Crock Pot Mac


2 cups dried macaroni (use a whole pound of elbows if using those)
1 cup (8oz) shredded sharp cheese
1 cup (8oz) shredded mozzarella cheese
1/2 cup grated parmesan cheese
4 tablespoons butter
3 eggs, beaten
1/2 cup sour cream
1 package cream cheese spread (or 1 can  condensed cheddar cheese soup)
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
1 teaspoon mustard
1/2 cup mayonnaise


Cook the pasta according to the package directions and drain it. 

Meanwhile, in medium-size saucepan melt butter over medium-high heat, stir in cheeses, stir until cheese is melted.

Oh Mylanta.

Remove from heat and set aside.  Try not to sample if you can.

In a crock pot combine eggs, sour cream, cream cheese, salt, pepper, milk, mustard, and mayonnaise.

Stir well.  Add butter and cheese mixture, stir.

Add the pasta and stir well.

Cook it on low for 3 hours, stirring now and then.


A crock pot full of cheesy heavenly goodness!!!  I like to make this recipe for family gatherings and BBQs.  It makes a lot.  Perfect!


2 thoughts on “Crock Pot Mac

  1. Pingback: Crock Pot Mac | The Full Vine

  2. This is in process at the moment. Looks amazing. However- I think I made a mistake and let the heat get too hot melting the cheese. It turned into a gelatinous mass not unlike the greasy topping on a school pizza, that I can’t imagine mixing with anything. What happens when you do it? I threw that batch out and just mixed the shredded cheese along with the melted butter in with all the other ingredients in the crock pot, and I am thinking that will do the trick. I can hardly wait to eat it!

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