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Slow Cooker Coconut Rice Pudding with Fresh Mango
Slow Cooker Spicy Steak Fajitas
Slow Cooker Tequila Lime Chicken
Slow Cooker Citrus Beef & Veggie Stir-Fry
Slow Cooker Black Bean Turkey Chili
Slow Cooker Cran-Orange Porkloin
Slow Cooker Healthier Chicken Curry
**Slow Cooker Creamiest Mac and Cheese

The Creamiest Slow Cooker Mac & Cheese!

  • Cooking Time:

    2–4 hours on LOW
  • Servings:

    4–6

Ingredients

16 oz. COOKED Shell Mac­a­roni (cooked) OR 4 c. UNCOOKED Shell Mac­a­roni
1/2 c. Unsalt­ed But­ter
2 Eggs, beat­en
2 c. Half & Half
1/2 tsp. White Pep­per
10 3/4 oz. Con­densed Ched­dar Cheese Soup (1 can)
4 c. Shred­ded Sharp Ched­dar Cheese
1 tsp. Ground Dry Mus­tard
OPTIONAL SUBSTITUTION for con­densed ched­dar cheese soup:
3 T. but­ter
3 T. flour
1 c. milk
1 c. cheese, Ched­dar


Slow Cook­er Creami­est Mac & Cheese real­ly IS the creami­est and your kids will nev­er ask you for that blue box of mac­a­roni & cheese again! Many of you have men­tioned that you pre­fer to stay away from canned con­densed soups, so if you’d like a home­made ver­sion (that is less expen­sive and doesn’t have any addi­tives you may wor­ry about) scroll to the bot­tom of this recipe. Enjoy!

  1. Cook mac­a­roni accord­ing to box direc­tions; drain.
  2. Place cooked shells in a 5-quart lined or greased slow cook­er; add mar­garine and stir.  Cov­er.
  3. In a saucepan over medi­um heat, com­bine soup and the half & half, stir­ring until smooth and creamy.
  4. Add the eggs and dry mus­tard; stir.
  5. Add cheese and stir until melt­ed.  Sauce should be smooth.
  6. Pour cheese sauce over the shells in the crock.
  7. Cov­er & Crock on LOW for about 2–4 hours.
  8. Sea­son with pep­per or top with bacon bits, if desired, before serv­ing.

Option­al Sub­sti­tute Recipe for Con­densed Ched­dar Cheese Soup (NOW includ­ed in main recipe ingre­di­ent list as a Option­al Sub­sti­tu­tion for Con­densed Ched­dar Cheese Soup):
Melt 3 T. but­ter in a saucepan over medi­um-low heat; add 3 T. of flour and whisk until smooth. Remove from heat and whisk in 1 cup of milk.  Return to the saucepan and bring con­tents to a gen­tle boil. (keep whisk­ing until thick­ened) Add 1 cup of shred­ded ched­dar cheese and stir until melt­ed.  Salt to taste. Use this in replace­ment of the Con­densed Ched­dar Cheese Soup called for in this recipe.

Hap­py Crock­ing!

For over 400 more recipes, get my eBook “Get Crocked: The Defin­i­tive Guide to Slow Cook­ing”

XOXO,

Jenn

Creamiest Mac & Cheese - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Alyssa
Guest
Alyssa

Made this tonight for my boyfriend and myself and it was amaz­ing! So creamy and tasty! Not over­whelm­ing like oth­er mac and cheeses from box­es. The favor real­ly comes from the sauce! Great recipe!

Liz Johnson
Guest
Liz Johnson

I made this for the 30 day crock pot chal­lenge. I didn’t have 4 cups of the ched­dar so I used a few dif­fer­ent kinds of shred­ded cheese that equaled 4 cups and it was still AMAZING! I will make this again!

Sunday
Guest
Sunday

I noticed it says 2–4hrs cook time…how do you know its done?

MrsG
Guest
MrsG

For us Brits please…what is ‘half & half’?

kate
Guest
kate

Hel­lo,
I may have missed some­thing but…I did not see the amount of cheese to use if you are mak­ing the soup from scratch. Please advise! 🙂
Thanks!

