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. 😉
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
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make macaroni and cheese in the slow cooker:
- 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 ½ hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).
Variations
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.
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.
Enjoy More Delicious Pasta Recipes
We’ve rounded up some of our best pasta recipes, including creamy tomato rigatoni, puttanesca, macaroni and cheese, and more. Check out our comprehensive collection of pasta recipes here.
- Baked Spaghetti Casserole
- Beef and Noodle Casserole
- Cheesy Pizza Pasta Casserole
- Chicken Cordon Bleu Lasagna
- Chicken Pasta Casserole
- Creamy Chicken Lasagna
- Homemade Lasagna
- Instant Pot Creamy Macaroni and Cheese
- Instant Pot Loaded Mac and Cheese
- Skillet Lasagna
Slow Cooker Macaroni and Cheese Recipe
Ingredients
- 2 cups uncooked elbow macaroni
- 4 Tablespoon 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
Equipment
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 ½ hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
I’m definitely trying that tonight for sure! Yum!
This is the most delicious thing I’ve seen in a long time. Yum!
I actually got this recipe watching Paula Deen a few years back. It is the most requested food I’ve ever made! Love it!
Can’t wait to try it!
Going to have to try that. Looks so cheesy and yummy!
That looks delicious!
Mmm I secretly love mac and cheese too Camille! Love this slow cooker version.
I need to try this!!!
That looks soooo good… I love creamy mac n cheese!!
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!
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!
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.
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.
I just used a 6 quart slow cooker. I think that is a great suggestion! I will list the slow cooker size in the future!!
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!
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…?
This is the Paula Deen Creamy Mac & Cheese recipe from the Food Network website.
Have you added broccoli or anything to this mac and cheese? I was wondering if I would just add it in a the beginning or wait?
You could cook your broccoli and then add it in during the last 20-30 minutes of slow cooker time. Then it shouldn’t be too mushy.
I was wondering that too… the whole allure of the crock pot to me is that I can add the ingredients and forget it, then only have one thing to clean afterward.
If I doubled this would it still fit in a 5 or 6 QT Crockpot?
It should be fine. Watch it closely and stir every now and then.
Got it in the crock pot now, but with cream of broccoli soup instead. My lick of the spoon says it will taste Yummo, but will have to wait to see what the kids think.
Maybe I am missing this somewhere on the page but how many does recipe feed? Four? Six?
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!
We got it from Repeat Crafter Me. We gave them credit above on the recipe.
Is there anything that can be substituted for the condensed cheddar cheese soup? We’re trying not to eat processed food- Thanks!
We have only made it according to the recipe. Sorry, not much help. -The Six Sisters
Can you cook the macaroni the night before and then use it in the recipe?
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.
This sounds delicious. I’m wondering how many it feeds though?
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.
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.
Thanks so much for letting us know. We should have it all fixed now.
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.
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!
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.
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.
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.
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.
Can you use anything beside the soup?? I’m in Australia and I’ve never heard of it!!
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!
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!
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.
I agree. I hate cooking before the slow cooker unless it’s to sear meat. 🙁
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!
Question – Can the sour cream be omitted?
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.
You can buy already shredded cheese and use that. We have never tried this recipe using velveeta cheese.
We have never left it out, so we aren’t sure what would happen to the recipe. May not be as creamy.
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.
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.
does anyone know how many people this serves?
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.
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.
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.
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!
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?
We have only made this recipe with sour cream. Hope it works out well for you.
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?
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.
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.
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.
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.
I’d hazard that you could probably cut the butter into small pieces and mix it and the cheese in with the rest of your ingredients in the crock pot as-is. Just stir the whole mix once or twice once everything’s had a chance to melt and you should be all right.
Is the recipe calling for 2 cups dry or cooked elbow?
That would be dry (uncooked) elbow macaroni.
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…..’
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!
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.
I added garlic and onion powder to taste
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. 🙂
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! 😉
This IS the best mac and cheese ever. Period.
Here is a link to the foodnetwork website that has homemade substitutes for cream soups- The very last one mentioned is a recipe for cream of cheddar soup. Hope this helps!
http://www.food.com/recipe/specialty-soup-substitutes-cream-278160
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.
