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Paula Deen’s Crockpot Mac and Cheese

A rich, creamy Southern-style macaroni and cheese made easy in the crockpot with cheddar, Velveeta, and buttery flavor.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 bowls
Course: Main Dish, Side Dish
Cuisine: American, Southern
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cups uncooked elbow macaroni
  • 4 tablespoons unsalted butter, melted
  • 2.5 cups sharp cheddar cheese, shredded divided
  • 0.5 cup Velveeta cheese, cubed
  • 3 large eggs, lightly beaten
  • 1 cup whole milk
  • 12 ounces evaporated milk 1 can
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon dry mustard powder optional
  • 0.25 teaspoon paprika

Equipment

  • 4-quart crockpot
  • Mixing bowl
  • Whisk
  • Large pot

Method
 

  1. Cook elbow macaroni until just al dente. Drain well.
  2. In a large bowl, combine butter, eggs, evaporated milk, and whole milk. Whisk until smooth.
  3. Add salt, pepper, mustard powder, paprika, and 2 cups cheddar. Stir in Velveeta cubes.
  4. Fold in cooked macaroni until evenly coated.
  5. Pour into greased crockpot, sprinkle remaining cheese on top.
  6. Cook on low for 2½–3 hours, stirring once halfway. Serve warm.

Notes

For extra flavor, top with crispy bacon or breadcrumbs before serving. Keep on 'warm' for serving during gatherings.