Tiffany
Guest
Tiffany

Look­ing at the ched­dar cheese sub­sti­tute recipe and won­dered how much milk to add?

Alan Schukart
Guest
Alan Schukart

off to the store now and will be mak­ing this today..will let you know how it turns out:-) Thanks for shar­ing this

Heidi
Guest
Heidi

Your sub­sti­tu­tion recipe doesn’t say how much milk or cheese to use.….

Ev2210
Guest
Ev2210

Half and half is what you in the UK would call light cream.

Monica
Guest
Monica

Sub­sti­tute Recipe for Con­densed Ched­dar Cheese Soup: How much milk and how much & what kind of cheese? Thx!

MacMama
Guest
MacMama

I’m sor­ry, am I over­look­ing it? How much milk and cheese go into the alter­nate recipe? Thanks!

bk
Guest
bk

half n half is a cream­er that most­ly is put in coffee…sold by the milk

Cory
Guest
Cory

What are the mea­sure­ments for the milk and cheese in the sub­sti­tute for canned cheese soup recipe? Thanks!

Jamie
Guest
Jamie

Your Notes sec­tion only gives the mea­sure­ments for the but­ter and flour. Sev­er­al peo­ple before me have asked for the milk and cheese mea­sure­ments but I don’t see that in the Notes sec­tion. Could you give the mea­sure­ments rather than point­ing us back to the Notes sec­tion???

Scott
Guest
Scott

So please help me out to see if I under­stand this or not, and I kind of think it is what some of the oth­er com­ments are won­der­ing or try­ing to get an answer to also. So yes in the note sec­tion (sub­sti­tute for the ched­dar cheese con­densed soup), it says 3T but­ter and 3T flour, is that all that is replac­ing the 10 3/4 oz can of con­densed ched­dar cheese soup? The milk and cheese also ref­er­enced in the note sec­tion, is the milk the 2 cups of half and half? And is the cheese the 4 cups of… Read more »

Scott
Guest
Scott

So you delete my question/post ver­sus com­ment­ing on it so I can try the recipe, thank you!

Scott
Guest
Scott

Is there a prob­lem with my posts/questions about this recipe to the point they are delet­ed ver­sus replied to?

Scott
Guest
Scott

Sor­ry, for some rea­son it was not show­ing my ini­tal ques­tion, like it had been delet­ed, but now it showed up! So weird and sor­ry again!!

Nina
Guest
Nina

Help — the notes sec­tion does not say how much cheese and milk to add if mak­ing sub­sti­tute. It just has flour and but­ter mea­sure­ments. Not sure if you mean add all the half and half and 4 cups of cheese? I’m con­fused like many oth­ers. Thanks.

dorothy stamper
Guest

I don’t see mea­sure­ment for cheese or milk either. see but­ter n flour. then it said add mike n cheese. do you use mea­sure­ment from recipe of 4 cups cheese n 2 cups half n half . if that is it right, it will be just a lit­tle lest cheesee. ok with me.

Sherri
Guest
Sherri

Hi, I have to make Mac and cheese for 38 peo­ple for turkey day, can I dou­ble this recipe? I have a large oval shaped crock

Kyndal
Guest
Kyndal

My cheese sauce had a fun­ny tex­ture to it, almost like it sep­a­rat­ed. Any ideas on where I went wrong?

trish
Guest
trish

It may be that your eggs “scram­bled” when you added them to the hot cream mix­ture. Best way to avoid this is to tem­per the eggs: Beat them in a dish, then spoon some of the hot liq­uid lit­tle by lit­tle into the eggs to warm them up, then add them to the pot.

Heather Repp
Guest
Heather Repp

Campbell’s has the ched­dar cheese soup I use it all the time on broc­coli

Allison
Guest
Allison

Can I make this a day ahead if time & just warm the day of? Thanks!

