Creamy Crock Pot Macaroni and Cheese

Share on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on StumbleUponShare on RedditDigg thisEmail to someoneShare on Yummly

Creamy Crock Pot Macaroni and CheeseLadies and gentlemen, I am back!  Posting LIVE from my new house! Eeeek!!! 🙂

After living in campus housing for exactly one year, Ben and I bought a house and moved into it this weekend.  I keep talking about it on Instagram and Twitter to the point where it’s probably obnoxious to my followers, but I’m just SO excited!  Yesterday, Ben and his friend built phase 1 of Judah’s new treehouse bed (more on that in the future), our handyman came to fix up a few things, and I am still unpacking kitchen boxes.  When we are settled in and as each room gets finished (painting, decorating, rug ordering, etc.) I’ll share photos with you so you can have a peek inside!

Before we moved, I was trying to use up as many pantry items as possible and not buy more food that would just have to be packed up.  This forced me to get a bit creative, which is how this macaroni and cheese recipe came about.  It turned out soooo good, that Ben requested it a second time in the same week!  Good thing I still had more of the ingredients on hand.

Creamy Crock Pot Macaroni and CheeseFor my version, I used smoked Gruyere cheese because I needed to use it up.  I bought it for a recipe that I intended to make during the holidays, but time got away from me and I never got to it.  Maybe next year.  But, thankfully it’s fabulous for mac ‘n cheese because it melts beautifully!  You do not have to use Gruyere and can go with cheddar or your other favorite instead.

This recipe is perfect for those days that you just need to throw it all in the pot and not mess with anything more.  Even though it’s cooked up in a slow cooker, it takes less than 2 hours from start to finish.  So, don’t set it on 6-8 hours while you’re at work, or you’ll come home to a mushy dish! 🙂  If you get home from work at 5PM, just have your teenaged kids toss in the ingredients at 4PM and dinner is ready for you by 6PM!  Great way to get them active in the kitchen!  <wink wink!>

Creamy Crock Pot Macaroni and Cheese

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Yield: 6 servings

Creamy Crock Pot Macaroni and Cheese

Truly a dump it all in and forget about it, no-fuss macaroni and cheese recipe. This slow cooker dish is done within 2 hours!

  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • 2 cups lowfat milk (I used 1%)
  • 1 (12 oz) can evaporated milk
  • 1/2 cup sour cream or Greek yogurt
  • 2 cups dry (uncooked) elbow macaroni pasta
  • 8 ounce block cheese, shredded* (I used smoked Gruyere, but cheddar or another favorite is fine)

In a medium bowl, whisk together the seasonings with the lowfat milk, evaporated milk and sour cream (or yogurt). Carefully pour into a lightly greased slow cooker. Add the pasta and shredded cheese. Stir gently to combine. Cook on low for 1 1/2 to 2 hours, stirring after 1 hour. Do not overcook.


*For best results, do not use pre-shredded cheese.

Share on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on StumbleUponShare on RedditDigg thisEmail to someoneShare on Yummly


  1. this looks so good and creamy. and to make it in a crockpot? i am sold. absolutely trying!

  2. PERFECT My boys love mac and cheese. Did not know what to make for dinner…now I do! Thank you

  3. Thank you for easy recipe. Dinner went from “I don’t know what I am going to cook” to “Hey I can do that!”

  4. Loved seeing the pics of your new house on Instagram – the kitchen is so gorgeous!! This mac and cheese sounds amazing, and you seriously can’t beat the simplicity of the recipe 🙂 Perfect winter comfort food!

  5. Yay, so happy for you!! And this mac & cheese looks incredible – so easy too 🙂

  6. How exciting to be settling into your new house! And the mac doesn’t look half bad either 🙂

  7. We just had a crock pot mac-n-cheese at my daughters volleyball tournament this past weekend. My kids loved it. I think she baked hers and then put it in the crock pot. So much more work than this. Love this. I pinned it gerlfrand ; )

  8. Yumm! Such a great and simple idea. While my kids are afr from teenagers (well one is twelve but…) my little ones are loving learning to cook! This would be a perfect no fuss safe thing for them to handle with supervision and no help.

