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Hi y’all, and welcome to my kitchen, where I stir up simple Southern classics with a dollop of stories and a helping of heart! Today, I’m sharing my all-time favorite crock-pot macaroni and cheese recipe—ultra creamy, impossibly cheesy, and easier than pie. Whether you’re wrangling a busy weeknight, prepping for a delightful dinner party, or simply craving a bowl of pure comfort, this recipe will become your new go-to. But first, settle in and grab your sweet tea—because I have a story to tell!
A Little Southern Story: Laughter, Lookalikes, and Lasting Memories
Now, every treasured recipe in my house seems to come with a story attached, and this one is no different! Let me take you down to sun-drenched Key West. For the last eight years, my friend Michael dutifully entered their famed look-alike contest—dressed to the nines, hopes sky high. And this year? Victory at last! Not only did he clinch the coveted title, he also earned a judge’s seat for the following round.
But here’s where it gets interesting: When it came time for the reunion—an annual mid-year bash, equal parts potluck and laughter—Michael’s longtime buddy David Hemingway strolled in with his wife Susan (making her the ‘Mama’ to Michael’s ‘Papa’ in our circle). The crowd cheered, tales flowed, and someone suggested the macaroni and cheese I’m sharing with y’all today.
The rest of the week fell into a happy jumble: Michael packed up to head out again; I had a judging gig waiting in Savannah Friday night; and, sure enough, Eddie called to see if I needed a ride on Saturday. What better way to keep the party spirit alive than with a dish that’s simple, pure, and loved by all? We gathered in the kitchen, swapped stories, and made this creamy, decadent macaroni and cheese. And I promise, friends—by the end of the night, there wasn’t a noodle left in the pot.
Why You’ll Love This Crock-Pot Macaroni and Cheese
- Effortless. Dump, stir, and walk away! The slow cooker does the rest.
- Creamy & Cheesy. Real cheddar, sour cream, and canned soup team up for silky, rich flavor.
- Crowd-Pleaser. A nostalgic dish everyone adores – from picky kids to grandparents.
- No Baking Needed. Forget the oven—crock-pot magic means no sticky pots or mushy noodles!
- Perfect for Potlucks & Gatherings. Keeps warm for hours, travels well, and is always the first to disappear on the buffet table.
Pro Tip:
Don’t overthink it! This is a classic ‘dump and stir’ recipe—no roux, no fancy cheese sauce, no oven baking, and no mess. Add everything to your crock-pot, give it a good stir, plug it in (find a long cord if yours is short!), and cook low and slow!
Ingredients You’ll Need
- 2 cups dried elbow macaroni (about 8 oz—do not pre-cook)
- 2 cups shredded sharp cheddar cheese (plus extra for topping—use freshly grated for best melt!)
- 1/4 cup salted butter (cut into pieces for easy melting)
- 1 can (10.5 oz) cream of cheddar soup (Campbell’s is our favorite but use what you like)
- 1 1/2 cups whole milk (the richness counts, y’all—no skim here!)
- 1 cup full-fat sour cream (not the light kind—real deal for velvet texture!)
- 3 large eggs (gently whisked—brings that custardy magic)
- 1/2 teaspoon salt (taste and adjust)
- 1/2 teaspoon ground black pepper (fresh cracked always wins)
- 1/2 teaspoon dry mustard powder (trust me on this—just a hint elevates all that cheese!)
Ingredient spotlight: In the South, we love using a can of soup to add deep, creamy flavor to casseroles. Cream of cheddar is the secret cheat that brings all the cheese together!
Step-by-Step Instructions: The Easiest Macaroni and Cheese Ever
- Prep the Crock-Pot: Lightly mist the inner insert with nonstick spray for easy clean-up (trust me, cheese sticks!). Make sure your cord reaches the plug—this dish has wandered all over my kitchen looking for the perfect spot!
- Butter & Cheese: Add the butter and 2 cups of shredded cheddar to your crock-pot. On the “low” setting, let the butter start melting into the cheese for 5-10 minutes, stirring occasionally, until mostly melted and smooth.
