Few dishes evoke the same warmth and comfort as a perfectly creamy, richly flavored mac and cheese. And when it comes to Southern comfort food, Paula Deen’s name is synonymous with indulgent, homestyle goodness. This Paula Deen Crockpot Mac and Cheese recipe brings that classic Southern charm to your dinner table with minimal effort, thanks to the magic of your slow cooker.
Forget standing over a hot stove; this recipe allows the flavors to meld beautifully, creating an irresistibly smooth and cheesy masterpiece that’s perfect for potlucks, family dinners, or simply a cozy night in. It’s an easy, hands-off approach to a beloved classic, delivering a dish that tastes like it’s been lovingly simmered for hours, all while freeing up your time.
Key Ingredients for Paula Deen Crockpot Mac and Cheese – Southern Style
To achieve the legendary creaminess and undeniable flavor of this Southern mac and cheese, you’ll need a specific selection of ingredients. Quality matters here, so choose your cheeses wisely!
- 1 pound elbow macaroni, uncooked (or other small pasta shape like shells)
- 4 cups whole milk (essential for that rich, creamy texture)
- 1 (12 ounce) can evaporated milk (adds remarkable creaminess and a slightly sweet depth)
- 1 (10.5 ounce) can condensed cream of mushroom soup (or cream of chicken for a different flavor profile; this is Paula Deen’s secret for extra richness)
- 1 teaspoon dry mustard (enhances the cheese flavor without making it taste like mustard)
- 1/2 teaspoon black pepper (freshly ground is best)
- 1/4 teaspoon cayenne pepper (optional, for a subtle kick)
- Salt to taste (start with 1/2 teaspoon and adjust later)
- 4 cups shredded sharp cheddar cheese (freshly grated is highly recommended for best melting)
- 2 cups shredded Monterey Jack cheese (adds a lovely melt and mild flavor)
- 1/2 cup (1 stick) unsalted butter, melted (for richness and preventing sticking)
- Optional toppings: extra shredded cheese, paprika, chopped fresh parsley, cooked crumbled bacon.
How to Make Paula Deen Crockpot Mac and Cheese – Southern Style
This Paula Deen Crockpot Mac and Cheese recipe is a dream come true for anyone craving rich, satisfying comfort food without the fuss. It’s a testament to slow cooking’s power to transform simple ingredients into something extraordinary. Your slow cooker does all the heavy lifting, ensuring a perfectly creamy, cheesy, and deeply flavored mac and cheese every single time. With a preparation time of just 15 minutes, followed by a hands-off cook time, you’ll be serving up a delicious and satisfying meal with minimal effort.
Step-by-Step Instructions:
- Prepare Your Slow Cooker: Grease the inside of a 6-quart (or larger) slow cooker with butter or cooking spray to prevent sticking. This is a crucial step for easy serving and cleanup.
- Combine Liquid Ingredients: In a large bowl, whisk together the whole milk, evaporated milk, condensed cream of mushroom soup, dry mustard, black pepper, cayenne pepper (if using), and salt. Whisk until the mixture is smooth and well combined. This forms the base of your creamy cheese sauce.
- Add Pasta and Some Cheese: Pour the uncooked elbow macaroni into the prepared slow cooker. Spread it evenly across the bottom.
- Layer the Cheese: Sprinkle about 2 cups of the shredded sharp cheddar cheese and 1 cup of the shredded Monterey Jack cheese over the uncooked macaroni. This layering ensures cheese is distributed throughout the dish.
- Pour Over the Liquid: Carefully pour the milk and soup mixture over the macaroni and cheese in the slow cooker. Make sure the liquid covers most of the pasta.
- Add Melted Butter: Drizzle the melted butter evenly over the top of the mixture in the slow cooker.
- Top with Remaining Cheese: Sprinkle the remaining 2 cups of shredded sharp cheddar cheese and 1 cup of shredded Monterey Jack cheese over the top. This will create a beautiful, golden crust.
- Cook on Low: Cover the slow cooker and cook on LOW for 2 to 3 hours.
- Stir and Serve: After 2 hours, gently stir the mac and cheese to ensure all the pasta is cooked and incorporated into the creamy sauce. If it’s not quite as thick or cooked as you like, continue cooking for another 30-60 minutes, stirring occasionally. The mac and cheese is ready when the pasta is tender and the sauce is thick and bubbly.
