If you’re looking for a simple, creamy, and comforting meal, Paula Deen’s Crockpot Mac and Cheese is the perfect dish for you. This rich and cheesy mac and cheese is cooked slowly in the crockpot, giving you a hands off cooking experience while delivering a satisfying result. Whether you’re making this for a family dinner, a potluck, or just a cozy meal at home, this recipe is a guaranteed crowd pleaser.
Why You’ll Love This Recipe
- Super Creamy: The combination of cheddar cheese, mozzarella, sour cream, and cheddar cheese soup creates an ultra-creamy sauce that’s hard to resist.
- Easy to Make: With minimal prep and the convenience of a slow cooker, this recipe is incredibly easy to put together.
- Perfect for Potlucks: This dish is great for gatherings, as it stays warm and cheesy in the slow cooker, making it easy to transport and serve.
Who Is This Recipe For?
This Crockpot Mac and Cheese recipe is perfect for anyone who loves creamy, cheesy pasta dishes. It’s ideal for busy cooks who want a simple, no-fuss meal that can be prepared ahead of time. Whether you’re feeding a family or hosting a gathering, this dish is sure to be a hit with everyone.
Ingredients
- 2 cups uncooked elbow pasta
- 3 ½ tablespoons butter
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup sour cream
- 1 (10 ¾ oz) can cheddar cheese soup
- 1 ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon paprika
Kitchen Equipment You’ll Need
- Large skillet
- Slow cooker (crockpot)
- Measuring cups and spoons
- Large spoon or spatula
Step-by-Step Directions
1. Cook the Pasta
Cook the 2 cups of uncooked elbow pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside while you prepare the cheese sauce.
2. Make the Cheese Sauce
In a large skillet over medium heat, melt 3 ½ tablespoons of butter. Add the 2 cups of shredded cheddar cheese and ½ cup shredded mozzarella cheese to the melted butter, stirring until the cheese is fully melted and smooth.
3. Combine Ingredients in the Crockpot
Once the cheese mixture is melted, transfer it to the pot of your slow cooker. Add the ½ cup sour cream, 1 can of cheddar cheese soup, and the cooked pasta to the slow cooker. Stir everything together.
Next, add the 1 ¼ cup milk, 1 teaspoon salt, ½ teaspoon mustard powder, and ½ teaspoon paprika to the pot. Stir until all the ingredients are well combined.
4. Cook in the Crockpot
Set your slow cooker to low and cook the mac and cheese for 2 hours. Stir occasionally to ensure everything is well mixed and the cheese is evenly distributed.
5. Serve and Enjoy
After 2 hours, your mac and cheese will be creamy, cheesy, and ready to serve. Serve it hot straight from the crockpot and enjoy!
Tips and Tricks
- Don’t Overcook the Pasta: Be sure to cook the elbow pasta until it’s just al dente, as it will continue to cook slightly in the crockpot.
- Stir Occasionally: Stirring the mac and cheese occasionally while it cooks helps ensure an even, creamy texture throughout.
- Adjust Consistency: If you prefer a creamier consistency, you can add a little more milk as needed during the cooking process.