    My family cries for mac daily lol. If they could could get away with it they would eat spaghetti or mac every night lol


  9. So happy for you guys!! Can’t wait to see more pics of the house, and Judah’s treehouse. I bet the nursery is going to be super fantastic, too!! This crockpot mac n cheese sounds perfect for those lazy days!

  10. I love that you don’t have to cook the pasta first! This looks cheesy and fantastic!

  11. Welcome back! And thanks for this recipe. I love the idea of putting the macaroni in uncooked! I am going to try this soon. I have made the Queso Dip several times during the Holidays using the Land of Lakes Easy Melt I got my SIL to get for me from the service truck at her work. We love it! I don’t even measure the ingredients anymore. I just add and taste and tweak as needed! I appreciate you sharing your recipes! Blessings to you and your family in your new home!

  12. You just can’t go wrong with mac n cheese, especially for ease and comfort. Winner!!

  13. Made this for dinner last night and it was delicious! Thanks for the fantastic recipe!

  14. This looks delicious, I can’t wait to try it. Quick (and probably silly) question, but did you measure out 2 cups of pasta or use a 16oz bag?

  15. What size cooker do you use?

  16. this looks so yummy but i dont have any evaporated milk, what can be used as a substitute?

    • Sorry, Emma, I’m not much help as I’m not an expert in substitutions. 🙂 Maybe a quick Google search can help you out?

  17. My Doubleday cookbook MacCheese recipe always gets raves, I am going to add the approximate amounts ingredients I would use in this super easy yummy looking dish..
    1 teas worchestire sauce ( Leo Perrin and Frenchs brand are in my opinion the best and give the perfect balance and zing to any dish) 1 teas prepared mustard or use dry mustard but maybe cut in half. my recipe calls for finely diced onion (about 3 Tbs to 1/8 cup or so) and garlic saute til tender with butter but in this I may saute this about 1/2 stick butter in crock on high, then follow the recipe..

  18. I made this tonight. The taste is great bug it is quite rich. I used old white cheddar, 2% milk cause that’s what I had, fatty sour cream too which could be why it was rich. I also used while wheat noodles. Super simple though I’d make this again but scale down the fatty ingredients to low fat.

  19. I want to use this a potluck at my school since there is no oven available. Can I multiply this recipe substantially and if so, do I need to account for a much longer cook time?

  20. Just a hint: if you try to make bigger batches (I’m working on a 4 fold batch right now for a potluck) you will need to increase the cooking time substantially and possibly not use as much liquid proportionally. I’m at 90 minutes now and it is VERY soupy.

  21. I’m making this right now but I’ve had to make a few substitutes… I didn’t have evap milk so instead I added about 1/3 brick of cream cheese and a Tbs or two of flour. I also added a few shakes of red pepper flakes and sharp cheddar cheese instead of gruyere… Hopefully it will still come out thick and creamy! If not, I’m sure it will still get eaten in this household! haha Thanks for the easy recipe!

  22. Are you cooking on low or high?

  23. Nikki Beer says:

    I made this tonight and it was great. I doubled the recipe and used a combination of cheddar, mont. Jack and Velveeta. When you double it you need to plan on at least 3 hours cook time. So truly double everything.

  24. This sounds great, but I have one question – why do you say for best results don’t use pre-grated cheese? Everything else about this recipe looks easy & quick, grating cheese is neither of these (at least to me). Is it just quality or is it something more specific?

  25. Do you know if I can easily double the recipe?

    • Nikki Gladd says:

      Hi Lauren,
      I have not tested it myself, but a reader commented above that she doubled the recipe with success (but make sure you also double the time to 3 hours). 🙂

Leave a Comment