Slow Cooker Mac and Cheese

4.7 from 25 reviews

Creamy, sweet & earthy bites mixed with gooey cheese makes this slow cooker mac and cheese recipe a crowd pleaser!


  • 2 tablespoons extra virgin olive oil
  • 298 grams can 98% fat free cream of mushroom
  • 1 tablespoon soy sauce
  • 1 teaspoon dry mustard
  • 1 cup milk (room temperature)
  • 1 cup low sodium chicken broth or vegetable broth (room temperature)
  • 8 ounces elbow macaroni (uncooked)
  • 1 cup frozen green peas (thawed)
  • 1 cup sharp cheddar (shredded)
  • 1/2 cup parmesan
  • 2 cups sliced button mushrooms (optional)


  1. Add 1 tablespoon extra virgin olive oil, cream of mushrooms, soy sauce and dry mustard to slow cooker (or rice cooker) and whisk until smooth.
  2. Slowly whisk in milk and chicken broth and mix until smooth.
  3. Add macaroni and green peas and stir well.
  4. Cook on low for 3 hours, until pasta is tender.
  5. In a pan over high heat, add remaining extra virgin olive oil, mushrooms and fry until golden brown (this step is optional).
  6. When the macaroni is cooked, add cheese and mushrooms and stir until creamy.
  7. Season with salt and pepper and serve immediately.


This Slow Cooker Mushroom Mac And Cheese Recipe Is:
High in calcium
High in vitamin B6


Keywords: recipe, crock pot, macaroni, hearty

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