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Easy Slow Cooker Mac & Cheese Recipe

Easy Slow Cooker Mac & Cheese Recipe

My sons always cheer, "You're the best mom in the world!" whenever I make this creamy mac & cheese perfection. Does it get any better than that? —Heidi Fleek, Hamburg, Pennsylvania
TOTAL TIME: Prep: 25 min. Cook: 1 hour YIELD:8 servings

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 1 cup 2% milk
  • 1/2 cup sour cream
  • 1/4 cup butter, cubed
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon salt
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 cup (4 ounces) shredded fontina cheese
  • 1 cup (4 ounces) shredded provolone cheese

Directions

  • 1. Cook macaroni according to package directions for al dente. Meanwhile, in a large saucepan, combine soup, milk, sour cream, butter and seasonings; cook and stir over medium-low heat until blended. Stir in cheeses until melted.
  • 2. Drain macaroni; transfer to a greased 3-qt. slow cooker. Stir in cheese mixture. Cook, covered, on low 1-2 hours or until heated through. Yield: 8 servings.

Nutritional Facts

3/4 cup equals 346 calories, 23 g fat (14 g saturated fat), 71 mg cholesterol, 712 mg sodium, 20 g carbohydrate, 1 g fiber, 15 g protein.

Reviews for Easy Slow Cooker Mac & Cheese

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MY REVIEW
Reviewed May. 22, 2016

"I made this for my daughter's university graduation celebration yesterday. This was EXCELLENT and so easy to make. I followed the directions exactly as written. This is a keeper. Comfort food at it's best. Thanks for sharing!"

MY REVIEW
Reviewed Feb. 28, 2016

"I agree with bearikins & also withtexan 11"

MY REVIEW
Reviewed Feb. 28, 2016

"Once again I will never know since none of Campbell's soups are gluten free and the recipe gives no alternative."

MY REVIEW
Reviewed Feb. 28, 2016

"Shredded cheese 1 cup is 4oz. It is not 8oz. Note her recipe "As SHREDDED"."

MY REVIEW
Reviewed Feb. 28, 2016

"Please clarify cheese measurements. 1 cup is not 4oz but 8 oz. I would think it would make a difference in the recipe and also in the Nutritional Facts. Thank you"

MY REVIEW
Reviewed Feb. 28, 2016

"I can't see the point of cooking the noodles, making the cheese sauce and then cooking it in the crockpot for 1-2 hours. This is not any easier than any other recipe."

MY REVIEW
Reviewed Feb. 28, 2016

"Add a can of Rotel diced tomatoes to give it a little extra taste"

MY REVIEW
Reviewed Jan. 23, 2016

"THE BEST! Rave reviews when I made it for the Christmas potluck."

MY REVIEW
Reviewed Jan. 3, 2016

"I LOVE THIS RECIPE. So easy and so good! My family loved it!"

MY REVIEW
Reviewed Dec. 27, 2015

"I made this last Sunday for 9 dinner guests... They LOVED it and went back for 2nd's & 3rd's... I used 3 cups of Macaroni, and cooked it for 3-4 minutes so it wouldn't get soggy in the slow cooker... Cooked it for 1 hours.. I couldn't find the Fortina Cheese, so used 2 cups of Cheddar, 1 cup of Provolone and some ''mozzarella cheese'', then topped it with Parmesan ... DELICIOUS.. Will make this AGAIN... It's really GOOF-PROOF and guaranteed to get RAVES from Adults & Children too..."

MY REVIEW
Reviewed Dec. 8, 2015

"Kids loved it, its a keeper"

MY REVIEW
Reviewed Nov. 17, 2015

"This is so yummy, and easy! It's the only mac & cheese my family eats now!"

MY REVIEW
Reviewed Nov. 10, 2015

"This was really good. It will be perfect to take to my MILs for Thanksgiving. We used a different cheese blend - whatever we had on hand. Really yummy!"

MY REVIEW
Reviewed Oct. 12, 2015

"I liked the taste of this, but it made way too much sauce for only 2 cups of noodles. It was more like noodles in cheese soup. Creamy and easy to make, just add more noodles to make it more like mac and cheese."

