Crock-Pot Mac and Cheese

Submitted By: Nancy Darnell


  • 2 cups uncooked elbow macaroni
  • 4 tbsp. butter
  • 2½ cups grated sharp cheddar cheese
  • ½ cup sour cream
  • 1 (10.75 oz.) can condensed cheddar cheese soup
  • ½ tsp. salt
  • 1 cup milk
  • ½ tsp. dry mustard
  • ½ tsp. black pepper
  • Instructions

    Spray Crock-Pot with non-stick cooking spray. Boil the macaroni in water for six minutes and drain. Mix butter and cheese over medium-high heat in a saucepan. Stir until the mixture melts. In your Crock-Pot, combine the cheese mixture, sour cream, soup, salt, milk, mustard, and pepper. Add the drained macaroni and stir. Cook in the Crock-Pot for 2 to 2 ½ hours on low heat, stirring every half hour. Cook just until it’s hot. Don’t overcook or your macaroni will turn to mush!