Slow Cooker Mac and Cheese

The weather here in Seattle, WA this week has been quite warm. We have been in the 80’s and sunny! Don’t be fooled though, our weather likes to tease us this time of year and this weekend will be in the 60’s with rain, hehe! Since its been so warm, I haven’t wanted to use my oven too much! I decided to make a bunch of slow cooker meals. Not only do they allow me to enjoy the weather and not have to cook in the kitchen, but they also make clean up a breeze!! This macaroni dish was a huge hit with my family and was SO simple! It also made tons! My family (5 people) ate it and had seconds, PLUS my hubby was able to take it for lunch the next day! I definitely recommend trying it!!



  • 1 can cheddar cheese soup
  • 1 box elbow macaroni pasta, 16 oz
  • 2 cups shredded cheddar cheese
  • 1 1/2 cups sour cream
  • 1 1/2 cups milk


Boil the pasta over medium high heat for about 5 minutes. You want the pasta to be about 3 minutes from cooked, so check the package directions and take off 3 minutes from cooking time! Once pasta is cooked and drained, strain water and pour macaroni into slow cooker. Add the can of cheddar cheese, 2 cups shredded cheddar cheese, and sour cream. Mix until combined. Place lid on slow cooker and allow to cook on low for one hour. After one hour, add the milk and stir. Place lid back on slow cooker for one more hour. Serve!!



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  1. Kathleen says:

    Could it get any easier?!?

    I will try it this way and then I’ll use the spicy cheese soup next time.

    I know I’m gonna love both!

  2. Kristin says:

    Right? I love quick and easy slow cooker meals, so this one is definitely a favorite!!! Great idea on the spicy cheese soup! If I didn’t have 3 small kiddos that opposed any level of spiciness, I would love to try that!! 😉

  3. Delores Meyers says:

    I’ll make the spicy for my daughter and I and the other for my Two special grandsons♡♡♡thank you so much:)

  4. Bonnie says:

    What is cheddar cheese soup?? I’ve yet to see this in Canada! What substitution (s) can be made????

  5. Kristin says:

    Hi Bonnie,

    Cheddar cheese soup is a canned, condensed soup from the grocery store. The recipe below is a great substitution to use if you do not have the soup, 🙂 Let us know if you try the mac and cheese, its a family favorite!!

    3 tablespoons butter
    3 tablespoons all-purpose flour
    1 cup milk
    1 cup shredded cheddar cheese
    salt, to taste

    Melt butter in a saucepan over medium heat; add flour and whisk until smooth and bubbly. Remove from heat; gradually add milk, whisking to keep smooth. Return to heat and bring to a gentle boil, whisking constantly until thickened. Add cheese and stir until melted. Add salt.

  6. Melissa says:

    I couldn’t find the spicy cheese soup so I added some red pepper flakes, not the crushed red pepper you put on pizza. This kind is found in the Asian markets. It was great and the ones that don’t like spicy were still able to eat it

  7. Kristin says:

    Thats great!!! So glad you enjoyed it!! Sounds yummy!! I love adding a little spice when I can, my kiddos limit me, but maybe I’ll sneak some in next time, hehe!!

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