Crockpot Mac and Cheese is a super simple recipe that I’m made time and time again for my kids. I find it makes the perfect side dish or weeknight dinner for the whole family. This slow cooker mac and cheese is virtually foolproof, and it comes out extra creamy and extra cheesy every time.

macaroni and cheese in a crockpot.

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What’s in Crockpot Mac n Cheese?

This creamy crockpot mac and cheese is one of my favorite set-it-and-forget-it recipe for dinners or side dishes. I just love the mix of cheese, heavy cream, and sour cream to create that super creamy texture and cheesy flavor!

  • Pasta: The classic elbow macaroni noodle is ideal, but you can actually use other short pasta shapes too.
  • Butter: Use salted butter, and cut it into cubes to help it melt evenly.
  • Cheddar Cheese: Gives this dish that classic cheesy flavor.
  • Eggs: Add richness, making the dish smooth and creamy.
  • Sour Cream: I like to use light sour cream, or you could substitute plain Greek yogurt.
  • Condensed Cheddar Cheese Soup: This is the secret to the cheesiest mac and cheese you’ll ever taste!
  • Heavy Cream: This helps create a nice creamy texture.
  • Milk: Whole milk is great for this dish, but other milk types are fine.
  • Dry Mustard Powder: Enhances the savory and umami flavor of the dish.
  • Salt + Pepper: Enhance the cheesiness!

Pro Tip: I love to freshly shred the cheddar cheese for the best results. Pre-shredded cheese will not melt as well.

Variations on Slow Cooker Mac and Cheese

There are so many ways you can get creative with this crockpot macaroni and cheese recipe. Add some crumbled cooked bacon and caramelized onions, pesto, Buffalo sauce, or taco meat for a different flavor.

You can try adding some garlic powder, and swap out the cheddar for a mix of Parmesan and mozzarella to create garlic Parmesan mac and cheese.

how to make crockpot mac and cheese step by step collage
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How to Store and Reheat

Store leftover crockpot mac and cheese in an airtight container in the refrigerator up to 4 days. If you want to reheat this mac n cheese after storing it in the refrigerator, 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.

How to Freeze

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.

close up on creamy mac n cheese

Serving Suggestions

This crockpot mac and cheese is the perfect weeknight dinner for the whole family (talk about a kid-friendly dinner!). It pairs perfectly with Crockpot applesauce. It also makes a great side dish too, to serve up with any main dish, as a BBQ side, or on any holiday.

Some of my personal favorites recipes to serve alongside are Breaded Baked Pork Chops, Air Fryer Fish Sticks, Chicken Tenders, and Buttermilk Fried Chicken.

bowl of mac n cheese

5-Star Review

“A great recipe for potlucks. I never bring any home. It is very good.” – Jan Coldren

Recipe Card

Crockpot Mac and Cheese Recipe

4.30 from 117 votes
Prep: 10 minutes
Cook: 2 hours
Total: 2 hours 10 minutes
Servings: 6
Author: Becky Hardin
mac and cheese in a slow cooker
This cheesy, creamy crockpot mac and cheese recipe is a family favorite in our house, and it will be in yours too. It's one of those dishes that comes in handy time and time again, whether it's a quick dinner for the kids, a side dish for dinner or holidays, or as something easy to bring to a potluck. It's basically perfect!
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Ingredients 

  • 2 cups dry elbow macaroni
  • 4 tablespoons salted butter cubed (½ stick)
  • 3 cups freshly shredded cheddar cheese
  • 3 large eggs beaten
  • ½ cup light sour cream
  • 10.75 ounces condensed Cheddar cheese soup (1 can)
  • ½ cup heavy cream
  • ½ cup milk
  • ½ teaspoon 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
    cooked macaroni noodles in a pot
  • Return the saucepan to the heat and melt butter and shredded cheese until cheese melts.
    3 cups freshly shredded cheddar cheese, 4 tablespoons salted butter
    thick creamy cheese in a pot
  • 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 ounces condensed Cheddar cheese soup, ½ cup heavy cream, ½ cup milk, ½ teaspoon dry mustard powder, Kosher salt and freshly ground black pepper
    cheesy macaroni in a slow cooker
  • Cook on low for 1½-2 hours, stirring occasionally.
    close up on creamy mac and cheese in a crockpot
  • Serve and enjoy!

