Creamy Crockpot Macaroni & Cheese
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I saw this macaroni & cheese on one of my favorite food blogs (Six Sisters’ Stuff) & knew it had to be fattening because it looked so creamy. Haha! Well, I decided I had to make it anyway because my kids are picky & I figured this would be one meal they would actually eat. Well, I was right! My extremely picky 3 1/2 year old asked for SECONDS! I couldn’t believe it! This macaroni & cheese is kind of high maintenance for a slow cooker meal, but it is so CREAMY & delicious. I was totally just going to make a sandwich for myself & eat this on the side, but it was so creamy & cheesy that I totally had a bowl full. Anyway, this is an extremely kid friendly dish, so there you go!
Creamy Crockpot Macaroni & Cheese
Ingredients
- 2 ½ cups elbow macaroni, uncooked
- 4 Tbsp unsalted butter
- 2 ½ cups grated medium or sharp cheddar cheese
- ½ cup light sour cream
- 10.75 oz can condensed cheddar cheese soup
- 1 cup milk
- ½ tsp salt
- ½ tsp ground black pepper
- ½ tsp dry mustard
Instructions
- Par-cook macaroni noodles by boiling for 6 minutes. Drain & set aside.
- Meanwhile, in a small saucepan, melt butter with cheese. Stir until completely melted.
- Spray the inside of a 4-QT slow cooker, add sour cream, condensed cheddar cheese soup, milk, salt, pepper, & mustard. Add melted butter & cheese. Mix well.
- Stir in cooked macaroni. Cook on low for 2 to 2½ hours, stirring every 45 minutes (equals two times) until the noodles are done & have soaked up a lot of the cheese sauce. Serve as is or as a side dish.
Notes
Recipe lightly adapted from Six Sisters’ Stuff
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Welcome!
Hi, I’m Amber! I am a culinary graduate and dessert lover! This is where I share my favorite sweet and savory recipes alongside my knowledge and skills as a culinary graduate. I hope you find something you like!
25 Comments on “Creamy Crockpot Macaroni & Cheese”
Would adding Worcestershire do anything for flavor? I’ve seen a few recipes that used it?. Thank you in advance.
Hi Joni! You can definitely adjust the seasonings for your personal tastes. Get as creative as you’d like. Worcestershire sounds like a tasty addition. 🙂
Hi Amber, I came across your post on pintrest. I’m looking for a good crock pot mac n cheese to make as a freezer meal. My 83 yr old grandama had a stroke a few weeks ago and I’m trying to make a bunch of each freezer meals for her to make life a little easier for her now. Do you think this would freeze well? If so do you think I should mix everthing together and then freeze it all? Or should I freeze the sauce seperate and have her add in the noodles when she goes to cook it?
Thanks in Advance!
Darci
I would freeze the noodles and sauce separately. The noodles will soak up the sauce and be mushy if you freeze them together. I hope it works out well. I haven’t tried it as a freezer meal yet, but I don’t see why not. Good luck!
how can this recipe be adapted if you do not own a crockpot? I’d like to try this recipe as it looks scrumptious!
I would do everything the same except, when it says to put it in the crockpot for 2 hours, put it in a saucepan on the stovetop instead and cook it over medium heat until it thickens up, stirring frequently.
thanks! 🙂
Hi! What does the mustard powder add to the recipe? I’m asking because I really don’t like mustard… I’m sure you can even tell its in there, which makes me wonder what it is for. Thanks!!
Just a little tang, but you can totally leave it out if you don’t like it!
Do you have to cook the noodles before. I am going camping amd wanted to make this but was wondering if you could put uncooked noodles in it?
You could, but it would take a long time. You could also cook your noodles beforehand, toss them in a little olive oil and place them in a ziplock bag. Then you could just add them to your sauce and just heat them through.
We have sour cream allergies in the family can this be ommited?
Yes, it’s only 1/2 cup so it won’t make much of a difference.
Can I make this without the cheddar cheese soup? What would I sub in?
You would have to make it like a normal cheese sauce. A roux of butter & flour probably 1/4 cup butter & 6 Tbsp flour. Then add an extra cup of milk in with the cup that is already there, & then add the cheese, but you would most likely just have to do it all on the stovetop because it has to boil to thicken up. Here is a similar recipe that doesn’t use canned soup: https://www.dessertnowdinnerlater.com/2012/03/homestyle-macaroni-cheese.html