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Crock Pot Mac & Cheese

posted by Julie Evink on April 26, 2017

Crock Pot Mac & Cheese ~ Your Favorite Macaroni and Cheese Made in Your Slow Cooker! Easy, Creamy, Deliciousness!

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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.


Crock Pot Mac & Cheese ~ Your Favorite Macaroni and Cheese Made in Your Slow Cooker! Easy, Creamy, Deliciousness!

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.

I totally decided on this one because well it’s from Six Sisters’ Stuff and I might have a crush on them. I trust them. That says a lot. Another reason is because I read about a lot of the recipes curdling. That scared the living daylights out of me. It would have drove me straight back to the blue box. I totally didn’t want that to happen, so I went for this one.

Crock Pot Mac & Cheese ~ Your Favorite Macaroni and Cheese Made in Your Slow Cooker! Easy, Creamy, Deliciousness!

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….

17 reviews

Crock Pot Mac & Cheese

Prep Time 20 minutes Cook Time 2 hours Serves 8     adjust servings

Crock Pot Mac & Cheese ~ Your Favorite Macaroni and Cheese Made in Your Slow Cooker! Easy, Creamy, Deliciousness!


  • 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


  1. Spray Crock Pot with non-stick cooking spray.
  2. Boil the macaroni in water for six minutes, drain. You don't want to overcook this!
  3. Mix butter and cheese over medium high heat in a saucepan. Stir until it melts.
  4. 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.
  5. 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 Facts
Serving Size
Amount Per ServingAs Served
Calories 363kcal Calories from fat 212
% Daily Value
Total Fat 24g37%
Saturated Fat 14g70%
Transfat 1g
Cholesterol 66mg22%
Sodium 397mg17%
Carbohydrate 24g8%
Dietary Fiber 1g4%
Sugars 3g
Protein 14g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Total FatLess than65g
Sat FatLess than25g
CholesterolLess than300mg
SodiumLess than2,400mg
Total Carbohydrate300g
Dietary Fiber25g

Recipe from: Six Sisters Stuff

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  • Cindys Recipes and Writings

    Nice mac and cheese version, Julie! Thanks forv sharing at Foodie Friends Friday!

  • Liz @ I Heart Vegetables

    Oh my goodness, I grew UP on the blue box mac! I haven’t found a recipe quite as good 😉 This looks amazing!

  • Angie @ Big Bear's Wife

    look at all of that cheesy goodness! I’m so making this on Sunday!

  • Carole

    Julie, this is lovely. It would be great if you linked it to Food on Friday: Pasta and Noodles. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers

  • Jennie

    I am going to try this tonight! Looks delish. The second ingredient from the bottom looks to be missing though, it just says “1/2 tsp” . Was there another seasoning?

    • Julie Evink

      Dry mustard ill get that fixed tomorrow!

  • Cathy@LemonTreeDwelling

    This looks so good, Julie! I MUST try it!! Love that it’s in a crockpot… 🙂

    • Julie Evink

      Thanks Cathy. The crock pot saves me a lot!

  • Kirsta

    I never have dry mustard on hand. Do you think I could use regular mustard and how much? Thanks in advance! 🙂

    • Julie Evink

      I’d just add about a teaspoon!

  • Crystal

    Would it be possible to sub the cheddar cheese soup out with some evaporated milk? I live in the middle of nowhere and our local store doesn’t sell condensed cheese soup. Any suggestions?

  • Kelly A.

    This is the same recipe I just recently got from Paula Dean . Its a Good one though

    • Julie Evink

      I think if you track it all the way back through the chain that’s were it originated from! Good catch!

  • jeannine

    Did you mean to say mix the milk and butter then add cheese. I just made this and it just didn’t seem right mixing the butter and cheese. It made a mess of my pan too. It’s cooking now. Can’t wait to try it!

    • Julie Evink

      No I mixed the butter and cheese together like it says. I’m not sure what happened with yours 🙁

    • British American

      I had the same concern too and wondered if it was a mistake in the recipe. Mixing butter and cheese on medium high just leads to cheese sticking and burning to the bottom of my pan. I quickly added the soup in there as damage control. Will be eating it for dinner tonight. I tried some of the sauce from the pan – it does taste good.

      • Julie Evink

        I have never had this problem and I’ve made it just as the recipe states all the time 🙁 I’m sorry! Maybe your pan heats faster than mine… maybe try it at a lower temp next time.

        • Robyn

          Step 3 says to mix butter and cheese in the sauce pan, then add cheese. I think this is what is confusing.

          • Robyn

            Sorry, I posted before I finished my reply lol.

            I am really looking forward to trying this recipe. I just wanted to make sure I did it right 🙂

          • Julie Evink

            Wow can’t believe you are the first to catch that typo! It shouldn’t say to add it the second time, just stir until it melts. Sorry!

  • Elizabeth Treffeisen

    Prep time: 20 minutes

    Cook time: 2 hours

    8 servings/4 yields

  • Lindsay Mann

    Can I make this on the stovetop following the same directions?

    • Julie Evink

      I’m not sure if you can. I’ve never tried it that way! There might be two much liquid.

    • Christin

      Lindsay, I just made this last night on the stove top because I didn’t have 2 1/2 hours to let it sit in the Crock-Pot. It turned out fantastic, with a couple alterations. First, I cooked the pasta until it was done (rather than for six minutes), and then I didn’t add the milk to the sauce. You may need to add a splash of milk, but I would start with none and then if it’s too thick, add the milk. Turned out great for me and it was much quicker on the stove top!

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  • Victoria

    I’m currently doing some research on a good Crock Pot Mac n’ Cheese recipe to make next week and this one sounds perfect! It’s definitely the one I’m going with.

    However, I noticed that it is literally identical to Paula Dean’s recipe from… Just wondering if you know which is the original or if its just a happy coincidence? Just wondering!

    • Julie Evink

      I actually found this on another blog which I credited and it seems that it originally came from Paula, which I learned way after posting so yes is her recipe!

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    Great site you’ve got here.. It’s hard to find high-quality writing like
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  • joan

    If you are going to use canned soup, you might as well make the blue box kind

    • Julie Evink

      Joan, I have nothing against the blue box and never claimed this was any “healthier” or “better” than that. That is your own preference.

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  • Taryn

    I literally just dump all but the noodles in the crock on low and it melts into a beautiful cheese sauce. Add the 6 min boiled noodles and hour before you want to eat and voila, done! It’s much simpler and just as amazing.

    • Julie Evink

      Great tip Taryn!

    • Katie

      Taryn, how long do you cook it that way? Thank you!

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  • Christin

    Made 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 🙂

  • Reese

    Thank 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

      So glad you enjoyed it Reese!

  • Julie

    So if I want to make a big crock pot full for a party do I need to 4x this recipe?

    • Julie Evink

      The regular recipe makes about 4 cups of cooked pasta. Please adjust according to that and how many people you will be serving.

  • Jeanette

    Made 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

      So glad you enjoyed it Jeanette! Thanks for stopping back to let me know!

  • fawn

    I 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

      So glad you enjoyed it Fawn!!

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