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.)
It only asks for 1/2 teaspoon. You should be fine without it.
This was awful! House of 30 at Christmas, even the kids skipped this. My other recipe for Mac and cheese is so much better.
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.
A tablespoon of mustard (even a little less) is a perfect sub for dry mustard. I didn’t have any and this is what I used for a substitute. Worked out great!!
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!!!
I have a crock pot that has 4 hr high, 6 hr high then 8 hr low and 10 hr low. Would I put it on 4 hr high for this recipe?
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?
We have only made this recipe as directed. Sorry, you may just have to experiment! 🙂
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.
Dry mustard is not necessary, but when you do try it-next time-you will notice a difference. I was surprised.
Delish. I used nonfat Greek yogurt instead of sour cream. … totally creamy and delish. Thank you.
I made this last night for a party and every bit was eaten. Creamy and delicious!
If I want to double this recipe do I just double all the ingredients exactly?
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.
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!! 🙂
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.
That’s what I do and it works just fine.
When you tripled it, did it take the same amount of time to cook?
How many servings is this recipe?
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.
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!
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?
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?
We have had good luck with this recipe!
My milk and/or sour cream curdled . I left it I the crockpot for about 2hrs 5mins…. Any suggestions out there as to why???
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! 🙂
This recipe looks really good! I’ll have to try it soon!
in australia, we dont have condensed cheese soup. i checked my supermarket, and zilch. what could you use as an alternative?
Condensed Cheddar Cheese Soup Substitute
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheddar cheese
salt, to taste
Melt butter in a saucepan over medium-low heat; add flour and whisk until smooth and bubbly. Remove from heat; gradually add milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add cheese and stir until melted. Add salt.
This is so, so good! I have made this mac n cheese several times since finding it and each time it has turned out creamy and cheesy. My family and co-workers absolutely love it! It is so easy to make and have found it usually only takes 2 hours to make. Since I get off work at four, I can put this together and we will still be eating by 6:30. So glad I found this recipe.
I had the same issue with “globiness”. I just grabbed my immersion blender, and added the cheese glob and remaining ingredients (except pasta) to the slow cooker and blended away with the stick blender until smooth. Worked great! Then added cooked pasta and finished as directed. Turned out perfect!
My cheese mixture gets really clumped after melting it on the stove. Am I doing something wrong?
…Hello, I would like to make this for a Christmas Eve dinner that we are going to and was wondering if the Six Sisters or any or the commenters that made this already used the already shredded cheddar cheese in the bag or did you shred your own cheddar cheese? I had read once that the already shredded cheese in a bag has an extra ingredient to prevent clumping and that it makes a difference in recipes. Please let me know and thank you! :o)
…Happy Holidays to you & yours!
…Peace & blessings.
We used the shredded cheese in the bag for convenience! Hope this helps!
…Wonderful! Thank you Cyd! :o)
I didn’t have any cream of cheddar soup on hand, so I used cream of chicken instead and it tasted great! Will try it the other way next time and compare.
This looks yummy, I’ll give it a try one of these days! 🙂
was wondering if anybody has made this in the morning and not started it till around 10am or so for like a work party or picnic and how did it turn out?
Still in the crock pot with 40 minutes left (I put in for 2 1/2 hrs) but the kids were starving so I scooped out a bowl for my picky 2 year old (especially about his mac and cheese…only Kraft original for this one) and my almost as equally picky 5 year old. They are both devouring it right now. They love it!!! Will definitely make it again. I added 1 cup of sour cream instead of 1/2 cup and poured in about 1/2 cup more milk after an hour when I stirred it. Thanks for the great recipe! (I didn’t have the dry mustard and used bagged shredded mild cheddar and it still tastes great)
I would like to make this for a pot luck tomorrow. Do you suggest making the night before, putting in fridge, and then reheating (how many minutes before the pot luck starts)? Any substitutes for mustard and also can we use whole milk?
You will be fine to just leave the dry mustard out if you don’t like it. You can definitely use whole milk. That should make it creamy. You just need to be sure it is heated through and thickens up a bit. 2 hours in the slow cooker was just right. If you are starting out with it really cold, it may take a little longer to cook. Just watch it closely.
