Paula Deens Homestyle Crockpot Mac & Cheese (Print Version)

Discover the rich, creamy magic of Paula Deen's Crockpot Mac and Cheese. A slow cooker wonder, this recipe brings comfort with minimal fuss and maximum flavor.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 17 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American, Southern
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

01 - 1 lb elbow macaroni, partially cooked (3-4 minutes)
02 - 1 (12 oz) can evaporated milk
03 - 1 cup whole milk
04 - 1/2 cup (1 stick) unsalted butter, cut into small pieces

→ Cheeses, Glorious Cheeses

05 - 1 (16 oz) block Velveeta cheese, cubed
06 - 2 cups (8 oz) sharp cheddar cheese, freshly grated
07 - 1 cup (4 oz) Monterey Jack cheese, freshly grated

→ Flavor Enhancers

08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/4 tsp dry mustard powder

# Instructions:

01 - First things first, get that elbow macaroni partially cooked. I boil it for about 3-4 minutes, just until it's barely pliable but still very firm, almost crunchy. This is where I always remind myself not to overcook it! Drain it super well; soggy pasta is a no-go for this Paula Deen's Crockpot Mac and Cheese. I usually give it a quick rinse with cold water too, to stop the cooking process dead in its tracks. You want it shy of al dente, ready to soak up all that cheesy goodness without turning into mush in the slow cooker.
02 - In a large bowl, whisk together the evaporated milk, whole milk, salt, pepper, and dry mustard powder. This creates the base of our incredibly creamy sauce. Make sure to get it all combined well; you don't want any pockets of unmixed seasoning. I like to use a big whisk for this, really incorporating air to make it a bit lighter. This step is crucial for ensuring the flavors are evenly distributed throughout your Paula Deen's Crockpot Mac and Cheese, preventing any bland bites later on.
03 - Now for the fun part! Grab your slow cooker and start layering. First, a third of your partially cooked macaroni. Then, dollop a third of the Velveeta, sprinkle a third of the cheddar, and a third of the Monterey Jack. Next, pour a third of the milk mixture over the cheese and pasta. Repeat these layers two more times, ending with a generous top layer of cheese. This layering ensures every bite of your Crockpot Mac and Cheese is packed with flavor.
04 - Take your butter and cut it into small pats. Dot these little golden nuggets all over the top layer of cheese. This isn't just for looks; it melts down and adds another layer of richness to the Paula Deen's Crockpot Mac and Cheese. Now, cover your slow cooker and set it to LOW for 2-3 hours. Every slow cooker is a little different, so keep an eye on it after the two-hour mark.
05 - After about 1.5 to 2 hours, take a peek and give it a gentle stir. This helps to distribute the melting cheese and prevents any sticking to the bottom. I use a large spoon and carefully fold it from the bottom up. You'll start to see the magic happening – the cheese getting all gooey and the sauce thickening. Give it another stir every 30 minutes or so until it reaches that perfect, bubbling, creamy consistency. This is where the kitchen starts smelling absolutely divine!
06 - Once the pasta is tender and the sauce is thick and bubbly, your Paula Deen's Crockpot Mac and Cheese is ready! The cheese should be completely melted and smooth, coating every noodle. I like to do a quick taste test here for seasoning – sometimes it needs a little extra salt or pepper. Give it one last gentle stir, and then get ready to serve this glorious, warm, cheesy masterpiece. It should look like a golden, bubbling dream, smelling like pure comfort.

# Notes:

01 - Don't skip the fresh grated cheese, it melts so much better!
02 - Leftovers are good for a few days, but sometimes the sauce tightens up, a splash of milk helps.
03 - I've used gluten-free pasta, just reduce cook time a bit, or it gets mushy.
04 - A sprinkle of paprika on top just before serving makes it look extra inviting.

# Tools You'll Need:

01 - 6-quart slow cooker
02 - large mixing bowl
03 - whisk
04 - large spoon

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g

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