Paula Deen’s Crockpot Mac and Cheese RECIPE

If you’re looking for the ultimate comfort food that practically cooks itself, Paula Deen’s Crockpot mac and cheese is the recipe you need! This creamy slow cooker macaroni and cheese combines tender elbow macaroni with a rich, velvety cheese sauce made from scratch. With the ease of a Crockpot and a blend of cheeses, this dish guarantees a perfectly indulgent meal every time.

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One of the standout features of Paula Deen’s Crockpot mac and cheese is its simplicity. You only need to soften the macaroni, mix up a few key ingredients, and let your slow cooker work its magic. The combination of sharp cheddar cheese, whole milk, and a hint of dry mustard creates a sauce that’s not only creamy but also packed with flavor. Whether you’re serving it as a side dish at a family gathering or as a main course for a cozy night in, this mac and cheese is sure to be a hit.

The best part? You don’t need to stand over the stove, whisking a roux or baking a casserole. This slow cooker recipe does all the hard work for you, and the result is a perfectly creamy, luscious mac and cheese that everyone will love. Ready to make the best mac and cheese of your life? Let’s dive into the key ingredients that make this dish so special!

Key Ingredients for Paula Deen’s Crockpot Mac and Cheese

• Elbow Macaroni – The classic choice for mac and cheese, these small pasta tubes hold the cheese sauce perfectly in every bite.
• Sharp Cheddar Cheese – Freshly shredded cheddar is essential for a smooth, creamy texture and a rich, cheesy flavor. Skip the pre-shredded variety to avoid anti-caking agents.
• Butter – Adds richness and a buttery undertone to the cheese sauce.
• Whole Milk – Provides creaminess and balances the sharpness of the cheddar.
• Condensed Cheddar Cheese Soup – Enhances the cheesy flavor and adds an extra layer of creaminess to the sauce.
• Sour Cream – Adds tanginess and helps create an ultra-smooth cheese sauce.
• Dry Ground Mustard – A secret ingredient that intensifies the cheese flavor, giving the dish a subtle depth.
• Sea Salt and Black Pepper – Simple seasonings that bring out the flavors of the cheese and pasta.

Easy Steps to Creamy, Delicious Mac and Cheese

1. Begin by preparing your slow cooker with nonstick cooking spray to prevent sticking. Cook the elbow macaroni in salted water for just six minutes to soften but not fully cook the pasta. Drain and set aside.
2. While the macaroni cooks, melt the butter in a skillet over medium heat, then add the shredded cheddar cheese. Whisk until the cheese melts smoothly, then transfer this mixture into your prepared Crockpot.
3. Add the condensed cheddar cheese soup, milk, sour cream, salt, pepper, and dry mustard to the Crockpot. Whisk together until combined. If you prefer a thicker texture, you can whisk in beaten eggs at this stage.
4. Stir in the partially cooked macaroni, making sure all noodles are well-coated with the cheese sauce.
5. Cook on the low setting for 2 to 2 1/2 hours, stirring occasionally. Your mac and cheese is ready when the pasta has absorbed the cheese sauce, becoming soft and creamy.

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Tips for Perfect Slow Cooker Mac and Cheese

• For the best results, always use freshly shredded cheese. It melts more smoothly and evenly compared to pre-shredded varieties.
• If you like a thicker, more casserole-like mac and cheese, consider adding the beaten eggs. For a creamier texture, leave them out.
• Stir the mac and cheese occasionally during cooking to ensure even distribution of the sauce and prevent sticking.

Delicious Variations and Serving Suggestions

Paula Deen’s Crockpot mac and cheese is versatile enough to accommodate many variations. For added flavor, consider mixing in some cooked bacon, caramelized onions, or sautéed mushrooms. You could also experiment with different cheese combinations, such as a mix of Gruyère and mozzarella for a different twist.

Pair this mac and cheese with a fresh green salad or roasted vegetables for a balanced meal, or serve it alongside barbecue chicken or ribs for a hearty family feast.

How to Store Leftovers and Reheat Like a Pro

To store leftovers, allow the mac and cheese to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days. When reheating, add a splash of milk to restore its creamy consistency. Gently reheat in a saucepan over low heat, stirring frequently, or use a microwave, covered, at 50% power to prevent the sauce from separating.

Enjoy Paula Deen’s Crockpot mac and cheese as a comforting, cheesy delight that everyone will ask for seconds!

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Paula Deen’s Crockpot Mac and Cheese Recipe

A deliciously creamy slow cooker macaroni and cheese recipe, featuring elbow macaroni enveloped in a rich homemade cheese sauce.

5 from 1 vote

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Course: Main Course

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 15 minutes minutes

Ingredients

• 2 cups elbow macaroni uncooked
• 1/4 cup butter 1/2 stick
• 2 1/2 cups sharp cheddar cheese freshly shredded*
• 1 cup whole milk
• 1 10.5-ounce can condensed cheddar cheese soup
• 1/2 cup sour cream
• 1/2 teaspoon black pepper
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon dry ground mustard
• 3 eggs beaten (optional, see notes)

Instructions

• Lightly coat the interior of a 6-quart Crock Pot with nonstick cooking spray, making sure to cover both the bottom and sides. Set aside.
• In a large pot, bring salted water to a boil. Add the macaroni and cook for about 6 minutes to soften them, but do not fully cook. Drain the pasta using a colander. While the pasta cooks, start making the cheese sauce.
• In a large nonstick skillet, melt the butter over medium heat. Once the butter is nearly melted, add the shredded cheddar cheese and whisk continuously until the cheese is fully melted and smooth. Remove from the heat and pour the mixture into the prepared Crock Pot.
• Add the condensed cheddar cheese soup, milk, sour cream, salt, pepper, and dry mustard to the Crock Pot. Whisk thoroughly. If using, incorporate the beaten eggs at this stage. The melted cheese will appear lumpy; continue whisking to combine as best as possible.
• Add the partially cooked macaroni to the Crock Pot, stirring well to ensure all the noodles are coated with the cheese mixture.
• Cook on LOW for 2 to 2 1/2 hours, stirring twice throughout the cooking time. The dish is ready when the macaroni has absorbed all the liquid.

Notes

Using freshly shredded cheese is crucial for a smooth melt, as pre-shredded cheese often contains anti-caking agents that prevent it from melting properly.

For a creamier mac and cheese, omit the eggs. Including the eggs will result in a thicker, casserole-like texture. Both versions are delicious, but the dish has a creamier appearance without the eggs.