Description
Paula Deen’s Crockpot Mac and Cheese is a rich, creamy, and comforting dish that’s perfect for potlucks, holidays, or any day you crave some serious comfort food. This recipe delivers a decadent mac and cheese experience with minimal effort.
Ingredients
- 1 pound macaroni
- 1 cup butter
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups evaporated milk
- 1 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a greased 6-quart slow cooker, melt the butter.
- Stir in the shredded cheeses until melted and smooth.
- Whisk in the evaporated milk and half-and-half until well combined.
- Season with salt, pepper, and paprika.
- Add the cooked macaroni to the slow cooker and stir to coat evenly with the cheese sauce.
- Cover and cook on low for 2-3 hours, or on high for 1-2 hours, stirring occasionally, until heated through and creamy.
- Serve hot.
Notes
- For an extra creamy texture, you can add a splash of heavy cream.
- Feel free to experiment with different types of cheese like Gruyere or Colby Jack.
- Top with breadcrumbs or extra cheese before serving for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American