• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
101 Cooking For Two
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
menu icon
go to homepage
  • 👨‍🍳RECIPES
  • 📋About
  • ❓FAQs/Help
  • 🛒Shop
  • 📮Subscribe
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • 👨‍🍳RECIPES
    • 📋About
    • ❓FAQs/Help
    • 🛒Shop
    • 📮Subscribe
    • Facebook
    • Pinterest
  • ×

    🏠Home » Recipes » Pasta Recipes

    Creamy Crock Pot Mac and Cheese

    Feb 12, 2020 · Modified: Jan 2, 2023 by Dan Mikesell AKA DrDan ·

    Recipe Table of Contents    
    4 from 71 votes

    A creamy, tasty mac and cheese recipe that is ultra-simple, and this will become your favorite comfort food recipe. As easy as boiling water, it is a delicious alternative to the blue box.

    mac and cheese on fork
    Jump To:
    • 😊Why you should make this crock pot mac and cheese
    • 👨‍🍳How to make Crock Pot Mac and Cheese
    • 📋Ingredients
    • ⏰Time
    • ❓FAQs
    • Leftover storage and reheating
    • 📖Related Recipes
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    😊Why you should make this crock pot mac and cheese

    • An extra creamy and tasty mac and cheese that even kids will love.
    • And good enough to make my "in-house mac and cheese expert" go back for seconds.
    • Very easy to make. If you can boil water, you can make this recipe.
    • It uses ingredients that you can keep in stock to make this recipe when you want.
    • It makes only 4 servings in a 3-quart crock pot with a double-size 8-serving recipe fitting in a 6-quart or larger crock pot.
    • Cooks to an endpoint to avoid overcooking.

    This is basically a Paula Deen recipe without eggs with some simplification. It is extraordinarily creamy with great texture, and if you can boil water, you can do this recipe.

    👨‍🍳How to make Crock Pot Mac and Cheese

    1. Cook pasta in boiling water for ⅔ of the minimum time listed on the package, then drain.
    2. In a 3-quart or larger crock pot, combine milk, sour cream, cheese, butter, salt, pepper, dry mustard, cheddar cheese soup, and cayenne pepper (optional).
    3. Mix in the cooked pasta.
    4. Cook on low for about 2 hours. Stir about every 30 minutes to mix and check the pasta.
    5. It's done when you are getting some browned cheese on the side of the pot and some light browning of some of the pasta on the edge. And the macaroni is tender. About 2 hours.

    📋Ingredients

    • Pasta—Traditional elbow macaroni is suggested. Use a standard commercial pasta and undertook it. The non-standard, thin, or gluten-free pastes will cook unpredictably and are not suggested.
    • Milk—Any fat level. Or substitute the same volume of evaporated milk or half and half.
    • Sour Cream—Do not use fat-free. Substitute cream cheese if you want.
    • Cheese—American cheese like Velveeta cheese melts well and is creamy. Sharp cheddar cheese adds a lot of flavors. I like a combination. Other possible cheeses are Muenster, Gouda, or Gruyere.
    • Cheddar cheese soup—mostly for thickening and creaminess.
    • Pantry ingredients—butter, dry mustard, salt, black pepper, and cayenne pepper (optional)
    • Optional additions— crumble-up cooked bacon or frozen broccoli

    ⏰Time

    Usually about 2 hours in the crock pot. It is done when it starts to get some browning along the edge, and the pasta is tender. A bit undercooked is better than overcooked and burnt. 

    If cooking this recipe as written in a large crock pot, it may also cook a bit faster.

    ❓FAQs

    What can be a substitute for dry mustard powder?

    Use dijon or yellow mustard. Use triple the volume.

    Can I just add dry uncooked pasta to the crock pot?

    Not for this recipe, although the pasta is undercooked before adding to the crock pot to prevent overcooking the pasta.

    If you want to use uncooked pasta, see Uncooked Macaroni Crock Pot Mac and Cheese.

    Can I make the mac and cheese ahead and reheat it for later?