I make it in the slow cooker when I am taking it somewhere – potluck, picnic, etc. Otherwise, you’re right, I make it on top of the stove if it’s just for our family.
What size of elbow mac do you use? Small or big? Does it matter?
We use the small (regular sized) elbow macaroni.
I doubled this recipe for a get-together and it was a hit! I used 4 cups sharp cheddar and 1 cup regular cheddar, and I also toasted some panko bread crumbs in a tablespoon of butter on the stove and sprinkled on top before serving. Thanks!!
I have made this a few times and I follow the recipe exactly. It tastes great but it always comes out gritty. Is there something I am doing wrong? Any suggestions on making it more creamy and less gritty?
We haven’t had any problems with it being gritty. You could use a little extra sour cream closer to a cup. We have also heard of using a few tablespoons of the starchy cooking water from the cooked noodles in the recipe. It keeps the mac and cheese from drying out and makes it a bit more creamier.
I was wondering the same thing. The less prep I need to do the better 🙂
Most mac and cheese crock pot recipes I’ve seen use uncooked macaroni (but don’t look or sound as delicious as this one), so I’m going to try it that way this evening. I will let you know how it turns out
I made this for my wedding a few years ago, it was a huge hit. Since then it has become a go to for family events, parties and work. So many people have asked for this recipe and one I give it to them it becomes a staple in their family as well.
Hi Alyshia! Thanks for the sweet comment! You made our day! 🙂
Alterations: Doubled recipe and it worked beautifully, added 1/2 tsp garlic powder and 1/2 tsp paprika.
Pros: creamy, not eggy, kept well in a crock pot for several hours in advance of a potluck. Good.
Cons: Cheese clumped and would not melt per other users’ comments (I solved this by using the mod suggested in the comments, blending the globby cheese and other sauce ingredients), cheese taste was a bit one-note due to the use of only one cheese. You don’t have to add a million different kinds of cheeses, but it’s amazing the difference in flavor several can make.
I made this tonight and it was excellent. The entire family enjoyed. However, I did not cook the noodles before hand and they were done at around 1 hour 15 minutes to 1.5 hours (and that was with uncooked noodles).
We have made this several times have its always a hit! The only thing I do different is I don’t melt the butter & cheese beforehand. I add the melted butter to the noodles. Add shredded cheese to sour cream, milk etc & pour it over the noodles. Done in 1 1/2 hrs. So creamy & delicious! Making a double batch now.. & that works well in my 6 qt crock pot.
Can you make this without premelting the cheese and butter and just toss the cheese and butter in the crockpot as they are? Will it taste different?
From reading the comments, some viewers have made it that way and it has worked out fine. We always stick to our directions on this recipe since we have always had success.
I was looking for recipes and I just read this exact one from Paula Deen’s website ?
We got this recipe from Repeatcrafterme.com. We gave credit to her on the post.
I made this for a work party got many compliments and requests for the recipe I followed the recipe except that I substituted 1/2 cup cheddar with 1/2 cup cream cheese. I made three batches and it filled my 6-quart crock pot. I recommend using a Crock-Pot liner so the cheese doesn’t get stuck.
I also cooked the cheese sauce separately in a large saucepan and used my immersion blender to make a nice smooth sauce.
Enter
I want to make this for a potluck at work! Looks delicious! I need to feed 30 people. Do I just add the ingredients x5? And how long do I cook it on low, any additional time for the additional quantity?
Hi Vanessa,
You may want to make this as a double batch and repeat it a few times. It might be best to cook it in 2 slow cookers. It is one of our favorite side dishes and the kids and adults both devour it. We even had it last Thanksgiving for the kids! Cooking time should be about the same. You mainly just want to be sure it is heated through.
I’ve made this for church potluck dinners and for family. We love it. My son-in-law who has been in food service for years said it is the best he’s ever eaten. I love it!
Do you use preshredded sharp cheddar or do you shred the cheese yourself?
We have used both. Either one will work great in this recipe.
Seriously this was the best mac n cheese I ever made. I didn’t even stir it!
Yes, can if you triple the recipe, does it take longer to cook? I’m making this for a birthday party coming up along with Pulled Pork, so it will be a side dish but I potentially am having 50 people over. Please advise!