Video

Becky’s Tips

  • Keep it Warm: It’s already in the crock pot, so just keep it on a low setting, with the lid on, to keep it warm throughout dinner.
  • Store It: Place leftovers in an airtight container and store it in the refrigerator up to 4 days. Or freeze it for up to 1 month.
  • Reheat It: If you want to reheat this mac n cheese after storing it in the refrigerator, 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.
Calories: 650kcalCarbohydrates: 44gProtein: 25gFat: 42gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 192mgSodium: 1146mgPotassium: 501mgFiber: 2gSugar: 4gVitamin A: 1510IUVitamin C: 0.3mgCalcium: 506mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!
What melting cheeses are best for mac and cheese?

Classic cheddar cheese is perfect for this recipe, but you can add other types of cheese if you prefer. Pepper jack adds some spice, or you can use a white cheddar.

Is it better to use evaporated milk or regular milk in mac and cheese?

I prefer a mixture of regular milk and heavy cream. Evaporated milk can turn your mac and cheese gooey or sticky.

Why put mustard in mac and cheese?

Mustard is slightly acidic and spicy, which enhances the overall umami flavor of the mac and cheese. I promise, you won’t taste it!

Is a roux necessary for mac and cheese?

Not in this case! Slow cooking helps to thicken the cheese sauce over time.

Is it better to cook mac and cheese in milk or water?

I prefer to cook my mac and cheese in a mixture of milk, heavy cream, and condensed cheddar soup. It helps the pasta absorb even more flavor.

Should macaroni and cheese be cooked covered or uncovered?

Cook this dish covered in the crockpot for the best results. Otherwise, it may dry out.

Why is my cheese not sticking to my macaroni?

If you used pre-shredded bagged cheese, it may not stick well to the pasta because of the starches added to prevent the cheese from clumping in the bag. I always recommend shredding your own cheese for this recipe!

More Mac and Cheese Recipes We Love

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.30 from 117 votes (113 ratings without comment)
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24 Comments
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Linda
Linda
March 29, 2024 9:46 am

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?5 stars

Samantha Marceau
March 29, 2024 12:20 pm
Reply to  Linda

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!

Greg
Greg
October 9, 2023 5:12 pm

Every slow cooker mac or instant pot mac n cheeese has come out stringy.. what makes yours different?5 stars

Samantha Marceau
October 10, 2023 9:04 am
Reply to  Greg

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!

Mary
Mary
November 18, 2022 7:20 pm

Just curious, does this have to cooked in the crockpot? Or can it be eaten without the 2 hours in the crockpot?

Samantha Marceau
November 21, 2022 9:09 am
Reply to  Mary

You can also make it on the stovetop! It just needs enough time for the sauce to cook down and thicken.

Cathie
Cathie
October 24, 2022 12:49 pm

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.

Courtney Minor
October 27, 2022 2:49 pm
Reply to  Cathie

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).

Jessica
Jessica
December 17, 2018 4:33 am

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.5 stars

Jan coldren
Jan coldren
November 25, 2017 9:44 pm

A great recipe for potlucks. I never bring any home. It is very good.5 stars

Cathy Massie
Cathy Massie
October 5, 2022 1:11 pm
Reply to  Becky Hardin

Do you cook macaroni or not????

Samantha Marceau
October 6, 2022 10:03 am
Reply to  Cathy Massie

Cook the macaroni in step 1!

Renan
Renan
January 3, 2017 2:28 am

Hi Becky, I’d love to try this but can’t get any condensed soup where we live…any suggestions?
Thanks :)

Angy
Angy
December 3, 2016 6:36 pm

I’m gonna try that..

lori dusharm
lori dusharm
December 3, 2016 6:01 am

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?

Mary
Mary
September 24, 2016 1:49 pm

I’m gonna make this for our family picnic this weekend. The pic’s make this Mac an Cheese look so good!!!