This is a great crock pot mac and cheese recipe from Paula Deen that I started making several years ago. It’s a good one for church socials and family gatherings or just anytime you want great mac and cheese.
Crock Pot Mac and Cheese
Macaroni and cheese may be one of my favorite side dishes to make for any type of dinner. As long as there will be a meaty main course, you can bet that mac and cheese will be a welcomed addition to the table. It’s a kid friendly food too, so even your pickiest eaters will have something to munch on.
We all know how fabulous of a cook Paula Deen is, so when I saw a recipe that she had made for mac and cheese in a slow cooker, I knew I had to recreate it! Because it’s made in the slow cooker, it is one of the easiest side dishes you will have to make.
Try this amazingly cheesy side dish with our Peppercorn Pork Tenderloin with Roma Tomatoes!
How to Make Mac and Cheese in a Crock Pot
- 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
- 4 tablespoons (1/2 stuck) butter, cut into pieces
- 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
- 3 eggs, beaten
- 1/2 cup sour cream
- 1 (10 3/4-ounce) can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes.
Drain the noodles with a colander.
In a medium saucepan, mix cheese and butter. Stir until the cheese melts.
In a slow cooker or crock pot, combine cheese/buttermixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
Then add drained macaroni and stir again.
Set the crock pot on low setting and cook for 3 hours, stirring occasionally.
This crock pot mac and cheese recipe is a real winner. Enjoy!
Crock Pot Mac and Cheese
Ingredients
- 2 cups uncooked elbow macaroni an 8-ounce box isn't quite 2 cups
- 4 tablespoons 1/2 stuck butter, cut into pieces
- 2 1/2 cups about 10 ounces grated sharp Cheddar cheese
- 3 eggs beaten
- 1/2 cup sour cream
- 1 10 3/4-ounce can condensed Cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Instructions
- Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix cheese and butter. Stir until the cheese melts. In a slow cooker or crock pot, combine cheese/buttermixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the crock pot on low setting and cook for 3 hours, stirring occasionally.
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