- Rest Before Serving: Once cooked, turn off the slow cooker and let the mac and cheese rest for about 15-20 minutes with the lid on. This allows the sauce to set further and become even creamier.
- Garnish (Optional): Garnish with a sprinkle of paprika or chopped fresh parsley for an appealing finish, if desired. Serve warm and enjoy!
Why You’ll Love This Paula Deen Crockpot Mac and Cheese
You’ll absolutely adore this Paula Deen Crockpot Mac and Cheese because its main highlight is the unparalleled creamy, rich texture combined with that classic Southern cheesy flavor. The convenience of using a slow cooker means you can achieve this gourmet-level comfort food with minimal hands-on effort, freeing up your time for other tasks. Making this delicious mac and cheese at home also offers significant cost savings compared to store-bought or restaurant versions, without sacrificing any of the decadent taste.
Beyond the cost savings, the blend of sharp cheddar and Monterey Jack cheeses creates a complex, irresistible flavor profile, deepened by the evaporated milk and a touch of dry mustard. If you love the comforting simplicity of a classic casserole, you’ll find this recipe just as satisfying, if not more so. We encourage you to try this ultimate comfort food experience at home – you won’t regret it!
What to Serve Paula Deen Crockpot Mac and Cheese With
This rich and creamy Paula Deen Crockpot Mac and Cheese is a star on its own, but it also pairs beautifully with a variety of complementary dishes. For a classic Southern meal, serve it alongside fried chicken or barbecue ribs. The smoky, savory flavors of the meat are a perfect contrast to the creamy pasta.
If you’re looking for lighter fare, a crisp green salad with a vinaigrette dressing or some steamed green beans can cut through the richness and provide a fresh balance. For something a bit heartier, collard greens or cornbread are always excellent choices. And to drink, a tall glass of sweet tea or even a light lager would be a perfect complement.
Top Tips for Perfecting Paula Deen Crockpot Mac and Cheese
- Freshly Grated Cheese is Key: While pre-shredded cheese is convenient, it often contains anti-caking agents that can make your sauce gritty. Grating your own sharp cheddar and Monterey Jack cheese ensures a smoother, creamier melt and better flavor.
- Don’t Overcook the Pasta: Unlike stovetop mac and cheese where the pasta is pre-boiled, here the macaroni cooks directly in the sauce. Keep an eye on it after the 2-hour mark. Overcooked pasta can become mushy, so stir gently and test for doneness.
- For Extra Creaminess: If you prefer an even richer, thicker sauce, you can stir in 4 ounces of cream cheese (cubed) during the last 30 minutes of cooking.
- Adjust Seasonings: Taste the mixture before adding all the cheese. If you like more spice, increase the cayenne pepper. A pinch of nutmeg can also subtly enhance the cheese flavor.
- Prevent Sticking: Don’t skip greasing your slow cooker! This is essential to prevent the pasta from sticking to the bottom and sides, especially when cooking on low for an extended period.
- Customize Your Cheese Blend: While the recipe calls for cheddar and Monterey Jack, feel free to experiment with other good melting cheeses like Gruyere, fontina, or even a touch of smoked gouda for a different flavor dimension.
- The Power of Dry Mustard: Don’t omit the dry mustard! It doesn’t make the dish taste like mustard; instead, it’s a secret ingredient that amplifies the cheesy flavor wonderfully.
Storing and Reheating Tips
To store leftover Paula Deen Crockpot Mac and Cheese, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For optimal freshness, ensure the container seals tightly to prevent drying out.
When reheating, for best results, add a splash of milk (about 1-2 tablespoons per serving) to the mac and cheese to restore its creamy texture. You can reheat it gently on the stovetop over low heat, stirring frequently until warmed through, or in the microwave in 30-60 second intervals, stirring between each, until hot. Avoid overheating, as this can cause the cheese to separate.
This mac and cheese also freezes well! Transfer cooled leftovers to a freezer-safe, airtight container or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating gently with a splash of milk, as described above.
