A creamy, cheesy, slow‑cooked mac and cheese that kids (and adults!) will devour. Skip the boxed stuff — this is the real deal, made in your crockpot with minimal effort.
Why You’ll Love It
- Slow cooking intensifies flavor without you having to watch the pot
- Flexible and forgiving — add-ons like shrimp, jalapeños, or lobster make it fun
- Keeps its creamy texture longer than stovetop versions
- Perfect for family dinners, potlucks, or whenever you want a crowd-pleaser
Ingredients You’ll Need
- Elbow pasta (or any small pasta shape)
- Butter — helps the cheese stay melty
- Cheddar cheese — freshly shredded for best melt
- Mozzarella cheese — optional, for that “pull” factor
- Sour cream — adds tang and creaminess
- Cheddar cheese soup — gives extra richness and body
- Milk — adjust for thinner or thicker texture
- Mustard powder and paprika — for depth and color
- Salt, to taste
How to Make It
- Cook the pasta
Boil the elbow pasta until al dente. Drain well — don’t overcook. - Make the cheese mixture
In a skillet, melt butter, cheddar, and mozzarella together. It’s okay if it doesn’t fully combine. - Combine in crockpot
Transfer the cheese mixture into the crockpot. Add the cooked pasta, sour cream, cheddar cheese soup, milk, mustard powder, paprika, and salt. - Slow cook
Stir well, then cook on low for 2 hours, covered. Occasionally check consistency. Add a splash of milk if it becomes too thick.
What to Serve With It
- Proteins: Grilled or fried chicken, meatballs, or bacon
- Sides: Green salad, steamed veggies, or garlic bread
- Extras: Stir in jalapeños, lobster, shrimp, or peppers for variety
Make-Ahead & Storage
- Overnight prep: Assemble ingredients in crockpot (except milk or thinner) and refrigerate. In the morning, stir and cook 2–3 hours on low.
- Leftovers: Store in an airtight container in the fridge up to 4 days.
- Reheat: Warm gently and add a splash of milk as needed to restore creaminess.
Recipe Tips
- Always shred your own cheese — pre-shredded often contains anti-caking agents that affect meltability.
- About 15 minutes before done, check and adjust consistency — add milk if it’s too thick.
- Season carefully — flavors concentrate when cooked slowly.
- Serve immediately — it’s at its best fresh, before it thickens too much.
Recipe Snapshot
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Servings: ~6
- Approx Calories: 488 kcal (varies by ingredients)