Paula Deen Crock Pot Mac And Cheese

This crockpot version of Paula Deen’s Mac and Cheese is made with elbow macaroni, butter, sour cream, grated cheddar cheese, eggs, and milk.

This easy and delicious mac and cheese recipe cooks in the crockpot, making it a perfect hands-off dish for busy days. It takes about 2½ to 3 hours to cook and can serve 6-8 people.

Ingredients Needed:

• 4 tablespoons butter, cut into pieces
• ½ cup sour cream
• 2 cups grated cheddar cheese
• 3 eggs, beaten
• 4 cups cooked and drained elbow macaroni
• ½ teaspoon salt
• 1 cup milk

How To Make Paula Deen Mac And Cheese In Crock Pot:

1. Cook the macaroni: Cook and drain the elbow macaroni according to package directions, but slightly undercook it to avoid mushy pasta later.
2. Mix ingredients: In a large bowl, combine the cooked macaroni with the butter and cheddar cheese while still warm. In a separate bowl, mix together the eggs, sour cream, milk, and salt.
3. Transfer to crockpot: Grease the crockpot with butter or non-stick spray. Pour the macaroni mixture into the crockpot and then stir in the egg mixture until well combined.
4. Cook in the crockpot: Cover the crockpot and cook on low for 2½ to 3 hours, or until the mixture is bubbly and the cheese is fully melted. Stir occasionally to prevent burning along the edges.
5. Optional cheese topping: If you like extra cheese, sprinkle additional cheddar cheese on top during the last 10-15 minutes of cooking and let it melt.
6. Serve: Let the mac and cheese sit for 5 minutes before serving.

Recipe Tips

• Don’t fully cook the pasta: Boil the macaroni for a little less time than normal. It will cook more in the crockpot, so this stops it from getting too soft.
• Use fresh cheese: Grate your own cheddar instead of using packaged shredded cheese. Freshly grated cheese melts better and makes the sauce creamier.
• Stir halfway: Stir the mac and cheese halfway through cooking to stop it from sticking and make sure everything cooks evenly.
• Check the time: Don’t cook it for too long. 2½ to 3 hours on low is the best time. Overcooking can dry it out.
• Add extra cheese at the end: For more cheesy goodness, add some extra cheddar on top during the last 10-15 minutes of cooking. Let it melt before serving.

How To Store & Reheat Leftovers

Let the mac and cheese cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.

To reheat, place the mac and cheese in an oven-safe dish and cover it with foil. Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until warmed through.

Nutrition Facts

• Calories: 428
• Total Fat: 25 g
• Saturated Fat: 14 g
• Cholesterol: 151 mg
• Sodium: 478 mg
• Total Carbs: 32 g
• Dietary Fiber: 1 g
• Sugars: 3 g
• Protein: 18 g

Try More Paula Deen Recipes:

• Baked Mac And Cheese
• Corn Casserole
• Mississippi Pot Roast
• Salisbury Steak

Paula Deen Crock Pot Mac And Cheese

Author: Hamdi Saidani Cooking Method:Slow Cooking In Crock Pot Cuisine:American Courses:Dinner Recipe Keys: M Mac And Cheese

Difficulty:BeginnerPrep time: 10 minutesCook time:2 hours 30 minutesRest time: 5 minutesTotal time:2 hours 45 minutesServings:8 servingsCalories:428 kcal Best Season:Suitable throughout the year

Description

This crockpot version of Paula Deen’s Mac and Cheese is made with elbow macaroni, butter, sour cream, grated cheddar cheese, eggs, and milk.

This easy and delicious mac and cheese recipe cooks in the crockpot, making it a perfect hands-off dish for busy days.

Ingredients

• 4 tablespoons butter, cut into pieces
• ½ cup sour cream
• 2 cups grated cheddar cheese
• 3 eggs, beaten
• 4 cups cooked and drained elbow macaroni
• ½ teaspoon salt
• 1 cup milk

Instructions

1. Cook the macaroni: Cook and drain the elbow macaroni according to package directions, but slightly undercook it to avoid mushy pasta later.
2. Mix ingredients: In a large bowl, combine the cooked macaroni with the butter and cheddar cheese while still warm. In a separate bowl, mix together the eggs, sour cream, milk, and salt.
3. Transfer to crockpot: Grease the crockpot with butter or non-stick spray. Pour the macaroni mixture into the crockpot and then stir in the egg mixture until well combined.
4. Cook in the crockpot: Cover the crockpot and cook on low for 2½ to 3 hours, or until the mixture is bubbly and the cheese is fully melted. Stir occasionally to prevent burning along the edges.
5. Optional cheese topping: If you like extra cheese, sprinkle additional cheddar cheese on top during the last 10-15 minutes of cooking and let it melt.
6. Serve: Let the mac and cheese sit for 5 minutes before serving.

Notes

• Don’t fully cook the pasta: Boil the macaroni for a little less time than normal. It will cook more in the crockpot, so this stops it from getting too soft.
• Use fresh cheese: Grate your own cheddar instead of using packaged shredded cheese. Freshly grated cheese melts better and makes the sauce creamier.
• Stir halfway: Stir the mac and cheese halfway through cooking to stop it from sticking and make sure everything cooks evenly.
• Check the time: Don’t cook it for too long. 2½ to 3 hours on low is the best time. Overcooking can dry it out.
• Add extra cheese at the end: For more cheesy goodness, add some extra cheddar on top during the last 10-15 minutes of cooking. Let it melt before serving.

Keywords:Paula Deen Crock Pot Mac And Cheese