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This is one of my best known crock pot recipes. This yummy Mac N’ Cheese dish is easy to make and FULL of flavor. It is this Macaroni and Cheese recipe that ruined Kraft for my husband 
Enjoy.
What You Need
2 cups uncooked elbow macaroni
4 tablespoons butter
2 ½ cups grated sharp cheddar cheese
1 egg
½ cup sour cream
1 (10 ¾ ounce) can condensed cheddar cheese soup
1 cup 2% milk
½ teaspoon yellow mustard
1 teaspoon black pepper
1/2 Teaspoon of Onion Powder
1/2 Teaspoon of Garlic Powder
pinch of nutmeg
pinch of Cayenne
What to Do
To print out the recipe click the small printer icon below- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 ½ cups grated sharp cheddar cheese
- 1 egg
- ½ cup sour cream
- 1 (10 ¾ ounce) can condensed cheddar cheese soup
- 1 cup 2% milk
- ½ teaspoon yellow mustard
- 1 teaspoon black pepper
- ½ Teaspoon of Onion Powder
- ½ Teaspoon of Garlic Powder
- pinch of nutmeg
- pinch of Cayenne
- Cook pasta for 6 minutes ( Drain pasta) *NOTE – some find that cooking it for only 3 minutes works better
- In a medium saucepan melt and mix butter and cheese together.
- In your crock pot mix all ingredients
- Cook on low for 2½ hours, stirring hourly.
- Garnish is cheese ( if desired)
This recipe is adapted from HERE
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{ 53 comments… read them below or add one }
does the macaroni get mushy by doing it this way though??
lovescrissangel at hotmail dot com
It did for me. Cut the pasta cook time down to maybe 2 minutes if you like al dente.
Why would you put it in a crockpot? Do you cook everything in a crockpot?
If you have not yet – make this dish in a crock pot.I find that the flavors marry so well.
I cooked it in a crockpot while we were at church on Easter and it was delicious. And I did cut down pasta cook time by 2 or 3 minutes.
Just a question…I’ve made lasagna in the crock pot before and you just put the noodles in uncooked, and they turn out great. Do you think you could do that with the macaroni and just cook it longer? Or do you think it would make the dairy products curdle? Thanks! I think I’m going to try and make this as a side for supper!
You know I thought the same thing. You could try it, but I would do it like the recipe the pasta always comes out with the perfect texture.
thanks! Will try it following your recipe first!
I will try this recipe but I would have appreciated a response to my question, as others have gotten theirs. Oh well.
On step 2 of instructions do you also mix in the cheese soup, or just the grated cheese?
all of it
Daughter has an egg allergy. What would be a good substitute do you think??
Just curious – can you substitute something other than canned soup for this recipe?
I substitute it with 3/4 cup of cheddar cheese
I see there is already a fair bit of cheddar included in the recipe … have you tried it with adding the extra cheddar instead of soup – is it noticeably different not using the soup? Thanks for your quick response, by the way!
I add the extra cheddar instead of the soup all the time to make it gluten free ( I also use corn pasta). I have also made it without the soup and it still works – You can always taste as you go
I make this same recipe minus the egg and it in delicious. The egg changes the texture just slightly and i actually prefer it without the egg.
have a nice little stock-pile of kraft mac and cheese, but hubby and i tried your crock-pot mac and cheese, and let me tell ya, after tasting yours, you’ll throw rocks at the boxed stuff, this is sooo tasty, we thank you for all the recipe posts, will be making crock-pot vegetable soup tomorrow and amazing apple pie bites for dessert, keep the recipes coming, look so forward to them. thank you, thank you
I love Macaroni and cheese, your recipe sounds fabulous!
Thanks so much!
Made this afternoon for my family. They loved it. I did not use the can of soup, but instead cream cheese and extra cheddar cheese as suggested. Only thing I will do different next time is use less pepper, 1/2 tsp should be enough 1 tsp was added too much heat. Cooked in crockpot on low for 1 hour and it was perfect.
This one is a keeper. Enjoy!
funny about the pepper, Denise, I thought it needed more. LOL
How do I prevent curdling? It tastes DELICIOUS… What am I doing wrong?
Im hoping I didn’t mess mine up. I had shredded cheese, not grated. So when it would not melt in butter I added the milk and whisked will melted; then put it all in crockpot. I hope that didn’t change it too much.
I used shredded also with milk and it was fine.
This was good, but next time I will cut down the cook time of the pasta to maybe only 2-3 minutes. After the 2.5 hours in the crock pot, the pasta was too soft, not al dente. Also, next time I will put the finished pasta in a baking dish, topped with cheese and bread crumbs, and bake for a little.
I went to melt my cheese and it is all stuck together in a ball. I put it in the crockpot and am hoping it will “un-ball” itself. Any hints?
How many does this serve?
About 6
This is soooooo yummy! Oh my goodness what a great recipe! Thank you so much for sharing!!!!
