Slow Cooker Macaroni & Cheese

READY IN: 3hrs 5mins
Recipe by zoe85

This Paula Deen recipe is another family favorite

Top Review by JohnnysMommy

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.

Ingredients Nutrition


  1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  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. Then add drained macaroni and stir again.
  5. Cook for 3 hours, stirring occasionally.

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