(This step gives silky creaminess, but if you’re short on time, you can skip melting—just add everything together.) - Stir in the Creamy Essentials: Add in the sour cream, cream of cheddar soup, and whole milk. Stir until everything’s silky and well-combined—no lumps!
- Season the Mix: Add the salt, pepper, and dry mustard powder. For a tiny kick, you can toss in a pinch of cayenne, but it’s not traditional.
- Add the Eggs: Crack the eggs into a bowl and whisk until just combined. Now, here’s the trick: Pour the whisked eggs into the warm (but not hot!) cheese mixture while stirring constantly. We don’t want scrambled eggs—just a bit of richness!
- Add the Noodles: Stir in the uncooked dried elbow macaroni. Make sure they’re fully submerged and evenly coated. (Some southern cooks partially cook their noodles, but for this crock-pot magic, dry works best!)
- Cover & Cook: Place the lid on your slow cooker. Cook on LOW for 2–3 hours. Start checking at the 2-hour mark: noodles should be tender, not mushy, and the mixture beautifully creamy.
- Final Cheese Top: Sprinkle extra shredded cheddar over the top during the last 15 minutes of cooking, let it melt from the steam. (Optional: switch to “warm” if the party’s not ready!)
- Serve, Enjoy, and Bask in Compliments! Scoop big spoonfuls onto plates, garnish with a little fresh cracked pepper or a sprinkle of chives if you’re feeling fancy. Watch your crowd go back for seconds—and thirds.
Kitchen Notes:
- Don’t overcook! The crock-pot gets hotter around the edges—don’t let it go past three hours or it may dry out.
- Make-Ahead: You can assemble everything (except the pasta) a day ahead. Add the pasta right before cooking.
- Plug Location: You’ll laugh, but I’ve dragged more than one crock-pot around my kitchen searching for the perfect outlet!
Ingredient Substitutions & Variations
- Cheese: Use a blend of cheddar, Colby, Monterey Jack, or even a handful of pepper jack for zip! Grate your own for best melting.
- No cream of cheddar soup? Substitute cream of mushroom or cream of chicken in a pinch. Add 1/4 cup extra shredded cheese for flavor.
- Lactose-free? Try lactose-free milk and cheese—works beautifully. Vegan cheese shreds can be swapped in, though texture may change.
- Spicier? Add a diced jalapeño or a pinch of cayenne for grown-up flavor.
- Mix-ins: Chopped cooked ham, crumbled bacon, green onions, or roasted veggies for a one-pot meal.
Frequently Asked Questions (FAQ)
Can I use a different type of pasta?
Definitely! Small shapes like shells or cavatappi work great, but avoid anything too delicate—elbows are classic for a reason. Cooking time may vary slightly.
Can I double the recipe for a crowd?
Absolutely! Just be sure your crock-pot is large enough (at least a 6 or 7 quart). Watch the timing—larger batches may need an extra 20-30 minutes.
Can I make this recipe ahead?
Yes! You can assemble everything (except the eggs and pasta) up to a day ahead. Add eggs and dry pasta just before cooking. If reheating, add a splash of milk to loosen up.
Can I bake it instead?
Of course—just transfer to a greased casserole, cover tightly, and bake at 350°F for about 35-40 minutes (uncover and add extra cheese for last 10 minutes!).
My mac & cheese turned out dry. What did I do wrong?
Usually, it’s from overcooking or not enough liquid. Double-check your crock-pot’s temperature settings—every slow cooker is a bit different. A splash of milk can revive it; otherwise, note for next time to check a little earlier.
Why We Love Southern-Style Crock-Pot Mac and Cheese
There’s something magical about recipes that bring people together. This easy crock-pot mac and cheese is creamy, cheesy, and pure comfort in a bowl. The eggs create a luscious custard effect you just can’t get from stovetop boxed mixes, and the buttery cheddar sauce calls to mind every church supper and family potluck from my childhood.
