Creamy Slow Cooker Mac and Cheese
As an Amazon Associate I earn from qualifying purchases.
Mac and cheese is one of those recipes that never lasts long around here.
I love making this slow cooker version when I need something easy that still feels homemade. It’s rich, creamy, and exactly the kind of side dish people scoop onto their plate and immediately come back for more. The cheddar cheese soup gives it that extra smooth texture, and the slow cooker keeps everything warm and ready to serve, which makes it perfect for holidays, potlucks, and busy family dinners.
Why You’ll Love Slow Cooker Mac and Cheese
- Creamy Every Time: The cheddar cheese soup and sour cream create a smooth, velvety sauce that stays creamy.
- Perfect for Gatherings: The slow cooker keeps it warm for serving, making it ideal for potlucks and holiday meals.
- Easy Prep: Cook the pasta, stir everything together, and let the slow cooker handle the rest.
- Great Make-Ahead Side: You can prep it ahead and keep it warm until serving.
Ingredients Needed To Make Slow Cooker Mac and Cheese
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Elbow macaroni
- Cheddar cheese soup
- Shredded cheddar cheese
- Garlic powder
- Onion powder
- Paprika
- Kosher salt
- Black pepper
- Mustard powder
- Sour cream
How To Make Slow Cooker Mac and Cheese
1. Cook the pasta
- Bring a large pot of salted water to a boil and cook the macaroni just until al dente. Drain well.
2. Heat the slow cooker
Turn your slow cooker to high and lightly grease the insert.
3. Build the cheese base
- Add the cheddar cheese soup, sour cream, shredded cheddar cheese, garlic powder, onion powder, mustard powder, paprika, salt, and pepper.
- Stir until combined.
4. Add pasta
- Fold in the cooked macaroni until evenly coated.
5. Cook
- Cover and cook on high for 1½ to 2 hours.
- Stir once halfway through if possible.
6. Serve
- Once hot and creamy, serve immediately.
Tips for the Creamiest Slow Cooker Mac and Cheese
A few small tricks make all the difference when it comes to getting that smooth, creamy texture every time.
- Cook the pasta just to al dente so it doesn’t soften too much in the slow cooker.
- Shred your own cheese for the smoothest melt.
- Stir once halfway through cooking to keep everything evenly creamy.
- Avoid overcooking, which can cause the sauce to tighten up.
- If it thickens before serving, stir in a splash of warm milk.
What to Serve with Slow Cooker Mac and Cheese
This creamy crock pot mac and cheese works with just about everything.
It pairs especially well with:
- Pulled pork
- BBQ chicken
- Smoked brisket
- Meatloaf
- Baked ham
- Crispy chicken tenders
- A fresh green salad
For holiday dinners, it’s one of my favorite sides to serve alongside ham and cornbread.
Storage and Reheating
- Stovetop: Warm over low heat with a splash of milk, stirring often.
- Microwave: Heat in 30-second intervals, stirring between each round.
- Slow cooker: Reheat on low with a little milk stirred in until creamy again.
- I don’t recommend freezing this one since creamy cheese sauces can separate after thawing.
Slow Cooker Mac and Cheese
Equipment
- large pot (for cooking pasta)
- Measuring spoons
Ingredients
- 12 ounces elbow macaroni
- 10.5 ounces cheddar cheese soup
- 1 1/2 cups sour cream
- 3 cups shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon paprika
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Cook the elbow macaroni in a large pot of salted water according to package directions, until al dente. Drain and set aside.
- Prep the Slow Cooker: Turn the slow cooker to high.
- Combine Ingredients: In the slow cooker, add the cheddar cheese soup, shredded cheddar cheese, garlic powder, onion powder, paprika, kosher salt, black pepper, and mustard powder. Stir to combine.
- Add the Pasta: Stir in the cooked elbow macaroni and mix well to coat.
- Cook: Cover and cook for 2 hours on high, stirring halfway through if possible.
- Serve and Enjoy: Once creamy and heated through, serve and enjoy!
Notes
- Do not overcook the pasta. Slightly undercooking helps prevent mushy mac and cheese.
- Shred your own cheese if possible. Pre-shredded cheese can make the sauce less smooth.
- If it thickens too much, stir in a splash of warm milk before serving.
- Keep warm on low for up to 1 hour for parties.
Nutrition
Commonly Asked Questions
It likely cooked too long or the pasta was overcooked before going into the slow cooker.
Yes. Set your slow cooker to warm for up to 1 hour and stir occasionally.
Yes. Prepare it earlier in the day and keep warm until serving.
This usually happens when cheese gets too hot too quickly. Use freshly shredded cheese and avoid overcooking.
You can, but the texture is best fresh.
