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Everyone loves a good slow cooker recipe, and this Crock Pot Mac and Cheese is so simple, cheesy, and delicious!
Moms love this Crock Pot Mac and Cheese because it’s a low-effort slow cooker meal, and kids love it because it’s delicious! It’s definitely a dinner favorite.
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!
Why you will love this
Check out the reasons below…
So delicious! Made with lots of cheese, butter, and sour cream, it’s very flavorful and the whole family loves the taste
Great for holidays. It’s especially nice to have side dishes that can be made in the slow cooker on busy days like potlucks, Thanksgiving and Christmas.
Easy to customize. Use your favorite cheese, or add a bread topping or even mix-ins like bacon, if desired.
It’s a simple recipe, 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.
Ingredients
Here is all that you will need:
elbow macaroni – Elbow macaroni noodles are a Mac and Cheese classic, but you can use other similarly sized noodles like shell, cavatappi, penne, farfalle, fusilli, or rotini.
butter – salted or unsalted butter both work for this recipe
grated cheddar cheese – Other shredded cheese that melt well, or add a twist of flavor, include manchego, muenster, provolone, monterey jack, fontina, gruyere, or american cheese. Even Velveeta cheese works.
sour cream
condensed cheddar cheese soup
salt and black pepper – For added flavor, use garlic salt with parsley flakes
whole milk – Or at least 2% milk
HOW to make it
Three easy steps:
PASTA. Bring water to a boil and cook macaroni for 6 minutes. Drain and set aside.
SAUCE. In a medium pan, mix butter and cheese until cheese melts. Add sour cream, soup, salt, milk and pepper until combined.
SLOW COOK. Add the cheese sauce to the slow cooker (spray with nonstick cooking spray first) along with the cooked macaroni. Mix until combined and cook on low for 2 hours stirring every once in awhile.
TIPS and TRICKS
Here are some advanced tips to take it to the next level…
Thicken the sauce. The sauce should be creamy, not soupy. To thicken your Mac and Cheese, use a few methods:
remove the lid of the crock pot to allow for liquid to evaporate
add in more cheese
cornstarch slurry: in a separate bowl, combine 1 tablespoon of COLD water with 1 tablespoon of cornstarch. Stir it into the Mac and Cheese and the dish will thicken as it continues to cook. Repeat if needed.
Add-ins. When there are about 30 minutes left in the cooking time, add in some of these suggestions:
cooked bacon bits, diced cooked ham, grilled chicken, or cooked hamburger
parmesan cheese
broccoli or roasted red peppers
garlic powder, dry mustard, onion powder, red pepper flakes, or paprika.
Pairings
Here are some other awesome recipes to make the perfect meal..
There are so many great sides to go with this Crockpot mac and cheese. Veggies and bread are great – so are salads. Here are some of the go-to recipes we like to pair best with this cheesy dinner idea:
STORE. Store leftovers in an airtight container in the refrigerator for 3-5 days.
REHEAT. The key is to reheat slowly on low heat. Adding in a bit more milk can help smooth out the texture. You can reheat in the slow cooker, covered in the oven, stovetop, or microwave.
FREEZE. This pasta dish can be frozen for 2-3 months. When you’re ready to use, thaw it in the fridge and reheat slowly over low heat.
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.
Video
Notes
STORE. Store leftover slow cooker Mac and Cheese in an airtight container in the refrigerator for 3-5 days. The key is to reheat slowly on low heat. Adding in a bit more milk can help smooth out the texture. You can reheat in the slow cooker, covered in the oven, stovetop, or microwave.Note: Discard Crockpot Pot Mac and Cheese if left out for more than 2 hours at room temperature.FREEZE. This pasta dish can be frozen for 2-3 months. When you’re ready to use, thaw it in the fridge and reheat slowly over low heat.
My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!
I’ve made this recipe over a Dozen times now and its always gotten rave reviews! So smooth and creamy! Great for a potluck or as a side dish! Pair it with anytHing!!!