(Oh and for those with the melting cheese issues, I put 2 1/2 cups shredded cheddar & the butter in the microwave for 3 minutes in a glass bowl as I didn’t want to use my stovetop, I just put the butter on top and after 3 minutes everything was melted together just fine! Put the noodles in the microwave with cold water for 6 minutes and it was cooked perfectly as well! – It’s 90 degrees here today so anything I can do to keep from turning on my stove or oven is a win!) This recipe turned out soooo amazing. Thank you for sharing! I love the nutmeg & mustard – they add such great flavor to the mac n cheese!
This was great!!! I cooked the macaroni for about 3 minutes and left out the egg, but even my boyfriend–who is a complete mac and cheese snob–got seconds. Thanks for the great recipe!!
This looks interesting, and worthy of a try, but I have a simpler recipe; Rice Cooker Mac n Cheese. Takes under 30 minutes from start to finish and you do everything in one pot, and with less ingredients too. We never bother buying boxed mac n cheese anymore.
Does this recipe need salt? I want to make this on Sunday!
Have you ever doubled or tripled this recipe? Do you think it will fit in a 6 qt crockpot? I want to make it for a family gathering and have never made it, so I’m hoping i can throw it in before we go to church!
I never had — but there is no reason why it would not work
Did you ever try doubling or tripling this like you mentioned in your post? I want to make this for my husbands work pot luck but would need at least 2 or 3 recipes worth and don’t want to do a test run.
I have
I used 2 crock pots
Possibly the GREATEST Mac and Cheese I have EVER had, thanks Budget Savvy Diva! The first time I made this I went with other peoples suggestions and cooked my pasta for about 3 minutes and stopped it after that and let the croc pot do the rest, but it was still a little too far cooked for me at the end. The second time I made this (going to be on the third time soon), I cooked it for 2 minutes and 30 seconds and it was still a little to far cooked. This third time I will cook it for little over a minute and see what happens.
My other thoughts with this recipe are: I used honey mustard and it tasted fantastic, I also melted the butter, added the cheese AND the milk, and things seemed to come together a lot smoother. I am thinking about adding bacon this time for an extra treat, I will let you guys know how it goes.
Again, GREAT recipe!
Don’t boil it at all and see if that works.
Made this for dinner tonight.. Did everything as listed except I only had 2 cups shredded cheese so I used that and then 4oz of cream cheese
cooked my noodles for 2 min on the stove. Then cooked everything in the crockpot for 1 1/2 hours.. Came out great!! Cooked bacon and crumbled on top before serving..
Sounds like you had a great meal
Just curious, does it matter if I use whole milk instead of 2%? Also, does the crockpot need to be sprayed with Pam or buttered to prevent sticking? Thanks!
The milk doesn’t matter, buy slow cooker liners and never have to scrub your slow cooker again.
Made this tonight & it was the best crockpot Mac & Cheese we have ever had!!!!!
Has anyone tried adjusting the recipe to make it without sour cream? My husband doesn’t like sour cream.
I have it is fine — you can use greek yogurt
This mac and cheese was great! I did have the globby cheese issue as well (but I have never had success in getting cheddar cheese to melt smoothly). I think next time I’ll just throw it in the crock pot unmelted and see what happens. This is getting thrown in rotation!
LOVE LOVE LOVE this mac n cheese…its very quick to fix on stove top and put in a 9 by 13 as well and bake a few to heat up. My kids like the kick from the cayenne and nutmeg. I have made this recipe at least 20 times and have taken it to teacher lunchs and church functions and it gets devoured. Thank you for an outstanding recipe. As far as pasta goes I never cook pasta fully when added to a sauce and more cooking time. Yes, it will get mushy. I got my pasta on full rolling boil for 4 minutes, drain and let sit in strainer while I make sauce. I put in the butter to melt on low heat and added the spices. Take off heat and add egg so it doesnt scramble and then add in the cheeses and sour cream. Comes out perfectly cheese and delicious and never dry !~
low or high on the slow cooker?
I made this recipe today with a few slight variations…rather than using the canned soup, I used and extra 3/4C cheese, I put in 1c sour cream, and 1 1/2c milk….and I use my noodles DRY…no precooking. IT WAS AMAZING!! Best mac & cheese ever!! Will be making this many more times in the future! Thanks so much for the recipe
I just put mine in the crock pot! I can’t wait. It will be perfect for pre-paper writing (finals week!).
I didn’t have any trouble getting the cheese to melt and combine. I melted the butter over medium-low, added the cheese and stirred until very soft, added the soup and stirred until those combined, then the egg, milk, and rest of the ingredients. I followed the recipe to the T but omitted the cayenne as I don’t have any. I’m excited to see how it tastes! It came together very well.
Pinchin-Pennies.blogspot.com
HOLYMOLY!!! This is amazing! It’s super creamy. I think the soup made it. Along with the mixture of spices, of course.
I forgot to mention: Like others, I only cooked my macaroni for a couple minutes. Next time I wouldn’t cook it at all as mine only took about 1 1/2 hours to cook until really soft (which is fine, I like it that way).
I have been looking for a perfect macaroni and cheese recipe for years. None have ever really made the cut…this one was perfect!
I forgot to mention, I used medium cheese because that’s what I had on hand. It was still very yummy and strong enough
I love this recipe and wanted to make a double batch to deliver to a friend after she has her baby. Can this be frozen and stored in a toss away tupper?
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