Paula Deen's Easy Crockpot Mac and Cheese (Print Version)

Creamy, cheesy crockpot mac and cheese from Paula Deen. This easy slow cooker recipe delivers comfort food with minimal effort. Perfect for family dinners.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 180 Minutes minutes
Total Time: 195 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ The Pasta Foundation

01 - 1 lb elbow macaroni, uncooked

→ The Creamy Concoction

02 - 1/2 cup (1 stick) unsalted butter, melted
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 1 (12 oz) can evaporated milk
06 - 8 oz cream cheese, softened and cut into cubes

→ The Cheesy Medley

07 - 2 cups (8 oz) sharp cheddar cheese, shredded
08 - 2 cups (8 oz) Colby Jack cheese, shredded

→ Flavor Enhancers & Seasoning

09 - 1 tbsp Dijon mustard
10 - 1 tsp garlic powder
11 - 1 tsp onion powder
12 - 1/2 tsp smoked paprika
13 - 1 tsp salt
14 - 1/2 tsp black pepper
15 - 1/2 tsp hot sauce (optional, for depth)

# Instructions:

01 - Lightly grease a 6-quart or larger crockpot. Add the 1 lb uncooked elbow macaroni directly to the bottom. This no-boil method is key for Paula Deen's Easy Crockpot Mac and Cheese, ensuring creamy results without extra fuss.
02 - In a large bowl, whisk together the 1/2 cup (1 stick) melted unsalted butter, 2 cups whole milk, 1 cup heavy cream, and 1 (12 oz) can evaporated milk. Add the 8 oz softened cream cheese cubes and whisk until mostly smooth.
03 - Stir in the 1 tbsp Dijon mustard, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper into the creamy mixture. If desired, add 1/2 tsp hot sauce for an extra kick to your Paula Deen's Easy Crockpot Mac and Cheese.
04 - Gently fold in the 2 cups (8 oz) shredded sharp cheddar cheese and 2 cups (8 oz) shredded Colby Jack cheese into the seasoned liquid mixture. Ensure the cheeses are well distributed throughout the creamy base.
05 - Pour the entire cheese and cream mixture over the uncooked elbow macaroni in the crockpot. Stir everything thoroughly to ensure the pasta is fully submerged. Cover and cook on LOW for 3 hours.
06 - After 3 hours, give the mac and cheese a good stir. The pasta should be tender and the sauce thick and creamy. Serve this delicious Paula Deen's Easy Crockpot Mac and Cheese immediately while warm.

# Notes:

01 - For an even richer flavor, consider using freshly grated cheese from a block instead of pre-shredded, as it melts more smoothly.
02 - Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop with a splash of milk.
03 - Feel free to experiment with your favorite cheese blend! Gruyere, Monterey Jack, or even a touch of smoked gouda can add wonderful complexity to this recipe.
04 - This mac and cheese is a hearty side dish, but can easily be a main course. Serve with a simple green salad or some grilled chicken for a complete meal.

# Tools You'll Need:

01 - 6-quart slow cooker
02 - large mixing bowl
03 - whisk
04 - measuring cups
05 - measuring spoons

# Nutrition Facts (Per Serving):

Calories: 830 kcal
Total Fat: 56 g
Total Carbohydrate: 52 g
Protein: 28 g

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