Creamy cheesy southern, soul food macaroni and cheese made in the slow cooker. No boiling pasta, no eggs, and without Velvetta & evaporated milk!

My slow cooker macaroni and cheese recipe has got to be one of my top recipes here on iheartrecipes.com! I shared my easy CrockPot mac and cheese in February 2016, and since then it has been a featured on several websites, social media sites, and even talked about on the radio( What’s up Jersey!). Anywho, I figured since you all liked that version of my slow cooker macaroni and cheese – Why not share another?! In this blog post, I’m going to show you how to make Greek Yogurt Mac & Cheese in the slow cooker!

So before we get started, let me tell you that there are some ingredients that will make you think that I lost my darn mind. However, I need you to trust me on this y’all. The ingredients might sounds strange, but I promise that there is nothing funny about the taste nor texture!

Soooo, what funny ingredients am I speaking of?! Are you ready??.. GREEK YOGURT, and CHICKEN BROTH! Yup, these key ingredients are not to be skipped. My last recipe consisted of canned cheese soup. A lot of you loved it, but I want to give you an alternative to using canned soups and Velvetta when making macaroni and cheese. Don’t get me wrong. I love both, but it’s nice to try new things!

The greek yogurt is going to give our macaroni and cheese a thick creamy texture, that is freaking divine. The chicken broth is added help to cook the pasta, AND add flavor.

I simply combine the greek yogurt & chicken broth with half and half, melted butter, and seasonings. The outcome = A DARN good, and creamy mac & cheese sauce!

Watch me make this creamy cheesy Greek yogurt macaroni and cheese in my slow cooker!

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Southern Style Slow Cooker Mac & Cheese

How to make Greek yogurt mac and cheese in the slow cooker! A unique and delicious twist on a classic southern favorite.

Course Main

Cuisine American

Keyword Slow Cooker Mac and Cheese

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Author I Heart Recipes

Ingredients

• 1 lb elbow macaroni pasta uncooked
• 1/2 lb smoked gouda cheese shredded
• 1 1/2 lb sharp cheddar cheese shredded
• 1/2 lb monterey jack cheese shredded
• 32 oz Greek yogurt
• 1 cup half & half OR 1/2 cup whole milk & half cup heavy cream
• 4 tbsp salted butter melted
• 2 3/4 cup chicken broth
• 2 tsp seasoning salt
• 1 tsp ground black pepper
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 1/2 tsp onion powder
• 1 1/2 tsp garlic powder

Instructions

• In a large bowl combine the greek yogurt, butter, chicken broth, and half & half.
• Stir until well combined.
• Sprinkle in the seasoning salt, black pepper, onion powder, garlic powder, paprika, and cayenne pepper.
• Stir until everything is well incorporated.
• Next toss the uncooked macaroni into the slow cooker.
• Now add the cheese in the slow cooker.
• Stir, then pour in the creamy mixture( greek yogurt, chicken broth, and etc..)
• Stir everything until well incorporated.
• Place the lid on the slow cooker, then set the slow cooker on low.
• Let cook for 3 hours.
• Serve and enjoy!

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