Paula Deen's Crockpot Mac and Cheese: Southern Comfort Dream (Print Version)
Paula Deen's Crockpot Mac and Cheese is a creamy, cheesy dream. This easy, slow-cooked recipe brings pure Southern comfort to your table, no fuss!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 2-3 Hours minutes
Total Time: 17 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian
# Ingredients:
→ Creamy Base Ingredients
01 -
1 lb elbow macaroni, cooked al dente
02 -
1/2 cup unsalted butter, melted
03 -
1 (12 oz) can evaporated milk
04 -
1 1/2 cups heavy cream
05 -
2 large eggs
→ Cheesy Goodness
06 -
4 cups (16 oz) sharp cheddar cheese, freshly grated
07 -
2 cups (8 oz) Monterey Jack cheese, freshly grated
→ Flavor Boosters
08 -
1 1/2 tsp salt
09 -
1 tsp black pepper
10 -
1/2 tsp dry mustard
→ Pasta & Finishing Touches
11 -
Smoked paprika, for garnish (optional)
# Instructions:
01 -
First things first, get your elbow macaroni cooking! Boil it according to package directions, but aim for slightly al dente—a little firm. It's going to continue cooking in the crockpot, and we don't want mushy pasta, hon. I always forget to salt the water enough, so learn from my mistakes: really season that water! Drain it well, but don't rinse it; we want that starch to help the sauce cling later. I love the smell of boiling pasta, it signals comfort food is on its way.
02 -
In a large bowl, whisk together the melted butter, evaporated milk, and heavy cream. This is your luscious liquid foundation, so make sure it's smooth! Crack in those eggs and whisk again until everything is fully combined. This step is where you start to feel the anticipation build, seeing all those creamy ingredients come together. Don't be shy with your whisking; you want it all integrated, no lumps allowed!
03 -
Now for the fun part: add your grated sharp cheddar and Monterey Jack cheeses to the wet mixture. Stir it all together until the cheese is well distributed. It'll be thick, and that's exactly what we want! I always sneak a tiny taste of the cheese here, just to make sure it's good, you know? It's a glorious, messy, cheesy moment.
04 -
Stir in your salt, black pepper, and that secret weapon, dry mustard. Give it a good mix. Then, gently fold in your cooked, drained macaroni. Make sure every single noodle is coated in that amazing cheesy sauce. This is where I often make a bit of a mess, with sauce splashing on the counter, but it's all part of the process, right? The smell of the cheese and spices mingling is just delightful.
05 -
Pour the whole glorious mixture into a lightly greased 6-quart slow cooker. Spread it out evenly. Cover it up and cook on LOW for 2-3 hours. Every slow cooker is a little different, so keep an eye on it after about 2 hours. You're looking for bubbly, creamy, and set, not dried out. I remember one time I set it to high by mistake and came back to a slightly crispy bottom – still edible, but not the velvety dream we're aiming for!
06 -
Once it's done, turn off the slow cooker and let it rest, covered, for about 15-20 minutes. This allows the sauce to thicken up even more and become perfectly set. Trust me, this rest time is crucial for that ideal consistency. Then, give it a gentle stir, and serve it up! I love to sprinkle a little smoked paprika on top for that extra touch of visual appeal and a hint of smoky flavor. It should look golden, creamy, and utterly irresistible.
# Notes:
01 -
Don't overcook the pasta! A slight al dente is key for slow cooking.
02 -
This mac and cheese holds up beautifully for meal prep, honestly.
03 -
Tried a mix of cheddar and Gruyere once-it was glorious, but different.
04 -
Serve with a sprinkle of paprika for a pop of color and a little something extra.
# Equipment Needed:
01 -
6-quart slow cooker
02 -
large mixing bowls
03 -
whisk
04 -
grater
# Nutrition (Per Serving):
Calories: 650
Total Fat: 45g
Total Carbohydrate: 40g
Protein: 25g