Paula Deen's Crockpot Mac and Cheese Recipe
Our step-by-step instructions will show you how to make Paula's famous macaroni and cheese at home in your crockpot forfoolproof, melt-in-your-mouth results.
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!
