Crockpot Mac and Cheese is a super simple recipe that I’m made time and time again for my kids. I find it makes the perfect side dish or weeknight dinner for the whole family. This slow cooker mac and cheese is virtually foolproof, and it comes out extra creamy and extra cheesy every time.
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What’s in Crockpot Mac n Cheese?
This creamy crockpot mac and cheese is one of my favorite set-it-and-forget-it recipe for dinners or side dishes. I just love the mix of cheese, heavy cream, and sour cream to create that super creamy texture and cheesy flavor!
- Pasta: The classic elbow macaroni noodle is ideal, but you can actually use other short pasta shapes too.
- Butter: Use salted butter, and cut it into cubes to help it melt evenly.
- Cheddar Cheese: Gives this dish that classic cheesy flavor.
- Eggs: Add richness, making the dish smooth and creamy.
- Sour Cream: I like to use light sour cream, or you could substitute plain Greek yogurt.
- Condensed Cheddar Cheese Soup: This is the secret to the cheesiest mac and cheese you’ll ever taste!
- Heavy Cream: This helps create a nice creamy texture.
- Milk: Whole milk is great for this dish, but other milk types are fine.
- Dry Mustard Powder: Enhances the savory and umami flavor of the dish.
- Salt + Pepper: Enhance the cheesiness!
Pro Tip: I love to freshly shred the cheddar cheese for the best results. Pre-shredded cheese will not melt as well.
Variations on Slow Cooker Mac and Cheese
There are so many ways you can get creative with this crockpot macaroni and cheese recipe. Add some crumbled cooked bacon and caramelized onions, pesto, Buffalo sauce, or taco meat for a different flavor.
You can try adding some garlic powder, and swap out the cheddar for a mix of Parmesan and mozzarella to create garlic Parmesan mac and cheese.
How to Store and Reheat
Store leftover crockpot mac and cheese in an airtight container in the refrigerator up to 4 days. If you want to reheat this mac n cheese after storing it in the refrigerator, you can use a microwave, the stove, or place it back in the slow cooker. Add a small amount of liquid (milk ideally) to help rehydrate it.
How to Freeze
You can freeze this slow cooker mac and cheese to reheat and serve later. Let it cool completely after cooking, then place it in a freezer-safe container and freeze for up to 1 month. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This crockpot mac and cheese is the perfect weeknight dinner for the whole family (talk about a kid-friendly dinner!). It pairs perfectly with Crockpot applesauce. It also makes a great side dish too, to serve up with any main dish, as a BBQ side, or on any holiday.
Some of my personal favorites recipes to serve alongside are Breaded Baked Pork Chops, Air Fryer Fish Sticks, Chicken Tenders, and Buttermilk Fried Chicken.
5-Star Review
“A great recipe for potlucks. I never bring any home. It is very good.” – Jan Coldren
Crockpot Mac and Cheese Recipe
Equipment
Ingredients
- 2 cups dry elbow macaroni
- 4 tablespoons salted butter cubed (½ stick)
- 3 cups freshly shredded cheddar cheese
- 3 large eggs beaten
- ½ cup light sour cream
- 10.75 ounces condensed Cheddar cheese soup (1 can)
- ½ cup heavy cream
- ½ cup milk
- ½ teaspoon dry mustard powder
- Kosher salt and freshly ground black pepper to taste
Instructions
- Bring a 2-quart saucepan of water to a boil. Add the pasta and cook for 7 minutes, or until tender. Set aside.2 cups dry elbow macaroni
- Return the saucepan to the heat and melt butter and shredded cheese until cheese melts.3 cups freshly shredded cheddar cheese, 4 tablespoons salted butter
- Combine melted cheese, eggs, sour cream, soup, cream, milk, mustard, and salt and pepper in a slow cooker. Stir in the macaroni and give the entire mixture a couple stirs.3 large eggs, ½ cup light sour cream, 10.75 ounces condensed Cheddar cheese soup, ½ cup heavy cream, ½ cup milk, ½ teaspoon dry mustard powder, Kosher salt and freshly ground black pepper
- Cook on low for 1½-2 hours, stirring occasionally.
- Serve and enjoy!
Video
Becky’s Tips
- Keep it Warm: It’s already in the crock pot, so just keep it on a low setting, with the lid on, to keep it warm throughout dinner.
- Store It: Place leftovers in an airtight container and store it in the refrigerator up to 4 days. Or freeze it for up to 1 month.
- Reheat It: If you want to reheat this mac n cheese after storing it in the refrigerator, you can use a microwave, the stove, or place it back in the slow cooker. Add a small amount of liquid (milk ideally) to help rehydrate it.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Classic cheddar cheese is perfect for this recipe, but you can add other types of cheese if you prefer. Pepper jack adds some spice, or you can use a white cheddar.
I prefer a mixture of regular milk and heavy cream. Evaporated milk can turn your mac and cheese gooey or sticky.
Mustard is slightly acidic and spicy, which enhances the overall umami flavor of the mac and cheese. I promise, you won’t taste it!
Not in this case! Slow cooking helps to thicken the cheese sauce over time.
I prefer to cook my mac and cheese in a mixture of milk, heavy cream, and condensed cheddar soup. It helps the pasta absorb even more flavor.
Cook this dish covered in the crockpot for the best results. Otherwise, it may dry out.
If you used pre-shredded bagged cheese, it may not stick well to the pasta because of the starches added to prevent the cheese from clumping in the bag. I always recommend shredding your own cheese for this recipe!
My husband “loved” this Mac n cheese! He said best ever and should make for the grand kids as they are Mac n cheese lovers! However, if you can help with one issue. At 1.5 hours in crockpot it is very creamy but just not warm enough and needs to thicken so I went the extra 30 minutes for a total of two hours in the crockpot. This thickened the runny sauce but then it was clumpy. I did shred my own block of cheddar. Any suggestions so it does not clump?
Hi Linda, if the cheese starts to clump, that’s a good indication that it has overheated in the crockpot. Try cooking for less time!
Every slow cooker mac or instant pot mac n cheeese has come out stringy.. what makes yours different?
Hi Greg, I’m wondering if you’re using pre-shredded cheese? Pre-shredded cheese is coated in starch to prevent it from sticking together in the bag, and this can cause irregular melting and stringiness in the final product. I highly recommend shredding your own cheese for this recipe!
Just curious, does this have to cooked in the crockpot? Or can it be eaten without the 2 hours in the crockpot?
You can also make it on the stovetop! It just needs enough time for the sauce to cook down and thicken.
Why the eggs? I’ve never seen eggs in a Mac & cheese recipe before and I’d worry about eggy bits (sorry for me that’s a huge no!) Haven’t tried it yet, just wanted to know the reason for the egg.
Hi Cathie! Eggs do seem a bit out of place in Mac and cheese if you’ve never tried it, but you won’t know they’re there. Beating and mixing them into the sauce essentially creates an emulsion, which makes the cheese sauce as smooth and creamy as possible. You can certainly leave them out if you prefer, but it will change the texture a bit (though it will still taste good).