    It is the best and creamiest when cooked. It will always lose the texture of stored.

    You can cook the pasta ahead and store refrigerated for a day or two.

    Why does my cheese not melt well and becomes grainy?

    Some cheaper shredded cheese has a lot of anti-caking agents, so it will become grainy. Buy deli chunks of cheese and shred yourself. I do find brand-name cheese works better than generic.

    Another solution is to use half Velveeta cheese and add that early and then add any shredded cheese a few minutes before stopping cooking.

    Leftover storage and reheating

    Store leftover mac and cheese in an airtight container in the refrigerator for 3-4 days.

    To reheat leftovers, add a bit of milk and reheat in the microwave, on the stovetop, or covered with foil in the oven.

    📖Related Recipes

    Uncooked Macaroni Crock Pot Mac and Cheese

    Roadhouse Mac and Cheese

    Easy Mac and Cheese

    Baked Mac and Cheese

    This recipe is listed in these categories. See them for more similar recipes.

    101's Best Recipes, Comfort Food Recipes, Crock Pot Recipes, Pasta Recipes, Small Crock Pots Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    cheese with pasta and other ingredeints

    Start with a pan of boiling water over high heat for the pasta.

    pouring dry pasta into boiling water

    Once the water is boiling, add 2 cups (about 8 oz) of elbow macaroni and cook for about ⅔ of the minimum time, then drain.

    adding can of soup to crock pot

    Combine in a 3 quart or larger crock pot: 1 cup milk, ½ cup sour cream, 2 ½ cups cheese, 4 tablespoons butter cut into several pieces, ½ teaspoon each of table salt, black pepper, and dry mustard, and one can (10 ¾ oz) cheddar cheese soup.  For a touch of heat, add the option of ¼ teaspoon of Cayenne pepper.

    pouring cooked pasta into crock pot

    Mix the pasta into the crock pot—turn on low.

    mixing ingredients in crock pot

    Stir the pot about 30 minutes into cooking when the butter is melted. Continue to stir about every 30 minutes to check the pasta for overcooking.

    cooked mac and cheese on a spatula

    It's done when the pasta is tender—about 2 hours. You should be getting some browned cheese on the side of the pot and some light browning of some of the pasta on the edge.

    graphic Subscribe to 101 Cooking for Two

    📝Recipe

    Macaroni and Cheese on fork

    Creamy Crock Pot Mac and Cheese

    From Dan Mikesell AKA DrDan
    A creamy, tasty mac and cheese recipe that is ultra-simple, and this will become your favorite comfort food recipe. As easy as boiling water, it is a delicious alternative to the blue box. And good enough to make my "in-house mac and cheese expert" go back for seconds.
    Tap to leave a Rating
    4 from 71 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 10 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 2 cups pasta - About 8 oz.
    • 1 cup milk - or condensed milk or half&half
    • ½ cup sour cream
    • 2 ½ cup shredded cheese - your choice
    • 4 tablespoons butter
    • 10 ¾ oz cheddar cheese soup
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • ½ teaspoon dry mustard
    • ¼ teaspoon cayenne pepper - optional
    Prevent your screen from going dark

    Instructions

    • Start with a pan of boiling water over high heat for the pasta.
      cheese with pasta and other ingredeints
    • Once the water is boiling, add 2 cups (about 8 oz) of elbow macaroni and cook for about ⅔ of the minimum time, then drain.
      pouring dry pasta into boiling water
    • Combine in a 3 quart or larger crock pot: 1 cup milk, ½ cup sour cream, 2 ½ cups cheese, 4 tablespoons butter cut into several pieces, ½ teaspoon each of table salt, black pepper, and dry mustard, and one can (10 ¾ oz) cheddar cheese soup.  For a touch of heat, add the option of ¼ teaspoon of Cayenne pepper.
      adding can of soup to crock pot
    • Mix the pasta into the crock pot—turn it on low.
      pouring cooked pasta into crock pot
    • Stir the pot about 30 minutes into cooking when the butter is melted. Continue to stir about every 30 minutes to check the pasta for overcooking.
      mixing ingredients in crock pot
    • It's done when the pasta is tender—about 2 hours. You should be getting some browned cheese on the side of the pot and some light browning of some of the pasta on the edge.
      cooked mac and cheese on a spatula
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

