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Bowl of Crock Pot Mac and Cheese

Crock Pot Mac and Cheese

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  • 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


  • 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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