Good Eats!

Creamy Crockpot Mac & Cheese

Mac & cheese is one of those perfect foods – if it’s made right.  As much as I LOVE cheese, I’ve tried several mac & cheese dishes that I don’t care for – shocking, I know!  I prefer creamier cheese so I’m not a fan of baked mac & cheese.   With the sour cream and cheese soup, this one is definitely one of the creamiest (is that even a word?).  The next time I make this (and there will surely be a next time) I think I might skip melting the cheese in the saucepan and just put it straight into the crock pot.  I mean the only reason I use a crock pot in the first place is the simplicity of it.  Also, for a more natural cheese taste, I’d do less of the cheese soup – I opted to do several different kinds of cheese instead of just cheddar, gotta share the love!photo(13)


  • 16 oz pasta
  • 4 tbsp butter
  • 2 1/2 cups grated cheddar
  • 16 oz sour cream
  • 3 (10 oz) cans condensed cheese soup
  • 2 cups milk
  • 1/2 tsp salt
  • 1 tsp dry mustard
  • 1 tsp paprika
  • 1 tsp pepper


Bring a pot of salted water to a boil. Cook pasta for 6 minutes. Remove from heat, drain and set aside.  In a saucepan, melt the butter and cheddar cheese. Stir until all of the cheese is melted.  In a crock pot combine the condensed cheese soup, milk, salt, dry mustard, sour cream, paprika and pepper. Stir well. Add in the melted cheddar cheese and stir well.  Add in the drained pasta. Mix well to combine. Set crock pot to low, let cook on low for 2.5 – 3 hours. Stir occasionally.

Source:  Big Bear’s Wife


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