MY REVIEW
Reviewed Oct. 6, 2015

"I was hesitant about the condensed soup (I would make a roux for something like this) but this was quicker and it was very good. I didn't have time to slow cook it so I baked it in a casserole dish at 350 for 30 minutes, first 15 covered. I also used 2 cups sharp cheddar and 1 cup cheddar jack because that's what I had. Added a few pinches of salt but didn't add pepper. I will definitely make this again!"

MY REVIEW
Reviewed Apr. 7, 2015

"This was great. I used Italian cheese blend instead of the fontina and provolone. I would make this again and it is a keeper."

MY REVIEW
Reviewed Mar. 31, 2015

"I must have done something wrong. The texture was a little grainy, but the flavour was good. Maybe it was the cheese that I used. I may try Velveeta. next time."

MY REVIEW
Reviewed Mar. 30, 2015

"Incredibly creamy and delicious and very easy to prepare."

MY REVIEW
Reviewed Feb. 28, 2015

"I made this recipe for a Boy Scout banquet. I doubled the recipe and brought the crock pot home empty! A bit cheesy but it was a huge hit. Perfect blend on a cold winter day."

MY REVIEW
Reviewed Nov. 2, 2014

"I did everything in the crock pot and more than doubled the recipe. Used 16 ounces of Kraft 5 cheese Italian (couldn't find the fontina, so decided this would make a good substitute for it and the provolone), 8 ounces of Kraft sharp cheddar, 2 cans cheddar soup, 2 cups milk, 1 cup sour cream, 1/2 cup butter, 3 teaspoons onion powder, added 3 teaspoons garlic powder, 1 teaspoon white pepper, added 2 teaspoons yellow mustard. Did NOT add any salt. Used 32 ounces of elbow macaroni. Husband absolutely LOVED this! Made a full 6 quart crock pot."

MY REVIEW
Reviewed Oct. 23, 2014

"Really loved this recipe, very easy and tasty. Did take into account some of the other suggestions. I mixed everthing in the crockpot on high until the cheese was melted, took maybe 30 minutes. Then added the cooked pasta to the crockpot and cooked on low for about two hours. I also added about three cups of pasta instead of two cups. To save time, used 1cup of shredded sharp cheddar cheese and 2 cups shredded italian blend cheese. Next time would like to use the fontina and provolone cheese to see if there is a difference in taste. Had on the side for toppings bacon bits and green onion. Look forward to making this again."

MY REVIEW
Reviewed Oct. 4, 2014 Edited Apr. 19, 2015

"I had to make some minor tweaks because I couldn't find fontina cheese. Swiss cheese worked great and added evaporated milk and paprika! This recipe is so versatile! Add more cheese if you like it really creamy! Very good"

MY REVIEW
Reviewed Sep. 29, 2014

"My girlfriend and I loved this recipe. Easy and tasty."

MY REVIEW
Reviewed Aug. 31, 2014

"This was excellent! I doubled it, and didn't bother heating the ingredients in a saucepan first. I just put everything in the crockpot except the pasta, heated on high for about an hour until everything was melted, and then added the pasta and heated on low for another couple hours. It was the perfect consistency (not too thin)."

MY REVIEW
Reviewed Apr. 23, 2014

"This is a good one! Will definitely make again."

MY REVIEW
Reviewed Apr. 13, 2014

"I made this for a potluck, and it was a hit! It was great tasting and easy to make! This one is going in the recipe box!"

MY REVIEW
Reviewed Apr. 3, 2014

"5 star easy & tasty but not for M&C purists. Canned soup gives it a slightly sweet taste, but makes the sauce easy. Fontina is inexpensive & can be hard to find, so i agree with others' recommendations to try other cheese blends. Sauce-to-cheese ration is high (very saucy) so if you like a more solid M&C, use more macaroni."

MY REVIEW
Reviewed Mar. 20, 2014

"Love this recipe. It freezes great, too."

MY REVIEW
Reviewed Nov. 17, 2013

"Made this on Saturday and just loved it. Considering making it as a side for Thanksgiving. One of the best mac & cheese recipes!"

MY REVIEW
Reviewed Oct. 28, 2013

"Made this for our Halloween Party. Everyone loved it! So easy to make and so delicious! Some said it was too creamy and some said it was just like their grandmothers. Will try with different cheeses next time, this recipe is so versatile. This will become a regular in our house."

MY REVIEW
Reviewed Oct. 6, 2013

"This is wonderful. Easy comfort food.Did not add provolone substittuted swiss. Loved it !!!!!"

