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๐Ÿ Home ยป Recipes ยป Pasta Recipes

Creamy Crock Pot Mac and Cheese

Updated: Oct 30, 2023 ยท Published: Feb 12, 2020 by Dan Mikesell AKA DrDan ยท 21 Comments

Jump to Recipe
Total Time: 2 hours hrs 10 minutes mins

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.

It uses ingredients that you can keep in stock to make this recipe when you want.

๐ŸฅฃIngredients

Pastaโ€”elbow macaroni or similar
Milk and sour cream
Cheeseโ€”cheddar, American cheese
Cheddar cheese soup
Pantry ingredientsโ€”butter, dry mustard, salt, black pepper, and cayenne pepper (optional)

mac and cheese on fork.
Jump To (scroll for more)
  • ๐ŸฅฃIngredients
  • ๐Ÿ‘จโ€๐ŸณHow to make Crock Pot Mac and Cheese
  • โฐHow long to cook mac and cheese in the crock pot
  • Make it right every time
  • Mac and cheese recipes
  • Leftover storage and reheating
  • โ“FAQs
  • Step-by-Step Photo Instructions
  • ๐Ÿ“–The Recipe Card
Blue ribbon divider used for visual effect

Featured comment from Angela:
"Deliciousโ€ฆEveryone loved it. NO EGGS!! :) Thanks for the recipe."

It is an extra creamy, tasty mac and cheese that even kids will love. And it's good enough to make my "in-house mac and cheese expert" go back for seconds.

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.

๐Ÿ‘จโ€๐ŸณHow to make Crock Pot Mac and Cheese

  1. Cook pasta in boiling water for โ…” 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). Mix in the cooked pasta.
  3. Cook on low for about 2 hours. Stir about every 30 minutes to mix and check the pasta.
  4. It's done when you get some browned cheese on the pot's side and some light browning of some of the pasta on the edge. And the macaroni is tenderโ€”about 2 hours.

This is a summary of the steps and ingredients. See the recipe card or the step-by-step photo instructions below for complete instructions.

โฐHow long to cook mac and cheese in the crock pot

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.

Make it right every time

For the pasta, traditional elbow macaroni is suggested. Use a standard commercial pasta and undercook it. The non-standard, thin, or gluten-free pastes will cook unpredictably and are not suggested.

Any milk will work. Or for more creaminess, use same volume of evaporated milk or half and half.

Do not use fat-free sour cream. If you like, substitute cream cheese.

The cheese choice is wide open. American cheese like Velveeta cheese melts well and is creamy. Sharp cheddar cheese adds a lot of flavor. I like a combination. Other possible cheeses are Muenster, Gouda, or Gruyere.

Don't skip the cheddar cheese soup. It is primarily for thickening and creaminess.

Optional additionsโ€” crumble-up cooked bacon or frozen broccoli

Mac and cheese recipes

Check out these other mac and cheese recipes, like Uncooked Macaroni Crock Pot Mac and Cheese, Roadhouse Mac and Cheese, One-Pot Mac and Cheese, and Baked Mac and Cheese.

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.

โ“FAQs

What can be a substitute for dry mustard powder?

Use dijon or yellow mustard. Use triple the volume.

Can I 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 its texture if stored.

You can cook the pasta and refrigerate it for a day or two.

Why does my cheese not melt well and become grainy?

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

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

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โ†‘Jump to Table of Contents

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

Have you tried this recipe, or have a question? Join the community discussion in the comments.

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, cook for about โ…” 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, ยฝ cup sour cream, 2 ยฝ cups cheese, 4 tablespoons butter cut into several pieces, ยฝ teaspoon each of table salt, black pepper, and dry mustard, and one can (10 ยพ oz) cheddar cheese soup. For a touch of heat, add the option of ยผ teaspoon of Cayenne pepper.

pouring cooked pasta into crock pot.

Mix the pasta into the crock potโ€”and turn it 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 tenderโ€”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.

๐Ÿ“–The Recipe Card

Macaroni and Cheese on fork

Creamy Crock Pot Mac and Cheese

4.06 from 77 votes
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.
Prep Time: 10 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 10 minutes minutes
Servings #/Adjust if desired 4 servings

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Ingredients

US Customary - Convert to Metric
  • 2 cups pasta - About 8 oz.
  • 1 cup milk - or condensed milk or half&half
  • ยฝ cup sour cream
  • 2 ยฝ cup shredded cheese - your choice
  • 4 tablespoons butter
  • 10 ยพ oz cheddar cheese soup
  • ยฝ teaspoon salt
  • ยฝ teaspoon pepper
  • ยฝ teaspoon dry mustard
  • ยผ teaspoon cayenne pepper - optional

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 โ…” 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, ยฝ cup sour cream, 2 ยฝ cups cheese, 4 tablespoons butter cut into several pieces, ยฝ teaspoon each of table salt, black pepper, and dry mustard, and one can (10 ยพ oz) cheddar cheese soup.ย  For a touch of heat, add the option of ยผ teaspoon of Cayenne pepper.
  • pouring cooked pasta into crock pot
    Mix the pasta into the crock potโ€”turn it 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 tenderโ€”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.

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. Donโ€™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 ยฝ cups.
  7. Good in the refrigerator for 3-4 days and frozen for about 3 months.

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.

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

Calories : 364 kcal (18%)Carbohydrates : 24 g (8%)Protein : 16 g (32%)Fat : 22 g (34%)Saturated Fat : 13 g (65%)Cholesterol : 66 mg (22%)Sodium : 851 mg (35%)Potassium : 414 mg (12%)Fiber : 1 g (4%)Sugar : 4 g (4%)Vitamin A : 934 IU (19%)Vitamin C : 1 mg (1%)Calcium : 335 mg (34%)Iron : 1 mg (6%)
Serving size is my estimate of a normal size. 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.

ยฉ 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors.

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

Lilly at 14 months old.

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  1. Linda says

    May 19, 2024 at 3:01 pm

    I grated the cheese from a block. The grated/shredded cheese you buy in packages usually has something added to prevent it from sticking together

    Reply
    • Dan Mikesell AKA DrDan says

      May 19, 2024 at 4:50 pm

      Hi Linda,
      Welcome to the blog.
      The choice of cheese and the anti-caking agents are discussed in the post FAQs. I find using brand name shredded cheese usually works well. Of course, shredding your own is fine.
      Dan

  2. Dee says

    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?

    Reply
    • DrDan says

      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

  3. Patricia Donkers says

    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!

    Reply
    • DrDan says

      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

  4. joyce says

    May 09, 2014 at 11:34 am

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

    Reply
    • DrDan says

      May 09, 2014 at 12:09 pm

      Yes

  5. Angela says

    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. :)

    Reply
    • DrDan says

      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

  6. Sandi Lugo says

    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!!

    Reply
  7. Dr Dan says

    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.

    Reply
  8. KBGR says

    December 15, 2012 at 12:43 pm

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

    Reply
  9. Dr Dan says

    December 14, 2012 at 7:01 am

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

    Reply
  10. mrlemm says

    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.

    Reply
  11. mrlemm says

    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.

    Reply
  12. Unknown says

    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.

    Reply
  13. ReginaS says

    October 16, 2012 at 3:52 pm

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

    Reply
  14. ReginaS says

    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 :)

    Reply
  15. Chris says

    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.

    Reply

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