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Paula Deen’s Crockpot Mac and Cheese

A creamy, cheesy Southern-style mac and cheese made in the slow cooker. Rich, buttery, and irresistibly comforting.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Side Dish
Cuisine: American, Southern
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups uncooked elbow macaroni
  • 4 cups shredded sharp cheddar cheese divided
  • 1 cup milk
  • 1 can evaporated milk (12 oz)
  • 2 large eggs, lightly beaten
  • 0.5 cup unsalted butter, melted
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp dry mustard optional
  • 0.5 tsp paprika for garnish

Equipment

  • Crockpot or slow cooker
  • Mixing bowls
  • Whisk
  • Measuring cups

Method
 

  1. Cook macaroni for 6 minutes until slightly tender, then drain.
  2. In a bowl, whisk together milk, evaporated milk, eggs, melted butter, salt, pepper, and mustard.
  3. Stir in 3 cups of cheddar cheese.
  4. Add macaroni and mix well.
  5. Pour mixture into greased crockpot, top with remaining cheese.
  6. Cook on low for 2½–3 hours until bubbly and creamy.

Notes

Avoid overcooking the pasta before slow cooking; it will continue to soften. Stir gently once midway through if needed.