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5 from 3 votes

Slow Cooker Macaroni and Cheese

With macaroni noodles smothered in gooey cheese and prepped in just a few minutes, you won't be making boxed mac and cheese ever again.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Side Dish
Cuisine: American
Keyword: Easy Side Dish, Easy Thanksgiving Side dish, Pasta dinner recipe
Servings: 8
Calories: 403kcal
Author: Camille Beckstrand

Equipment

  • Slow Cooker

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 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 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

Calories: 403kcal | Carbohydrates: 31g | Protein: 16g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 66mg | Sodium: 703mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 319mg | Iron: 1mg