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Crock Pot Mac & Cheese
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Crock Pot Mac & Cheese ~ Your Favorite Macaroni and Cheese Made in Your Slow Cooker! Easy, Creamy, Deliciousness!
I have a confession to make. I’m a sucker for the blue box kind of mac and cheese. I’m not going to lie. It’s easy, it’s good and I go for it.
BUT I’ve been crazily pinning all kinds of Crock Pot Mac & Cheese recipes. The only problem is that I can only leave them in the crock pot for a few hours before the noodles turn to mush so obviously a weekday meal of this is out the book in my world.
When I knew I needed something to feed the hubs out at the house when he was working for lunch on Saturday I knew I had FINALLY come across the perfect time to try one of them.
Oh my goodness it was delicious. If you prefer a HIGH level of cheesiness to your noodles this recipe is calling out for you to MAKE IT. So go ahead and do it. You might never make another blue box again. I said MIGHT. I don’t know if I can go cold turkey. Maybe a ten step process is in order….
Crock Pot Mac & Cheese
Your Favorite Macaroni and Cheese Made in Your Slow Cooker! Easy, Creamy, Deliciousness!
Print Pin RatePrep Time: 20 minutes
Cook Time: 2 hours
Servings: 8
Calories: 646kcal
Ingredients
- 2 c. uncooked elbow macaroni
- 4 Tbsp butter
- 2 1/2 c. grated sharp cheddar cheese
- 1/2 c. sour cream
- 1 10.75 oz can condensed cheddar cheese soup
- 1/2 tsp salt
- 1 c. milk
- 1/2 tsp dry mustard
- 1/2 tsp black pepper
Instructions
- Spray Crock Pot with non-stick cooking spray.
- Boil the macaroni in water for six minutes, drain. You don't want to overcook this!
- Mix butter and cheese over medium high heat in a saucepan. Stir until it melts.
- In your Crock Pot combine the cheese mixture, sour cream, soup, salt, milk, mustard and pepper. Add drained macaroni. Give it a big old stir.
- Cook in Crock Pot for 2 - 2 1/2 hours on low, stirring occasionally. Just until it's hot. If you let it cook to long the noodles will turn to mush!
Nutrition
Calories: 646kcal | Carbohydrates: 50g | Protein: 28g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 105mg | Sodium: 882mg | Potassium: 436mg | Fiber: 2g | Sugar: 4g | Vitamin A: 24.2% | Vitamin C: 0.2% | Calcium: 60.9% | Iron: 7.2%
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LEAVE A COMMENTRecipe from: Six Sisters Stuff
John R Edmiston MD says
March 11, 2015 at 3:23 pmplease add print but ton to print window so that when it is open you can print from it
Christin says
July 27, 2015 at 10:58 amMade this for dinner last night and it was SO yummy! To make it a complete meal, I added two cooked, shredded chicken breasts (seasoned) and some broccoli. I was concerned there wouldn’t be enough cheese sauce, but it was perfect! I might play with the spices a bit next time, but overall, this was wonderful. I made it on the stove top this time because I didn’t have time to wait for the Crock-Pot, so I just skipped the milk in the sauce and boiled the pasta till it was done. Husband raved about it! I’ll definitely make this one again…like next week 🙂
Julie Evink says
August 5, 2015 at 7:17 pmGreat ideas Christin!
Reese says
August 17, 2015 at 10:47 amThank you so much for this recipe! I was very skeptical while preparing the butter & cheese mixture, wondering why there was no flour for a roux, & the butter & cheese just separated & seemed weird. But I just dumped it in the crockpot with the rest of the ingredients & hoped for the best. I was very pleasantly surprised! My 17 year old kept eating it out of the crockpot before it was even finished cooking, & everyone said it was the best homemade Mac n cheese I’ve ever made! I used mini shells instead of elbows since that’s what we prefer. It was so delicious & every bit of the leftovers was eaten the next day! Delicious!!
Julie Evink says
August 24, 2015 at 8:45 pmSo glad you enjoyed it Reese!
Julie says
December 30, 2015 at 3:15 pmSo if I want to make a big crock pot full for a party do I need to 4x this recipe?
Julie Evink says
December 30, 2015 at 3:20 pmThe regular recipe makes about 4 cups of cooked pasta. Please adjust according to that and how many people you will be serving.
Jeanette says
February 3, 2016 at 7:12 amMade this recipe two weeks ago and it was such a big hit that I will be making it again for our Super Bowl party (GO BRONCOS!). It was easy and oh so creamy. Thanks for sharing this awesome recipe!
Julie Evink says
February 3, 2016 at 3:03 pmSo glad you enjoyed it Jeanette! Thanks for stopping back to let me know!
fawn says
December 11, 2016 at 3:15 pmI made this for Thanksgiving this year. Doubled it for 11 ( 3 being small kids) and we ran out!! this was sooo good and I was asked to make it again.
Julie Evink says
December 12, 2016 at 6:59 amSo glad you enjoyed it Fawn!!
CC says
September 10, 2018 at 9:50 pmI made this a little while ago and I am very sad to say that 2 hours was definitely far too long in the crock pot, and 6 minutes may not have been long enough for boiling the macaroni. I was so excited that it didn’t call for cream or evaporated milk, so I could at least do some lactose-free substitutions (even with the cheddar cheese soup, it means a lower dose of lactaid will be needed to eat the mac and cheese). I could have stopped at an hour if the macaroni was cooked for longer. I’m hoping it will be better next time.