Slow Cooker Maple Citrus Sweet Potatoes
Slow Cooker Sausage & White Cheddar Breakfast Casserole
Slow Cooker Triple Berry Crisp
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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