Everyone loves a good slow cooker recipe, and this Crock Pot Mac and Cheese is so simple, cheesy and delicious. With loads of cheese, butter, and sour cream it’s hard not to love this creamy macaroni and cheese recipe.
Moms love this recipe because it’s a low-effort slow cooker meal, and kids love it because, well… it’s mac and cheese! Pair with fresh veggies, or a quick green salad for a fantastic weeknight dinner. This is definitely one dinner that the entire family will love!
Slow Cooker Mac and Cheese
If your family is like mine and could eat mac & cheese every night of the week, then you’ve definitely gotta try this super easy slow cooker version! Made with lots of cheese, butter and sour cream, this mac & cheese will definitely be a new favorite with your family.
Other than cooking the macaroni before-hand and melting the other ingredients, there isn’t much to this recipe.
It’s great to throw together when you have multiple things going on at home, and don’t have time to be standing in front of the stove.
How to Make Crock Pot Mac n Cheese
You guys know we are all about simple here and we think you’ll love just how easy and tasty this mac and cheese recipe is. And as you can imagine having 6 little kids, macaroni is ALWAYS a hit at dinner time! Here is what you’ll need to do to make this recipe:
BOIL. Bring water to a boil and cook macaroni for 6 minutes. Drain and set aside.
MIX + MELT. In a medium pan, mix butter and cheese until cheese melts. Add sour cream, soup, salt, milk and pepper until combined.
SLOW COOK. Add this mixture to the slow cooker along with the cooked macaroni. Mix until combined and cook on low for 2 hours stirring every once in awhile.
The result is a super cheesy, tasty macaroni that the kids go nuts over!
macaroni Add-ins and leftovers
Add-ins. When there is about 30 minutes left in the cooking time you can add some of these suggestions: cooked bacon bits, parmesan cheese, salsa or jalapenos, broccoli, roasted red peppers, diced cooked ham, grilled chicken, cooked hamburger, chili flakes.
Storing & Reheating. Store leftover mac n cheese in the fridge for 3-5 days. You can reheat it using the microwave: stir in 1 tbsp of milk to add some moisture, cover the dish with plastic wrap, then microwave on medium heat for 1 minute and then stir every 30 seconds until it is fully heated.
Note: Discard if left out for more than 2 hours at room temperature.
Can mac and cheese be frozen? This pasta dish can be frozen for 2-3 months. When you’re ready to use you can thaw it in the fridge and cover the dish with plastic wrap, then microwave on medium heat for 1 minute and then stir every 30 seconds until it is fully heated.
what to serve with mac and cheese?
There are so many great sides to go with this recipe. Veggies and breads are great – so are salads. Here are some of the go-to recipes we like to pair best with this cheesy dinner idea:
Nothing beats cheesy, creamy macaroni and cheese!! We hope you like it. 🙂
For more macaroni and cheese recipes, check out:
Crock Pot Mac and Cheese Recipe
Ingredients
- 2 cups uncooked elbow macaroni
- 4 tbsp butter
- 2 1/2 cups grated cheddar cheese
- 1/2 cup sour cream
- 1 10.75 oz. can condensed cheddar cheese soup
- 1/2 tsp salt
- 1 cup whole milk
- pepper
Instructions
- Bring water to a boil and cook macaroni for 6 minutes. Drain and set aside.
- In a medium pan, mix butter and cheese until cheese melts. Add sour cream, soup, salt, milk and pepper until combined.
- Add this mixture to the slow cooker along with the cooked macaroni. Mix until combined and cook on low for 2 hours stirring every once in awhile.
Have you ever made this in the oven instead of the crock pot?
Not this specific recipe, but I have others on my site that are baked. Just search macaroni and cheese in the bar at the top 🙂 Hope you find one to try!
Can you make this recipe in instant pot instead of crockpot? What would the times be?
I personally haven’t tried yet, so not quite sure what the times would be.
WHat could be used To replace the can Cheese soup? We dont eat canned soups!
I haven’t left it out before, but maybe velveeta? Or, maybe google what are some good substitutes for the cheese soup. Hope you find something 🙂
This is probably the best homemade mac n cheese I’ve come across. It’s so creamy and cheesy! I was curious if I really needed to slow cook it for 2 hours since the noodles and cheese sauce were already made but it’s worth it.
