Slow Cooker Macaroni & Cheese Recipe

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This slow cooker macaroni and cheese recipe has turned into a favorite of my kids. It makes several servings, and can even be frozen for later!

When I visited my dad and stepmom this month, my daughter requested macaroni and cheese for dinner. My stepmom made a slow cooker macaroni and cheese – and we loved it! I found the recipe myself, changed it slightly and made it this past weekend. I’m definitely adding it into our Crock-Pot rotation.

Slow Cooker Macaroni & Cheese recipe

With the holidays coming up, I think a slow cooker recipe is perfect for a family or friend gathering. This slow cooker macaroni and cheese would be a perfect side dish!

Ingredients for Slow Cooker Macaroni and Cheese

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter, melted
  • 2 1/2 cups (about 10 ounces) grated sharp cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup milk (I used 1%, but the recipe called for whole milk)
  • 1/2 teaspoon dry mustard (I actually used Dijon mustard)
  • 1/2 teaspoon black pepper
Slow Cooker Macaroni & Cheese (in process)

Directions for making this recipe:

Cook your elbow macaroni for about 1 minute less than what the packaging says. So my package called for 7-8 minutes and I cooked it for 6. In the Crock-Pot, mix your grated cheddar cheese, melted butter, eggs, sour cream, cheddar cheese soup, salt, milk, mustard and pepper. (Don’t use pre-grated cheese! It does not melt as well.) Stir these ingredients together. Add your macaroni to the mixture. Stir. Cook on low for 2-3 hours, occasionally stirring.

The original recipe calls for melting the cheese and butter on the stovetop before adding to the Crock-Pot. I didn’t find this necessary, especially since I wasn’t using a pre-shredded cheese. It melts well on its own.

If you want to save on clean up, I recommend these liners for your slow cooker! This is the programmable slow cooker I have (and love SO much.)

Also, if you’re looking to cut some calories, but keep the taste, in my recipe I used low-fat sour cream and 1% milk. If you’re doing WW (formerly Weight Watchers), this dish as 8 servings is 12 points. I did not eat a full serving (I ate half as a side) and it was plenty.

I tried Paula Deen's Slow Cooker Macaroni & Cheese recipe, tweaked a couple of the ingredients (and one of the steps) and the end result was pretty amazing! Definitely planning to make this for many meals to come. #recipe #crockpot #slowcooker #macandcheese
Yield: 6

Slow Cooker Macaroni & Cheese Recipe

Prep Time 20 minutes
Cook Time 3 hours 2 seconds
Total Time 3 hours 20 minutes 2 seconds

Ingredients

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter, melted
  • 2 1/2 cups (about 10 ounces) grated sharp cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 can condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup milk (I used 1%, but the recipe called for whole milk)
  • 1/2 teaspoon dry mustard (I actually used Dijon mustard)
  • 1/2 teaspoon black pepper

Instructions

    Cook your elbow macaroni for about 1 minute less than what the packaging says. So my package called for 7-8 minutes and I cooked it for 6.

    In the Crock-Pot, mix your grated cheddar cheese, melted butter, eggs, sour cream, cheddar cheese soup, salt, milk, mustard and pepper. (Don't use pre-grated cheese! It does not melt as well.)

    Stir these ingredients together.

    Add your macaroni to the mixture. Stir.

    Cook on low for 2-3 hours, occasionally stirring.

What is your favorite Crock-Pot dish to make? And do you ever use it during the holidays, or do you keep things cooking on the stove and in the oven?

A couple of my favorite slow cooker recipes:

Side dishes/Appetizers to try:

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