Easy Slow Cooker Mac & Cheese Recipe
- 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 shredded cheddar cheese
- 1 cup shredded fontina cheese
- 1 cup shredded provolone cheese
- 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.
3/4 cup: 346 calories, 23g fat (14g saturated fat), 71mg cholesterol, 712mg sodium, 20g carbohydrate (4g sugars, 1g fiber), 15g protein.
Reviews for Easy Slow Cooker Mac & Cheese
"Fantastic, one of the best Mac n Cheese recipes out there. I use any 3 cheeses that I have around and it's still amazing. Only thing I add for personal preference is mustard powder."
"I have made this twice & it's definitely a crowd pleaser! I double the recipe & mix the milk, sour cream, & cheeses in the crock pot to allow cheese to melt instead of using a pan. Easier & less clean up"
"Cheesy, Creamy, Endulgent!"
"Absolutely loved it!!! This is a keeper, only thing I changed was to add some ground mustard. Thanks for sharing!!"
"Delicious and a big hit at our potluck party! I will definitely make it again."
"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!"
"I agree with bearikins & also withtexan 11"
"Once again I will never know since none of Campbell's soups are gluten free and the recipe gives no alternative."
"Shredded cheese 1 cup is 4oz. It is not 8oz. Note her recipe "As SHREDDED"."
"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"
"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."
"Add a can of Rotel diced tomatoes to give it a little extra taste"
"I LOVE THIS RECIPE. So easy and so good! My family loved it!"
"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..."
"Kids loved it, its a keeper"
"This is so yummy, and easy! It's the only mac & cheese my family eats now!"
"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!"
"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!"
"This was great. I used Italian cheese blend instead of the fontina and provolone. I would make this again and it is a keeper."
"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."
"Incredibly creamy and delicious and very easy to prepare."
"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."
"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."
"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."
"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 girlfriend and I loved this recipe. easy and tasty."
"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)."
"This is a good one! Will definitely make again."
"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."
"Love this recipe. It freezes great, too."
"Made this on Saturday and just loved it. Considering making it as a side for Thanksgiving. One of the best mac & cheese recipes!"
"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."
"This is wonderful. easy comfort food.Did not add provolone substittuted swiss. Loved it !!!!!"
"Great flavor and so cheesy!"
"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!"
"This was tasty and easy so sounds perfect for when my grandchildren come over next week!"
"This is awesome!!! a little expensive to make but so worth it !!! I doubled the recipe."
"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!"
"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."
"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!"
"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."
"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."
"Made this for office potluck today. It is a big hit. This will be great for RV trips too."
"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 :-)"
"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!!!"
"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."
"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."
"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."