Awe, thank you so much for saying that!! I guess you couldn’t. I personally have not tried.
Taste great and super easy to make. Will DEFINITELY make again. Thank you
Glad you think so 🙂 Thank you so much for sharing that!
So… I came ACross this recipe like Two MOnths AGo, but I didn’t get to try it until now. Let me TEll you Though… it was a hit!!! This is by far the best recipe I have EVer tried FOr homemade mac! The ingredients are simple, it’s fast and easy To put together, and it tastes amazing!!! THe cheese sauce is very thick and creamy, but NOt Too thick that makes your tounge stick to the Roof Of your mouth. I actually appreciated the FAct there was no flour added to this because other RECIPIes left the sauce tasting a little chalky. The sour cream in this mixed with the cream Of cheese soup really helped to thicken up the sauce in just the right way! I just HAd to hunt down this website so That I Could come back and leave a review! 10/10 recommend This!
You are too nice 🙂 Thank you so much for sharing that! I am so happy you liked it!
i have tried at least 5 other mac n cheese recipes and this is by far the very best–thanks so much!!!!!
You are so welcome! Love to hear that! Thank you so much!
Hi. Do you think i could sub the sour cream with something Else? My husBand is allerigic to it. Thanks.
Not sure if he is allergic to any of these, but here are some suggestions…Greek yogurt, cottage cheese, or buttermilk. You can find more online. Hope any of those help!
About how many seRvings does this recipe make? Thanks!
About 8, 1 cup servings. Just depends on how big your servings are.
Thank you so much for this recipe!! This was my first time doing a crockpot Mac and cheese and now it won’t be my last! My very picky kiddo who only eats Kraft LOVED this! Super Simple to out together and even doubled it for a cookout today!
Woohoo!! Love hearing that! Glad you tried it! Thank you for letting me know 🙂
So im making this for a party and aM preparing a little early can i keep it on watn or will it dry everything out??
It might, but maybe you can add a little splash of milk 🙂 Enjoy!!
This recipe is delicious! I added a few more noodles, and it was still super creamy and delicious. A favorite for kids and adults!
It totally is! Thanks for saying that!
My family loved this recipe!
Happy they do! Thank you for letting me know!
Can we add in one more cheese such a gouda? I love gouda cheese 🙂
You sure could 🙂 Enjoy!!
This mac and cheese is So good. I just hosted friendsgiving before my husband’s deployment (around 20 people) and this was a Huge hit! The onLy food we didnt have leftovers of 🙂
Friendsgiving is so fun! I am so happy it was a hit!! Thank you for sharing the recipe with your friends 🙂
Hello! I just made this and was looking creamy but after 2 hours in the crockpot (on low) dried out! Should i make more Of the milk/cheese mixture to add in? Thanks!
Oh, darn..sorry that happened! I am guessing it does need more of that 🙂
I was kinda bummed about two things, the texture wasn’t as creamy as I was expecting, it was a little grainy. Also it didn’t make very much, definitely double the batch if you’re feeling more than 5.
will sharp cheddar cheese make this too tangy?
I don’t think so. Just a personal preference 🙂
I haven’t made it yet. Hoping to do so today! But if I use 1 whole box of elbow macaroni, do I double the rest of the ingredients? I’m not sure how much to use if I make a whole box?
I would probably double the rest of the ingredients. I would say a 1lb box is about 4 cups of dry macaroni.
I’m going to be making this for thanksgiving. I am wondering what kind of cheddar cheese to use. Sharp, white, extra sharp, mild? Also can you use half evaporated milk and half whole milk? I heard evaporated milk gives a much richer flavor?
I like to use sharp or medium cheddar, but really it’s a personal preference 🙂 I haven’t tried using the half evaporated milk. But, if it gives a richer flavor..I’d say it’s worth a try 🙂
I just was worried about what kind of cheeses to use. I have made homemade Mac and cheese once with a Pinterest recipe and it turned out a disaster. It was super grainy. So I wanted to make sure I use the right kind of cheese. With the 4 TBLS of butter is that just unsalted block butter?
No problem 🙂 I like to use unsalted, that way I can control the salt.
Can plain Greek yogurt be substituted for sour cream?