Crock Pot Mac and Cheese Recipe

Print Recipe

4.99 from 277 votes

Crock Pot Mac and Cheese Recipe

Everyone loves a good slow cooker recipe, and this Crock Pot Mac and Cheese is so simple, cheesy, and delicious!

Prep Time15

Cook Time2

Total Time2 15

Course: Main Course

Cuisine: American

Servings:

Author: Lil' Luna

Ingredients

2 cups uncooked elbow macaroni
4 tablespoon butter
2 1/2 cups grated cheddar cheese
1/2 cup sour cream
1 10.75 oz. can condensed cheddar cheese soup
1/2 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. 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.

Nutrition