Slow Cooker Cheesy Macaroni and Cheese


  • 2 blocks (x2) of cheese (e.g., extra sharp white Cheddar and pepper jack)
  • 1 box of macaroni (e.g., spiral)
  • 1.70 ounces sour cream
  • Parmesan cheese (optional)
  • Milk (quantity as needed)
  • Salt and pepper to taste


  1. Prepare the Slow Cooker:
    • Grease the slow cooker insert to prevent sticking.
  2. Cheese Preparation:
    • Grate the blocks of cheese or cut them into small cubes for easy melting.
    • If using Parmesan cheese, grate it and set aside.
  3. Macaroni:
    • Cook the macaroni according to the package instructions until al dente.
    • Drain the macaroni and set aside.
  4. Layering:
    • In the slow cooker, start by layering one-third of the cooked macaroni.
    • Add one-third of the grated or cubed cheese on top.
    • Repeat the layers until all the macaroni and cheese are used.
  5. Sour Cream:
    • Spoon the sour cream evenly over the layers.
  6. Optional Parmesan:
    • If using Parmesan cheese, sprinkle it over the layers.
  7. Seasoning:
    • Season the layers with salt and pepper to taste.
  8. Milk:
    • Pour milk over the layers until it’s visible but not covering the ingredients entirely. Adjust the quantity based on your desired creaminess.
  9. Cooking Time:
    • Set the slow cooker to high heat and cook for 3 hours. Ensure the lid is on securely to trap the heat.
  10. Stirring (Optional):
    • If you’re around during the cooking time, give the mixture a gentle stir once or twice to ensure even melting and cooking.
  11. Serve:
    • Once the cooking time is complete, the macaroni and cheese should be creamy and delicious. Serve it hot, and enjoy!

This recipe is budget-friendly, feeds a crowd, and the slow cooking process allows for the flavors to meld together for a deliciously comforting macaroni and cheese.

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