The creamiest crockpot macaroni and cheese! This recipe is my all time favorite way to make the BEST mac and cheese and it’s super easy too!
I love this recipe for any weeknight dinner since it gets started before the dinner rush, but it’s especially perfect for holidays! Saves you oven and stovetop space and the prep work is all done before guests arrive.
It’s super easy and it’s always a hit with family and friends.
I’m not joking when I say this is the BEST macaroni and cheese recipe! It’s my all time favorite. So creamy, cheesy, and just really good comfort food.
It’s pretty similar to the Paula Deen crockpot mac and cheese, but I skip the eggs in favor of cream cheese. Sorry – eggs don’t belong in mac and cheese in my house.
What Readers are Saying!
“Have made this twice now and it’s so good. It’s become my go to recipe for mac and cheese. So easy to make. Thanks so much for sharing. ” – Mary
How to make slow cooker macaroni and cheese:
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I’ve experimented with slow cooker mac and cheese quite a bit and I always want to start with uncooked noodles because it’s easier, but I’m here to tell you that you just get a better result by boiling your noodles first. That extra step is worth it, promise.
That said, you want to boil your noodles for only 6 minutes. We don’t want mushy noodles!
Add the cooked macaroni to a slow cooker and then pop some cheddar and butter in a glass bowl and microwave it until melted.
It seems a bit strange to melt cheese and butter like this in the microwave, but it creates a really creamy mac and cheese and it’s so easy!
Spoon that gooey mess over the macaroni, top it off with some chunks of cream cheese, a little sour cream, some condensed cheese soup, and your seasonings.
Stir everything up and pop the lid on. This cooks on low in 3 hours. Just give it a stir before serving.
ADDITIONS!
There are all kinds of great toppings/additions you can try, such as:
- Hot Sauce
- Crispy Bacon
- Crumbled Crackers
- Chives
Mac and Cheese Tips & Tricks:
You can keep it warm in the crockpot for about 8 hours after cooking as long as you stir occasionally. You can also make a batch and store it in your fridge, covered, for 2 to 3 days.
You can reheat this in a large pot on your stove or heat it again in the crockpot. Add milk, if needed, to get the consistency you prefer.
SPECIAL TOOLS USED:
- Slow Cooker: We love the shape of this slow cooker. Plus, it heats evenly and has loads of 5 star reviews!
- Food Processor: I prefer to grate my own cheese for most recipes and the Breville Sous Chef is my FAVORITE way to do that. It’s a total workhorse and I use it every day. It makes shredding, chopping, and slicing a total breeze.
- Snap and Strain: This little gadget clips onto any pot to make draining your pasta super quick and easy.
What to serve with this crockpot mac and cheese recipe:
Stuffed Chicken Breast: Simple, filling, and there’s spinach involved.
Turkey Meatballs: Toss the meatballs right over your mac and cheese – totally kid friendly!
Slow Cooker Ribs: My favorite way to make ribs!
The Pioneer Woman Meatloaf: Doesn’t this look amazing?!
Crockpot Whole Chicken: So juicy and easy!
Pork Tenderloin: There’s garlic butter involved.
For dessert, give these recipes a try:
Brookies: When you can’t decide between brownies and cookies, this is the way to go.
Homemade Brownies: The fudgiest!
Buttermilk Pie: A Southern classic!
Crockpot Macaroni and Cheese
Ingredients
- 2 cups uncooked macaroni noodles
- 4 tablespoons butter
- 2 ½ cups grated cheddar
- 2 ounces cream cheese diced
- 10.5 ounces condensed cheddar soup
- ½ cup sour cream
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon cracked pepper
- ½ teaspoon dry mustard powder
Instructions
- Bring a large pot of water to a boil and cook the macaroni for 6 minutes. Drain and add to a 6 quart slow cooker.
- Add the grated cheddar and butter to a microwave safe bowl and heat in 30 second increments, stirring each time, until melted. Pour the cheese mixture over the macaroni.
- Add the cream cheese, cheddar soup, sour cream, milk, salt, pepper, and mustard powder to the slow cooker and stir well to coat the noodles.
- Cover and cook on low for 3 hours.
- Stir well before serving.
Jack Buchan says
This is truly one of those “go to” recipes in our house! It is my most requested meal. It is easy to make and is money every time. I follow the recipe as written. Once or twice during the slow cooker process, I top with additional shredded cheddar. This makes for an extra cheesy Mac and Cheese.
Karly says
Okay, trying the extra cheese trick next time! Sounds delicious! 🙂
Christine says
I’ve made this more than once. I’ve added diced ham, once cooked, transfer serving to oven-safe bowl, cover with Panko, lightly coat with cooking spray & broil until golden brown. Makes an impressive presentation.
Karly says
Sounds delicious, Christine!
Mary says
I’ve made this recipe 3-4 times and my family loves it (as do I). It is so much easier to make than my previous mixing bowl, stove top, casserole dish in oven method (and fewer dishes to wash) and I can ignore it once it goes in the crockpot. Thanks so much for sharing your recipes with us. This Crockpot Mac n Cheese recipe has made me a star with my kids and grandkids. And by the way…I agree with you…eggs don’t belong in Mac n Cheese.
Karly says
So glad you enjoy this recipe so much, Mary!
Sarah Ann says
My mom usually makes this and it’s so delicious! This Christmas I’m in charge and curious if I can prep and refrigerate overnight? Then turn on slow cooker in the morning?
Karly says
Hi Sarah! Sorry I’m late to reply – we were with our family yesterday and didn’t get a chance to peek at the website. I think this would work overnight, but I’d probably boil the noodles for a minute less so they don’t get soggy sitting in the cheese sauce overnight. I haven’t tried it though, so I can’t say for sure it will turn out.
Justin Wheeler says
Made this for a potluck. Cheese didn’t really want to stick to noodles. Did a double batch, possibly to much butter preventing cheese to stick to noodles. 6 out of 10.