This post may contain affiliate links. Please read our disclosure policy.

Everyone loves a good slow cooker recipe, and this crock pot mac and cheese is so simple, cheesy, and delicious!

Crock Pot Mac and Cheese cooking in slow cooker.
Save This Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Moms & Kids Approve!

If your family is like ours and could eat Homemade Mac and Cheese every night of the week, then you have to try this super easy slow cooker version!

Moms love this crock pot mac and cheese because it’s low-effort, and kids love it because it’s delicious! It’s great for busy nights, busy holidays and

It’s definitely a main dish favorite that everyone will love!

WHY WE LOVE IT:

  • 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.
  • Quick prep. It preps in minutes and can be made the morning of for busy weeknights!
Macaroni pasta on a wooden table.

Ingredients

  • 2 cups uncooked elbow macaroni – Elbow macaroni noodles are a mac and cheese classic, but you can use other similarly sized noodles like shells, cavatappi, penne, farfalle, fusilli, or rotini.
  • 4 tablespoons butter – salted or unsalted butter both work for this recipe
  • 2ยฝ cups grated cheddar cheese – use any cheese that melts well, or add a flavor twist with manchego, muenster, provolone, Monterey jack, fontina, gruyere, or American cheese. Even Velveeta cheese works.
  • ยฝ cup sour cream – or plain Greek yogurt
  • 1 (10.75-ounce) can condensed cheddar cheese soup – or cream of chicken soup
  • ยฝ teaspoon salt
  • 1 cup whole milk – whole milk makes the creamiest sauce but a lower fat milk can be used.
  • black pepper, to taste – for added flavor, use garlic salt with parsley flakes

How to Make Crock Pot Mac and Cheese

  1. PASTA. Bring water to a boil and cook 2 cups of macaroni for only 6 minutes. Drain and set aside.
  2. SAUCE. In a medium pan, mix 4 tablespoons butter and 2ยฝ cups shredded cheese until cheese melts. Add ยฝ cup sour cream, 1 can condensed cheddar cheese soup, ยฝ teaspoon salt, 1 cup whole milk, and season with black pepper. Stir until combined. 
  3. SLOW COOK. Spray the crock pot with nonstick cooking spray. Add the cheese sauce to the slow cooker and the cooked macaroni. Mix until combined and cook on low for 2 hours stirring every once in a while.

Use at least a 6-quart crockpot for this recipe. To double this recipe, which we do all the time, we have been able to have everything fit in out 8-quart slow cooker.

Close up of creamy crock pot mac and cheese in a slow cooker.

Complete The Meal

Main Dish

Desserts

More Mac and Cheeese Recipes

More Collections

4.99 from 283 votes

Crock Pot Mac and Cheese

By: Lil’ Luna
Everyone loves a good slow cooker recipe, and this crock pot mac and cheese is so simple, cheesy, and delicious!
Servings: 8
Prep: 15 minutes
Cook: 2 hours
Total: 2 hours 15 minutes

Ingredients 

  • 2 cups uncooked elbow macaroni
  • 4 tablespoon butter
  • 2ยฝ cups grated cheddar cheese
  • ยฝ cup sour cream
  • 1 (10.75-ounce) can condensed cheddar cheese soup
  • ยฝ teaspoon 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.

Video

Notes

STORE.ย 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.ย This pasta dish can be frozen for 2-3 months. When youโ€™re ready to use, thaw it in the fridge and reheat slowly over low heat.

Nutrition

Serving: 1cup, Calories: 405kcal, Carbohydrates: 33g, Protein: 15g, Fat: 24g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 64mg, Sodium: 658mg, Potassium: 359mg, Fiber: 1g, Sugar: 4g, Vitamin A: 836IU, Vitamin C: 0.1mg, Calcium: 324mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Thicken the Sauce?

> Remove the lid of the crock pot to allow for some 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.

Best Additions for this recipe?

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

How to Store Leftover Crock Pot Mac and Cheese?

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.

How to Freeze?

This pasta dish can be frozen for 2-3 months. When youโ€™re ready to use, thaw it in the fridge and reheat slowly over low heat.

About Kristyn

My name is Kristyn and Iโ€™m the mom of SIX stinkinโ€™ cute kids and the wife to my smokinโ€™ hot hubby, Lo. My momโ€™s maiden name is Luna, and Iโ€™m one of the many crafty โ€œLilโ€™ Lunasโ€ 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!

So Easy & So Yummy

Get my cookbook!

My new cookbook is the ultimate resource for feeding your friends and family with 200+ simple recipes including videos, tips & more!

4.99 from 283 votes (204 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




212 Comments

  1. Karen says:

    Can plain Greek yogurt be substituted for sour cream?

    1. Kristyn Merkley says:

      You sure could ๐Ÿ™‚

  2. Brandi says:

    Iโ€™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?

    1. Kristyn Merkley says:

      I like to use sharp or medium cheddar, but really it’s a personal preference ๐Ÿ™‚ I haven’t tried using the half evaporated milk. But, if it gives a richer flavor..I’d say it’s worth a try ๐Ÿ™‚

      1. Brandi says:

        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?

      2. Kristyn Merkley says:

        No problem ๐Ÿ™‚ I like to use unsalted, that way I can control the salt.

  3. Mary says:

    I havenโ€™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? Iโ€™m not sure how much to use if I make a whole box?

    1. Kristyn Merkley says:

      I would probably double the rest of the ingredients. I would say a 1lb box is about 4 cups of dry macaroni.

  4. Mikayla says:

    will sharp cheddar cheese make this too tangy?

    1. Kristyn Merkley says:

      I don’t think so. Just a personal preference ๐Ÿ™‚

  5. S. Hagen says:

    3 stars
    I was kinda bummed about two things, the texture wasnโ€™t as creamy as I was expecting, it was a little grainy. Also it didnโ€™t make very much, definitely double the batch if youโ€™re feeling more than 5.

  6. Ashley says:

    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!

    1. Kristyn Merkley says:

      Oh, darn..sorry that happened! I am guessing it does need more of that ๐Ÿ™‚

  7. PaigE says:

    5 stars
    This mac and cheese is So good. I just hosted friendsgiving before my husbandโ€™s deployment (around 20 people) and this was a Huge hit! The onLy food we didnt have leftovers of ๐Ÿ™‚

    1. Kristyn Merkley says:

      Friendsgiving is so fun! I am so happy it was a hit!! Thank you for sharing the recipe with your friends ๐Ÿ™‚

  8. katie says:

    Can we add in one more cheese such a gouda? I love gouda cheese ๐Ÿ™‚

    1. Kristyn Merkley says:

      You sure could ๐Ÿ™‚ Enjoy!!

  9. Laurie Davison says:

    5 stars
    My family loved this recipe!

    1. Kristyn Merkley says:

      Happy they do! Thank you for letting me know!

  10. Michelle Graber says:

    5 stars
    This recipe is delicious! I added a few more noodles, and it was still super creamy and delicious. A favorite for kids and adults!

    1. Kristyn Merkley says:

      It totally is! Thanks for saying that!