Slow Cooker Creamy Macaroni and Cheese

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I know that some people really don't like macaroni and cheese (especially the kind the comes in the blue box), but I have to be honest . . . it really is one of my favorite foods of all time. I love homemade versions and I love the easy versions that can be made in your microwave in 3 1/2 minutes that only require you to add water.

I know that some of your are probably totally disgusted right now. Sorry. :)
Anyway, the kids wanted chicken nuggets for dinner and I decided that I would attempt to make a homemade version of mac and cheese. I started looking all over the internet and was scared of some of the reviews that I read- lots of people had problems with the cheese curdling.
Sounds appetizing, right?!
I probably read over 20 different recipes and settled on this one that I found at Repeat Crafter Me because she seemed to know what she was talking about and her picture looked yummy. :)  I followed her directions and 2 hours later, this dish was done. And about 30 seconds after that, it was completely devoured by my family. It was quick, easy, and incredibly delicious. I don't know if my family will ever let me make mac and cheese from that blue box ever again!
Slow Cooker Creamy Macaroni and Cheese
2 cups uncooked elbow macaroni

4 tablespoons butter
2 1/2 cups grated sharp cheddar cheese
1/2 cup sour cream
1 (10.75 oz) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup milk (I used 1%)
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in water for six minutes and drain. In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again. Cook on low for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).

Recipe source: Repeat Crafter Me

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    • bev says:

      I like this because you can take the crock pot to a picnic and keep it warm. Don’t leave plugged up too long or it will dry out. It’s also nice to be able to put in slow cooker 2 hours before company arrives and that leaves time to do other prep for guests.

    • Jen says:

      My husband and daughter (15months) absolutely love this. Last time I added more macaroni which made it a little less creamy. I liked it better that way, but my husband gave me attitude for messing with “the perfect mac’n'cheese”. I have a feeling that I will have to make this at least once every other week.

      • Cyd says:

        Hi Mari, we have never had that happen. I was reading over the comments from other viewers and this is a great helpful suggestion: A few tips for even creamier Mac and Cheese, we use extra sour cream closer to a cup. And because I love watching Rachael Ray she always puts a coffee cup size of starchy cooking water from the cooked noodles into a recipe I do that as well with this mac and cheese. It keeps the mac and cheese from drying out and makes it a bit more creamier.
        ***Might be worth trying! :)

  1. myredkitchen says:

    I can’t wait to try this. I love your blog. I’m often clicking on pins that lead me to you. You’re awesome x 6 =) Thanks a bunch, this is going on next weeks menu for sure!

  2. myredkitchen says:

    I can’t wait to try this. I love your blog. I’m often clicking on pins that lead me to you. You’re awesome x 6 =) Thanks a bunch, this is going on next weeks menu for sure!

  3. Unknown says:

    I am curious to know why you would need to put it in a crock pot and take 2 hours to cook it when you have already messed up a pan to cook the pasta?? Why not go ahead and cook it in the same pan?? It would be finished in less than 20 minutes and not have to wash the crock pot. Maybe I am missing something.

  4. I really wish that slow cooker recipes stated what size slow cooker they’re using – and any adjustments needed for bigger / smaller – some things just don’t cook as well in a 5 qt as in a 7 qt and vise versa.

  5. MDtripmom says:

    Thanks for the recipe, this turned out great! I’ll have to cut down on the calories next time but it was a winner for sure and I love how I was able to prep it while my kids were napping along with some oven baked BBQ ribs and that allowed me to spend time with the kids during the hour I’m normally slaving in the kitchen!

  6. Emily Stacy says:

    Made this for dinner last night and it was excellent. I’ve tried a few crockpot Mac N Cheese recipes, which never turned out good, but this one was perfect! Thank you…☺

    • Mo says:

      I have tried the Paula Deen recipe and this is definitely not it, unless she has a different one I haven’t run across yet. Her’s uses eggs and it comes out tasting like a macaroni omelette, yuck! This one gets rave reviews from my kids.

    • KimM says:

      This is not Deen’s recipe as her’s includes eggs, which leaves the final result tasting like a macaroni omelette…yuck. This version is really good and gets rave reviews from my kids. Thank you Six Sisters for sharing this.

    • ChickE says:

      This is NOT the Paula Deen recipe, though it is similar. I made the Paula Deen recipe last week and was unhappy with the curdled consistency and thought I would try something like this recipe, that has no eggs in it to see if that made the difference. This recipe turns out smooth and creamy, just the way my teenage boys like it.
      I appreciate the comments of those who have actually made the recipe. I don’t understand why people feel the need to comment on a recipe they have not made.

