The Cozy Cookbook is here! This extra creamy crock pot mac and cheese is easy to make & a universal crowd-pleaser! It takes minutes to prepare and the crock pot does the rest!
Check out Paula Deen’s Macaroni and Cheese recipe next, (also Crock Pot friendly!)
I can think of nothing better than a Crock Pot loaded with this ultra-creamy mac and cheese. I’ve been known to eat this right out of the Crock Pot before, it’s way too tempting. I love that mac and cheese is a perfect side dish, or meal all on it’s own!
Can This Be Made in the Oven?
You sure can! After boiling the macaroni, preheat the oven to 350 degrees. Bake 30 minutes covered and 30 minutes uncovered. It’s as simple as that!
Can This Be Made in an Instant Pot?
I do have really creamy Instant Pot Mac and Cheese recipe right here for you if you need to cut down on time!
Storing Leftovers
Leftover Macaroni and Cheese should be stored in the refrigerator and is best if eaten withing three days.
Freezing Macaroni and Cheese?
Unfortunately, the consistency of this meal changes quite a bit once frozen and reheated, due to the dairy components, so it’s best to eat it fresh if at all possible.
How to Use Leftover Macaroni and Cheese
If you’re looking for fun ways to use up leftover macaroni and cheese, you could make mac and cheese panini, fried mac and cheese bites, or mac and cheese potato skins!
My Favorite Crock Pot
This is the Crock Pot that I have, I love that you can sear meat right on the stove-top with it.
It also automatically switches to warm once the cooking time is up, which is hugely convenient when you’re out of the house.
Try These Next!
- Paula Deen’s Corn Casserole (Make up to 2 days ahead!)
- The Pioneer Woman’s Twice Baked Potato Casserole
- Crock Pot Pulled Pork
- The Pioneer Woman Meatloaf
- Crock Pot Chicken and Stuffing
- Copycat Texas Roadhouse Rolls
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Crock Pot Mac & Cheese {Extra Creamy!}
Ingredients
- 2 cups uncooked macaroni noodles, equal to 1/2 lb.
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon pepper
- 3 cups cheddar cheese
- 1 cup gruyere cheese, or additional cup cheddar
- 10.5 oz. cream of chicken soup
- ½ cup sour cream
- ½ cup mayonnaise
- 1 cup whole milk, optional
Instructions
- Boil the macaroni noodles for 5 minutes, you don’t want them entirely cooked through as they’ll do more cooking in the slow cooker.
- Combine all ingredients except the milk in the slow cooker. Cook on high for 2 hours or low for 3, stirring once or twice and keeping an eye on the consistency of the pasta.
- Add up to a cup of warm milk if desired for a creamier consistency.
- Serve warm and enjoy!
Notes
Nutrition
Source: SpendwithPennies
This was a hit today! Doubled recipe and it’s gone!!! Many asked me for the recipe!🥰
I am so happy to hear that it was a winner Peggy, thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
This is absolutely the best mac-n-cheese I have ever had! I tripled the recipe and it could not have been any easier to make or been any more delicious. 5 stars is an understatement!
Yayyyy! That makes me so happy to hear, thanks so much Angela!🙌🙌🙌
Do we put the milk into the ingredients before the first 30 minutes, or when we take the lid off.
Hey Linda! You’ll save that for the end if you want to thin the consistency out a bit! 🙂