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    Slow Cooker Macaroni & Cheese

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 5 mins

    5 mins

    3 hrs

    zoe,owen,andliams mommy's Note:

    This Paula Deen recipe is another family favorite

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    Units: US | Metric


    1. 1
      Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
    2. 2
      In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
    3. 3
      In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well.
    4. 4
      Then add drained macaroni and stir again.
    5. 5
      Cook for 3 hours, stirring occasionally.

    Browse Our Top Elbow Macaroni Recipes

    Ratings & Reviews:

    • on July 20, 2013


      Made the following changes: Melted some smoked gouda cheese with the sharp cheddar. Used cream instead of milk for added smoothness. Dropped in a bit of Dijon mustard instead of dried mustard and a bit of red hot for some zing. Heavily salted the water when boiling the elbow mac which helped to develop the flavor overall. I used a liberal amount of salt and pepper when mixing cheese sauce for flavor. When adding the warm cheese mixture to the eggs, I tempered them first so that I didn't end up with scrambled eggs in the mac and cheese. Not much flavor when I made this prior to making these changes.

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    • on February 12, 2013


      No need for an extra pot! I have made this several time now, and every time I dump all ingredients (except pasta) into the crock pot and stir well. Then add the pasta a little at a time and mix well to coat. It comes out beautifully every time! I have also dressed it up a bit by adding chunks of cooked ham, fried onion bits, chopped mushrooms, and a few dashes of hot sauce. My husband loves it, and it was a hit at a office pot luck. thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2010


      This is a great recipe for the crockpot! I made this recipe to take to a potluck. I par-cooked the noodles for 5 minutes, drained and cooled them, and then mixed all of the ingredients (minus eggs) in my cold crock and put it in the fridge overnight. Took it to work the next day and plugged it in-- 2/5 hours later, a party success! I decided to leave the eggs out because i was not cooking it right away. It was very creamy, and the noodles did not get mushy. I miss the crunchy topping that baked macs get, and I think the next time I'll add some paprika or extra pepper for a kick.

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    Read All Reviews (122)


    Nutritional Facts for Slow Cooker Macaroni & Cheese

    Serving Size: 1 (114 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 273.9
    Calories from Fat 159
    Total Fat 17.7 g
    Saturated Fat 10.6 g
    Cholesterol 94.2 mg
    Sodium 488.1 mg
    Total Carbohydrate 16.8 g
    Dietary Fiber 0.8 g
    Sugars 2.1 g
    Protein 11.7 g

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