Updated
Crockpot Mac and Cheese is a super simple recipe I’ve made time and time again for my kids. I find it makes the perfect side dish or weeknight dinner for the whole family. I love how it’s virtually foolproof and comes out extra creamy and extra cheesy every time.
Pin this recipe for later!
Pin It5-Star Review
“A great recipe for potlucks. I never bring any home. It is very good.” – Jan
Easy Crockpot Mac n Cheese Recipe
This creamy crockpot mac and cheese is hands-down one of my favorite set-it-and-forget-it recipes. I’m a total cheese lover, so anytime I can make a dish that’s rich, melty, and comforting with almost no effort, I’m all in.
What I love most is how the slow cooker does all the work for me—while I go about my day, the cheese, heavy cream, and sour cream blend together into the creamiest, dreamiest sauce that clings to every noodle. It’s the kind of dish that makes the whole house smell amazing and brings everyone running to the table. Whether I’m serving it up for a family dinner, a holiday spread, or just because I’m craving comfort food, this crockpot mac and cheese always hits the spot and disappears fast.
Crockpot Mac and Cheese Recipe
Equipment
- Crockpot
Ingredients
- 2 cups dry elbow macaroni or any short shaped pasta
- 4 tbsp salted butter cubed (½ stick)
- 3 cups freshly shredded cheddar cheese pepper jack or white cheddar also work
- 3 large eggs beaten
- ½ cup light sour cream plain Greek yogurt also works
- 10.75 oz. condensed cheddar cheese soup (1 can)
- ½ cup heavy cream
- ½ cup milk
- ½ tsp 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 tbsp 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 oz. condensed cheddar cheese soup, ½ cup heavy cream, ½ cup milk, ½ tsp dry mustard powder, kosher salt and freshly ground black pepper
- Cook on low for 1½-2 hours, stirring occasionally.
- Serve and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Crockpot Mac and Cheese Step by Step
Boil the pasta: Bring a large saucepan to a boil, and cook 2 cups of pasta for 7 minutes or until just tender. Set aside.
Melt the cheese: Using the same saucepan, melt 4 tbsp of butter and 3 cups of shredded cheese until the cheese melts.
Combine all the ingredients: In the slow cooker, combine the melted cheese with 3 eggs, ½ cup light sour cream, 10.75 oz. condensed cheddar cheese soup, ½ cup heavy cream, ½ cup milk, ½ tsp dry mustard powder, kosher salt, and freshly ground black pepper. Add in the pasta and give it a good stir.
Cook: Cook the mac and cheese on low for 1½-2 hours, stirring occasionally.
Serve: Serve and enjoy!
Recipe Variations
I’ll sometimes use this recipe as a base and show off my creativity. Here are some ways to switch it up:
- Add crumbled cooked bacon and caramelized onions
- Mix in pesto for a boost of flavor
- Up the protein with taco meat
- Stir in Buffalo sauce for a spicy kick
How to Store
Store leftover crockpot mac and cheese in an airtight container in the refrigerator up to 4 days. If you want to reheat it, 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.
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. It pairs perfectly with breaded baked pork chops or air fryer fish sticks. If you’re more of a chicken lover, chicken tenders and buttermilk fried chicken are good options.
My husband “loved” this Mac n cheese! He said best ever and should make for the grand kids as they are Mac n cheese lovers! However, if you can help with one issue. At 1.5 hours in crockpot it is very creamy but just not warm enough and needs to thicken so I went the extra 30 minutes for a total of two hours in the crockpot. This thickened the runny sauce but then it was clumpy. I did shred my own block of cheddar. Any suggestions so it does not clump?
Hi Linda, if the cheese starts to clump, that’s a good indication that it has overheated in the crockpot. Try cooking for less time!
Every slow cooker mac or instant pot mac n cheeese has come out stringy.. what makes yours different?
Hi Greg, I’m wondering if you’re using pre-shredded cheese? Pre-shredded cheese is coated in starch to prevent it from sticking together in the bag, and this can cause irregular melting and stringiness in the final product. I highly recommend shredding your own cheese for this recipe!
Just curious, does this have to cooked in the crockpot? Or can it be eaten without the 2 hours in the crockpot?
You can also make it on the stovetop! It just needs enough time for the sauce to cook down and thicken.
Why the eggs? I’ve never seen eggs in a Mac & cheese recipe before and I’d worry about eggy bits (sorry for me that’s a huge no!) Haven’t tried it yet, just wanted to know the reason for the egg.
Hi Cathie! Eggs do seem a bit out of place in Mac and cheese if you’ve never tried it, but you won’t know they’re there. Beating and mixing them into the sauce essentially creates an emulsion, which makes the cheese sauce as smooth and creamy as possible. You can certainly leave them out if you prefer, but it will change the texture a bit (though it will still taste good).
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!!!