Mac and Cheese ranks up there in at the very top of my list of “Foods I could eat every day”. It’s always been my number one comfort food. I know I’m not alone in this! There are countless Mac and Cheese recipes out there, there are tons of pre-packged mac and cheeses and around here you can normally find it on the menus of the local restaurants.
I only have one problem with some mac and cheese. I can not stand a bland, dry to the bone macaroni and cheese dish. I need the ooey, gooey, cheesiness of a good Macaroni and Cheese. It’s pretty much one of the only recipes that I don’t want to “make lighter”, I just want southern, cheese filled, calorie loaded, comfort in a bowl.
Now I have Crock Pot Macaroni and Cheese in my back pocket as one of my go-to Macaroni and Cheese recipes.
I just got a new crockpot after mine died so I’m on that “new appliance high” and want to make everything in the crockpot haha.
I was looking around for a good Crock Pot Macaroni and Cheese recipe when I stumbled onto Julie’s recipe for Crock Pot Macaroni and Cheese and my tummy started growling. I read through it and then noticed that she had found it from Six Sisters Stuff, so I clicked on over to see how they liked it.
Turns out that they had found it from Repeat Crafter Me so now, I’m thinking that this mac and cheese must the pretty darn good if I’ve gone back through 3 blogs so far and they all liked loved it. And then from Repeat Crafter Me’s site I notice that she adapted it from Paula Deen’s Creamy Crock Pot Mac & Cheese. With that I was sold and started getting together what I needed to make it.
Paula Deen’s recipe has eggs in it, which I didn’t use. I also added more cheesy soup, more sour cream, a little paprika, changed up the noodle and cooked it for about 3 hours on low.
When you’re cooking this, it will look kind of dry and the cheesy will probably be in clumps when you stir it. You’ll probably look into the crock pot and think “What the heck, this is not creamy mac and cheese”. You’ll probably get nervous and think that you did something wrong.
It’s ok. Just give it the full 3 hours on low, stirring every so often and once it’s been cooking for 3 hours it’ll turn into creamy, rich goodness.
If it doesn’t… you may in fact have messed it up *wink*
But it’s super easy to put together, so I’m sure you’ll be just fine 🙂
I had Crystal and her little ones over for dinner and I think I’m safe in saying that they all enjoyed it! (Well, except for Emma who can’t yet have mac and cheese yet haha)
Crock Pot Macaroni and Cheese
Crock Pot Macaroni and Cheese
Did you know that you can make Macaroni and Cheese in the slow cooker? You CAN! It's so easy with my favorite Crock Pot Macaroni and Cheese recipe!
Ingredients
- 16 oz Radiatori pasta (or any small pasta)
- 4 tablespoons butter
- 2.5 cups grated cheddar cheese
- 16 oz sour cream
- 3 can (10oz cans) condensed cheese soup
- 2 cups milk
- 1/2 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 teaspoon pepper
Instructions
Bring a pot of salted water to a boil.
Cook pasta for 6 minutes. Remove from heat, drain and set aside.
In a saucepan, melt the butter and cheddar cheese. Stir until all of the cheese is melted.
In a slow cooker/crockpot combine the condensed cheese soup, milk, salt, dry mustard, sour cream, paprika and pepper. Stir well. Add in the melted cheddar cheese and stir well.
Add in the drained pasta. Mix well to combine.
Set slow cooker/crockpot to low, let cook on low for 2.5 – 3 hours. Stir occasionally.
So I never considered making mac n’ cheese in the crock? A must try!!
OOOH this looks SO SO creamy! I love mac n cheese too and Michael like only will stand for uber creaminess so this would be a big hit here!
This is one of the most popular recipes on my blog! Crazy huh?
No not crazy! That’s awesome, this mac and cheese is awesome! So glad I found it through your blog. From the line of links it looks like everyone loved it!
this was really yummy! 🙂 and super cheesy 🙂
I don’t know if I’m just not seeing it, but you don’t say where to add the sour cream…
so sorry! It goes in with the condensed cheese soup, milk etc
My crock pot is to small. Go figure. Using big one for the pork. Agggg
Cut the recipe in half 🙂 that’ll work for a small one
Do you know if this freezes well? If so, how would you do it? I know some mac & cheese can dry out if you don’t eat it right away. Thank you!