I just made this Mac n cheese and it was o creamy! However, it had a slightly bitter taste to it rather than a savory cheesy flavor… any suggestions?
Has anyone tried this using dry pasta?
Boy do I have a bone to pick with y’all! This recipe is so easy, and so delicious, that it has ruined me for any other version. I took it for Thanksgiving as a triple batch and the crock was cleaned out before I made it back for seconds. Now I’ve been told that this is the dish I’m supposed to bring for all family functions until further notice.
I read your first line and thought “Oh no! They had a recipe go way wrong!” But then I finished reading and it sounds like the Mac and Cheese was a huge success. We also had it on Thanksgiving and some of us prefer it over mashed potatoes. It’s so good. Thanks for leaving a sweet comment. And sounds like you have a lot of Mac and Cheese in your future!
The title of this recipe is no joke. This macaroni and cheese comes out beautifully creamy, and oh so tasty! It was exactly what I was looking for. I served this at our Christmas dinner as a side dish. There was only just enough left for one person to maybe have for lunch the next day, and my son immediately called it! Definitely making this again. It’s so easy you don’t have to wait for special occasion.
I hear you!! We had it as a side on Thanksgiving. It was gone before the mashed potatoes. Happy New Year!!
I’m going to be doing some freezer meal prep. Would this be ok to make and freeze?
I love this recipe. So easy and tasty!
i thought this was a real crockpot recipe, if I have to precook the macaroni on the stove and the cheese too its not a crock pot recipe its a keep-warm-in-the-crockpot recipe. Disappointing, yet delicious.
We love making this at Thanksgiving for the kids. It’s part of the big spread of food. Even the adults can’t leave it alone. It’s nice to make ahead of time and have it warm in the slow cooker while all the craziness of getting the other side dishes is taking place. Definitely a family favorite!
I melt the cheese/butter in the pot that I cooked the noodles in. Turn off heat. Then in a bowl, mix all the other ingredients together (milk, soup, spices) then add 1/3 of the melted cheese at a time, mixing thoroughly before adding more in. If you add something hot to sour cream, it will separate so by mixing it slowly, it won’t do this. The cheese will very slightly clump up, but it will melt nice and smooth in the crockpot!
This recipe looks so yummy! Wondering if this can be made in an Instant Pot and what adjustments may need to be made? Kristen, I have been binge watching your youtube Instant Pot videos and you have certainly inspired me to run out and purchase one (almost left the house in my pajamas 😉 I was so excited) now I’m just looking for any and all recipes that I can put this fun appliance to work. Thank you!
Hi Lisa, we are so excited that you are following along with the instant pot videos. We are always learning new things with our Instant Pots, and absolutely love them. Here is a post that might help you with this recipe for slow cooker creamy macaroni and cheese – https://www.sixsistersstuff.com/how-to-convert-recipes-into-instant-pot-recipes/
And here is one for Instant Pot Mac and Cheese that maybe you can compare the two – https://www.sixsistersstuff.com/recipe/instant-pot-mac-and-cheese/
If i chose to do the oven version when should i put the broccoli in?
You can add cooked broccoli to the mac and cheese as soon as you stick it in the oven. Let it all heat through together.
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what if i forgot the condensed cheddar cheese, can i sub anything for it?
Can this one be used in the instant pot? I prefer these ingredients over the instant pot one.
Easy to find ingredients in the store with easy step by step directions. This recipe was delicious. I planned to make the Mac and cheese in the slow cooker but time caught up to me and settled with the bake in the oven option. It came out delicious and everybody loved it including my picky seven year old. Definitely worth making and will definitely stick in our family go to Mac and cheese. Also on another note, this recipe makes a lot..you can even bring this as a thanksgiving or Christmas dish. 🙂
I LOVE this recipe! I make this all the time. Its so creamy without just being overly greasey because there’s too much cheese in it. This is my go to, thank you!
I love this recipe & have made it 10+ times! My grands ask for it!! Only thing I do different is I grease my crockpot and put everything in except noodles on high until melted about an hour ,stir a couple times then add noodles and finish cooking on low for 2 hours!! Easy!! Thanks for recipe !!
