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Paula Deen Crockpot Mac and Cheese
Isabella

Paula Deen Crockpot Mac and Cheese - Southern Style Recipe

This Paula Deen Crockpot Mac and Cheese recipe brings classic Southern charm to your dinner table with minimal effort, thanks to the magic of your slow cooker. It’s an easy, hands-off approach to a beloved classic.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 8 servings
Course: Casserole, Main Dish, Side Dish
Cuisine: American, Comfort Food, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni uncooked
  • 4 cups whole milk
  • 1 can evaporated milk 12 ounces
  • 1 can condensed cream of mushroom soup 10.5 ounces
  • 1 teaspoon dry mustard
  • 1/2 teaspoon black pepper freshly ground preferred
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste, start with 1/2 teaspoon
  • 4 cups shredded sharp cheddar cheese freshly grated recommended
  • 2 cups shredded Monterey Jack cheese freshly grated recommended
  • 1/2 cup unsalted butter melted (1 stick)
  • extra shredded cheese for topping (optional)
  • paprika for garnish (optional)
  • chopped fresh parsley for garnish (optional)
  • cooked crumbled bacon for topping (optional)

Equipment

  • 6-quart (or larger) Slow Cooker
  • Large Whisk
  • Large mixing bowl

Method
 

  1. Grease the inside of a 6-quart (or larger) slow cooker with butter or cooking spray to prevent sticking.
  2. 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
  3. Pour the uncooked elbow macaroni (uid:0) into the prepared slow cooker. Spread it evenly across the bottom.
    1 pound elbow macaroni
  4. 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
  5. 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.
  6. Drizzle the melted butter (uid:10) evenly over the top of the mixture in the slow cooker.
    1/2 cup unsalted butter
  7. 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
  8. Cover the slow cooker and cook on LOW for 2 to 3 hours.
  9. 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.
  10. 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.
  11. 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

Notes

Freshly grated cheese is highly recommended for the best melting and creamiest texture. Do not overcook the pasta to avoid a mushy result.
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