Hi! I haven’t made this yet, but I have a question – have you ever cooked the pasta itself, in the crock pot? I kinda feel if I’m going to boil my noodles, I may as well do as I normally do, and after boiling the noodles, al dente, to just bake it. I will, however, try it, as it looks super creamy and YuM! Thanks so much for sharing your recipes! Happy ? Thanksgiving, doll! ?♀
Thought of making this for Thanksgiving so gave it a trial run today. It’s a great recipe! The cheddar soup kind of grossed me out at first, but you can’t really taste it. I think the sourcream is what makes this mac and cheese special.
The fact that it’s so easy makes it a 5/5 in my book. It a very cheesy saucy mac and cheese that thickens as it sits. The noodle to sauce ratio makes this a decadent treat for sure.
I have tried a similar recipe but the cheddar cheese didn’t melt very well in the butter and “clumped” rather than marry. Is there a way to avoid this? Should I add the cheddar when I put it all into the crock pot instead?
Making this for my 3 grandchildren always have dinner with them on Thursday night,ages6 3,5,they are my CRITICS.they tell anyone that’ll listen to them,my nana cooks really good food.
Can you make this the day before and put in fridge till next day then put in crockpot to reheat or won’t it be as good? Thinking for bringing to the lake and have it done ahead of time!!
I’ve made this recipe over a Dozen times now and its always gotten rave reviews! So smooth and creamy! Great for a potluck or as a side dish! Pair it with anytHing!!!
Agreed…goes with anything!! Thank you for making this recipe 🙂
I’m looking to make this for my daughter party and wondering about doubling it. How well does it do?
Great!! They would love it!
Hi! I haven’t made this yet, but I have a question – have you ever cooked the pasta itself, in the crock pot? I kinda feel if I’m going to boil my noodles, I may as well do as I normally do, and after boiling the noodles, al dente, to just bake it. I will, however, try it, as it looks super creamy and YuM! Thanks so much for sharing your recipes! Happy ? Thanksgiving, doll! ?♀
I have not cooked them in the crock pot by themselves. I usually boil them in the pot first 🙂 Sure hope you like them!! Happy Thanksgiving!
Thought of making this for Thanksgiving so gave it a trial run today. It’s a great recipe! The cheddar soup kind of grossed me out at first, but you can’t really taste it. I think the sourcream is what makes this mac and cheese special.
The fact that it’s so easy makes it a 5/5 in my book. It a very cheesy saucy mac and cheese that thickens as it sits. The noodle to sauce ratio makes this a decadent treat for sure.
Thank you so much for sharing all that! I am glad you tried it & liked it!
WHAT IF I DON’T HAVE CREAM OF CHEDDAR SOUP? CAN I USE ANY CREAM SOUP? i DON’T WANT TO GO TO THE STORE TODAY:)
You know, I have not tried, but I am sure you could 🙂 Let me know what you use & if you like it!
if you double the recipe do you have to double the cook time as well?
No, you shouldn’t have to 🙂
I made this an it seemed to have a grit to it ….followed directions…what could have I done wrong…taste good just a texture
Hmm, that’s a good question. Maybe, it wasn’t stirred enough?
HELLO – CAN I DOUBLE THIS RECIPE?
You sure could 🙂 Enjoy!!
I have tried a similar recipe but the cheddar cheese didn’t melt very well in the butter and “clumped” rather than marry. Is there a way to avoid this? Should I add the cheddar when I put it all into the crock pot instead?
It shouldn’t clump in this recipe 🙂 It’s one of our favorites!
Making this for my 3 grandchildren always have dinner with them on Thursday night,ages6 3,5,they are my CRITICS.they tell anyone that’ll listen to them,my nana cooks really good food.
I sure hope they like it!! I love that!
Can you make this the day before and put in fridge till next day then put in crockpot to reheat or won’t it be as good? Thinking for bringing to the lake and have it done ahead of time!!
I think that would work just fine! You can certainly give it a try!
Can you double this recipe? want to make it for easter and we have 10 people coming over!
Yes, of course 🙂 Hope it’s a hit!