Hey Brittany,
I’m not sure if it freezes well. I’ve never frozen it. It was definitely better if eaten within the first 1-2 days when we had it in the fridge. Lost it’s yum, after that. haha. But it doesn’t get really dry like some can.
I just found this and im so ready to surprise my tbear with some good ol macNcheese!
I found this recipe on Pinterest, and I was honestly super skeptical of it at first. It was weird to me to melt the cheese into ONLY the butter and not heat the milk up and melt the cheese into that. Still I trusted the recipe (always try it before you mess with it) and WOW, sooooooo good!! The only thing I will do different next time is be more aware of my noodles when they’re boiling, I boiled them too long and so they got a little soft in the crock (my fault, not the recipes). Great great great Mac ‘n’ Cheese!!!
I’m so glad that you liked it!
I would love to try this but am really skeptical about the 3 cans of cheese soup, that doesn’t make it too salty?
It wasn’t too salty for us, I actually don’t remember tasting any salt at all 🙂 You could reduce the amount of canned soup but I haven’t made it that way so I can’t tell you how it will turn out 🙂
Thanks for the reply, I will try that.
Angie: Im in the process of trying your mac and cheese,its in the cooker as i speak.i had a problem getting the cheese to melt.[useing telamok block cheese] never did get it to melt
into a liquid. im cooking for a large family [8=+] so i added a 20 oz pasta instead of the 16oz,i also
added cooked ground beef,crumbeled,and more greated cheese on top and mixed in.,hope you didnt mind my addition but needed to streach it some of the family are BIG eaters.is there something i should of done to melt the cheese? mine turned out like cheese on hambergers will
come back and let you know how they liked it,,looks good as it is now my email is
[email protected] whould appreciate any help im 75 and love to cook.
Mine didn’t start to melt good until it was almost done. But by the time it was done the cheese was melted. I love the idea of adding ground hamburger to it! Let me know how it turned out!
ANGIE:Just tested it myself before sending it to the family. its really good i was leary about the sour cream.i didn’t have dry mustard so i subbed in dejon..more later thank you
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oh my word. I LOVE THIS.
I made this last night, and my husband took one look in the crock pot and said, “Baby, I love you, but we’re getting a divorce. I’m marrying THAT!” And it tasted as good as it looked! I can definitely get behind some mac and cheese action on the side.
Great recipe! I used it for coworkers and it was gone in minutes!
I am making this for a potluck at work tomorrow. But I have a few questions. This is going to be made as a side dishes with a lot of others obviously, I need to make an entire crock pot full, is your recipe enough for that? Also, I plan on getting up early and making this before work, so by the time it’s done I will be leaving. I have about a 30-40min drive to work. Do you recommend this to sit for that long in my car before I can get it inside and plug it back up on warm?
Yes, this recipe makes a whole crock pot amount 🙂 I don’t see where it would be a problem to ride with it for 30-40 minutes, and yes I’d just plug it back up on warm 🙂
This recipe is awesome. I made it for Thanksgiving and it barely made it to the table– so much ‘sampling’ happened before hand. Now I’m back again, writing and saving the recipe for sure this time because I’ll be making it for Christmas and I am for years to come. Thank you so much for sharing- I made no changes- perfect as is.
YAY!! I’m so glad that ya’ll loved it!!
How many people does this recipe feed?
It makes a whole crock pot worth of mac and cheese. Servings will depend on how much everyone eats 😉 like mmm 8-10, maybe more
omg!!! this looks soooo good!!! I tried mac & cheese in my slow cooker once, but I don’t know what I did wrong it didn’t turn out at all, it was a big pile of mush..not good at all eewww
If I leave it on stay warm for several hours for a potluck with it start to curdle or meds up? Thanks!
I think it should be ok on warm 🙂
thanks sounds easy enough and looks mighty delish…will be trying this I love my crockpot and even more I love easy and delicious!
How can I half the recipe?
I would just cut the amounts in half if I was trying to half the recipe 🙂 I’d also probably cut the crockpot cooking time back some. Maybe to 2 hours, checking it after that to see when it’s done. Since I haven’t cut this recipe in half before I don’t know the exact time to cook it lije that 🙂
What do you think about cooking it on high? Would it be ready faster without doing harm?
