Paula Deen’s Crockpot Mac and Cheese
This creamy and cheesy macaroni and cheese made in a crockpot is perfect for any occasion. It's easy to prepare and packed with flavor, making it a beloved comfort food choice.
Equipment
- 1 Slow Cooker / Crockpot A standard-sized slow cooker works well for this recipe.
Ingredients
Elbow Pasta (uncooked): 2 cups
Butter: 3.5 tablespoons (melted)
Sharp Cheddar Cheese: 2 cups (shredded)
Mozzarella Cheese: 0.5 cup (shredded)
Sour Cream: 0.5 cup
Cheddar Cheese Soup: 1 can (essential for creaminess)
Milk: 1.25 cups
Salt: to taste
Mustard Powder: to taste
Paprika: to taste (optional)
Instructions
Cook the Pasta:
- Boil the elbow pasta in salted water until al dente. Be cautious not to overcook it, as the pasta will continue cooking in the slow cooker.
Melt the Cheese Sauce:
- In a skillet, melt the butter over medium heat. Slowly mix in the sharp cheddar and mozzarella cheeses, stirring until fully melted and creamy.
Combine in the Crockpot:
- Add the cooked pasta to the slow cooker. Pour the melted cheese sauce over the pasta. Stir in the sour cream, cheddar cheese soup, milk, salt, mustard powder, and paprika. Mix everything well.
Cook in the Slow Cooker:
- Set the crockpot to low and cook for 2 hours. Stir the mixture every 30 minutes to ensure even creaminess.
Serve and Enjoy:
- Once cooked, serve your creamy mac and cheese warm and enjoy the delightful flavors!
Video
Notes
- Adjust seasonings according to personal preference.
- For extra creaminess, feel free to add more milk or cheese as desired.
- Perfect for potlucks, family dinners, or as a comforting weeknight meal!