Slow cooker Mac and Cheese

Recipe by Paula Dean

This is my favorite mac and cheese recipe EVER!  It’s one of those quick fixes that feeds the whole family and with plenty of left overs.Note: I double this recipe to fill a 5 quart slow cooker.


  • 2 cups uncooked macaroni (I like large elbows or medium shells)
  • 4 tablespoons of butter
  • 2 1/2 cups of shredded cheddar cheese
  • 1/2 cup of sour cream
  • 1 (10 3/4 oz ) can of condensed cheddar cheese soup
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of dry mustard
  • 1/2 teaspoon of pepper
  • 1 cup whole milk


  • Boil the macaroni in water for 6 minutes.
  • In a medium sauce pan on medium heat, melt butter and add cheese. Stir until cheese is completely melted.
  • In the slow cooker, combine melted cheese, sour cream, soup, salt, milk, mustard, and pepper.
  • Add the drained macaroni, and mix ingredients well, so all macaroni is coated.
  • cook on low for about 2 hours, stirring occasionally. I usually stir 2-3 times and its always done at the 2 hour mark.