Slow Cooker Mac and Cheese

5 from 40 votes

This Slow Cooker Mac and Cheese is ultra creamy and cheesy, and is the perfect side dish for holiday's and potlucks.

Prep Time15

Cook Time3

Total Time3 15

Course: Side Dish

Cuisine: American

Servings: Servings

Calories: 741kcal

Author: Wendy

Mix together the cheese soup, milk, sour cream, and seasonings in the crock pot liner.
Boil the noodles on the stove until they are al dente about 3 - 4 minutes.
Drain then add to the slow cooker with the sauce.
Melt the butter in a large pot (I use the same pot that I boiled the noodles in).
Once the butter is melted add in one pack of cheese, and stir until melted.
Repeat until all the packs of cheese are melted.
Add the melted cheese to the crock pot and stir.
Turn the crock pot on low and let it cook for about 3 - 4 hours.
In the last 30 minutes top with more shredded cheese and let it melt.

You will need at least a 6-quart slow cooker to make this recipe.
To double it you will need an 8 or 10-quart crock pot.
This is a large batch of this mac and cheese and it's the amount that I make for family gatherings. You can cut the recipe in half easily if you are feeding a smaller crowd.
Grating cheese off the block will offer a creamier texture than pre-shredded cheese. However, I usually use the pre-shredded for this recipe to save time.
I change up the variety of cheeses that I use for this recipe. I typically use half Mexican blend cheese and half Sargento Triple Cheddar mixture for the best flavor.