Creamy Paula Deen Crockpot Mac and Cheese: A Homestyle Dish (Print Version)

Whip up Paula Deen Crockpot Mac and Cheese, a super easy, cheesy comfort food. Get my personal tips for this classic dish, perfect for any gathering. So good!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 2-3 Hours minutes
Total Time: 17 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pasta & Creamy Foundation

01 - 1 lb elbow macaroni, cooked al dente
02 - 1/2 cup unsalted butter, melted
03 - 1 (12 oz) can evaporated milk
04 - 1 1/2 cups heavy cream
05 - 1 cup whole milk

→ Cheesy Goodness

06 - 4 cups sharp cheddar cheese, shredded
07 - 2 cups Monterey Jack cheese, shredded
08 - 16 oz Velveeta, cubed

→ Flavor Boosters

09 - 1 tsp salt (or to taste)
10 - 1/2 tsp black pepper
11 - 1 tsp dry mustard
12 - 1/2 tsp onion powder

→ Optional Extras

13 - Fresh parsley, chopped (for garnish)
14 - Pinch of cayenne pepper
15 - Buttered breadcrumbs (for topping)

# Instructions:

01 - First things first, grab a big pot and get that water boiling for your elbow macaroni. Don't forget to salt the water generously – it’s your only chance to season the pasta itself! Cook it just until it's al dente, like, a minute or two less than the package says. It's going to finish cooking in the crockpot, and we don't want mushy pasta. Trust me, I've had mushy pasta mac and cheese, and it's a sad, sad day. Drain it well, then toss it with a pat of butter to keep it from sticking, and set it aside. You'll smell that buttery goodness already!
02 - Now, let's get that crockpot ready! Give the inside a good spray with cooking spray; my past self would thank me for this. In a large bowl, whisk together the evaporated milk, heavy cream, and whole milk. Stir in the salt, black pepper, dry mustard, and onion powder. Honestly, this is where the magic starts to happen as the spices wake up. Next, gently fold in your shredded sharp cheddar and Monterey Jack cheeses. Don't add the Velveeta just yet; it comes in a little later for that extra silky finish. This mixture is going to form the heart of your Paula Deen Crockpot Mac and Cheese.
03 - Time to layer! Pour about a third of your creamy cheese mixture into the bottom of the prepared crockpot. Spread it out evenly. Then, add about half of your cooked elbow macaroni over the cheese layer. Next, dot half of your cubed Velveeta over the macaroni. Repeat this layering process: another third of the cheese mixture, the remaining macaroni, and the rest of the Velveeta. Finally, pour the last third of the cheese mixture over the top, making sure it covers everything nicely. It should look like a glorious, cheesy mountain!
04 - Cover your crockpot and cook on LOW for 2-3 hours. Now, this is crucial: resist the urge to peek or stir too much! Every time you lift that lid, you lose precious heat, and it adds to the cooking time. After about 2 hours, you can gently stir it once or twice to make sure all the cheese is melting evenly and the pasta isn't sticking. You'll start to smell that incredible, comforting aroma filling your kitchen – that's when you know it's working! The edges might get a little crusty, and honestly, that's my favorite part.
05 - After 2-3 hours on low, your Paula Deen Crockpot Mac and Cheese should be thick, bubbly, and incredibly creamy. The pasta should be tender, but not falling apart. If it looks a little loose, you can cook it for another 30 minutes, keeping an eye on it. The Velveeta should be completely melted and incorporated, giving it that signature smooth texture. Give it a taste test – this is where you can adjust the seasonings if you think it needs a tiny bit more salt or pepper. Sometimes I add a tiny dash of cayenne here for a subtle kick!
06 - Once it's ready, turn off the crockpot and let it sit for about 15-20 minutes with the lid on. This allows the sauce to thicken up just a little more and become even creamier. Spoon out generous portions of this glorious Paula Deen Crockpot Mac and Cheese. It should be hot, gooey, and absolutely irresistible. I love serving it with a sprinkle of fresh parsley for a bit of color, or a dash of hot sauce if I'm feeling feisty. Watch it disappear, because honestly, it won't last long!

# Notes:

01 - Always shred your own cheese; it makes a HUGE difference in the creaminess and texture.
02 - Leftovers keep well in an airtight container for 3-4 days in the fridge; reheat gently on the stovetop with a splash of milk.
03 - If you don't have dry mustard, a tiny pinch of turmeric can add color and a subtle earthy note, but it won't replace the flavor enhancer.
04 - A dash of hot sauce or a sprinkle of paprika at the end can add a lovely touch of warmth and color.

# Tools You'll Need:

01 - Large pot
02 - large bowl
03 - 6-quart or larger slow cooker (crockpot)
04 - whisk

# Nutrition Facts (Per Serving):

Calories: 650-750
Total Fat: 45-55g
Total Carbohydrate: 40-50g
Protein: 25-30g

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