Description
Paula Deen Crockpot Mac and Cheese is easy to make, cheesy, and delicious. There’s something about slow-cooking food that makes it taste better than food cooked on the stovetop.
Ingredients
Scale
- 2 cups uncooked elbow pasta
- 3 ½ tablespoons butter
- 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
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon paprika
Instructions
- Step 1: Cook elbow pasta according to the package instructions and drain.
- Step 2: While the pasta is cooking, using a large skillet, melt the butter, Cheddar, and Mozzarella cheese.
- Step 3: Place cheese and butter mixture, cheddar cheese soup, and sour cream into the pot of the slow cooker.
- Step 4: Add the cooked macaroni pasta, milk, mustard, salt, and paprika to the pot, stir everything until well combined, and cook on low for 2 hours.
Notes
For best results, shred the cheese from a block rather than using pre-shredded cheese to ensure it melts properly. You can adjust the milk amount to control the creaminess.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 488 kcal
- Sugar: 8 g
- Sodium: 1250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 115 mg
Keywords: crockpot mac and cheese, slow cooker macaroni and cheese, cheesy pasta, American dinner