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!
Hi, I just found your recipe, and I have a question. I’m living in Germany, I really love my Slow Cooker and I’m always looking for new recipes. I’d really like to try this one but I’m not sure I’ll be able to find 1 can condensed Cheddar cheese soup anywhere around here. Never saw it at a shop so far. Could you point out what else I can use? Or how to make it myself? Thanks a lot.
Hi! That’s frustrating, I’m sorry! Here is a great recipe for a substitute: https://dinnerthendessert.com/cheddar-cheese-soup-condensed/
Thanks for saying hi!
A great recipe for potlucks. I never bring any home. It is very good.
That makes me so happy to hear :) :)
Do you cook macaroni or not????
Cook the macaroni in step 1!
Hi Becky, I’d love to try this but can’t get any condensed soup where we live…any suggestions?
Thanks :)
I’m gonna try that..
So you keep the water from the pasta and add that to the cheese and butter? Or do you separate the pasta from the water and add?
I’m gonna make this for our family picnic this weekend. The pic’s make this Mac an Cheese look so good!!!
It got gritty. It tasted great. Did I cook it too long?
I make slow cooker mac n cheese all the time. The recipe I use also calls for cooked macaroni but then it cooks in the slow cooker for an hour and a half, not 3 hours. I tried it once with uncooked noodles and they tasted awful. I will try this recipe as well, but unsure why you have to melt the cheddar in a pan first. I just throw everything in the pot and let go for an hour, stir and then cook another half hour and the cheese melts perfectly. Seems like melting it in butter first is an unnecessary step.
Do you have to use the condensed cheese soup, or can sub or leave put altogether?
Cooking the pasta in a pot and them putting it in the crock pot for 3 hours already soft is not going to make it soggy? I really want to try it, just don’t want it to be all mushy.
I was thinking the same, maybe I’ll try uncooked first, there seems to be enough liguud to soften it up.
Add 1 cup water per cup of uncooked pasta if you want to cook the macaroni in the sauce. If using rotini the ratio is 1-1/2 cups rotini to 1 cup water.