Sandra This Paula Deen Crockpot Mac and Cheese is an incredibly creamy and easy recipe, which is made by adding uncooked macaroni directly into the slow cooker. It’s the ultimate comfort food side dish, ready in about 2 hours and 20 minutes.
Paula Deen Slow Cooker Macaroni and Cheese Ingredients
- 1 pound elbow pasta, uncooked (a sturdy brand like Barilla is recommended)
- 2 ½ cups whole milk
- 12 ounces evaporated milk
- 12 ounces (3 cups) extra-sharp cheddar cheese, shredded from a block
- 4 ounces (1 cup) American cheese, shredded from the deli
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ¼ teaspoon garlic powder
- Dash of cayenne pepper, to taste
- ¼ cup butter, cubed
How To Make Paula Deen Slow Cooker Macaroni and Cheese
- Prep the Slow Cooker and Pasta: Spray the inside of a 6-quart slow cooker with non-stick spray. Rinse the uncooked pasta in a colander with cold water and drain it well.
- Combine Ingredients: Add the rinsed, uncooked pasta to the crockpot. Pour in the whole milk and evaporated milk. Add the shredded cheddar and American cheese, salt, pepper, dry mustard, garlic powder, and cayenne pepper.
- Stir and Add Butter: Stir everything together until well combined, making sure the macaroni is submerged in the liquid as much as possible. Dot the top of the mixture with the cubed butter.
- Cook and Stir: Cover the slow cooker and cook on LOW for 1 hour. Do not lift the lid during this time. After the first hour, remove the lid, give everything a good stir, and quickly replace the lid.
- Finish Cooking: Continue cooking on low, checking every 30 minutes, until the pasta is tender and the sauce is thick and creamy. Cooking time can vary from 1 hour 45 minutes to 2 hours 45 minutes depending on your slow cooker.
- Rest and Serve: Once done, turn off the slow cooker. The sauce will continue to thicken as it sits. Let it rest for a few minutes before serving hot.
Recipe Tips
- How to get the creamiest, non-gritty sauce? This is the most important tip: Do not use pre-shredded bagged cheese. The anti-caking agents in bagged cheese can make the sauce gritty. Buy blocks of extra-sharp cheddar and American cheese from the deli and shred them yourself.
- What kind of pasta is best? Use a sturdy, regular elbow macaroni. Thin pasta will cook too quickly and turn to mush in the slow cooker. Do not use gluten-free or quick-cook pasta for this recipe.
- Why use evaporated milk? Evaporated milk is thicker and creamier than regular milk because it has less water content. Using it in addition to whole milk is key to a rich, velvety sauce that isn’t runny.
- How do I know when it’s done? Every slow cooker cooks differently. Your mac and cheese is ready when the pasta is tender (al dente) and the liquid has thickened into a creamy sauce. Start checking after the first hour and stir every 30 minutes. Be careful not to overcook it.
What To Serve With Slow Cooker Mac and Cheese
This classic, creamy side dish is the perfect comfort food pairing for many main courses.
- BBQ pulled pork or chicken
- Fried chicken
- Meatloaf
- A simple green salad to balance the richness
How To Store Slow Cooker Mac and Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat gently in the microwave or on the stovetop. You will likely need to add a splash of milk to loosen the sauce and make it creamy again.
Slow Cooker Mac and Cheese Nutrition Facts
- Calories: 574kcal
- Carbohydrates: 51g
- Protein: 26g
- Fat: 29g
- Saturated Fat: 17g
- Cholesterol: 90mg
- Sodium: 923mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
No. Cooking this recipe on high heat will cause the milk to curdle and the pasta to become mushy. Low and slow is the only way to get the right creamy texture.
Yes, but the combination of extra-sharp cheddar and American cheese provides the perfect balance of sharp flavor and creamy meltiness. You could substitute with cheeses like Colby, Monterey Jack, or Gruyere, but be sure to shred them yourself from a block.
The sauce will thicken significantly as it cools and rests. If it still seems too thin after resting, it may be because a lower-fat milk was used, or your slow cooker runs at a lower temperature.
Try More Recipes:
Paula Deen Slow Cooker Macaroni and Cheese Recipe
Description
An ultra-creamy, no-boil macaroni and cheese made entirely in the slow cooker with a rich blend of cheddar and American cheeses.
Ingredients
Instructions
- Spray a 6-quart slow cooker with non-stick spray. Rinse the uncooked pasta with cold water and drain.
- Add the rinsed pasta, whole milk, evaporated milk, both cheeses, and all seasonings to the slow cooker. Stir to combine.
- Dot the top with the cubed butter.
- Cover and cook on LOW for 1 hour.
- Remove the lid, stir well, and replace the lid.
- Continue cooking on LOW for another 1-2 hours, stirring every 30 minutes, until the pasta is tender and the sauce is creamy.
- Let it rest for a few minutes to thicken before serving.
Notes
- You must shred your own cheese from a block; pre-shredded bagged cheese will result in a gritty sauce.
- Use a sturdy, standard elbow macaroni, not thin or quick-cook varieties.
- Cooking time varies greatly between slow cookers; do a test run if making for a special occasion.
- Do not cook on high heat.
