Slow Cooker Million Dollar Macaroni and Cheese is an extra-creamy mac and cheese made with uncooked elbow macaroni, cheddar, American cheese, cream cheese, sour cream, milk, and heavy cream. Everything cooks right in the Crockpot, so there’s no need to boil the pasta first or make a separate cheese sauce.
I love this mac and cheese when I’m making a big family or holiday meal because it keeps my stovetop and oven free for everything else. The combination of cheeses makes it incredibly creamy, and I especially love that I can put the pasta right into the slow cooker without boiling it first.
Why I Love This Recipe
About the Ingredients ⭐
- Elbow Macaroni: Add it uncooked directly to the slow cooker.
- Milk & Heavy Cream: Create the creamy base.
- Cheese: American, cheddar, and cream cheese make it extra cheesy.
- Sour Cream: Adds even more creaminess.
- Onion & Mustard: Add extra flavor to the cheese sauce.
- Panko Topping: Toasted breadcrumbs and butter add a crispy finish.
Be sure to check out the full recipe and ingredient list below
How to Make Slow Cooker Million Dollar Macaroni and Cheese
Add the Pasta: Spray the slow cooker with nonstick cooking spray. Add the chopped onion and uncooked elbow macaroni.
Add the Creamy Ingredients: Pour in the whole milk and heavy cream. Stir in the spicy mustard and sour cream, followed by half of the American and cheddar cheeses. Place the cream cheese, sour cream, and butter on top.
Slow Cook: Cover and cook on HIGH for 1 hour or LOW for 2 hours. Stir well and check the pasta for doneness.
Add the Cheese: Sprinkle the remaining American and cheddar cheeses over the top. Cover and cook for about 30 more minutes, or until the pasta is tender and the cheese is melted.
Finish: Stir before serving and top with toasted panko breadcrumbs, if desired.
Tips I Found Helpful 💙
- Shred your own cheese: It melts more smoothly into the sauce.
- Don’t precook the pasta: It cooks directly in the slow cooker.
- Check the pasta: Slow cookers vary, so check it near the end to avoid overcooking.
- Add the topping last: Keep the panko crispy by adding it just before serving.
Questions Readers Ask Most
What I Love to Serve with Million Dollar Mac and Cheese
This creamy mac and cheese goes with so many of my favorite family dinners. I especially love serving it with a hearty main dish for Sunday dinner, holidays, or when I’m feeding a crowd.
Slow Cooker Million Dollar Macaroni and Cheese
Slow Cooker Million Dollar Macaroni and Cheese is an extra creamy Crockpot mac and cheese made with cheddar, American cheese, cream cheese, sour cream, heavy cream, and uncooked elbow macaroni. There’s no need to boil the pasta or make a separate cheese sauce, making this an easy side dish for holidays, family dinners, and potlucks.
Ingredients
- 16 oz dry elbow macaroni
- 1 cup heavy Cream
- 1 cup whole milk
- 4 oz cream cheese
- 1/2 cup sour cream
- 1/2 cup chopped onion
- 8 oz Shredded American Cheese
- 8 oz Shredded Cheddar Cheese
- 1 tbsp spicy mustard
- 4 tbsp butter
- Cooking Spray
For topping
- 1 cup panko bread crumbs
- 2 tbsp butter
Instructions
- Spray the inside of the slow cooker with nonstick cooking spray.
- Add the chopped onion and uncooked elbow macaroni.
- Pour in the whole milk and heavy cream.
- Add the spicy mustard and sour cream and stir to combine.
- Add half of the American cheese and half of the cheddar cheese and stir.
- Place cream cheese, sour cream, and butter on top.
- Cover and cook on HIGH for 1 hour or LOW for 2 hours.
- Remove the lid and stir well. Check the pasta for doneness.
- Sprinkle the remaining American and cheddar cheese over the top.
- Cover and continue cooking for about 30 minutes, or until the pasta is tender and the cheese is melted.
- Stir before serving and top with toasted panko breadcrumbs, if desired.
Optional Toasted Panko Topping
- Melt butter in a small skillet over medium heat.
- Add the panko breadcrumbs.
- Cook for 2–3 minutes, stirring frequently, until golden brown.
- Sprinkle over the finished mac and cheese just before serving.
Notes
There is no need to cook the macaroni first. Add it dry to the slow cooker and let it cook right in the creamy sauce.
For the smoothest cheese sauce, I recommend shredding the cheddar and American cheese yourself instead of using pre-shredded cheese.
Slow cookers vary, so check the macaroni toward the end of the cooking time. The pasta should be tender but not mushy.
Add the remaining cheese near the end of cooking and stir well before serving.
I don't recommend making this mac and cheese too far ahead. The pasta continues to absorb the sauce as it sits, which can make the macaroni softer and the sauce thicker.
If using the optional toasted panko topping, add it right before serving so it stays crisp.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 801Total Fat: 48gSaturated Fat: 27gUnsaturated Fat: 20gCholesterol: 135mgSodium: 943mgCarbohydrates: 73gFiber: 8gSugar: 10gProtein: 26g
Recipe was delicious, but I think I’ll add an extra cup of milk the next time
When do you add the sour cream?
I am making this recipe now and it called for 1/2 cup sour cream but in the directions there is no mention of adding the sour cream. I did take the sour cream and added it to the top. I’m hoping it comes out ok.
I was just thinking the same thing. How did it turn out? I think I’ll wait for the last half and hour.
You add it with the cream cheese sorry I will fix that