Paula Deen Crockpot Mac Cheese (Printable Version)
Ultra-creamy slow-cooked macaroni layered with cheddar, mozzarella, and buttery goodness the family will love.
# What You'll Need:
→ Main Ingredients
01 -
200 g uncooked elbow macaroni
02 -
50 g unsalted butter
03 -
200 g shredded Cheddar cheese
04 -
60 g shredded Mozzarella cheese
05 -
120 g sour cream
06 -
1 can (305 g) condensed Cheddar cheese soup
07 -
300 ml whole milk
→ Seasonings
08 -
1 teaspoon fine salt
09 -
0.5 teaspoon mustard powder
10 -
0.5 teaspoon paprika
# Steps to Follow:
01 -
Cook the elbow macaroni in boiling salted water according to the package directions until al dente. Drain thoroughly.
02 -
In a large skillet over medium heat, melt the butter, then add shredded Cheddar and Mozzarella cheeses. Stir continuously until both cheeses are fully melted and blended with the butter.
03 -
Transfer the melted cheese and butter mixture, cheddar cheese soup, and sour cream to the slow cooker crock. Add the drained macaroni, milk, salt, mustard powder, and paprika. Mix thoroughly to ensure an even distribution of all ingredients.
04 -
Cover and cook on low heat for 2 hours, stirring halfway through, until the mixture is hot and creamy.
05 -
Stir well before serving. Portion while hot for best texture.
# Additional Notes:
01 -
For enhanced flavor, consider using a blend of sharp and mild Cheddar. Avoid overcooking; prolonged heat can cause separation or graininess in the cheese sauce.