Ultra Creamy Mac ‘n Cheese in the Slow Cooker!


Ultra creamy mac n cheese

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This is my personal favorite comfort food recipe (although, what do you expect from a girl who served blue box mac ‘n cheese at her wedding along side the prime rib!).  It’s not completely from scratch, but it is completely delicious!

This recipe takes less than 10 minutes to get into the slow cooker and then it’s ready to go!  Fast, easy and beyond amazing!  I don’t make it very often because when I do, I can’t stop eating it.  In fact, I wake up and eat it for breakfast too if I’m lucky enough to have any left!

If you’d like to make it into an entree, feel free to add in some ham and broccoli or cooked chicken and left over veggies!

Note:  Slow cookers can vary in temperature greatly!  You may have to slightly adjust the time for your slow cooker.  If your Mac ‘n Cheese is done early, you can turn your slow cooker onto warm.

Ultra Creamy Mac ‘n Cheese in the Slow Cooker!

Rating: 51

Ultra Creamy Mac ‘n Cheese in the Slow Cooker!

Ingredients

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  • 2 cups uncooked macaroni noodles
  • 1 teaspoon onion powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon pepper
  • 3 cups cheddar cheese
  • 1 cup gruyere cheese (or you can use 4 cups cheddar cheese)
  • 1 can cream of chicken soup
  • 1/2 cup sour cream, regular or light
  • 1/2 cup mayonnaise (I used Hellmann's Light)

Instructions

  1. Boil macaroni noodles according to directions to make them al dente. (Mine boiled for 6 minutes). Drain and rinse under cold water.
  2. Combine all ingredients in the slow cooker and cook on high for 2 hours or low for 3 hours, stirring once or twice.
  3. Serve hot.

Notes

Be sure that your macaroni is cooked al dente before you put it in the slow cooker so it doesn't become mushy.

If you prefer or if you are short on time, you can bake this in the oven (and I have many many times!) Preheat the oven to 350 degrees. Bake 30 minutes covered and 30 minutes uncovered.

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Comments

  1. Jacqui says

    Hey. So I tried this tonight for my kids. They LOVE it and so do I. I did however make a couple changes. I didn’t have the cream od chicken soup, so I used cream of mushroom. I also added cooked chicken, corn and peas, to round it out. This is definitely a keeper! Thanks for this recipe. I look forward to trying it with chicken soup instead and no add-ins.

  2. Kim says

    Made this today….was a little leary at first with mac and cheese with mayo and sour cream but thought hey it looks yummy….OMG this is INCREDIBLE. the flavor….and so easy to make. My whole family is in love. I have been told that i better make this one again.

  3. Alexa says

    Eating this mac n cheese as I type this and it is the best homemade mac n cheese I’ve ever made/tried. Thanks for the great recipe! You’re a genius! Will make it often lol.

  4. Chris says

    This looks amazing Hollly! I have been unsure of pasta meals in the crock pot, as I have been worried about it getting mushy. I have 3 girls who are mac and cheese fanatics, so I’m going to give your recipe a shot this weekend!

    thanks for sharing!
    Chris

    • Kurt Spindler says

      I can’t see anyone who likes Macaroni and Cheese to begin with, being turned off by mayonnaise. I wouldn’t normal put it in Macaroni and Cheese, but would be willing to try it. I certainly liked mayonnaise on different sandwiches, and in egg, chicken, and tuna salad.

  5. Michael says

    Question: is there any way to get around using mayonnaise? I’m not a fan of it and tend to steer away from it because of its nutritional value (or lack there of). If you’d let me know, that’d be awesome!

    • says

      I haven’t tried substituting it before… I would recommend using either sour cream or greek yogurt as a substitution. If you do choose to use dairy in place of the mayo, be sure to cook on low in the slow cooker and/or add it in towards the end of cooking.

      • Randy says

        Mayonnaise is mostly comprised of oil and eggs. Eggs are used in other dishes as a ‘binder’. So using mayo in a recipe like this is to hold the cheese sauce together and keep it from becoming too watery or having too much oil from the cheeses separate.

    • Kurt Spindler says

      If you are a fan of cheese, I can’t see having a problem or objection to mayonnaise. Some people feel the same way about
      cheese.

  6. Julie says

    As written approx. how many servings do you think …and what size crockpot did you use. Church picnic this weekend and can’t decide if I should double or triple the recipe. My crockpot is a 3 qt. so I’m thinking I’d only be able to double. Thanks so much

    • says

      This will give you approximately 6+ cups of cooked macaroni… so about 12 x 1/2 cup servings. The recipe size as written will perfectly fill a 9×13 dish if that helps you visualize. :)

      My slow cooker is 6 Qt.

  7. Amanda M. says

    I made this last night for dinner. I added chunked ham and green bell pepper to it and a squirt of sriacha. Like others I was skeptical about the mayonnaise but MAN! was this stuff tasty. My family devoured the WHOLE 9×13 pan of it. Definitely a keeper!

  8. Tracie D. says

    I have loved Mac and cheese since I was old enough to say it (my Mom said I called it little skets,( little spaghetti )) I will def. be trying this!

  9. Tamika Dobbs says

    I accidentally came across this site and slow cooker recipe. OMG I have to make this for my boyfriend and me. I’m a diehard mac n cheese nut. I think it’s my birthmark. Lol!

  10. Kurt Spindler says

    For me, Macaroni and Cheese is a meal and entree, without adding anything extra to it. Anything extra, is usually something served as a side dish with it, but not necessarily in it.

  11. Amanda V says

    I’m so looking forward to making this! Can I substitute yellow mustard from a bottle for the dry mustard? I don’t have any dry mustard.

  12. Joyce M. Allen says

    Want to try the recipe but think I will put crushed Ritz crackers over the top and bake or broil quickly in hot oven. My family likes the topping as well.

  13. Evelyn says

    Amazing doesn’t begin to describe this mac n cheese! It tastes like gramma used to make. Thank you for sharing!!!!!

  14. Wendy Kalman says

    We keep kosher — no meat with milk. Instead of cream of chicken soup, would cream of mushroom or broccoli work? Any other suggestions?

  15. says

    Just found this and it looks to die for. I love Mac and cheese, started make ng from scratch with Velveeta. Problem I s the taste has changed over the years or maybe be have as it just doesn’t satisfy now! Anxious to try this one! Question: do you use mild or sharp cheddar? And I’ve looked likeked for gruyere in our grocery before but have never found it. Anything comparable in taste for the blend?
    And just a note. I have a friend who adds a raw egg to her stove top recipe at the end, stirring quickly to blend and not to cook it in chunks. Tastes okay!

    • says

      I prefer to use sharp because I like the stronger flavor, I have made this many many times with just cheddar and it’s wonderful. As far as a substitution for Gruyere, you can try swiss (which I find a little sharper than gruyere).

  16. Kelly says

    I’m curious, have you tried this using room temp cream cheese instead of the sour cream? I only ask because I have cream cheese in the fridge, but no sour cream :D

  17. Duncan says

    I guess our slow cooker runs hot. I put in for 3 hours on low and after 45 min this was done but we were not ready yet so i put it to simmer. for 2 hours. The sauce broke and lost the creaminess.
    I would also change creme chicken to creme celery

  18. ShaunaJ says

    Fantastic mac and cheese! Had friends over and this was a side dish, and can’t get over how many people went for seconds. Easy to make! My husband watched me making it and he wasn’t sure but came back for seconds. This is definitely a keeper!

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