- No need to stress over dinner: While this bubbles away, you can focus on guests, sides, or just put your feet up!
- Saves oven space: Perfect for holidays when the oven is overbooked with hams, pies, and corn bread dressing.
- Feeds a crowd—without breaking a sweat.
- Family tradition, re-imagined for today. This updated classic skips the fuss—but keeps all the Southern soul.
A Tale from Last Year’s Gathering
Last year, when my neighbor’s twins graduated, we doubled this recipe and toted the crock-pot to the backyard barbecue. I left the cordless crock sitting under an oak tree, and by dusk, folks were scraping the bottom, asking if I’d “just make another.” Now, that’s the true measure of a crowd-pleaser!
“Every Southern recipe tells a story, and every story deserves a second helping. Pass the mac and cheese, y’all!”
Serving Suggestions
- Bake up some biscuits and serve alongside pork barbecue or fried chicken for a soul-satisfying meal.
- Pair with grilled summer veggies—zucchini, tomatoes, and sweet corn are perfect partners.
- Serve at holiday gatherings alongside glazed ham and collard greens.
- Offer as a main, or side—this dish goes with everything.
Dress it up with a sprinkle of bacon, diced tomatoes, or a dash of hot sauce for those who want a little Southern fire.
How to Store, Reheat, and Freeze
To Store:
- Let leftovers cool to room temperature (don’t let cheesy dishes sit out longer than 2 hours).
- Spoon into airtight containers and refrigerate for up to 4 days.
To Reheat:
- Splash in a bit of milk or cream, then reheat on the stovetop or in the microwave, stirring every minute until creamy again.
- In a pinch, return to slow cooker on “warm” with a sprinkle of extra cheese, covered, stirring occasionally.
To Freeze:
- This recipe freezes fairly well for up to 2 months. Thaw overnight in the fridge before gently reheating. Cheese sauce may separate slightly during freezing, but a splash of milk and extra stirring will help restore creaminess.
Macaroni & Cheese Memories
Around my table, macaroni and cheese is more than a side—it’s tradition, comfort, and celebration all rolled into one. Whether it’s Sunday dinner, a new baby, or just “I was thinking of you,” that golden, creamy casserole always feels right. I hope it brings the same warmth to your home.
Y’all, nothing brings people together like good food and laughter. May your crock-pot always be full and your friends always hungry for one more helping!
Happy cooking! If you enjoyed this post, subscribe for more Southern classics, tips, and stories straight from my kitchen to yours.
Southern Crock-Pot Macaroni and Cheese
Equipment
- 6-qt Crock-Pot
- Mixing Bowls
Ingredients
Main Ingredients
- 2 cups elbow macaroni uncooked
- 2 cups sharp cheddar cheese shredded, plus extra for topping
- 0.25 cup salted butter cut into pieces
- 1 can (10.5 oz) cream of cheddar soup
- 1.5 cups whole milk
- 1 cup sour cream full-fat
- 3 large eggs lightly whisked
Seasonings
- 0.5 tsp salt
- 0.5 tsp black pepper freshly cracked
- 0.5 tsp dry mustard powder
Instructions
- Lightly grease the crock-pot insert with nonstick spray.
- Add butter and 2 cups shredded cheddar to crock-pot. Heat on LOW for 5-10 minutes until partially melted, stirring occasionally.
- Stir in cream of cheddar soup, milk, and sour cream until smooth and well combined.
- Add salt, pepper, and mustard powder. For extra kick, add a pinch of cayenne (optional).
- Whisk eggs in separate bowl, then slowly pour into warm cheese mixture while stirring constantly.
- Add uncooked macaroni, stirring until fully coated and submerged in liquid.
- Cover and cook on LOW for 2-3 hours, checking at 2 hours. Noodles should be tender but not mushy.
- During last 15 minutes, sprinkle additional cheese on top and let melt.
- Serve hot, garnished with extra pepper or chives if desired.