Final Thoughts
This Paula Deen Crockpot Mac and Cheese – Southern Style Recipe truly embodies the heart of Southern comfort cooking: rich, creamy, and utterly delicious with minimal fuss. It’s a dish that brings smiles to faces and warmth to any gathering, proving that some of the best meals are those that cook themselves. So go ahead, dust off your slow cooker, gather your ingredients, and prepare to indulge in a mac and cheese that will quickly become a favorite in your household.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Paula Deen Crockpot Mac and Cheese FAQs
Q1: Can I use a different type of pasta?
A1: Yes, you can. While elbow macaroni is traditional, other small pasta shapes like shells, ditalini, or cavatappi work well as they hold the creamy sauce beautifully. Avoid larger or very wide pastas, as they might not cook evenly or absorb the sauce as well in a slow cooker.
Q2: My mac and cheese is too thin/thick. What can I do?
A2: If it’s too thin, remove the lid for the last 30 minutes of cooking to allow some moisture to evaporate. If it’s too thick, stir in an additional splash of milk (whole milk or evaporated milk) until you reach your desired consistency. Remember it will thicken a bit more as it cools.
Q3: Can I make this in advance?
A3: This recipe is best served fresh from the slow cooker after its short resting period. While you can prepare the ingredients ahead of time (shredding cheese, measuring liquids), assembling and cooking it just before serving will yield the best texture and creaminess. Leftovers reheat well, but fresh is always superior for cheesy dishes.
Q4: Is the cream of mushroom soup necessary? Can I substitute it?
A4: The cream of mushroom soup is one of Paula Deen’s signature ingredients for adding a layer of umami and extra creaminess. You can substitute it with cream of chicken soup for a similar effect, or for a homemade alternative, you could make a béchamel sauce to achieve a similar richness, though this adds more steps.
Q5: What if I don’t have dry mustard?
A5: Dry mustard powder is preferred as it enhances the cheese flavor without adding moisture. If you don’t have it, you can omit it, but you might miss a subtle depth of flavor. Do not substitute with liquid mustard, as it will significantly alter the taste.
Paula Deen Crockpot Mac and Cheese – Southern Style Recipe
Ingredients
Equipment
Method
- Grease the inside of a 6-quart (or larger) slow cooker with butter or cooking spray to prevent sticking.
- In a large bowl, whisk together the whole milk (uid:1), evaporated milk (uid:2), condensed cream of mushroom soup (uid:3), dry mustard (uid:4), black pepper (uid:5), cayenne pepper (uid:6) (if using), and salt (uid:7). Whisk until the mixture is smooth and well combined.4 cups whole milk, 1 can evaporated milk, 1 can condensed cream of mushroom soup, 1 teaspoon dry mustard, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper, Salt
- Pour the uncooked elbow macaroni (uid:0) into the prepared slow cooker. Spread it evenly across the bottom.1 pound elbow macaroni
- Sprinkle about 2 cups of the shredded sharp cheddar cheese (uid:8) and 1 cup of the shredded Monterey Jack cheese (uid:9) over the uncooked macaroni.4 cups shredded sharp cheddar cheese, 2 cups shredded Monterey Jack cheese
- Carefully pour the milk and soup mixture over the macaroni and cheese in the slow cooker. Make sure the liquid covers most of the pasta.
- Drizzle the melted butter (uid:10) evenly over the top of the mixture in the slow cooker.1/2 cup unsalted butter
- Sprinkle the remaining 2 cups of shredded sharp cheddar cheese (uid:8) and 1 cup of shredded Monterey Jack cheese (uid:9) over the top.4 cups shredded sharp cheddar cheese, 2 cups shredded Monterey Jack cheese
- Cover the slow cooker and cook on LOW for 2 to 3 hours.
- After 2 hours, gently stir the mac and cheese to ensure all the pasta is cooked and incorporated into the creamy sauce. If not quite ready, continue cooking for another 30-60 minutes, stirring occasionally. The mac and cheese is ready when the pasta is tender and the sauce is thick and bubbly.
- Once cooked, turn off the slow cooker and let the mac and cheese rest for about 15-20 minutes with the lid on. This allows the sauce to set further and become even creamier.
- Garnish with a sprinkle of paprika (uid:12) or chopped fresh parsley (uid:13) for an appealing finish, if desired. Serve warm and enjoy!paprika, chopped fresh parsley