Golden, melty cheese and tender pasta come together in this ultra creamy crockpot mac and cheese that feels like the ultimate comfort food. It’s rich, satisfying, and incredibly easy to make—perfect for busy days when you still want something homemade and delicious.
Skip the boxed version and enjoy a slow cooker classic that’s loaded with cheesy flavor. This recipe is simple, kid-approved, and ideal for family dinners or cozy nights in.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 3 ½ tablespoons butter
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup sour cream
- 1 can (10 ¾ oz) cheddar cheese soup
- 1 ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon paprika
Instructions
- Cook the Pasta:
Prepare the elbow macaroni according to the package directions. Drain and set aside. - Make the Cheese Base:
In a large skillet, melt the butter over medium heat. Add the cheddar and mozzarella cheese, stirring until fully melted and smooth. - Combine in Slow Cooker:
Transfer the melted cheese mixture into the slow cooker. Add the cheddar cheese soup and sour cream, mixing until blended. - Add Remaining Ingredients:
Stir in the cooked pasta, milk, salt, mustard powder, and paprika. Mix everything until evenly combined. - Cook:
Cover and cook on low heat for about 2 hours, allowing the flavors to meld and the texture to become creamy.
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