Creamy Crockpot Macaroni And Cheese Recipe

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Creamy Crockpot Macaroni and Cheese

Stephanie Rudy


I got this recipe from Paula Deen's show on the Food Channel, I revised it to my is sooo good! This is a double recipe, it fills up the crockpot. You can cut it in half. I like to buy the cheese in chunks and shred it myself, because it tastes fresher.
I buy the ham cubes in a package, over by the ham in the meat section of the grocery store. The ham can be omitted, but it adds flavor and juciness to the creamy mac and cheese.

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1 Hr


3 Hr


Slow Cooker Crock Pot


4 c
Elbow macaroni, cooked aldente
1 stick
5 c
Sharp cheddar cheese, shredded
1 c
Sour Cream
1 can(s)
Condensed Cheddar Cheese Soup
10 oz
Velveeta Cheese, cubed
2 c
WHOLE milk
Large eggs, beaten
1 tsp
Kosher salt
1 tsp
1 tsp
Dry Mustard
Ham cubes, optional

Directions Step-By-Step

Boil macaroni only about 8 minutes. Drain and set aside.
In a saucepan melt stick of butter with most of the shredded cheddar cheese(leave some for the top)and cubed Velveeta chesse (watch the cheese carefully, or the cheese will burn and stick to the bottom of the pot).
Turn the crock pot on low, add the melted cheese and butter, beaten eggs, sour cream, condensed soup, ham cubes, salt, pepper, dry mustard and milk. Mix well.
Add drained macaroni and mix well. Cook for two and a half hours, stir then add remainder of shredded cheese on top.
Cover and let cook about 30 more minutes til cheese is melted on top. Can stir occassionally through out cooking.

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Other Tags: Quick & Easy, For Kids