Tried It: Crock-Pot Mac and Cheese

crock-pot mac and cheese

It seems like my kids’ palates keep getting pickier and pickier.  When I find a recipe that everyone likes, I hold on to it and make it over, and over. This just happens to be one of those recipes.  It fits some of my favorite qualifications for easy dinner ideas.  It is made in the crock-pot, it comes together quickly and it is made from ingredients that I regularly either have on hand or can be stored in the pantry.  The recipe is adapted from Paula Deen’s Slow Cooker Macaroni and Cheese.

Crock-Pot Mac and Cheese

Recipe adapted from Paula Deen

2 cups uncooked elbow macaroni
4 tablespoons butter, cut into pieces
2 1/2 cups grated cheddar cheese (I have also tried various cheese blends and they work great)
1/2 cup sour cream
1 (10 3/4 ounce) can condensed cheddar cheese soup
1/2 teaspoon salt
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Directions:

Boil the macaroni for about 6 minutes. Drain.

In the crock pot whisk together sour cream, soup, salt, milk, mustard and pepper until well combined.  Add the cooked macaroni to the crock pot and stir.

In a medium saucepan, mix butter and cheese. Stir until the cheese melts. Add the cheese/butter mixture to the crockpot and stir to combine.  There will be some cheese lumps, that is fine.

Cook on low for 2 1/2-3 hours, stirring occasionally.

crock-pot-macandcheese-square2-wmI am always up for trying new recipes so if you have a family favorite, send it my way!

Linking to:

http://tatertotsandjello.com/

Comments

  1. Yum! I have been making this for years (one of the few things I could cook well as a newlywed) and my recipe is similar but a little bit simpler- 1 can of cheddar soup, 1 cup of cheese, and 1 cup of milk mixed with 2 cups cooked macaroni. It is always a hit for picnics (in a larger batch, of course!)

  2. Your mac and cheese looks delicious! I’ve never made it in a crock pot but keep seeing recipes for it, I’ll need to give it a try sometime! Looks wonderful!

  3. I made this for dinner one night this week–it was so delicious! We all loved it. (Well, except for Forrest, of course, but he only tries about 5% of the dishes I make, so I hardly count him anymore when considering how many people liked a dish.) Thanks for the recipe, I’ll be making it again!

    • greylustergirl says:

      Yay! So glad you liked it Rachel! I feel your pain on picky eaters! There is nothing like making a dish and serving it up to declarations of “This is disgusting”!

  4. I threw everything in the crock pot, cheese butter everything mixed it then dumped cooked pasta in the crock pot and mixed it all together !! It was delish!

    • greylustergirl says:

      I always wondered if that would work! Glad to know it does! Thanks for coming back to share Julie!

  5. We all loved this! I will never make the baked kind of mac n cheese again. This was easier using the crockpot and delicious.

    I did substitute white pepper for black for cosmetic reasons.

    • greylustergirl says:

      So glad you liked it! I won’t ever go back to baking it either. Good idea with the white pepper too! Thanks for stopping by to comment!

  6. Wonder how it would be if I didn’t cook the noodles first? I also would have to cook it on low longer because I would have to leave it on during the day while I am at work. My crock pot does switch to warm after a set time.

    • greylustergirl says:

      Tara,
      I have never tried it without cooking the noodles, however I have done it without cooking the cheese and butter on the stovetop. I just put it all in the crockpot and melt the butter in the microwave then put it in. So that will save a step at least. If you try it without cooking the noodles, let me know how it turns out!

  7. I searched among a lot of crock pot mac and cheese recipes and ultimately decided on this one because I was intrigued. I was a little skeptical when I read that you melt cheese and butter together in a sauce pan but I figured, what the hey! The reviews all came out great and I love trying new things and if worse came to worse I could always ditch the melted cheese and just throw it in with the melted butter so forth and so on.

    However! I melted the butter WITH the cheese until it looked good and melty and figured that it was good enough to throw in the crock pot.

    The butter cheese mixture actually melted really well into the dish! I was both surprised and pleased with the result.

    However I did tweak the dry ingredients a bit. In addition to the ground mustard (a healthy 1/2tsp dose cause I love it like I love my crockpot ….a lot), salt, and pepper, I added a dash of garlic powder and some Red Robin seasoning salt (the stuff is magic).

    I also love that this recipe called for sour cream! It’s not something I would have thought to add to mac and cheese but it made everything super creamy!

    So thumbs up! This rocked!

  8. I need to make Mac & Cheese for a Pot Luck at school and should have enough to feed about 20 children. How many servings would you say this makes and have you ever doubled the recipe?

    • greylustergirl says:

      I think it would depend on if you were making it as a main dish or a side dish. If for the side, 2 times the recipe should be good. If doing it as more of a main dish I would do more like 3 times the recipe. I have doubled the recipe before and it did all fit in my crock pot. You may need to do two crock pots though if you are doing 3 times the recipe. Good luck and I am sure it will be a hit!

      • Laura Cole says:

        Thanks for the reply. I ended up doing 4 times the recipe, with 2 pounds of elbow macaroni. I used only 3 can’s of soup because that was all I had, but 4 times everything else and filled the crock pot to the top. I made it the night before and took it out of the fridge early enough to warm up to room temp. Cooked on high for about 2 hours then low for about 1 1/2 hours and it was perfect. They ate it all!

        • greylustergirl says:

          So glad it worked out Laura! Did it seem like having it sit overnight made the noodles soggy? Thanks for the update on how it went and I am glad that everyone liked it!

          • Laura Cole says:

            Yes, they were a little softer than I would have liked, but everyone seemed to enjoy it. If I did it again I would probably cook the noodles about 4 minutes instead of 6. I used large elbow macaroni as well which may also have made it seem a bit softer than I would have liked.

  9. Made this over the weekend for my daughter’s 3rd birthday party and, YUMMY!!!! I used 2 boxes of Barilla Elbows and used 1/2 sour cream and 1/2 greek yogurt instead of all sour cream. I split it into 2 crockpots because it was too much for one crockpot. I cooked the noodles a few minutes longer than I would have liked (for leftovers). I did 4 minutes once the water started re-boiling and I should’ve done 4 minutes from the time I put the noodles in the boiling water. It was delicious but noodles got softer the longer they sat (for leftovers). Everyone loved it and all but 1/2 of a crockpot was gone. I will definitely be making this again for large parties, if not just for dinner.

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