    • Six Sisters says:

      Just click on the “Magic” button under the picture and it will give you all of the nutritional information and facts. This is our new sister site – It has so many FUN features. Stop by and check it out. Add some recipes too. You don’t have to have a blog to add recipes and make money. Anyone can do it!!!!

  7. amyN says:

    I am also wondering how many it feeds. I am making it for a party, so I think I need to double it. Not sure if it will still fit in my crock pot. What size slow cooker did you use and does the recipe fill it up? Thanks!

    • Cyd says:

      I guess it would work if you can keep it from sticking together in one big blob after being refrigerated all night. Please let us know if it works.

    • Cyd says:

      It feeds around 6 to 8 people depending on the serving size. If you click on the MAGIC button under the picture, it gives you nutritional value and lots of fun features. We would love to have you enter some of your recipes on this sight. Great recipe sharing community and so many other features. -The Six Sisters

      • LB says:

        FYi when you click on that magic button, it loads the main page of the site, which endlessly scrolls recipes. I did not see the mac and cheese recipe on that page. You might want to fix the link to go straight to the mac and cheese recipe :)

  8. MasonsMommy says:

    I have made this frequently and even went on New Day Cleveland to make it. Instead of dirtying another pan I just pour the hot macaroni over the butter and cheese and stir. Makes it even easier.

    • pancrat says:

      Excellent suggestion! I was trying to figure out how to skip that extra dirty pan. If the hot macaroni doesn’t do it, I bet you could microwave on low for a bit just to melt the butter as well.

  9. Sarah M says:

    I made this in a 4 quart crock pot. Everyone absolutely loved this recipe. My sister-in-laws kids went crazy over them. They called them “Bojangles” mac n cheese. I’ll take their word for it since I’ve never been to one. I’ve made quite a few crock pot mac n cheese recipes and this one is the best! A definite keeper! Make this…you won’t be disappointed.

  10. KLam says:

    I have tried several Mac & Cheese crockpot recipes and NONE even begin to compare to this! My family loved it so much when I made it for Father’s Day, that they’ve requested it again for the 4th of July! Easy & scrumptious!

  11. Julie says:

    I made this last night and it was great. My only questions is why melt the cheese and butter separately? It stayed kind of rubbery until it had cooked in the crock pot for about 1.5 hours and then it was nice and gooey. Wondering if it’s possible to just add the melted butter and shredded cheese into the crock.

    • Laurie Scheller says:

      Glad to see someone else’s was a rubbery glob of cheese. I have it in the crockpot for dinner now hope it comes out ok. I am sure my Mac & cheese loving children will eat no matter what.

  12. Jenny B says:

    We *love* this recipe! Made it for my sister’s 40th birthday party along with pulled pork and a chicken tray and it was a total hit! There were mostly adults at the party and we didn’t think the mac and cheese would get eaten, but the whole crock got devoured… and we *tripled* the recipe! I have a 6-qt. crock pot and it just fits when you triple it. Even when I make it for my family of six I triple the recipe because we love the leftovers! One of the best slow cooker recipes out there!

  13. Helen P says:

    I have never made Mac & Cheese from scratch before and I have to tell you, this recipe is GREAT! I made this last night for a family BBQ and everyone loved it. There were no leftovers!

  14. deb m says:

    This was fantastic! I made this last night as a side dish for a family gathering and it nearly caused a riot. So creamy and delicious and EASY! I may never make the old-fashion type again! I doubled the recipe (everything except the sour cream since I didn’t have enough) and it fed 9 adults with a small amount leftover. They all wanted the recipe before they left! Thanks so much. This is a new family favorite.

  15. Lindsey says:

    Hi girls!! I made this last night without the crock pot- my work schedule is crazy and I needed it cooked right then! I followed the recipe exactly and then popped it into an 8×8 dish and baked it at 350 degrees for 20 minutes. It was perfect!!!! I love this recipe! I will never use the blue box again!

  16. Moma P says:

    Can you use velveeta? And can you use already shredded cheese or do you need to buy a block of cheese and shred it yourself.

  17. rob says:

    Can I put in uncooked macaroni or shells and cook it for longer? I leave for work in the morning and come home at night so I don’t want to stir and pre cook and watch it and all.

