Slow Cooker Creamy Macaroni and Cheese

With macaroni noodles smothered in gooey cheese and prepped in just a few minutes, you won’t be making boxed mac and cheese ever again.


  • 2 cups uncooked elbow macaroni
  • 4 Tablespoons butter
  • 2 ½ cups grated sharp cheddar cheese
  • ½ cup sour cream
  • 10 ½ ounces condensed cheddar cheese soup (1 can)
  • ½ teaspoon salt
  • 1 cup milk
  • ½ teaspoon dry mustard
  • ½ teaspoon black pepper


  • In a saucepan on the stovetop, boil the macaroni in water for six minutes and drain.
  • In a medium saucepan, mix butter and cheese. Heat over medium high heat and stir until the cheese melts.
  • Spray your slow cooker with non-stick cooking spray. Combine cheese mixture, 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 2 1/2 hours, stirring occasionally (I cooked mine for about 2 hours and stirred it twice and it was perfect).

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