Sandra This Paula Deen Crock Pot Mac and Cheese Recipe is a creamy and cheesy recipe, which is made with cheddar cheese and cream of chicken soup. It’s the ultimate comfort food recipe, ready in about 2 hours and 15 minutes.
Paula Deen Crock Pot Mac and Cheese Recipe Ingredients
- 2 cups uncooked elbow macaroni
- 1 (10.5 ounce) can condensed cream of chicken soup
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- ½ cup mayonnaise
- ½ cup sour cream
- 1 teaspoon onion powder
- ½ teaspoon dry mustard powder
- ½ teaspoon black pepper
How To Make Paula Deen Crock Pot Mac and Cheese
- Undercook the Macaroni: Bring a large pot of salted water to a boil. Cook the macaroni for 1-2 minutes less than the package directs, so it is very al dente (still quite firm). Drain the pasta and immediately rinse it under cold water to stop the cooking process.
- Combine Ingredients in Slow Cooker: In a 4-quart slow cooker, combine the rinsed macaroni, cream of chicken soup, shredded cheddar cheese, shredded Gruyère cheese, mayonnaise, sour cream, onion powder, dry mustard, and black pepper.
- Stir Well: Stir all of the ingredients together until everything is evenly mixed and the pasta is fully coated.
- Slow Cook: Cover the crock pot and cook on LOW for 3 hours or on HIGH for 2 hours, stirring once or twice during the cooking time to prevent the edges from sticking.
- Serve Hot: Once the cheese is fully melted and the casserole is hot and bubbly, serve immediately.
Recipe Tips
- How to prevent mushy pasta? The most crucial step is to undercook the pasta significantly and rinse it with cold water. This stops the cooking process and ensures the noodles absorb the sauce in the slow cooker without turning to mush.
- What’s the best cheese to use? For the creamiest, smoothest sauce, always buy blocks of cheese and shred it yourself. Pre-shredded cheeses are coated with starches that can make the sauce grainy. If you don’t have Gruyère, you can use an additional cup of sharp cheddar.
- Can I double this recipe? Yes. To double the recipe, use a 6-quart slow cooker and cook on HIGH for about 2.5 hours, stirring after the first and second hour.
- Can I bake this in the oven instead? Absolutely. If you’re short on time, combine the ingredients as directed and pour into a greased baking dish. Cover with foil and bake at 350°F (175°C) for 30 minutes, then remove the foil and bake for another 30 minutes until golden and bubbly.
What To Serve With Crock Pot Mac and Cheese
This ultra-rich mac and cheese is a fantastic side dish for many comfort food classics.
- BBQ Pulled Pork or Chicken
- Meatloaf
- Roasted Chicken
- A simple side of steamed green beans or a fresh green salad
How To Store Crock Pot Mac and Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in the microwave or on the stovetop over low heat. Add a splash of milk or cream to help restore the sauce’s creamy consistency.
Crock Pot Mac and Cheese Nutrition Facts
- Calories: 464 kcal
- Protein: 27g
- Carbohydrates: 31g
- Fat: 47g
- Saturated Fat: 21g
- Sodium: 917mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It’s an unconventional ingredient that acts as a fantastic binder and adds a savory depth of flavor and incredible creaminess to the final dish, preventing it from being dry.
Yes. You can mix all the sauce ingredients (everything except the pasta) and store it in the fridge. Cook the pasta, rinse, and cool it separately. When ready to cook, combine the two in the crockpot and proceed with the recipe.
Yes, while cheddar and Gruyère are a great combination of sharp and nutty, you could also use Monterey Jack, Colby, or Gouda with good results.
Paula Deen Crock Pot Mac and Cheese Recipe
Description
An incredibly creamy and cheesy slow cooker mac and cheese made with a surprising secret ingredient for the ultimate, foolproof comfort food.
Ingredients
Instructions
- Boil macaroni for 1-2 minutes less than package directions. Drain and rinse with cold water.
- Combine the undercooked pasta and all other ingredients in a 4-quart slow cooker.
- Stir everything together until well combined.
- Cover and cook on HIGH for 2 hours or on LOW for 3 hours.
- Stir once or twice during cooking to ensure even melting.
- Serve hot and enjoy the creamy texture.
Notes
- It is essential to undercook the pasta initially to prevent it from becoming mushy in the slow cooker.
- Shredding your own cheese from a block will result in a much smoother, creamier sauce.
- All slow cookers can vary in temperature; check your mac and cheese early to ensure it doesn’t overcook.
- For a baked version, bake at 350°F for 30 minutes covered, then 30 minutes uncovered.
