: Minimal prep and the slow cooker does all the work.
- Extra Creamy Texture: The combination of cheeses, sour cream, and mayonnaise creates a luscious, velvety sauce.
- Crowd-Pleaser: Perfect for family dinners, potlucks, or gatherings.
- Customizable: Easily adaptable with your favorite cheeses or add-ins.

Tips
- Don’t Overcook the Pasta: Undercooking the macaroni initially prevents it from becoming mushy.
- Stir Occasionally: Stirring helps distribute the cheese evenly and avoids sticking.
- Use High-Quality Cheese: Freshly shredded cheese melts better than pre-shredded varieties.
- Adjust Consistency: Add warm milk gradually at the end to reach your desired creaminess.
Variations and Substitutions
- Cheese Options: Swap Gruyère for mozzarella, Monterey Jack, or a sharp white cheddar for different flavors.
- Add Protein: Stir in cooked bacon bits, diced ham, or shredded chicken.
- Spice it Up: Add a pinch of cayenne pepper, red pepper flakes, or a splash of hot sauce for a spicy kick.
- Gluten-Free: Use gluten-free macaroni and a gluten-free cream of chicken soup.
FAQs
Q: Can I make this recipe ahead of time? A: Yes, you can assemble the ingredients in the slow cooker and refrigerate. Cook it when ready, but you may need to add a bit more time.
Q: Can I use evaporated milk instead of whole milk? A: Absolutely! It’s a great substitute for a rich and creamy result.
Q: Can I freeze leftovers? A: While you can freeze it, the texture of the pasta may change slightly upon reheating. For best results, consume within a few days.
Serving
Serve your Crock Pot mac and cheese as a hearty main dish or a decadent side. Pair it with roasted vegetables, grilled chicken, or a fresh salad for a complete meal.
Suggestions
- Toppings: Sprinkle breadcrumbs, crispy bacon, or extra cheese on top before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the microwave or on the stovetop with a splash of milk to restore creaminess.
Crock Pot Mac and Cheese {Extra Creamy!}
6
servings10
minutes2
hoursIngredients
2 cups uncooked macaroni noodles (approximately 1/2 lb.)
1 teaspoon onion powder
1/2 teaspoon dry mustard powder
1/2 teaspoon pepper
3 cups cheddar cheese, shredded
1 cup Gruyère cheese (or substitute with an additional cup of cheddar cheese)
10.5 oz. cream of chicken soup
1/2 cup sour cream
1/2 cup mayonnaise
1 cup whole milk (optional)
Directions
- Prep the Pasta: Cook the macaroni noodles in boiling water for 2 minutes less than the package instructions. This ensures they remain slightly undercooked as they’ll finish cooking in the slow cooker.
- Combine Ingredients: In the slow cooker, mix together the cooked macaroni, onion powder, dry mustard powder, pepper, cheddar cheese, Gruyère cheese, cream of chicken soup, sour cream, and mayonnaise.
- Cook: Set the slow cooker to high and cook for 2 hours, or low for 3 hours. Stir occasionally to ensure even cooking and monitor the pasta’s consistency.
- Adjust Creaminess: For an extra creamy texture, stir in up to 1 cup of warm milk, as desired.
- Serve: Once cooked, serve warm and enjoy your creamy Crock Pot mac and cheese!

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