Go Back
Crockpot Macaroni and Cheese

Creamy Slow Cooker Macaroni and Cheese

Course Main Course
Cuisine American
Keyword Pasta
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 4


  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter cut into 4 roughly equal chunks
  • cups grated or shredded sharp cheddar cheese
  • ½ cup sour cream
  • 1 10.75 oz can condensed cheddar cheese soup
  • ½ teaspoon salt
  • 1 cup milk
  • ½ teaspoon dry mustard
  • ½ teaspoon black pepper


  • Boil the macaroni in water for six minutes and drain.
  • In the microwave, melt the butter.
  • Spray your slow cooker with non-stick cooking spray.* Combine melted butter, cheese, sour cream, soup, salt, milk, mustard and pepper in your slow cooker. Add the drained macaroni and stir again.
  • Cook on low for 2 to 2½ hours, stirring occasionally.**


Slightly adapted from: Six Sisters’ Stuff
*If you prefer more of an oven-baked quality to the finished dish (i.e. some crispy bits and browning), I skip the spray. It will require a bit more scrubbing when you’re cleaning your crockpot, but I don’t mind.
**Two hours is usually the perfect amount, but a little extra time never hurts it. I usually stir twice -- once after 45 minutes and again after an hour -- but I’ve also forgotten to stir it and it turns out just fine.