Crock Pot Mac and Cheese

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4.70 from 131 votes

Easy, creamy delicious Crock Pot Mac and Cheese. Perfect for holidays, BBQs or an easy dinner!

Prep Time20

Cook Time2

Total Time2 20

Course: Side Dish

Cuisine: American

Servings:

Calories: 646kcal

Author: Julie Evink

Equipment

Ingredients

2 cups uncooked elbow macaroni
4 Tablespoons butter
2 ½ cups grated sharp cheddar cheese
½ cup sour cream
10.75 ounces condensed cheddar cheese soup
½ teaspoon salt
1 cup milk
½ teaspoon dry mustard
½ teaspoon black pepper

Instructions

Spray Crock Pot with non-stick cooking spray.
In a saucepan boil the macaroni in water for six minutes, drain and rinse with cold water. You don't want to over cook 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 cooked macaroni. Stir to combine mixture.
Cook in Crock Pot for 2 - 2 ½ hours on low, stirring occasionally. Just until it's hot. If you let it cook to long the noodles will turn to mush!

Video

Notes

STORAGE

Refrigerator: Allow mac and cheese to cool then place in an airtight container or cover baking dish with plastic wrap or aluminum foil. Place in the refrigerator for up to four days.

Freezer: Place cooled leftovers in a freezer-safe container. Place in the freezer for up to 4 months. When you are ready to use the leftovers let it thaw overnight in the refrigerator.

HOW TO REHEAT

The best way to reheat any leftover is in a saucepan on medium heat. We recommend adding a few Tablespoons milk to the pot because the macaroni will have soaked up some of the cheese sauce. Heat it over medium heat, stirring frequently, until it is warmed through.

To warm it in the microwave place it in a microwave safe bowl with a few Tablespoons milk. Heat in 30 second increments, stirring between each one, until it’s heated through.

Nutrition