Description

A creamy and comforting mac and cheese recipe from Paula Deen that is made effortlessly in a crockpot. This dish combines tender elbow pasta with a rich blend of cheddar and mozzarella cheeses, sour cream, and a touch of seasoning, slow-cooked to perfection for a warm and cheesy meal.

Ingredients

Scale

Pasta

2 cups uncooked elbow pasta

Cheese Mixture

3 ½ tablespoons butter
2 cups shredded cheddar cheese
½ cup shredded mozzarella cheese

Other Ingredients

½ cup sour cream
1 – 10 ¾ oz can cheddar cheese soup
1 ¼ cup milk
1 teaspoon salt
½ teaspoon mustard powder
½ teaspoon paprika

Instructions

Cook Pasta: Cook the elbow pasta according to the package instructions until al dente. Drain and set aside.
Melt Cheese and Butter: In a large skillet, melt the butter along with the shredded cheddar and mozzarella cheeses over medium heat, stirring occasionally until fully melted and combined.
Combine Ingredients in Crockpot: Transfer the melted cheese and butter mixture, cheddar cheese soup, and sour cream into the crockpot.
Add Pasta and Seasonings: Add the cooked macaroni pasta, milk, mustard powder, salt, and paprika to the crockpot. Stir everything until well combined.
Slow Cook: Cover the crockpot and cook on low heat for 2 hours, stirring once halfway through if possible, until the mac and cheese is hot and creamy.

Notes

Stir occasionally during the slow cooking process to prevent sticking or burning on the sides.
You can add cooked bacon or diced jalapeños for extra flavor.
If you prefer a thicker mac and cheese, reduce the milk to 1 cup or cook longer uncovered to thicken.
Use sharp cheddar cheese for a stronger flavor profile.
leftovers can be refrigerated for up to 3 days and reheated on the stovetop with a splash of milk to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Dish
Method: Slow Cooking
Cuisine: Southern American

Keywords: Paula Deen mac and cheese, crockpot mac and cheese, slow cooker mac and cheese, cheesy pasta recipe, Southern comfort food