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Creamy Crockpot Macaroni & Cheese

Yield 5 Servings


  • 2 1/2 cups elbow macaroni, uncooked
  • 4 Tbsp unsalted butter
  • 2 1/2 cups grated medium or sharp cheddar cheese
  • 1/2 cup light sour cream
  • 1 (10.75oz) can condensed cheddar cheese soup
  • 1 cup milk
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dry mustard


  1. Par-cook macaroni noodles by boiling for 6 minutes. Drain & set aside.
  2. Meanwhile, in a small saucepan, melt butter with cheese. Stir until completely melted.
  3. 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.
  4. 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.

Recipe Notes

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