    • Cyd says:

      We have never made this recipe putting in uncooked macaroni so it could cook longer, so we aren’t sure if it would work. We have only made it as the recipe directs. So sorry about that.

    • Cyd says:

      Just click on the MAGIC button under the picture. Then click on NUTRITION. This will give you servings and all nutritional info on this recipe. This is our new sister site, Great place to find thousands of great recipes. Hope you’ll stop by!

  18. Heather says:

    I found I needed to add more milk to make it the right consistency, but it was delicious and a big hit with the kids.

  19. Kensgaltami says:

    Made this for a family crockpot get together last night(10 adults and 5 children). Doubled it and there was absolutely none left! Everyone loved it. It turned out creamy and delicious prepared just as written! It was the only thing my grandson would eat.

  20. Sarah says:

    not the best mac n cheese….. i think its a great start. using just cheddar cheese leaves the palate with a not so pleasant after taste. The next I will make this I’m going to add some gruyere.

  21. Sam says:

    So excited to make this! I wanted to kick it up a bit and add some jalapeño and bacon. Any advice on when I should add this to the crockpot? At the beginning, or maybe 20-30 minutes at the end? Any input would be appreciated! Thanks!

  22. Miranda says:

    I have made this at least 3 times. I should say up front that I have used plain greek yogurt in place of the sour cream all three times. It seems, if I cook it past an hour it starts to get dry (on a setting of 4 hour cook time). The consistency seems to look a bit curdled. My daughters school has asked that I bring in a 9 X 13 pan of Mac and Cheese. And since this is the only kind I’ve ever made, are there any suggestions on how I can keep this creamy? I don’t expect it to seem truly “creamy”, just more similar to oven baked mac and cheese. Any suggestions on making enough to fill up a 9 x 13 foil pan?? And any help on the texture?

    • Cyd says:

      We have only made this recipe with sour cream. Hope it works out well for you. We have some more slow cooker Mac N Cheese recipes on our new sister site – Just type in Mac and cheese in the search bar. Best of luck to you!

    • Krystal says:

      We love this recipe. I follow it to a T. I cook it on low usually for 2 hours. (or as close to that as i can before I give into the smell and gobble it) and stir maybe every 15-30 minutes (kind of whenever I remember to) I would guess that the yogurt is the problem, or maybe not stirring it up?

  23. Alyssa says:

    How would I follow your crock pot mac and cheese recipe if I needed to make it as a side dish for 40 – 50 people? How does the ingredients & cooking time change?

    • Cyd says:

      This recipe serves around 8 to 10 people depending on the serving size. You would need to 5 times the recipe. I would round up some crock pots from your friends and family. You don’t want to fill the crock pot to the top. Just watch it carefully that it cooks all the way through and doesn’t burn.

  24. Ashley says:

    I just wanted to say, that I’ve been looking for the perfect mac & cheese recipe for YEARS. I came across this recipe half a year ago and it is the recipe that I’ve been looking for. It’s so creamy and rich. It just makes me so happy. Mac & cheese is my favorite food, so I am in heaven when I eat this. Thank you SO much for making such an awesome and delicious recipe.

  25. Stephanie says:

    I made this recipe last night as a trial run (I am bringing this to our family Thanksgiving dinner tomorrow!) and it was wonderful. Thanks so much for sharing. My question is…when I make this tomorrow there will be about a 2 hour window between the time it’s done and the time it’s eaten, and I don’t want it to get clumpy during the drive there. Anything I can do to keep it creamy a couple hours after ready? Suggestions? Thanks again.

  26. indy says:

    Guess I am the odd woman out – why wait 2 1/2 hours after making all that mess? Seems crazy. :)
    Cook the pasta – drain – stir the butter and cheese back in the same pot with hot pasta. Add a little milk, salt and peppery – dry mustard if you want. ready to eat or pour in casserole dish and bake about 20 minutes until brown on top / some like bread crumbs or parmesan on top. Cheese soup? gag! NEVER!
    out of the pot = thing to clean up – baked – = two things to wash. Keep it simple. When I bake it add little extra milk or half and half for creamier style…..’

  27. christina says:

    I am making this for a potluck tomorrow. I am using a 6qt crockpot. I need to make a very FULL crockpot of this lol. Is your recipe still go for that would you say? We have like 70-100 employees! Of course we are going to have plenty of sides but I want to make sure it’s a full crockpot of M & C! Also I have about a 30-40 min drive before I get to work. Once this is done, will it be okay for the drive before I can get it inside work and keep it on warm? or is that not a good idea? 1 other question is what about cooking this on high for little over an hour instead of low for 2? I already wake up at 430am I really don’t wanna wake up that much earlier lol. But I don’t want it to get mushy or ruin before I even get to work! Please help!

  28. Lauren says:

    We LOVE this recipe in our house, my sister now makes it and my mother in law is making it as well this Christmas. Its a great recipe to make when camping which we do a lot in the summer. A few tips for even creamier Mac and Cheese, we use extra sour cream closer to a cup. And because I love watching Rachael Ray she always puts a coffee cup size of starchy cooking water from the cooked noodles into a recipe I do that as well with this mac and cheese. It keeps the mac and cheese from drying out and makes it a bit more creamier.

  29. Jen says:

    Thanks for sharing this recipe! I made it for my boyfriend’s family for Christmas and it was a hit. I was kinda weary that the condensed cheese soup would give it a kind of “artificial” taste but it didn’t at all. :)

  30. Madeleine says:

    I have used this recipe on numerous occasions now, with one exception, I use a 12 ounce bag of noodles. It has been a huge hit at church functions, birthday parties, etc! My kids were tired of craft macaroni, but I love Mac n cheese, so I starting searching for an alternative, found this recipe, my kids love it! Thanks so much, you saved my life! ;)

  31. Stephanie says:

    Is the dry mustard necessary? Any substitution recommendations if so? My store didn’t carry dry mustard ( its a small, local, “only shop there when needed” store, otherwise drive 20 miles to the nearest Walmart.)

  32. Janice says:

    This was awful! House of 30 at Christmas, even the kids skipped this. My other recipe for Mac and cheese is so much better.

  33. mom2_6girlz says:

    Made this for the family tonight for the first time. I doubled the recipe and it was devoured! We liked this way better than our traditional baked Mac n Cheese. This will definitely be our new go to recipe. Thank you for sharing!!!

    • Cyd says:

      We only cook this for 2 to 2 1/2 hours on Low. 4 hours on High would be way too long and too hot. I’m afraid 4 hours on High would burn it or dry it out.

  34. Trina says:

    I doubt my husband would touch it since it has sour cream. Any way I can sub anything else? Maybe heavy cream? And if so, how much?

  35. Lisa says:

    I love making this! It’s so good. My husband and sister raved about how good it is! I’m actually going to make this for my daughter’s birthday party. I was wondering how many serving this recipe is for? I’m making it for 35 people.

    • Cyd says:

      It serves about 8 to 10 people. Depends on the serving size. So if it’s young children you may get a few more servings out of it! Thanks so much for stopping by our blog! Good luck with the party! Sounds fun!! :)

  36. Kira says:

    I made this a month ago and it was absolutely delicious!! I was never a boxed mac and cheese fan…or even a mac and cheese fanatic. However, my husband is a HUGE love of mac and cheese. I decided to give this recipe a try. WOW! This is so yummy! If I could, I would eat this everyday! My husband LOVES this mac and cheese and its become a request for both lunch and dinner almost daily. He won’t let me cook the blue box mac and cheese anymore – he only wants this mac and cheese. I’m a fan, my hubby is a fan and my family is a fan! Thank you so much for this recipe. It has quickly become our favorite mac and cheese dish.

    • Cyd says:

      Hi Teresa, Just click on the MAGIC button under the picture, then click on NUTRITION. This will give you all the nutritional info on our recipes. It’s our sister site, It’s a great place to search for delicious recipes. Over 30,000 recipes out there!

  37. Kalyn says:

    Do you think there is any way to cook this in the crockpot way longer? I leave home at 7am and don’t get back until 5 or 6pm most weekdays. Do you have any suggestions for cooking this longer? More liquid? My crockpot can be set to cook on low and then change to warm after any number of hours that I set.

    • Cyd says:

      Hi Kalyn! This recipe cooks for 2 to 2 1/2 hours on low. Stretching it our to 10 or 11 hours probably wouldn’t work very well. I’m afraid it would be burned or very mushy. You can always make it the night before and then reheat before eating. We have never experimented stretching the cooking time to that length. Let us know if you get brave and how it all turns out. I just don’t want your ingredients to go to waste if it doesn’t work. Thanks so much for stopping by our blog! Have a great day!

  38. Chrissy says:

    I am looking for a good slow cooker mac and cheese that won’t turn out dry or gummy (mine usually do!) 2 hours seems long! Does the mac and cheese come out good and creamy?

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