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A bowl of creamy Paula Deen Crockpot Macaroni and Cheese, topped with cheddar cheese, on a wooden table.

Paula Deen Crockpot Macaroni and Cheese

This Paula Deen Crockpot Macaroni and Cheese is the ultimate comfort food made easy with a slow cooker. With a creamy blend of sharp cheddar cheese, evaporated milk, and whole milk, this recipe will melt in your mouth and make you feel right at home. Perfect for busy weeknights or family gatherings, this dish is sure to please everyone at the table.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 0 minutes
Total Time 3 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, Southern
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni
  • 4 cups shredded sharp cheddar cheese
  • 1 can 12 oz evaporated milk
  • 2 cups whole milk
  • 1/2 cup butter cubed
  • Salt and pepper to taste

Equipment

  • Crockpot (Slow Cooker)

Method
 

  1. Prepare the Macaroni: Cook the elbow macaroni according to the package instructions but undercook by 1-2 minutes. Drain and set aside.
  2. Layer the Cheese: Place half of the shredded cheddar cheese at the bottom of the Crockpot.
  3. Add the Pasta: Add the cooked pasta over the layer of cheese in the Crockpot.
  4. Pour the Milk and Butter: Add the evaporated milk, whole milk, and cubed butter. Stir gently to combine.
  5. Add the Remaining Cheese and Seasonings: Top with the remaining shredded cheddar cheese and season with salt and pepper.
  6. Cook: Cover the Crockpot and cook on low for 2-3 hours, stirring every 30 minutes. Check for creaminess and adjust if needed by adding a little more milk.
  7. Serve: Once creamy and smooth, serve and enjoy!

Notes

  • You can substitute the sharp cheddar with a blend of Monterey Jack and mozzarella for extra creaminess.
  • Add a dash of garlic powder or onion powder for more flavor.
  • If you prefer a spicier kick, add a bit of cayenne pepper.