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Easy Slow-Cooker Mac & Cheese

My sons always say I'm the best mom in the world when I make this creamy mac-and-cheese perfection. Does it get any better than that? —Heidi Fleek, Hamburg, Pennsylvania
  • Total Time
    Prep: 25 min. Cook: 1 hour
  • Makes
    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 shredded cheddar cheese
  • 1 cup shredded fontina cheese
  • 1 cup shredded provolone cheese

Directions

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

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Reviews

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Average Rating:
  • 650sw55ave
    Jul 18, 2020

    very good recipe . no complaints from those who ate it for supper. a different combination of ingredients than i am used to. shredded provolone, shredded fontina, shredded cheddar, sour cream. some said it was dry. i doubled the sauce to make up for that though. dry or not there were no complaints. even the cats wolfed it down without complaints. the only drawback is the cost of fontina and provolone. try it out

  • jackinajeep
    Apr 22, 2020

    Why bother to dirty the slow cooker?

  • Dave
    Mar 31, 2020

    Finally a recipe for mac

  • HeatherMarie79
    Mar 15, 2020

    My absolute, hands down favorite home made Mac and cheese! I usually just make it on the stove top because no one can wait for it!

  • newgrandma
    Jan 25, 2020

    My daughter made this when I came to lunch this week. She adds small pieces of ham and some cooked broccoli to make a complete meal. She also said you could freeze the leftovers and it heats up beautifully - just like the first time. I thought it was delicious! I plan to make it for my husband who loves Kraft Ma/Cheese in a box. He will be surprised at how good it is!

  • MaryHauser
    Jan 18, 2020

    For everyone guessing about cheese measurement. I snipped this from a Wisconsin cheese website: http://www.wisconsincheesetalk.com/2018/05/17/how-to-measure-cheese/ Moist, Crumbly Chees When it comes to a crumbly cheese, like a feta or blue cheese, six ounces is equal to one cup. Semi-Soft or Semi-Hard Cheese The rule for any semi-soft or semi-hard cheese, like cheddar or havarti, is four ounces is equal to one cup. Hard-Grated Cheese Any grating cheese, like parmesan or asiago, measures out to three ounces equals one cup.

  • newsies1899
    Jan 3, 2018

    So easy! Loved this. I made a few substitutions based on what I had on hand. I used pinwheel pasta (3 cups uncooked) instead of elbow macaroni, 1/2 cup of cheese spread in place of the sour cream, and cream of mushroom soup. I also used shredded 4-cheese blend and added 1/4 tsp. dry mustard. If was so creamy and full of flavor!

  • Melissa
    Dec 8, 2017

    Excellent!

  • BilliePock
    Nov 24, 2017

    Definitely a 5 star hit with my family. Will be making it again.

  • SUZANNE
    Nov 24, 2017

    VERY DRY. NOT ENOUGH LIQUID. ALL COMPLAINED NOT ENOUGH CHEESE