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!
After scouring the internet to find the perfect mac and cheese recipe (I probably read over 20 different recipes), I settled on this one that I found at Repeat Crafter Me.
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 (adults and kids alike!). It was quick, easy, and incredibly delicious.
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!)
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)
- 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 mac 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.
How to make this recipe in the oven
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.
Make this in the Instant Pot
Wanting to cut back on time? Try this Instant Pot Mac and Cheese Recipe.
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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
Recipe from Repeat Crafter Me
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! Watch below to see how to make it, or get the recipe HERE.