Crockpot Mac and Cheese


by: A Bountiful Love

Here' s an easy and budget friendly recipe for you. This is better than the boxed mac n cheese .


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serves: 6

1 package (1 lb) of Gemelli pasta or elbow macaroni

2 1/2 cup grated sharp cheddar cheese

4 tbsp butter

1/2 cup sour cream

1 10.75 oz can of condensed cheddar cheese soup

1/2 tsp salt

1 cup milk

1/2 tsp dry mustard

1/2 tsp black pepper

Nutrition Facts
Crockpot Mac and Cheese

Servings Per Recipe: 6

Amount per Serving

Calories: 707

  • Total Fat: 36.2 g
  •     Saturated Fat: 21.7 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 102.4 mg
  • Sodium: 938.3 mg
  • Total Carbs: 66.7 g
  •     Dietary Fiber: 2.9 g
  •     Sugars: 3.7 g
  • Protein: 27.8 g

how is this calculated?

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1.  Boil your pasta for only 6 minutes .. only for that amount of time because we don't want to overcook the pasta.

2.  In a saucepan , mix the butter and the shredded cheese.

3.  Mix in the cheddar cheese soup. Spray your crock pot with non stick cooking spray , Combine the cheese mixture , sour cream , salt , milk, dry mustard and pepper.

4.  Add the pasta and stir it ... stir it like you mean it. Cook it on low for 2 - 2 1/2 hrs.

5.  Stir it constantly. Do not overcook, nobody wants a mushy mac n cheese.

6.  Serve warm and serve with peas and corn.

Cooks' note:
Unlike the boxed mac and cheese , this recipe is not yucky the next day! It still tasted really good. I like to use a block of cheese and do the shredding on my own.. but a package of shredded cheese is also good.

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