Homestyle Crockpot Mac and Cheese: Paula's Creamy Classic (Print Version)

Get Paula Deen's creamy Crockpot Mac and Cheese recipe! Learn my personal tips, tricks, and kitchen stories for this comforting, cheesy classic.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 2 Hours 30 Minutes minutes
Total Time: 17 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American, Southern
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 lb elbow macaroni, cooked al dente (slightly under)
02 - 1/2 cup unsalted butter, melted
03 - 2 large eggs, lightly beaten

→ Dairy & Flavor Builders

04 - 1 (12 oz) can evaporated milk
05 - 1 1/2 cups whole milk
06 - 1 cup heavy cream
07 - 4 cups (about 1 lb) sharp cheddar cheese, freshly shredded
08 - 2 cups (about 1/2 lb) Monterey Jack cheese, freshly shredded

→ Seasonings

09 - 1 1/2 tsp salt
10 - 1/2 tsp black pepper
11 - 1 tsp dry mustard powder

→ Garnish & Optional

12 - Paprika, for garnish
13 - Fresh parsley, chopped (optional)

# Instructions:

01 - First things first, get a big pot of water boiling. Add a generous pinch of salt – seriously, make it taste like the ocean! Cook your elbow macaroni just until it's al dente, maybe even a minute or two shy of the package directions. It's going to cook more in the crockpot, and we want it to hold its shape, not turn into mush. Drain it well, and for heaven's sake, don't rinse it! We need that starchy goodness to help the sauce cling. I always forget to salt the water enough, oops, but I'm getting better!
02 - In a large bowl, whisk together the melted butter and the eggs until they're well combined. This is where the magic starts. Then, slowly whisk in the evaporated milk, whole milk, and heavy cream. This mixture is going to form the luscious, rich sauce for your Crockpot Mac and Cheese. Make sure there are no eggy streaks; we want it smooth and integrated. I always worry about scrambling the eggs, but if your butter isn't scorching hot, you'll be fine!
03 - Now for the flavor! Stir in the salt, black pepper, and that little secret weapon, the dry mustard powder, into your creamy liquid. Then, gently fold in about two-thirds of your freshly shredded cheddar and Monterey Jack cheeses. It's okay if it looks a bit chunky right now; it'll all melt into gloriousness. This step smells so promising, like all the good comfort food memories are about to happen.
04 - Lightly grease your crockpot insert. Layer half of your slightly undercooked pasta at the bottom. Pour half of your cheesy cream mixture over the pasta, making sure it gets into all the nooks and crannies. Then, sprinkle half of the remaining shredded cheese on top. Repeat with the rest of the pasta, cream mixture, and cheese. It’s like building a delicious, cheesy lasagna, but easier! I sometimes get a little messy here, with cheese bits escaping, but that's just real life.
05 - Cover your crockpot and cook on LOW for 2-3 hours. This is where patience is key, my friend. Resist the urge to lift the lid too often, as it lets out all that precious heat and steam. Around the 2-hour mark, give it a gentle stir to make sure everything is melting evenly and the pasta isn't sticking. The Crockpot Mac and Cheese should be bubbly and thick, not watery. You'll smell it when it's getting close!
06 - Once it's thick, creamy, and the pasta is tender (but not mushy!), it's ready. Give it one last gentle stir. Ladle out generous portions of this glorious Crockpot Mac and Cheese. For a final flourish, sprinkle a little paprika on top for color, and if you're feeling fancy, some fresh chopped parsley. It should look like a golden, bubbly dream, smelling like pure cheesy heaven. Don't be surprised if folks go back for seconds, or thirds!

# Notes:

01 - Always shred your own cheese for the creamiest sauce, pre-shredded cheese can make it grainy.
02 - Store leftovers in an airtight container for up to 3-4 days in the fridge; reheat gently on the stovetop with a splash of milk.
03 - Try adding a pinch of smoked paprika to the sauce for a subtle depth, it works surprisingly well.
04 - Serve this rich Crockpot Mac and Cheese with a crisp green salad to balance the richness.

# Equipment Needed:

01 - 6-quart slow cooker (crockpot)
02 - Large pot
03 - Whisk
04 - Large mixing bowl

# Nutrition (Per Serving):

Calories: 650
Total Fat: 45g
Total Carbohydrate: 45g
Protein: 25g

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