Homemade mac & cheese is healthier than the store bought variety. With this recipe for Crock-Pot Macaroni and Cheese you know exactly what is in it!
Crock-Pot Macaroni and Cheese
I don’t know a kid who doesn’t like macaroni and cheese and MY kids are no exception to that rule. While in a pinch, a box of store bought mac and cheese will do. But in my humble opinion homemade is always better than anything you are going to find in a pouch of powder.
We have tried several homemade macaroni & cheese recipes over the years. Cooked on the stove top, baked in the oven and now this yummy version made in the slow cooker. And I have to say…this recipe, the kids absolutely adore!
This recipe makes about 4 servings which I think is perfect if I am making it just for the kids or I am going to serve it as a side dish to go along with a main entree and vegetables. But if you need to make a bigger batch this recipe doubles easily and because the pasta noodles are cooked on the stove-top you do not really need to adjust the cooking time and your elbow macaroni won’t get mushy.
We now make this macaroni & cheese recipe in the slow cooker on a fairly regular basis and love it.
Hope you do too!
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| Servings | 4people |
| Prep Time | 30minutes |
| Cook Time | 2 - 2.5hours on LOW |
- 2 cups Macaroni Pasta uncooked
- 2 1/2 cups Grated Sharp Cheddar Cheese
- 1 cup Milk
- 10.75 ounces Canned Condensed Cheddar Cheese Soup
- 1/2 cup Sour Cream
- 4 tablespoons Butter
- 3 cloves Garlic finely minced
- 1/2 teaspoon Ground Mustard
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Freshly Ground Black Pepper
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Ingredients
Servings: people
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- In a pot on the stove top follow the directions on the package of macaroni noodles and cook until the noodles are slightly under cooked. Drain.
- Spray a 4 quart slow cooker with non-stick cooking spray or line with a slow cooker liner to prevent sticking.
- Add the cheddar cheese, milk, cheddar cheese soup, sour cream, butter, garlic, ground mustard, salt and pepper to the slow cooker and mix everything together well.
- Add the drained pasta to the slow cooker and stir to coat all the pasta in the cheese sauce.
- Cover and cook on LOW for 2 to 2.5 hours, stirring occasionally.
- Top with additional shredded cheese before serving if desired and enjoy!
This recipe serves 4. You can easily double the ingredients and cook it in a 6 quart slow cooker for 3 to 3.5 hours on LOW.
Recipe Collections:
| Pasta Crock-Pot Recipes | Cheesy Slow Cooker Recipes |
| Kid Friendly Slow Cooker Recipes | American Crock-Pot Recipes |
| 4 Quart Crock-Pot Recipes | Cheddar Cheese Slow Cooker Recipes |
Products Used In This Crock-Pot Macaroni & Cheese Recipe:
kelly jones says
May 1, 2019 at 12:11 PMThe “note about pasta” says to “add the pasta to the slow cooker at the end”, but the method outlines to cook the noodles in the sauce for 2 to 2.5 hours. Which is right?
Crock-Pot Ladies says
May 2, 2019 at 6:33 AMThe pasta in this recipe is cooked 2 to 2.5 hours in the slow cooker in the sauce.