Recipe: Crockpot Mac & Cheese For A Crowd
Earlier this week, my friend Chris hosted a potluck party at his home. Given the below-freezing temperatures we’ve had for the last few days, I wanted to make something hearty and warm. I’ve always heard that it’s easy to cook and serve dishes using crockpots, so I decided to try using one for the first time (I know, I’m behind on the times!). I searched the internet and found this recipe, and modified it to make it even easier. It turned out to be a big hit! The sauce was creamy and cheesy, without being too heavy, and the dish stayed at the perfect consistency for the duration of the party thanks to the crockpot. Several people asked me for the recipe, so I thought it was worth posting. A very easy recipe for mac & cheese that will leave your guests feeling satisfied and warm!
Crockpot Mac & Cheese For a Crowd
Ingredients
- 3 cups uncooked elbow macaroni noodles
- 4 tablespoons butter, cut into pieces
- 2 cups grated sharp cheddar cheese (1 8oz block)
- 1 cup sour cream (1 8oz container)
- 1 can condensed cheddar cheese soup
- 1 cup whole milk
- 1 teaspoon mustard (I used honey dijon)
- 1 teaspoon salt
- 1 teaspoon pepper
- red chilli flakes, to taste
Directions
- Place all ingredients, except for macaroni, in a crockpot set to high heat. Stir and cover. Allow ingredients to heat for approximately 30 minutes.
- During this time, boil macaroni for approximately 5-6 minutes (the noodles will continue to cook in the crockpot, so you don’t want them to be too soft). Drain immediately.
- After the 30 minutes have passed, stir the cheese mixture. It may still be lumpy, and that’s ok! Add cooked macaroni to crockpot and stir again. Cover.
- Reduce crockpot to medium heat, and continue to cook for an additional 2 hours, stirring occasionally.
- If needed, add additional mustard, salt, pepper, and chili flakes, to taste.
Yield: 6 large servings, or enough to sample at a party.
Note: The red chili flakes give this dish a nice kick! Bear in mind that the heat from the chili flakes become enhanced during the slow cooking process. I added about 1 tablespoon and was happy with the results.
Kavi360 
I love mac and cheese
haha awesome… now you have a new recipe to try!
I have to try this! The macaroni…do you measure the three cups dry or cooked?
3 cups dry/ uncooked macaroni. Will update the recipe to clarify 😉 Let me know how it turns out for you!
Here you go again Kavi. I just came in from a delicious Italian dinner and now you have made me hungry again. And I don’t live in the freezing cold burning up calories, but in the middle of Mexico. I’m supposed to take a nice siesta now, but…
haha you crack me up, Harold! Although, I’m sure you have some wonderful food options in your (new) neck of the woods. What part of Mexico are you in? My parents lived in the Yucatan for year, and I had the chance to visit a few times. It was amazing!
This sounds awesome – must try it immediately! Thanks for regularly visiting over at ATWAS; did I ever say what a beautiful lady you are! Your photo is full of energy and vibrancy – don’t lose it ever!
Hi Karen, you should definitely try the mac & cheese – my first time using a crockpot, and it was SO EASY! I enjoy reading your blog, especially the 2013 Dreams post – what a great idea! And lastly, thank you so much for the sweet compliment. I will do my best to keep it going 😉
This looks sooo delicious! and I am such a huge mac and cheese lover! I never used a crock pot but I have heard some great things about it. I think I might just invest now!
Not gonna lie, it was tasty 😉 I actually borrowed a crockpot from my mom to make this, but I plan to buy one for myself once I move!
Awesome! Hope you put up more crock pot recipes 🙂