Warm fuzzies in a bowl.
No joke folks. This here recipe is THE BEST Creamy Crockpot Mac and Cheese you will find around. We are talking about melt in your mouth good!
How to cook Macaroni and Cheese in the slow cooker.
I just learned a wonderful word: hygge. It’s Danish, and it’s pronounced sort of like “hoo-gah.” But what it means is more like “hug” – or like the feeling of a hug. You know, all warm and cozy and friendly and welcoming.
Anyway, it turns out hygge is a trend that’s really catching on in the USA. People in the know are skipping the hot night clubs and staying home, snuggled up in front of a fire in their jammies. They’re reading books, playing board games with friends…and eating comfort food. Because a crucial part of hygge is meals that give you that same warm and cozy glow.
The Best Creamy Crockpot Mac and Cheese fits the new trend perfectly. It’s a bowl full of warm, creamy comfort: soft, chewy noodles swimming in a rich, cheesy sauce loaded up with sour cream, butter, and just a hint of garlic and mustard for zing. It’s the closest thing there is to a hug that you can eat. Never mind about the fireplace and the jammies. So long as you have a bowl of this in front of you, you’ve got the warm and cozy vibe down pat.
Absolutely! While shell pasta is used in this recipe, feel free to substitute it with other pasta shapes like elbow macaroni noodles, penne, or cavatappi. Just ensure to cook the pasta al dente according to the package instructions.
Yes, if you don’t have sour cream, you can substitute it with plain Greek yogurt or cream cheese. Both will provide a creamy texture to the dish.
No, it’s not necessary, but using a combination of cheeses adds depth to the flavor. Feel free to use your favorite cheeses or whatever you have on hand, keeping in mind that each cheese will bring a different flavor profile to the dish.
Absolutely! Feel free to customize the recipe by adding extras like cooked bacon, sautéed vegetables, diced ham, or breadcrumbs on top for added crunch.
Store any of this cheesy macaroni in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop, adding a splash of milk if needed to restore creaminess.
Yes, you can cook the Mac and Cheese on HIGH to reduce the cooking time. However, be sure to check it frequently to avoid overcooking, as cooking times can vary depending on your slow cooker.
While pre-shredded cheese is convenient, it often contains anti-caking agents that can affect the texture of the dish. For the best results, it’s recommended to shred the cheese yourself.
Yes, to make this recipe gluten-free, use gluten-free pasta and ensure that the cheddar cheese soup and any added extras are also gluten-free.
- Sour Cream: The Sour cream contributes to the creaminess and richness of the mac and cheese.
- Cheddar Cheese Soup: This is a canned, condensed soup that is flavored with cheddar cheese. It acts as a base for the sauce, adding flavor and creaminess to the dish.
- Garlic Salt: This adds a savory garlic flavor to the mac and cheese, enhancing the overall taste of the dish. Not a fan of garlic? You could also use onion powder instead. If you need to reduce sodium, you could also use garlic powder instead of garlic salt.
- Milk: I used whole milk for this recipe, but if you are looking to reduce calories, you can use low-fat or 2% milk instead.
- Dry Mustard: It adds a subtle sharpness and depth of flavor to the cheese sauce, balancing the richness of the dairy ingredients.
- Pepper: This adds a mild heat and pungency to the dish, enhancing its flavor profile.
- Butter: It adds richness, flavor, and a velvety texture to the mac and cheese.
- Shredded Cheddar Cheese: Using a combination of different cheddars, such as white cheddar and sharp cheddar, can add depth to the flavor. I have also used Monterey jack cheese. Have fun with your favorite cheeses
The Best Creamy Crockpot Mac and Cheese
- Cook pasta according to package for al dente style. Place cooked pasta in a 5-6qt slow-cooker.
- Mix in sour cream, can of soup, milk, garlic salt dry mustard and pepper. Mix until well combined.
- Next add in shredded cheeses and gently stir again.
- Top with 6 TBSP of butter, cover and cook on LOW for 2-3 hours.
- It really is the best crock pot macaroni and cheese recipe for any family gathering!
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Creamy Crockpot Mac and Cheese
Ingredients
- 12 oz box of shell pasta
- 1/3 cup sour cream
- 1 10 oz can cheddar cheese soup
- 1/2 tsp garlic salt
- 1 cup milk
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- 6 TB butter – cut into 6 tabs
- 4 cups of shredded cheese – I used 2 cups of white and 2 cups of sharp cheddar
Instructions
- Cook pasta according to package for al dente style.
- Place cooked pasta in a 5-6qt slow-cooker
- Mix in sour cream, can of soup, milk, garlic salt dry mustard and pepper. Mix until well combined.
- Next add in shredded cheeses and gently stir again.
- Top with 6 TB of butter, cover and cook on LOW for 2-3 hours.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Gustavo Woltmann says
It’s about time to buy myself a crockpot! I have no idea why I still don’t have one, when there are amazing crockpot recipes after recipes showing up everywhere lately!
Manju says
I dont have a crock pot. But will try this in oven..delish!!!
Anne says
This was a pretty good recipe! I tried it on a lazy day and it was so so easy. The texture was amazing. Pretty thick and creamy.
Corey says
So glad you loved it Anne!
Luanne says
Can I double this recipe in the crockpot and cook it longer?
Corey says
You sure can. Just make sure you have a large enough crockpot. You will not need to cook any longer.
Ashley says
Is there any substitute for the cheddar soup? I am gluten free and can sub out the pasta for a GF version, but the soup is tricky…
Suzanne says
There are recipes on internet cheese soup I found one here looks pretty easy to make a can definitely be adapted to be GF. https://www.keyingredient.com/recipes/162053514/condensed-cheddar-cheese-soup-substitute/
Amanda says
Could this be made ahead of time and refrigerated until you are ready to cook it?
Susan Evans says
This recipe looks like it would taste much better than the boxed Macaroni and Cheese.
Genevieve says
ANY thing does! This one is really good – and you can add veggies, bacon ,or whatever your family might like.
Loz says
Can you use prepared mustard instead of dry mustard? I have prepared and mustard seed, thoughts??? And could I Cook in less time on high instead of low?
Genevieve says
I really wouldn’t. You risk the cheese separating and being unpleasant to eat. BUT – this can be made up over a day off, and used during the week,or even frozen in portion sizes. And yes, try the prepared, adding and tasting as you go, but dry mustard is not expensive and you WILL find ways to use it!
Jessica Orlouski says
Can I double this recipe in the crockpot?
Corey says
Yes. I would make sure to use at least a 6qt crockpot for a double batch.
Linda says
If you double it is it still the same amount of cooking time
Corey says
Yes Linda, same time on this one.
Ashley says
So, cooking the noodles and then them being in the milk in the crockpot doesn’t make them soggy? That is my only concern!
Corey says
Nope! Just creamy awesomeness. If you do like your noodles a little more firm, just make sure to cook your noodle al dente.
Julie K says
Can I use elbow macaroni instead? Would I use a 16 oz box? I’m planning to double the recipe so I want to make sure I have the correct ratio. Thanks
Corey says
Yes you can use elbow macaroni. I would stick with the 12 oz of noodles.
Andrea says
Is the butter salted or unsalted?
Corey says
Salted.
Sherry W says
Is the nutritional info available?
Sana says
How often do you stir once everything is in the crockpot
Corey says
I usually only stir 1 time
Sabs says
What point do you stir once in the beginning? And toward the end?
Corey says
Middle to end.
Mackenzue says
I only have a 4 quart crockpot, should I half the recipe? Would I keep the same cooking time?
DanO says
I see so many recipes that mention a 12 oz box of pasta. I don’t think I’ve ever seen one. Every single box of pasta in the store, whether name brands or not, is 16 oz. I have to fix this for a larger crowd, so I’m using all of the pasta. Maybe I’ll sneak in a bit more of the other ingredients? I wish people would put recipes out that are practical.
Tricia says
Can this be done in the oven with the same result?
Julia Childs says
It’s mac and cheese – there is no exact ratio required. You can adjust the slider next to the word servings above to get the pasta to 16 oz, then you will have an idea of how much of the other ingredients you need.
Kathleen says
Did I miss something? How many servings does this recipe make.
Susan says
Could you use fat free sour cream and fat free milk or would it affect the creaminess?
Corey says
I have only made the recipe as written, but maybe one of our followers have tried this. Can anyone help with this question?
cp says
Can the pasta be boiled a few hours ahead of time and then added with everything to the crockpot?
Corey says
Yes!
Michael says
This was THE favorite at Christmas. So easy. Only change I made was to use 1 tbl of prepared mustard instead of the dry. Rewarms great in the microwave as is.
Amy says
I make this all the time, a fave in our house, but I was wondering if you have ever mixed up ahead of time and baked in oven instead. Please let me know.
Christina Vaccaro says
5 STARS !!!!!I will make this for years to come ! Good for T Giving ! Soooo creamy good !
Lativa says
Thanks for sharing your recipe.. It is so good.. Nice an cheesy and creamy.. My son loves it.. Very easy to make. I also tagged you on Instagram with a pic of the finished product.
Cheryl says
This is an awesome recipe. My whole family loves it even my pickiest daughter enjoyed it. That’s a win in my books. Quick, easy just throw it together and forget about it for a couple hours.
Aneta says
Do u cook it on high or low ? Also can u use shredded cheese or do u need to use block cheese And shredded yourself for best results ? Thank you in advance
Corey says
Block cheese is the best. Sometimes the pre shredded cheeses do not melt well. You want to cook it on LOW.
Bekka says
This looks so good! Do you have to cook the noodles prior?
Corey says
Bekka, that is the only way I have made this recipe. I always use cooked noodles.
Meagan Fennell says
What type of cheese did you use along with the sharp cheddar?
Corey says
I used 2 cups of white and 2 cups of sharp cheddar
Crystal Taylor says
The best…! I only had to cook mine for 1.5 hrs on low. I also added a bit more milk and sour cream to make sure it was creamy. Thanks for the recipe!
Jessica says
Hello! Would I be able to use Creme fraiche instead of sour cream? If not, What would you suggest for substitution?
Corey says
I have never tried that Jessica, but I think that would work.
Cheyenne says
Mine turned out stringy. Any idea why?
Joni Towne says
Good Morning! I have a quick question. I don’t have cheddar cheese, can I use fancy shredded 4 cheese blend and add some shredded mozzarella? Or would this not work
Corey says
It will have a slightly different taste, but it will still be yummy 🙂
Shari LaMarca says
This was a big hit at an office party pot luck – everyone loved it and wanted the recipe. Definitely will make this again!! Thank you 🙂
Cyrina says
Do you have to cook it on low in the crockpot or can you do it on high for it to be done quicker?
Corey says
Depending on your crockpot, the high setting might cause the cheese to burn, so just keep an eye on it.
Judith Levan says
Best Mac n cheese I have ever had!