Description
Indulge in the creamy goodness of Paula Deen’s Crockpot Mac and Cheese—a comfort food classic perfect for family dinners or meal prep. This slow cooker recipe brings together a delightful blend of sharp cheddar and mozzarella cheeses, creating a rich, velvety sauce that envelops tender elbow pasta.
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 can (10 ¾ oz) cheddar cheese soup
- 1 ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon paprika
Instructions
- Step 1: Cook the elbow pasta according to package instructions; drain well.
- Step 2: In a skillet over medium heat, melt the butter. Add the shredded cheddar and mozzarella cheeses, stirring until smooth.
- Step 3: In the slow cooker, mix the melted cheese with cheddar cheese soup and sour cream until well combined.
- Step 4: Stir in the cooked pasta, milk, salt, mustard powder, and paprika until evenly mixed.
- Step 5: Cover and cook on low for about two hours until creamy. Let it sit for a few minutes before serving.
Notes
Use freshly shredded cheese (microbial-rennet) for a smoother melt. Allow the dish to sit for a few minutes after cooking to improve the consistency.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 338 kcal
- Sugar: 4 g
- Sodium: 672 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 54 mg
Keywords: crockpot mac and cheese, slow cooker pasta, creamy macaroni and cheese, American comfort food