Becky
Guest
Becky

I made this but it seemed the sauce seper­at­ed a bit at the end. It was tasty but not creamy like your pic­ture. I even added a whole extra can of cheese soup…Hmm won­der what hap­pened

bk
Guest
bk

sounds like you used gener­ic cheese…don’t be offend­ed if you did…I nev­er use gener­ic when I make this for that reason…try name brand cheese..or velveeta…and use the 2% cheese…much creami­er.

Alison
Guest
Alison

I see on each recipe that there’s nutri­tion infor­ma­tion per serv­ing, but I don’t find how many serv­ings per recipe. Is there some­where I’m not look­ing? Thanks!!

RT
Guest
RT

I made this last night. Fol­lowed the instruc­tions to the t… It was great and yum­my BEFORE I turned on the slow cook­er… Every­thing is pre­pared on the stove top, then put into the slow cook­er. . My boys tried it out before I turned on the slow cook­er… It was yum­my and cheesy.… But after 2 hours it dried out was lumpy… Yuck, waste! If I do this again, I’d serve it right away and don’t even both­er putting it in the slow cook­er.

Lisa
Guest
Lisa

This is an awe­some recipe! My fam­i­ly loved loved loved it!! I dou­bled the recipe as I had a big­ger crock pot but man, it is great. It was so cheesy. I even put cheese on the top like I would have if I was putting a pan in the oven. OMG!!! Cheese every­where. I sub­sti­tut­ed evap­o­rat­ed milk for the half and half and man.…woo wee. Mag­nif­i­cent!! Thank you very much for this.

Jessica
Guest
Jessica

Hi, I think I may have done some­thing wrong.. Mine wasn’t very creamy, but the cheese sauce came out more like ricot­ta cheese? Or like when you reheat fet­tuc­ci­ni and the sauce sep­a­rates. Any idea where I may have gone wrong? Thanks!

Jessica
Guest
Jessica

Oh and I made the sauce with the Campbell’s soup.

Lisa L
Guest
Lisa L

I just dis­cov­ered your web­site via Face­book and see many of your recipes that I can’t wait to try! I do have a ques­tion about the mac & cheese — can I dou­ble it for a big­ger crowd? Also, does it reheat well for left­overs? Thanks!

Marzena
Guest
Marzena

Can I skip the eggs? My son is aller­gic.

Christina
Guest
Christina

Do you have any sug­ges­tions for a Gluten Free diet?

Sue
Guest

I have been search­ing for a crock pot cher­ry cob­bler that you can cook overnight and when you get up in the morn­ing it is ready for you to eat for breakfast.It was there and now I can’t find it was won­der­ing if you had a recipe . If called for a yel­low cake mix plus instead of flour it called for cake flour.Would love to make it for my husband.So,he can have to eat foe break­fast and enjoy it

Karenina
Guest
Karenina

Hey, would you rec­om­mend cook­ing it on High to cut time in half?

Cynthia
Guest
Cynthia

Cooked shells? Wouldn’t it be bet­ter if they were not cooked? I’m think­ing in all the liq­uid ingre­di­ents the shells would be mush? Espe­cial­ly after 2 hours in the crock pot?
Please advise, Thank you

Joy
Guest
Joy

Try­ing this recipe right now. You indi­cate the cook­ing time to be 2 to 4 hours. How do you know when it is done? Thanks!

Suzanne
Guest
Suzanne

I just put this in my crock pot and can’t wait to try it. I do, how­ev­er, have a cou­ple of com­ments. First, shouldn’t there be a step where you tem­per the eggs so that they don’t scram­ble in the hot liq­uid? Also, what is fat free half-and-half. I am in Cana­da and ours is 10%; I have nev­er seen fat free. Third, a con­cern about the fat con­tent — there must be some way of bring­ing it down from the 109% of your RDA of sat­u­rat­ed fat? That is astro­nom­i­cal. Do you have any sug­ges­tions? Thanks!

Jenn
Guest
Jenn

hi, is there any sub­sta­tion for the dry mus­tard? Or is it okay if it’s just left out of the recipe?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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