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Easy Crock Pot Macaroni and Cheese Southern Comfort

Southern Crock-Pot Macaroni and Cheese

Creamy, cheesy slow-cooker mac and cheese with no pre-cooking required - the ultimate Southern comfort food made easy!
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

  • 6-qt Crock-Pot
  • Mixing Bowls

Method
 

  1. Lightly grease the crock-pot insert with nonstick spray.
  2. Add butter and 2 cups shredded cheddar to crock-pot. Heat on LOW for 5-10 minutes until partially melted, stirring occasionally.
  3. Stir in cream of cheddar soup, milk, and sour cream until smooth and well combined.
  4. Add salt, pepper, and mustard powder. For extra kick, add a pinch of cayenne (optional).
  5. Whisk eggs in separate bowl, then slowly pour into warm cheese mixture while stirring constantly.
  6. Add uncooked macaroni, stirring until fully coated and submerged in liquid.
  7. Cover and cook on LOW for 2-3 hours, checking at 2 hours. Noodles should be tender but not mushy.
  8. During last 15 minutes, sprinkle additional cheese on top and let melt.
  9. Serve hot, garnished with extra pepper or chives if desired.

Notes

Make-Ahead: Combine all ingredients except pasta and eggs up to 24 hours in advance. Add eggs and pasta just before cooking.
Storage: Refrigerate leftovers up to 4 days. Reheat with splash of milk to restore creaminess.
Freezing: Freezes well for up to 2 months. Thaw overnight before reheating.