Homestyle Crockpot Mac & Cheese: Paula Deen's Creamy Recipe (Print Version)
Make Paula Deen's Crockpot Mac and Cheese. This homestyle slow cooker recipe is incredibly creamy and easy for comforting weeknight meals.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 195 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ Mac & Cheese Base
01 -
1 lb elbow macaroni
02 -
1/2 cup unsalted butter
03 -
2 (12 oz) cans evaporated milk
04 -
2 cups whole milk
05 -
4 oz cream cheese, softened
→ Cheesy Goodness
06 -
4 cups (16 oz) sharp cheddar cheese, shredded
07 -
2 cups (8 oz) Monterey Jack cheese, shredded
→ Flavor Enhancers
08 -
1 tsp salt
09 -
1/2 tsp black pepper
10 -
1 tsp dry mustard powder
11 -
1/2 tsp smoked paprika
# Instructions:
01 -
First things first, get that crockpot ready! Give the inside a light spray with cooking spray; it helps with cleanup, trust me. Then, cook your elbow macaroni according to package directions, but aim for al dente. This is where I always remind myself not to overcook it, because it'll finish cooking in the slow cooker and nobody wants mushy pasta. Drain it really well and set it aside. You want it firm enough to stand up to all that cheesy goodness to come!
02 -
In a large saucepan over medium heat, melt your butter. Once it's shimmering, whisk in the evaporated milk, whole milk, and dry mustard powder. Keep whisking gently until it's warmed through and just starting to steam, but don't let it boil, hon. This step builds the creamy base, and getting it right means a smooth, luxurious sauce later. I once let it boil over and made a huge mess on the stove—oops! Learn from my chaos.
03 -
Now, this is where the real fun begins! Reduce the heat to low and add your softened cream cheese, sharp cheddar, and Monterey Jack. Stir, stir, stir until all that cheesy goodness is completely melted and smooth. The aroma at this point? Oh my goodness, it’s incredible. Make sure there are no lumps; we're going for pure velvety perfection. I didn't expect the cream cheese to blend so easily, but it does, making the sauce extra special.
04 -
Gently fold the cooked and drained macaroni into your glorious cheese sauce. Make sure every single noodle is coated in that creamy, dreamy mixture. Now, season it up! Add your salt and black pepper, and a dash of smoked paprika if you're feeling fancy like me. Stir it all together until it's evenly mixed. This is your chance to taste and adjust the seasoning – a little more salt, maybe? Trust your gut here.
05 -
Carefully transfer the entire macaroni and cheese mixture into your prepared slow cooker. Spread it out evenly. Cover it up and cook on LOW for 2-3 hours. This is crucial for Paula Deen's Crockpot Mac and Cheese. Don't crank it up to high, or you'll risk a dry, crusty bottom. Low and slow is the way to go for that perfectly tender, creamy result. I always peek around the 2-hour mark, just to make sure everything's happy.
06 -
After the cooking time, give your Crockpot Mac and Cheese a good, gentle stir. You'll see how beautifully creamy and thick it has become. If it looks a little too thick, you can add a splash more warm milk, but usually, it's just right. Ladle it into bowls and get ready for some serious comfort. It should be bubbly, fragrant, and utterly irresistible. Honestly, it's hard to wait for it to cool down a bit!
# Notes:
01 -
Never overcook your pasta before it goes into the slow cooker; aim for al dente to avoid mushiness.
02 -
Using freshly shredded cheese makes a huge difference in melt and creaminess compared to pre-shredded.
03 -
Don't be tempted to cook on high; low and slow prevents drying out and gives that perfect texture.
04 -
Adding a pinch of dry mustard powder truly elevates the cheesy flavor without tasting like mustard.
# Tools You'll Need:
01 -
Slow Cooker (Crockpot)
02 -
Large Saucepan
03 -
Whisk
04 -
Large Bowl
# Nutrition Facts (Per Serving):
Calories: 550 kcal
Total Fat: 35 g
Total Carbohydrate: 38 g
Protein: 22 g