    Your Own Private Notes

    Click here to save your own private notes only you will see. These will print and be saved for your next visit.
    Blue ribbon divider used for visual effect

    Recipe Notes

    Pro Tips

    1. This fits nicely in a 3-quart crock pot. A double recipe will need a 6-quart or bigger crock pot.
    2. A good-quality standard elbow macaroni works best here. Cook it to al dente or a bit less before adding it to the crock pot. You can use other pasta, and they may or may not work.
    3. Use the cheese you like, but generic, cheap, or outdated cheese can separate. More discussion on cheese issues are in the post.
    4. If you like cream cheese, you can substitute it for sour cream. Don’t use fat-free versions of either of them.
    5. Be sure to stir a few times while cooking to watch the pasta.
    6. The serving size is about 1 ½ cups.
    7. Good in the refrigerator for 3-4 days and frozen for about 3 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Creamy Crock Pot Mac and Cheese
    Amount Per Serving
    Calories 364 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 13g65%
    Cholesterol 66mg22%
    Sodium 851mg35%
    Potassium 414mg12%
    Carbohydrates 24g8%
    Fiber 1g4%
    Sugar 4g4%
    Protein 16g32%
    Vitamin A 934IU19%
    Vitamin C 1mg1%
    Calcium 335mg34%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Pasta
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Originally Published August 14, 2012. Updated with expanded discussion and options. Photos have been refreshed, and a table of contents added to help navigation.

    More Pasta Recipes

    • Cheesy Old Fashioned Baked Goulash
    • Smoked Sausage Pasta in 30-Minutes
    • Leftover Turkey Tetrazzini with Parmesan Topping
    • Healthier Chicken Alfredo

    Reader Interactions

    Comments

    1. Dee

      July 05, 2014 at 7:36 am

      Recipe sounds good. I plan to make it for our family reunion this upcoming weekend. I was looking for a recipe that I could make in a crock pot and put together in our room at the lodge for a carry in meal. I will be using gluten free macaroni.
      Do you have any "gluten free" recipes?

      • DrDan

        July 06, 2014 at 5:05 pm

        I don't cook gluten free but most of my recipes are meat... And gluten free products can frequently be substituted as you know in many of the other recipes. I have no experience with gluten free pasta and think I should try it just for experience some day.
        Thanks for the note.
        DrDan

    2. Patricia Donkers

      June 10, 2014 at 1:31 am

      I had the best lobster Mac and Cheese at a restaurant in Santa Monica, CA where I live and keep dreaming about it! What do you think Dr. Dan? I have a feeling you have cooked lobster tails before!
      Please email me your updated version (minus the cheddar cheese soup) and if you devise a lobster-Mac version!
      Patricia Maria
      Go LA Kings!

      • DrDan

        June 10, 2014 at 9:39 pm

        I have never really been a lobster type guy and my wife is not a big fan. So no lobster mac at this time. The updated version is at https://www.101cookingfortwo.com/easiest-and-greatest-crock-pot-creamy/
        Thanks for the note and good luck finding a lobster version.
        DrDan

    3. joyce

      May 09, 2014 at 11:34 am

      Do you cover the crock pot while cooking for 2hrs? Thank you

      • DrDan

        May 09, 2014 at 12:09 pm

        Yes

    4. Angela

      January 18, 2014 at 5:49 pm

      Delicious. I quadrupled the recipe for my son's 3rd birthday party. It was ALL GONE!! Everyone loved it. NO EGGS!! :) Thanks for the recipe. I'm making this for my daughter's 1st birthday in March now. :)

      • DrDan

        January 18, 2014 at 6:45 pm

        The eggs make a more "custard" texture which is not what my wife and I like. Thanks for the comment.

