Paula Deen aka Paula Ann Hiers Deen Crockpot Mac and Cheese is a recipe for macaroni and cheese made in a slow cooker or crockpot. The original recipe was created by an American chef, cookbook author, and TV personality who lives in Savannah, Georgia, where she owns and operates The Lady & Sons restaurant and Paula Deen’s Creek House with her sons, Jamie and Bobby Deen. You want something creamy and cheesy, but not so heavy that you can’t finish the whole bowl. As a Southern cooking expert, Paula Deen certainly knows her way around Crockpot Mac and Cheese. Her crockpot mac and cheese recipe delivers creamy, cheesy, and easy-to-make in the slow cooker.
In this recipe, Deen sticks to the basics, using elbow macaroni, a blend of cheeses including cheddar and Monterey jack, milk, and butter. But she adds a couple of special touches that take this mac and cheese over the top. First, she uses evaporated milk rather than regular milk, which gives the sauce extra richness and texture. Second, she tosses in crumbled Ritz crackers for a crunchy, buttery topping.
The result of cooking in a crockpot is mac and cheese with an ultra-creamy sauce and the nostalgic flavor of childhood favorites. The slow cooker does all the work, melting the cheese to velvety perfection. And since it cooks unattended, this recipe is convenient for busy weeknights or easy entertaining.
For your next potluck, barbecue side dish, or meatless main course, Paula Deen’s crockpot mac and cheese is sure to be a crowd-pleaser. The creamy, cheesy goodness speaks for itself. In this blog post, we’ll walk through how to make this recipe step-by-step, so you can enjoy homemade comfort food with minimal effort.
How to Make Paula Deen’s Crockpot Mac and Cheese
Paula deen mac & cheese is creamy and tasty with cupboard staples that I love. Melted cheddar and Monterey jack add cheesiness. The cheese sauce becomes silky after slow-cooking all day. Every taste is nostalgic and flavorful!
It always goes first at potlucks and family meals. It’s eaten! Crunchy breadcrumbs top creamy spaghetti. This will be your new crockpot favorite.
Making Paula’s mac and cheese? Here’s everything!
Ingredients for Paula Deen’s Crockpot Mac and Cheese
This Paula Deen’s Crockpot Mac and Cheese recipe serves 6-8 people but is easily doubled if you have a larger slow cooker. Here’s what you’ll need:
- 1 pound elbow macaroni – I prefer a short cut pasta for better crockpot cooking
- 3 cups sharp cheddar cheese, shredded
- 2 cups Monterey jack cheese, shredded
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1 cup half and half
- 1 cup whole milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
For the crumb topping:
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons butter, melted
Step-by-Step Instructions for Paula’s Crockpot Mac and Cheese
Here’s how easy it is to make Paula Deen’s Crockpot Mac and Cheese in the slow cooker:
- Cook the elbow macaroni according to package directions until just shy of al dente. Be careful not to overcook. Drain and set aside.
- In a medium saucepan, melt the 1/2 cup of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in the half and half and milk. Cook for 5 minutes until thickened to a smooth sauce. Remove from heat.
- Add the cheddar, Monterey jack, salt, and pepper to the sauce. Stir until cheese is melted and smooth.
- Pour the cheese sauce over the cooked macaroni and mix well. Transfer to greased slow cooker.
- In a small bowl, mix together panko, parmesan, and melted butter. Sprinkle over the top of the macaroni and cheese.
- Cover and cook on low heat for 4 hours or high heat for 2 hours. Do not remove the lid during cooking.
- Once finished, serve mac and cheese in bowls and top with any extra breadcrumb mixture. Enjoy!
Paula Deen’s Crockpot Mac N Cheese Variation Ideas and Substitutions
This versatile Paula Deen’s Crockpot Mac and Cheese recipe can be customized with your favorite add-ins:
- Diced ham, crumbled bacon or cooked sausage
- Sautéed mushrooms, onions, peppers or broccoli
- jalapenos, hot sauce or sriracha for a kick
- Pesto or sun-dried tomatoes for a flavor twist
You can also substitute or change up the cheeses:
- Use all cheddar or all Monterey for a more uniform flavor
- Pepper jack, Colby, gruyere, fontina or gouda work nicely
- Lighten it up with low-fat cheese and milk
Don’t want breadcrumbs? Omit them or use crushed crackers, corn flakes or even crushed potato chips on top for crunch.
What Does Paula Deen’s Crockpot Mac and Cheese Taste Like?
In one word – incredible! Paula Deen’s Crockpot Mac and Cheese is ultra creamy, almost velvety in texture. Each creamy, cheese-coated bite has a wonderful balanced flavor:
- The cheddar gives it that classic sharp, nutty taste.
- The monterey jack mellows it out with a mild, buttery note.
- The seasoning is present but subtle, allowing the cheese flavors to take center stage.
- There’s a wonderful richness from the half and half that takes it over the top.
The pasta comes out cooked to perfection with no mushiness thanks to the low and slow cooking method. And those crunchy, buttery breadcrumbs on top add such a nice textural contrast.
FAQs – Paula Deen’s macaroni and cheese in a crock pot
Here are some common questions I get about cooking Paula Deen’s macaroni and cheese recipe in the slow cooker or crockpot:
Can I prep this the night before?
Absolutely! Get everything measured out and combined up to the point before transferring to the crockpot. Store covered in the fridge then add to the stoneware insert in the morning.
