Creamy, cheesy and delicious this Slow Cooke Mac and Cheese recipe is a fix it and forget it dinnertime meal that the whole family will love, with easy ingredients, you cant go wrong with this comfort food goodness!
When it comes to comfort food, Mac and Cheese has to be one of my go to recipes ever. Now this Slow Cooker Mac and Cheese is one of the easiest recipes ever.
Some of my other favorite recipes I have on my site include Baked Mac and Cheese, Honey Pepper Chicken Mac and Cheese and BBQ Pulled Pork Mac and Cheese.
WHY THIS RECIPE WORKS:
- With freshly shredded cheese, it melts creamier as it has less preservatives than packaged cheese.
- The addition of the Cheddar Cheese Soup adds just the extra kick and creaminess of cheese that you would ever want in a recipe.
- It is a quick and easy fast fix family favorite recipe that is prefect for weeknights when you are busy.
We love easy recipes around here, Slow Cooker ones the most and this Slow Cooker Mac and Cheese Recipe is seriously one of the easiest ones around and you will fall in love and keep it on your menu rotation.
HOW TO MAKE SLOW COOKER MAC AND CHEESE, STEP BY STEP:
- Place macaroni in a 6qt slow cooker. In bowl whisk together your cheddar cheese soup, evaporated milk, half and half and
seasonings. Then add to the slow cooker. - Add in your shredded cheeses (cheddar and Monterey Jack) and stir together to combined.
- Top your mixture with butter and cover and cook on high for 1.5-2 hours, stirring half way through cooking.
- Once cooked stir in your sour cream until combined and creamy.
See how easy this Slow Cooker Mac and Cheese recipe is? Everything is pretty much made in one pot, and whips up in less than 2 hours.
It’s one of those recipes when you get home from work you can throw together quickly while you get your kids to activities, housework done etc.
It’s also a recipe that is perfect to bring to potlucks, everyone scarfs it down! Some of my favorite things to serve with Mac and cheese include: Crispy Baked Chicken Thighs, Easy Homemade Biscuits and these Fall of the Bone Ribs!
WHAT CHEESE’S MAKE THE BEST MAC AND CHEESE?
This is a debatable question, as there are so many! Some of our favorites include:
- Cheddar (the traditional cheese, sharp, medium or milk work).
- Montery Jack
- Mozzarella
- Gruyere
- Gouda
These are just some of the ones that we have tried that have made it delicious, some are stringy cheeses and we love that in our Mac and cheese to make it really cheesy and some just really melt well.
TIPS AND TRICKS FOR MAKING SLOW COOKER MAC AND CHEESE:
- Use freshly shredded cheese from the block, it has less preservatives and melts better when cooking.
- To thin out, add a bit of milk or extra sour cream.
- This recipe can easily be doubled, just use a larger slow cooker.
- Times vary greatly on slow cooker brands so check your recipe halfway through to see how cooked the noddles are getting.
- Do not open the lid often, this throws off the cooking time and lets heat escape.
If you want a delicious slow cooker meal for dinner time, potlucks, or just because, this Slow Cooker Mac and Cheese needs to be on your menu!
If you like this recipe you might also like:
If you’ve tried this SLOW COOKER MAC AND CHEESE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Slow Cooker Mac and Cheese
Ingredients
- 12 oz uncooked elbow macaroni
- 1 (10.5 oz) can condensed cheddar cheese soup
- 1 12 oz can evaporated milk
- 1 cup half and half
- 1 tsp paprika
- 1 tsp dry mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 cups freshly shredded cheddar cheese
- 2 cups freshly shredded monterey jack cheese
- 1/4 Cup butter cubed
- 1/2 Cup sour cream
Instructions
- Place macaroni into a 6 qt. slow cooker.
- In a medium bowl, whisk together the condensed soup, evaporated milk, half and half and
- seasonings. Then add to the slow cooker.
- Add the shredded cheese to the slow cooker then stir to combine all ingredients.
- Place the butter on top, then place the lid on the slow cooker and set to high.
- Cook for 1.5 – 2 hours depending on your slow cooker stirring half way through.
- When pasta is cooked, add the sour cream and stir to combine.
- If you find it too thick, you can add a bit of milk or extra sour cream.
Notes
- Use freshly shredded cheese from the block, it has less preservatives and melts better when cooking.
- To thin out, add a bit of milk or extra sour cream.
- This recipe can easily be doubled, just use a larger slow cooker.
- Times vary greatly on slow cooker brands so check your recipe halfway through to see how cooked the noddles are getting.
- Do not open the lid often, this throws off the cooking time and lets heat escape.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Suzie
I’ve I’ve
I’ve always wanted to try M&C in the crock but just couldn’t believe that the pasta would cook properly … Do you promise that this method works ? I promise to follow the directions … It sounds good and I would love to try it … Just don’t want it to end in disappointment!
Tornadough Alli
We have never had an issue with the noodles cooking. All crockpots are different and the heat disperses differently, we used a Hamilton Beach brand for this recipe. Also the pasta brand was Barilla if that helps.