MY REVIEW
Reviewed Oct. 3, 2013

"Great flavor and so cheesy!"

MY REVIEW
Reviewed Oct. 2, 2013

"This recipe is delicious! Very creamy. The recipe called for 1 cup of each cheese. It shows 4oz of each, but I thought 1 cup is 8oz. In any event, I used 1 cup and it turned out great!"

MY REVIEW
Reviewed Sep. 22, 2013

"This was tasty and easy so sounds perfect for when my grandchildren come over next week!"

MY REVIEW
Reviewed Sep. 18, 2013

"This is awesome!!! a little expensive to make but so worth it !!! I doubled the recipe."

MY REVIEW
Reviewed Sep. 9, 2013

"Seriously easy and awesome! I can't wait to experiment with different cheeses! My 3.5y/0 loved helping me make it and it was so easy without having to worry about a roux!!!"

MY REVIEW
Reviewed Sep. 9, 2013

"*Kraft*"

MY REVIEW
Reviewed Sep. 9, 2013

"I made this yesterday. My ever-picky 3 year old who usually only likes craft box macaroni & cheese loved it. He couldn't get enough. I will definitely make it again and the idea for a food day at work this winter is awesome!"

MY REVIEW
Reviewed Sep. 9, 2013

"I got a rating of 10 from my other half but I did not like it. It is creamy, which I liked, but the fontina cheese was way to strong for my taste and it is expensive. I will try it again but I'll try it with the 4-6 cheese blends instead of the fontina & provolone. It will save grating time as well."

MY REVIEW
Reviewed Sep. 5, 2013

"This was very easy to make and tasty. We substituted the Fontina and Provolone with packages of Italian-blended cheeses that we found already shredded. Cooked the macaroni and made the cheese sauce in the afternoon, then put it all in the crockpot (with one of those wonderful liners) before soccer practice. Very happy when we got home hungry!"

MY REVIEW
Reviewed Aug. 27, 2013

"FABULOUS! Easy to make and wonderful flavor. I couldn't find fontina and used Cheddar Jack. Already gave this recipe to 2 of my friends."

MY REVIEW
Reviewed Aug. 24, 2013

"Thank you for the great reviews everyone! I submitted this recipe. I just wanted to comment in regards to the reviews that stated they couldn't find shredded fontina or provolone cheese. I don't buy these cheeses pre-shredded. I buy a block and hand grate them. You can certainly try other cheese combinations to suit your taste. I have done that also and have gotten good results."

MY REVIEW
Reviewed Aug. 22, 2013

"Made this for office potluck today. It is a big hit. This will be great for RV trips too."

MY REVIEW
Reviewed Aug. 20, 2013

"Made in the exact proportions per the recipe, but I used a 6 cheese blend in stead of the fontina and provolone as I couldn't get them, fat free cheddar, low fat sour cream and heart healthy soup. I also added a tablespoon of Dijon mustard for a touch of zing. Cooke don keep warm for an hour and that was plenty. Absolutely excellent! The pot was wiped clean and everyone without fail loved it. Would definitely consider adding some chili flakes, or bacon or mushrooms and onion to change it up a bit. Will certainly make this again. Thanks for the recipe :-)"

MY REVIEW
Reviewed Aug. 20, 2013

"This recipe was really tasty! I couldn't find shredded fontina cheese, so I picked up a four-cheese blend to go along with the sharp cheddar......delicious. Also, I was cooking a roast in the crockpot so I just threw this in the oven at 350 for about 35 minutes to let the extra cheese brown on the top.....this is definitely a keeper!!!"

MY REVIEW
Reviewed Aug. 14, 2013

"The combination of the three cheeses is perfect, and has just the right amount of other ingredients to make it unique. I only cooked it for one hour in the slow cooker, and results were great."

MY REVIEW
Reviewed Aug. 13, 2013

"I have tried many mac and cheese recipes and always have trouble with the cheese separating and becoming grainy and greasy. This recipe was the perfect texture and taste. Love it and will toss my other recipes."

MY REVIEW
Reviewed Aug. 9, 2013

"I've been looking for a creamy mac & cheese recipe that doesn't require a roux and is slow cooker friendly. This is it! I love the taste and texture. You must try this recipe, you'll love it."

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