Do I need to stir during cooking?
Nope! The beauty of the crockpot is it does the work for you without any stirring or checking. Resist lifting the lid during the cooking time.
Can I use a crockpot liner?
Yes, using a liner can make cleanup much easier. Just be sure to spray it well with nonstick spray so the cheese doesn’t stick.
What slow cooker size should I use?
For this recipe amount, a 4-6 quart oval slow cooker is ideal. If doubling the recipe, use a 6-7 quart size.
It looks too soupy when finished. Is that right?
Don’t worry, it will thicken up as it cools slightly before serving. The cheese will continue to set up during resting time.
Can I freeze the leftovers?
You sure can! Let it cool completely then divide into airtight containers or freezer bags. Reheat in microwave or on stove until hot and bubbly.
Can I reduce the fat or calories?
To lighten it up, use reduced-fat dairy options and skip adding extra butter or oil to the stoneware insert before cooking.
Help! My mac is too mushy and overcooked!
Make sure to not overcook the pasta before adding to the crockpot. Test a piece after about 8 minutes to prevent it getting too soft.
Paula Deen’s Crockpot Mac and Cheese Recipe
Ingredients
- 1 pound elbow macaroni – I prefer a short cut pasta for better crockpot cooking
- 3 cups sharp cheddar cheese shredded
- 2 cups Monterey jack cheese shredded
- 1/2 cup butter
- 1/3 cup all-purpose flour
- 1 cup half and half
- 1 cup whole milk
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- For the crumb topping:
- 1 1/2 cups panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 2 tablespoons butter melted
Instructions
- Cook the elbow macaroni according to package directions until just shy of al dente. Be careful not to overcook. Drain and set aside.
- In a medium saucepan, melt the 1/2 cup of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly.
- Gradually whisk in the half and half and milk. Cook 5 minutes until thickened to a smooth sauce. Remove from heat.
- Add the cheddar, Monterey jack, salt and pepper to the sauce. Stir until cheese is melted and smooth.
- Pour the cheese sauce over the cooked macaroni and mix well. Transfer to greased slow cooker.
- In a small bowl, mix together panko, parmesan and melted butter. Sprinkle over the top of the macaroni and cheese.
- Cover and cook on low heat for 4 hours or high heat for 2 hours. Do not remove lid during cooking.
- Once finished, serve mac and cheese into bowls and top with any extra breadcrumb mixture. Enjoy!
Tips for Perfect Paula Deen Crockpot Mac and Cheese
Through many Paula Deen’s Crockpot Mac and Cheese batches, I’ve come up with some helpful tips for good results:
- Use shorter, sturdier pasta like cavatappi, elbows, or shells so the macaroni doesn’t get overcooked in the crockpot. Avoid spaghetti.
- Shred the cheese yourself rather than pre-shredded bagged cheese for the best-melted consistency.
- Stir the finished mac and cheese well before serving to distribute the cheese sauce evenly.
- If the mac seems dry, stir in a splash of milk until your desired creamy consistency is reached.
- For even more decadence, dot the top with butter before adding the breadcrumb topping!
- Let it rest for 10-15 minutes before serving. This helps thicken up the cheese sauce.
- Garnish bowls with extra shredded cheese, scallions, chili flakes or chopped bacon.
- For perfect presentation, transfer the crockpot insert to the stove. Heat on low while you add the final touches.
How do I prevent the mac and cheese from curdling?
To prevent the mac and cheese from curdling, there are a few essential tips to keep in mind:
- Gradually add the cheese: When adding the shredded cheese to the milk mixture, do it gradually and stir constantly. Adding the cheese all at once can cause it to clump and result in a grainy texture.
- Use low heat: Ensure your crock pot is set to low heat. Cooking on high heat can cause the cheese sauce to overcook and curdle.
- Avoid overcooking: Be mindful of the cooking time. Overcooking the macaroni and cheese can lead to curdling. Once the cheese is melted and the macaroni is fully cooked, turn off the crock pot or switch it to the “keep warm” setting.
- Keep the lid on Resist the temptation to frequently lift the lid and check on the dish. Letting the steam escape can disrupt the cooking process and increase the likelihood of curdling.
How do I keep Paula Deen’s Crockpot Mac and Cheese from sticking in the crock pot?
To prevent the mac and cheese from sticking to the crock pot, consider the following tips:
a. Grease the crock pot: Before adding the macaroni and cheese mixture, lightly grease the inside of the crock pot with butter or cooking spray. This will create a barrier between the ingredients and the pot’s surface.
b. Stir occasionally: During the cooking process, stir the macaroni and cheese occasionally. This helps distribute the heat evenly and prevents the dish from sticking to the bottom or sides of the crock pot.
c. Use a crock pot liner: If you have a crock pot liner, it can be an excellent tool to prevent sticking and make cleanup easier. Simply place the liner in the crock pot before adding the ingredients.
d. Adjust the cooking time: Be mindful of the cooking time, as overcooking can cause the macaroni to stick. Once the pasta is tender and the cheese is melted, it’s time to turn off the crock pot.
There you have it – everything you need to make Paula’s sensational slow cooker macaroni and cheese! With just a few minutes of prep time in the morning, you’ll come home to the creamiest, dreamiest crockpot meal.
Let me know if you give this recipe a try! I’d love to hear your tips and modifications. And be sure to check out my other easy, family-friendly crockpot recipes. Happy cooking, y’all!