        DrDan

    5. Sandi Lugo

      November 05, 2013 at 4:59 pm

      I used your recipe at our New Years dinner for the family (8 people) and everyone was pleased. Last week I tried the new version and could not get the texture of the noodles quite right, they were gummy- for lack of a better word. Saturday I made this recipe for my daughters Engagement Party (50 folks, 6 x recipe and added 1/2 cup dried noodles per batch when boiling, made 2 batches in each crock pot, 2 hrs cook time) and it turned out perfect! Everyone there raved over the mac and cheese and wanted your recipe. The only thing I did not double per crock pot was the cayenne, because I knew some would think it too spicy. It was wonderful to spend a few minutes boiling noodles and dumping a few things in the crock pots and not having to worry about it for 2 hours. I used the crock pot liners that reynolds has out now and cleanup was a breeze.
      Thanks for the work you put into your recipes!!

    6. Dr Dan

      December 15, 2012 at 2:11 pm

      I just did an experiment this morning working on a new version. I did not precook the pasta and it worked fine. (not the same recipe) This has failed for me before. I think the "but" here seems to be this time I didn't add the cheese until near the end after the pasta was done.

      My previous tries of not precooking were with the cheese going in at the start. I think the cheese way over cooked by the time the pasta was reasonable.

      Also I don't really like using things like the soup in this. That will be gone in the new version.

    7. KBGR

      December 15, 2012 at 12:43 pm

      FYI I used uncooked elbow macaroni instead of cooking the pasta. Turned out great!!

    8. Dr Dan

      December 14, 2012 at 7:01 am

      Thanks for the hint... I think I will just leave the egg out.

    9. mrlemm

      December 13, 2012 at 11:19 pm

      the egg needs to be tempered in for it to mesh well with the ingredients. if the egg overcooks it will have a pasty feel to it.

    10. mrlemm

      December 13, 2012 at 11:18 pm

      you have to temper the egg in. Ive done it with the egg with my own variation and it works.

    11. Unknown

      October 18, 2012 at 6:06 pm

      Ah, you validated my suspicion about eggs in the mac and cheese. Thank you! I made a recipe with eggs and really didn't like it at all. Next try is your recipe/the Paula Dean recipe. Thanks.

    12. ReginaS

      October 16, 2012 at 3:52 pm

      Your recipes are AMAZING!! My fiance and I love them!

    13. ReginaS

      October 16, 2012 at 3:51 pm

      I have tried your mac and cheese and shredded chicken recipes and they were AWESOME!!!! I look forward to trying more :)

    14. Chris

      August 15, 2012 at 7:18 pm

      I have to keep this one in mind because our go to recipe for mac and cheese is labor intensive and messes up a boatload of pans.

    Primary Sidebar

    DrDan image Hi, I’m DrDan, and welcome to 101 Cooking for Two, the home of great everyday recipes with easy-to-follow step-by-step photo instructions. About DrDan

    Popular Recipes

    • Baked Chicken Legs - Quick and Easy
    • Pan Seared Oven Roasted Filet Mignon
    • Oven Baked Chicken Thighs
    • Small Ribeye Roast
    • Pan Seared Oven Roasted Strip Steak
    • Pan Seared Oven Baked Chicken Breasts
    kitchen reference sheet graphic wide blue
    graphic of sites that I work with or have had recipes featured or referenced.
    SITES THAT I WORK WITH OR HAVE HAD RECIPES FEATURED OR REFERENCED.

    Footer

    ↑ back to top ↑

    About

    • About DrDan and the Blog
    • Business Questions
    • Comment Policy

    Content

    • Food FAQ
    • Kitchen Reference Sheets
    • Recipes Featured in the Videos
    • Guide To Cooking for Two
    • Saved Recipes Collections

    dogs by the pond

    Privacy Policy | Terms | Contact

    COPYRIGHT © 2010-2023 101 COOKING FOR TWO. ALL RIGHTS RESERVED | BASED ON FOODIE PRO THEME