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 hit.
It’s creamy, comforting, and there are never any leftovers!
Make this once and I don’t know if you’ll ever make any other version of mac & 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 (we used large macaroni, but you could use regular size, too)
- Butter
- Grated sharp cheddar cheese (you could add in other cheese types – gruyere, mild cheddar, or white cheddar would be good, too)
- Sour cream
- Condensed cheddar cheese soup
- Milk (we used 1%, but you could use any kind)
- Dry mustard
- Salt and Pepper
How to make macaroni and cheese in the slow cooker:
Step 1: Boil the macaroni in water for six minutes and drain.
Step 2: In a medium saucepan, mix butter and cheese.
Heat over medium high heat and stir until the cheese melts.
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 stir again.
Step 4: 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).
*If you want to double this recipe, it would still fit in a 6-quart crockpot (there’s enough room!).
The cook 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!
