Description
Indulge in the creamy, cheesy delight of Paula Deen’s Crockpot Mac and Cheese, a comforting classic that’s perfect for family dinners, potlucks, or casual gatherings. This slow-cooked macaroni and cheese combines rich cheddar and mozzarella for a velvety texture that melts in your mouth. With minimal prep time and easy-to-follow steps, you can have this delicious dish bubbling away in your crockpot, allowing the flavors to meld beautifully over time. Elevate your meal by pairing it with grilled chicken or steamed vegetables for a well-rounded dining experience. Whether enjoyed on its own or as part of a feast, this mac and cheese is sure to please everyone at the table.
Ingredients
Scale
- 2 cups uncooked elbow pasta
- 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
- 3 ½ tablespoons butter
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon paprika
Instructions
- Cook elbow pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, melt butter. Add cheddar and mozzarella cheese, stirring until melted and smooth.
- Transfer the melted cheese mixture to the slow cooker. Add cheddar cheese soup, sour cream, cooked pasta, milk, salt, mustard powder, and paprika. Mix until fully combined.
- Cover the slow cooker and set it on low heat for about 2 hours, stirring occasionally.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 880mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg