Main Course Crockpot Macaroni & Cheese (University Foodie)

Published on January 27th, 2013 | by Rachel Budke


Crockpot Macaroni & Cheese

It’s back to school for me, so no more kitchen! :(  This recipe turned out really great, and it was really easy!  The trickiest part is making sure that the noodles don’t get too mushy, so make sure they are a little undercooked when you put them into your crockpot.

Recipe adapted from: Paula Deen
Makes 4 servings


  • 3 cups uncooked elbow macaroni
  • 2 1/2 cups grated sharp cheddar cheese
  • 1/2 cup sour cream
  • 1 (10 3/4 oz.) can condensed cheddar cheese soup
  • 1 cup whole milk


  1. Cook noodles in boiling water for 6 minutes.  To cook your noodles in the microwave, place the noodles in a large microwave safe bowl, and cover with water until it reaches about 2 inches above the noodles.  Microwave for 8 minutes.
  2. With your crockpot set on high, place all of the ingredients into your crockpot and stir together.
  3. Cook for 2 hours, stirring occasionally.

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About the Author

Rachel is a senior at Kansas State University, where she is studying Bakery Science. In the fall of 2013 she studied abroad in Florence, Italy. She loves cooking, photography and DIY projects.

One Response to Crockpot Macaroni & Cheese

  1. Ooooh – I love the idea of coming home to warm mac and cheese ready to go. A crockpot version sounds perfect!

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