Creamy Crock Pot Macaroni and Cheese

Creamy Crock Pot Macaroni and Cheese


  • 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
  • 4 tablespoons (1/2 stick) butter, cut into pieces
  • 2½ cups (about 10 ounces) grated sharp Cheddar cheese
  • 3 eggs, beaten
  • ½ cup sour cream
  • 1 (10¾-ounce) can condensed Cheddar cheese soup
  • ½ teaspoon salt
  • 1 cup whole milk or half and half
  • ½ teaspoon dry mustard
  • ½ teaspoon black pepper


  1. Boil the macaroni in a 2 quart saucepan in plenty of water until al dente, about 7 minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
  4. Add drained macaroni and stir again.
  5. Set the slow cooker on LOW setting and cook for 2.5 to 3 hours, stirring occasionally.
Note: be sure to stir the macaroni and cheese a few times so that the cheese mixture stays creamy and does not stick/harden.

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