So glad you like the Mac and cheese. We had it for our Easter dinner too! We did a double batch and the kids ate every last pasta noodle!
Best Mac and cheese recipe ever. Everyone loves it b
Do you use salted butter?
We have used both salted and unsalted and either one tastes great.
This mac and cheese is delicious. I’ve made it a few times now, the most recent time I made one change- I saved 1 cup of cooking liquid from the noodles (starchy water) and added it to the crock pot. This addition really helped to thicken the sauce and it only cooked in the crockpot for 1.5 hours on low. The recipe is delicious either way.
This Mac and cheese was so cheesy it was inedible.
I love this recipe so much! I double it for every friendly pot luck I go to and it is gone by the end of the night, every time.
It’s a family favorite here too! It now appears every Thanksgiving!!
I have an odd question. When you say 2 1/2 cups of cheese, how do you measure it? I ask because when I look it up, 1 cup of shredded cheese weighs 4 oz, not 8 oz — most people do not know this. So do you do 2 1/2 cups in 8 oz cups or 4 oz cups? I hope I didn’t confuse you.
For the 2 1/2 cups you can measure it out, but don’t compact it down in the measuring cup. Or just throw in an 8 ounce bag which has about 2 cups of cheese and then measure out the last 1/2 cup. This recipe is very adjustable.
I made this for 30+ people along with your slow cooker pulled pork. I did make in oven since my slow cookers had pork. People loved it! I appreciate your recipes! Thank you!
Very grainy and mushy… Maybe it is better in the oven than in a crockpot I have loved previous recipes
So sorry it didn’t turn out! There could be a couple of culprits as to why it would be grainy or mushy. The ratios of fat in different brands of cheese can make a difference, as well as overcooking either the noodles, the cheese sauce or both.
I cook the pasta for six minutes and then throw everything in the crockpot together. It turns out amazing. Most requested dish for end of year celebrations. I quadruple it and it still fits in the big huge crockpot 🙂 barely! Love it
This is so good and so easy! My husband, who isn’t a big mac n cheese fan loved it and took the leftovers for lunch today. Will definitely make this again. Thank you!
Can a 3 1/2 Qt Crockpot be used with this recipe?
I haven’t tried cooking with a 3.5 qt slow cooker, but if you’re worried it will be too small, you could halve the recipe
I made this and my mother-in-law liked it so much she asked for the recipe. Little did I know she was going to replace her old recipe with it and it would become known as “her” mac & cheese 😅😭🤪 Anyhow, it’s delicious and has been enjoyed for years now at dinners and parties alike. Always a hit. Thank you!
Oh. My. Gosh. This is sinful. We love this stuff at my house. It’s usually paired with BBQ pulled pork or some chicken tenders. We’ve only moved it to the crock pot twice, and instead usually just mix it all in a pot and serve. The recipe is VERY saucy, so much so that we double the pasta and still enjoy the super sauciness! Thank you!!!
I doubled this recipe to take to a picnic and everyone loved it! I used half Gouda cheese and half extra sharp cheddar. I flipped my crockpot to warm setting after the 2 hours on low and the noodles held up great, no mushy noodles. Super important to follow the noodle cook time of only 6 minutes so they are slightly undercooked going into crockpot! Trying recipe out on the stovetop tonight because my son loves it so much, his only picky request about it is that I use white pepper so he can’t see the black pepper in the macaroni, ha!
I have been making this recipe a for about 5 years now and my family love it.I make it for all our holiday get togethers!
Has anyone just dumped this all into a crockpot and cooked it, instead of cooking it all separately and then mixing in crockpot. I like to just dump, mix and cook!
This recipe was a hit at my daughter’s 16th birthday party. The only problem was I should have doubled the recipe. I got to try a spoonful and it was great. The girls loved it!
Great recipe and so easy. I wasn’t quite fast enough/attentive enough to the melting cheese and burned it a bit, but that meant I got to eat that separately.. Would like ideas on how to lower calories.
My best friend measures every cheese and noodle, while I usually guess and hope the slow cooker forgives me; KnowUsWell had the two of us laughing about that exact planning gap. Do you recommend freshly grated cheese to keep this mac and cheese creamy?