Crock Pot Mac & Cheese

A tasty mac & cheese that can be made ahead of time and cooks in the crock pot so there’s no last minute work. Perfect for any holiday or potluck!
Servings 8
Author Debi


  • 4 cups large elbow macaroni uncooked
  • 8 tablespoons butter cut into 1-inch cubes
  • 5 cups shredded sharp cheddar cheese
  • 2 cans 10 3/4 ounce condensed cheddar cheese soup
  • 1 cup sour cream
  • 2 cups whole milk
  • 1 teaspoon salt
  • 1 teaspoon white pepper


  1. Boil the macaroni in water for five minutes. Drain.
  2. In a medium saucepan on low heat, melt the butter. Once the butter is almost all melted, slowly and gradually add the shredded cheese, stirring as you add. Continue to stir until the cheese melts.
  3. In ceramic bowl of a 4-quart crock pot, combine melted cheese mixture, soup, sour cream, milk salt, and pepper. Stir in the macaroni.
  4. Place the lid on the crock pot, and cook on low for 2 ½ -3 hours, stirring occasionally.

Recipe Notes

Crock Pot Mac & Cheese can be made ahead, simply refrigerate the cooked pasta separately from the cheese sauce, and stir together when you're ready to turn on the crock pot.

Adapted from Repeat Crafter Me