Slow Cooker Macaroni and Cheese

4.50 from 2 votes

Slow Cooker Macaroni and Cheese

This Slow Cooker Macaroni and Cheese is creamy, comforting and perfect for potlucks. Best of all, it comes together easily in the crock-pot — even the pasta!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Dinner, lunch

Cuisine: American

Keyword: macaroni and cheese in the slow cooker, slow cooker mac and cheese

Servings: people

Author: Alyssa Rivers

Ingredients

2 ½ cups uncooked elbow Macaroni
½ cup unsalted butter cubed
1 (10 ounce) can condensed cheddar cheese soup
2 ½ cups half and half
1 (12 ounce) can evaporated milk
2 ½ cups shredded sharp cheddar cheese divided
1 cup shredded Monterey Jack cheese
½ cup sour cream
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons garlic powder
freshly chopped parsley for garnish

Instructions

Spray a 5-6-quart slow cooker with non-stick spray. Add 2 ½ cups uncooked elbow Macaroni to the slow cooker. Evenly distribute the cubed ½ cup unsalted butter over the pasta.
To the crockpot add 1 (10 ounce) can condensed cheddar cheese soup, 2 ½ cups half and half, 1 (12 ounce) can evaporated milk, 2 of the 2 ½ cups shredded sharp cheddar cheese, 1 cup shredded Monterey Jack cheese, ½ cup sour cream, 2 teaspoons salt, 1 teaspoon black pepper, and 2 teaspoons garlic powder. Stir to combine and evenly cover the pasta.
Cover and cook on low for 1 ½ to 2 ½ hours. After the first 30 minutes stir the macaroni and check on the pasta. Cover and continue to check the macaroni every 30 minutes or until the pasta has become tender and the cheese sauce is thick and creamy.
Add the remaining ½ cup cheddar cheese to the top of the macaroni, turn the slow cooker off, cover, and let the cheese melt over the top for about 8-10 minutes. Serve fresh with freshly chopped parsley for garnish.

Notes

Originally posted October 18, 2017

Updated on November 6, 2023

Nutrition

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