Betty's Slow Cooker Mac 'n Cheese

Bettyskitchen's picture

Dec. 20, 2012

In this video, Betty demonstrates how to make Slow Cooker Mac 'N Cheese. This is a tangy, cheesy version of macaroni and cheese that gets its intense flavor from slow cooking.


Uncooked macaroni 8 Ounce
Salt 1 Teaspoon
Cheddar cheese 1 1/2 Cup (24 tbs) , finely shredded
Sour cream 8 Ounce
Cheddar cheese soup 10 3/4 Ounce (undiluted)
Milk 1 Cup (16 tbs)



1. In a large pot of boiling water add salt.

2. Drop macaroni in pot and cook until al dente. Drain well.


3. In a slow cooker, add cooked macaroni, shredded cheddar cheese, sour cream, and cheddar cheese soup. Stir well.

4. Cover the cooker with lid and cook on low setting for a total of 2 hours.

5. After 1 hour, add milk, stir, replace lid, and continue to cook.


6. Serve slow cooker Mac n Cheese hot.


If you plan to serve macaroni and cheese a little later then turn off your slow cooker and let macaroni remain in the cooker. It will stay hot for a few hours in cooker.

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 704Calories from Fat 360

 % Daily Value*

Total Fat 41 g63.1%

Saturated Fat 24 g120%

Trans Fat 0 g


Sodium 1067 mg44.46%

Total Carbohydrates 54 g18%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet