This slow cooker macaroni and cheese is virtually foolproof, and it comes out extra creamy and extra cheesy every time.

what you need:

elbow macaroni

unsalted butter


cheddar cheese

sour cream

condensed Cheddar cheese soup

heavy cream


Bring a 2 quart saucepan of water to a boil. Add the pasta and cook for 7 minutes, or until tender. Set aside.

Return the saucepan to the heat and melt butter and shredded cheese until cheese melts.


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.


Cook on low for 1 1/2-2 hours, stirring occasionally.


Serve and enjoy!


Ready to make this?