I personally think that cooking it on high would make it burn and the cheese wouldn’t be as creamy
Great recipe! I made it a few times. And my family loves it! I did change a few things..I only use 2 can of cheddar cheese soup. And i don’t melt the cheese in a pan. I just put the shredded cheese in the crockpot. The first 2 times I did melt the cheese and then I figured the cheese would melt when all the liquids heat up. It came out great..no difference at all. Best of all No messy cheese pan to clean! Lol!
Thank you Angie!
Hi daisy! So glad it worked with just putting the cheese into the crockpot. I’ll try it that way next time!
I just wanted to let you know this is honest to goodness the BEST Crock pot mac and cheese I have ever made.
I have given this recipe to SOOOOOOO many people In fact, when ever I make it for an event or pot luck, I print the recipe and have it on hand for the inevitable people who will want it.
My father makes this at least once a month and freezes it in vacuum seal bags and gives it to the elderly in the retirement community where he lives when they are sick or having a hard time and cannot cook for themselves.
He also takes the frozen bags camping and on trips in his camper. All he as to do it drop the bag in a pot of boiling water and Voila! Mac and cheese in the woods!
thank you so much for this post. It has been good to me and so many more people! I will continue to pass it on proudly.
–Thank you!
Katie, Pasadena, CA
Hi Katie!!! I am so glad that you and your dad love this crock pot mac and cheese! You totally make my week with that comment! So sweet of him to make some of the other people in his community! Also I love the tip on freezing it and then popping it into a pot of boil water for mac and cheese while camping! how awesome!
What size crock pot would you suggest that I use for this recipe???? Lynda
Hi Lynda! I’ve made this in a 6 quart crock pot and a 8 quart crock pot before 🙂
Hey there 🙂 I am always reluctant to cook pasta in the crock pot. Doesn’t it get mushy?
Nope 🙂 Well, at least I don’t think it’s mushy when I make it haha. 🙂
Hi Angie,
How Al Dente would you say the pasta was when it was all said and done? I like my pasta very Al Dente and I am thinking I should cut the boiling time to 4 minutes instead of 6. What are your thoughts on this? Debating whether to cut the crock pot time or the boiling time.
Thanks!
I wouldn’t say it’s very al dente. Just not mushy.
Making this for a tailgate, have you ever started cooking process in the oven and transfer to the crockpot? I don’t have the 3 hour cook time before the co-tailgaters arrive.
I haven’t. However if I was making mac and cheese for a tailgate and didn’t have time to make this one, I would just make a regular recipe for mac and cheese & then just transfer it to the slow cooker for the tailgate. You could keep the slow cooker turned on to “warm” to keep it warm during the tailgate.
Was already salivating reading this, then I saw a recommendation from “Realistic Nutritionist”, knew I had to try it Followed recipe, even went out & bought 2% milk (I’m a soy milk girl), except I added some nutmeg, as I always do to mac & cheese. I did skip the melting cheese step, as another commenter suggested, adding everything into the pot……Oh my sweet tastebuds! This recipe is a KEEPER! Most definitely comfort food – thank you for sharing!
I’m so glad that you liked it!! I’ll interested in the nutmeg idea! I’ll have to try that next time!
Just made this for a pot luck, cooked it the day before then reheated for the event. Not mushy nothing but compliments, and nothing left. Making it again this weekend for a retirement party. Love, love, love it, stumbled on your website now I am hooked. Thank you.
Hi Lori!! I’m so glad that y’all love the crock pot mac and cheese!! I’m glad you found my site!
Can I use large elbow macaroni? I also want to make enough for about 16 people. Do I double all the ingredients?
You can totally use elbow macaroni. Doubling it would be perfect for 16 people. I haven’t doubled this recipe before but if I were going to that is what I would do.
Found this recipe some time ago. Just want you to know it’s still my go to recipe for Potlucks and Holiday time. Like this year! Thank you for a great recipe!
Lori! It’s so wonderful to hear this!
Question! Planning for a crowd of 21. Needing this recipe times 3! If I make ahead with crock pot mac and cheese, transfer and reheat – how do you think this will work as an option?
Hi Mary! I haven’t tried it that way but I think it would work. You may need to add a little extra milk when reheating it to make it creamy as mac and cheese does tend to dry out when it cools.