This is the Best Slow Cooker Mac and Cheese I’ve found! It’s creamy, cheesy, and did I say cheesy? It’s one of our family favorites.
I love serving this as a side dish, taking it to potlucks, and serving it as a meal with some bacon or shredded chicken. It’s the ultimate comfort food, and I think you and your family will love it too!
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Tips for Making this Slow Cooker Mac and Cheese
Be sure to hand shred your cheeses! This is important. The shredded cheese packets you purchase in the store will not melt and affect the cheese sauce’s consistency.
Variations to this Slow Cooker Mac and Cheese
I recommend combining white cheddar cheese and sharp cheddar cheese, but you can get creative with this recipe. I have tried it with various Gruyere, Monterey Jack, Parmesan, and Pepper Jack cheeses. But, again, be sure to hand shred whatever cheese you decide to use.
What You Need to Make the Best Slow Cooker Mac and Cheese
- elbow macaroni
- milk
- yellow cheddar cheese extra-sharp, shredded by hand
- white cheddar cheese sharp or extra-sharp, shredded by hand
- salt
- pepper
- ground mustard
- hot sauce
- cream cheese
- sour cream
How to Make the Best Slow Cooker Mac and Cheese
Fill a large pot with water and bring to a boil. Add the elbow macaroni and a little bit of olive oil. Cook the macaroni for 2-3 minutes and then drain. Be sure not to overcook the macaroni; it will continue cooking in the slow cooker.
Next, add the elbow macaroni into the slow cooker. Cover with the milk, stir to mix well and ensure the elbow macaroni noodles are not sticking together and the milk is covering the macaroni.
Then add the shredded cheddar cheeses, salt, pepper, ground mustard, and the hot sauce. Stir to mix well.
Turn the slow cooker on low and cook for about 1 hour, stirring occasionally. Slow cooker times will vary, so keep an eye on the macaroni noodles.
Remove the lid and stir macaroni and cheese. Cut the cream cheese into two-inch cubes and add in the cream cheese and the sour cream until the cream cheese starts to melt.
Cook on low for 20-30 minutes until it’s hot, creamy, and all of the cream cheese has melted. Stir well before serving.
Best Slow Cooker Mac and Cheese
Equipment
- 1 Slow Cooker
Ingredients
- 16 ounces Elbow macaroni noodles I like to use large elbow macaroni
- 4 cups Milk
- 8 ounces Sharp or extra sharp yellow cheddar cheese make sure to hand shred
- 8 ounces White cheddar cheese make sure to hand shred
- 1 1/2 tsp Salt
- 1/2 tsp Black pepper
- 1 tsp Ground mustard
- 1 tsp Hot sauce
- 8 ounces Cream cheese set out at room temperature
- 4 ounces Sour Cream
Instructions
- Fill a large pot with water and bring to a boil. Add the elbow macaroni and a little bit of olive oil. Cook the macaroni for 2-3 minutes and then drain. Be sure not to overcook the macaroni; it will continue cooking in the slow cooker.
- Next, add the elbow macaroni into the slow cooker. Cover with the milk, stir to mix well and ensure the elbow macaroni noodles are not sticking together and the milk is covering the macaroni.
- Then add the shredded cheddar cheeses, salt, pepper, ground mustard, and the hot sauce. Stir to mix well.
- Turn the slow cooker on low and cook for about 1 hour, stirring occasionally. Slow cooker times will vary, so keep an eye on the macaroni noodles.
- Remove the lid and stir macaroni and cheese. Cut the cream cheese into two-inch cubes and add in the cream cheese and the sour cream until the cream cheese starts to melt.
- Cook on low for 20-30 minutes until it's hot, creamy, and all of the cream cheese has melted. Stir well before serving.
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