Crock Pot Mac and cheese has always been a staple comfort food in any home, as it’s so quick and simple to make. We all know children can be picky eaters, but it’s never an issue when it comes to pasta and cheese. Boxed mac and cheese is delicious, but I think we can all agree that making it at home is far better.
Paula Deen’s crockpot mac and cheese recipe is no exception, for those busy work nights or when you don’t have the patience to stand in the kitchen for hours. There are only two major steps to it, boil your pasta, then add in with the rest of your ingredients to a crockpot. The original recipe requires eggs, but you can choose to leave them out like I did. You can go ahead and try both for yourself and decide which one you prefer.
🔪 How To Make Crock Pot Mac And Cheese
The convenience of this recipe will have you coming back to it for a fast tasty dinner. Simply boil your elbow pasta, and freshly grate your cheddar preferably, because store-bought grated cheese has additives in it that keep it from sticking. Transfer both to your crockpot with sour cream, milk, mustard powder, a can of cheddar soup, pepper, paprika, and salt. Allow everything to simmer for 2 hours on the low setting. It risks burning if left for too long, so make sure to check on it evey now and then.
🍽 What Do You Need To Make Crock Pot Mac And Cheese Recipe?
- The original recipe calls for 2 cups of raw elbow pasta, but feel free to use any short kind you like. I understand the hype of switching up pasta shapes.
- 4 tablespoons of salted butter. Unsalted is good too, but in that case, you might need to add more salt to your dish.
- 2 and ½ cups of grated cheddar. Avoid store-bought grated cheese at all costs. It doesn’t cook or soften properly.
- 3 eggs. I personally take them out, because the mac and cheese tends to come out runny.
- ½ cup of sour cream
- 1 can of cheddar soup 5 (10.5 ounces)
- 1 and ½ cups of milk
- 1 or 2 teaspoons of salt
- ½ teaspoon of dry mustard
- ground pepper
- ½ teaspoon of paprika (optional)
💭 Tips For Making Crock Pot Mac And Cheese
- I can’t stress enough how important it is to grate your own cheese at home. Store-bought grated cheese contains a film of anti-caking ingredients which doesn’t allow it to fully soften.
- The cooking time is just an estimate. Make sure to keep an eye on it because each crockpot is different, some cook quicker than others, which might risk your mac and cheese burning.
- Taste for seasoning. Cheddar, milk, and sour creamy aren’t salty enough, so make sure to have enough cheese and add salt to your liking.
- In case your cheesy pasta comes out too thick, pour in a bit more milk and balance the seasoning.
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Paula Deen's Crock Pot Mac and Cheese
Ingredients
- 2 cups of uncooked elbow pasta
- 4 tablespoons of butter
- 2 and ½ cups of grated cheddar
- 1 and ½ cups of milk
- 1 can of cheddar soup 5 10.5 ounces
- ½ cup of sour cream
- 3 beaten eggs
- Ground pepper and salt
- ½ teaspoon of dry mustard
- ½ teaspoon of paprika
Instructions
- Follow the packaging instructions to boil your pasta, then strain it.
- Grate the cheddar.
- Transfer your cheese and pasta to your crockpot with sour cream, milk, mustard powder, a can of cheddar soup, pepper, paprika, and salt. Allow everything to simmer for 1 to 2 hours on the low setting until all is warmed up and blended.
Notes
- I can’t stress enough how important it is to grate your own cheese at home. Store-bought grated cheese contains a film of anti-caking ingredients which doesn’t allow it to fully soften.
- The cooking time is just an estimate. Make sure to keep an eye on it because each crockpot is different, some cook quicker than others, which might risk your mac and cheese burning.
- Taste for seasoning. Cheddar, milk, and sour creamy aren’t salty enough, so make sure to have enough cheese and add salt to your liking.
- In case your cheesy pasta comes out too thick, pour in a bit more milk and balance the seasoning.
Nutrition
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @1MFoodie & @1MFoodieOfficial on Instagram!
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