I’ve been on the hunt for a good crock pot macaroni & cheese recipe for some time now. Everyone likes macaroni & cheese and I love making it in the crock pot – it can be made ahead on a busy night and it doesn’t heat up the kitchen in the summer.
I posted one recipe a couple of years ago (Crock Pot Mac & Cheese Part I). But that one could be better. Every time I find myself at an event that has mac & cheese in a crock pot I pay extra attention to its consistency and taste. That’s where this recipe comes from – a pitch-in – and the person who made it was happy to share. She is a teacher so we call it…
Mrs. H’s Crock Pot Macaroni & Cheese
1 package (16 oz) spiral or macaroni pasta
2 cups half & half
1 can condensed cheddar cheese soup, undiluted
½ cup butter, melted
4 cups (16oz) shredded cheddar cheese (I use 1 bag of sharp cheddar & 1 bag regular cheddar)
½ tsp seasoning salt
- Cook pasta according to directions & drain.
- Combine cream, soup & butter – stirring until smooth. Stir in the cheese and pasta. Cover and cook on low for 2.5-3 hours.
Note: if you have a big crock pot, double this.