Whether you’re headed to a family get together, office party, or just looking for a tasty kid-approved dinner, this Creamy Slow Cooker Mac and Cheese is always a great recipe for any occasion.
It’s creamy, comforting, and there are never any leftovers! It’s also an easy recipe to make when you need something simple.
Make this crock pot macaroni once and I don’t know if you’ll ever make any other version of mac n cheese again. 😉
Related recipe: Spaghetti Salad (it’s SO good!)
Ingredients in Slow Cooker Macaroni and Cheese:
We love this recipe because we keep most (if not all!) of these ingredients on hand. To make this recipe, you’ll need:
- Uncooked elbow macaroni noodles (we used large macaroni, but you could use regular size, too)
- Butter
- Grated sharp cheddar cheese (you could add in other types of cheese – gruyere, mild cheddar, Monterey jack, American cheese, or white cheddar would be good, too)
- Sour cream
- Condensed cheddar soup
- Milk (we used 1%, but you could use whole milk or any kind)
- Dry mustard powder
- Salt and Pepper
How to make macaroni and cheese in the slow cooker:
Step 1: Boil the uncooked pasta in water for six minutes and drain. It should be al dente.
Step 2: In a medium saucepan, mix butter and cheese on the stove top.
Heat over medium high heat and stir until the cheese melts (this shouldn’t take a long time).
If you feel like it’s just a “cheesy blob” – don’t worry! We promise it will melt and become smooth and creamy in the slow cooker.
Step 3: Spray your slow cooker (we used a 6-quart crockpot) 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 give it a good stir again.
Step 4: Cook on the low setting for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).
*If you want to double this recipe, it would still fit in a 6-quart crockpot (there’s enough room!).
The cooking time will still be similar (more towards 2 1/2 hours than just 2), but be sure to stir it at least twice while cooking.
Related Recipe: Try our Easy Baked Mac and Cheese!
How to make this recipe in the oven:
Boil the uncooked noodles in water for six minutes and drain. In a large saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Turn the heat down and add in sour cream, soup, salt, milk, mustard and pepper.
Pour into a 9×13″ pan and bake at 350 degrees for about 30 minutes. You could also add bread crumbs or Parmesan cheese to the top.
Make macaroni and cheese in the Instant Pot:
Wanting to cut back on time? Try this Instant Pot Mac and Cheese Recipe.
More delicious recipes:
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more.
We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!
Can you freeze macaroni and cheese?
Yes, you can! To freeze, transfer the cooled macaroni to a buttered 9×13″ freezer-to-oven-safe baking pan. Cover tightly and freeze for up to 60 days.
To reheat, remove directly from freezer and bake at 350 degrees for 1 hour. Uncover and bake for 15-20 minutes longer, until it starts to bubble and is warmed all the way through.
What to serve with Mac and Cheese:
- Oven-roasted Parmesan Broccoli
- Fall-off-the-bone BBQ Ribs
- Roasted Garlic Cauliflower
- Homemade Chicken Nuggets (my kids favorite!)
- Honey Lime Fresh Fruit Salad
Slow Cooker Macaroni and Cheese Recipe
Ingredients
- 2 cups uncooked elbow macaroni
- 4 Tablespoons butter
- 2 ½ cups grated sharp cheddar cheese
- ½ cup sour cream
- 10 ½ ounces condensed cheddar cheese soup (1 can)
- ½ teaspoon salt
- 1 cup regular milk
- ½ teaspoon dry mustard
- ½ teaspoon black pepper
Instructions
- In a saucepan on the stovetop, 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 heat for 2 to 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).
Notes
- To cook this in the oven instead of the slow cooker, boil the macaroni in water for six minutes and drain. In a large saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts. Turn the heat down and add in sour cream, soup, salt, milk, mustard and pepper. Pour into a 9×13″ pan and bake at 350 degrees for about 30 minutes. You could also add bread crumbs or parmesan cheese to the top.
Nutrition
Equipment
- Slow Cooker
Recipe Details
Recipe from Repeat Crafter Me
Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
Have you checked out our YouTube channel?
If you love making this mac and cheese in the slow cooker, you’ll love it even more in the Instant Pot! Get the recipe HERE.
Questions & Reviews