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Slow Cooker Mac and Cheese being scooped out of slow cooker with wooden spoon
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4.45 from 72 votes

Crock Pot Mac and Cheese

Your Favorite Macaroni and Cheese Made in Your Crock Pot! Easy, Creamy, Deliciousness!
Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 646kcal
Author: Julie Evink

Ingredients

  • 2 c. uncooked elbow macaroni
  • 4 Tbsp butter
  • 2 1/2 c. grated sharp cheddar cheese
  • 1/2 c. sour cream
  • 10.75 oz 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. Stir to combine mixture.
  • 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!

Video

Notes

Can I use a different pasta shape?
Timing is everything with this recipe and I haven’t tested it with a different kind of pasta. Depending on the shape it may need more or less time so I recommend sticking with elbow macaroni!
Can I use evaporated milk instead of regular?
Some macaroni and cheese recipes have evaporated milk, but for this one we’re using a combination of the condensed soup and regular milk. I can’t say how it would work with evaporated milk so please let me know if you try it!
Will a different kind of cheese work?
I think you could substitute Monterey jack, pepper jack, gruyere, American cheese or other good melting cheese in this recipe. It just depends on what flavors you like. My family loves cheddar so that’s what we always use!
Can I make it ahead?
I don’t recommend making it ahead because it has a better texture when it is served right after cooking.
I think it tastes best the day it’s made, but you can keep the leftovers in the fridge and rewarm them. The sauce will be thicker so you can add a little more milk to loosen it up.
Help! My pasta is mushy!
Be sure to stir and check on it while it’s cooking. I recommend every 30 minutes or so and once the pasta is tender it’s ready to serve. The pasta will get mushy if it’s overcooked.

Nutrition

Calories: 646kcal | Carbohydrates: 50g | Protein: 28g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 105mg | Sodium: 882mg | Potassium: 436mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1210IU | Vitamin C: 0.2mg | Calcium: 609mg | Iron: 1.3mg