Description
This creamy Paula Deen Crockpot Mac and Cheese is the ultimate comfort food — rich, velvety, and incredibly easy. Made with tender elbow macaroni, sharp cheddar, Monterey Jack, and a buttery finish, it slow-cooks into the dreamiest cheese sauce. Perfect for busy nights, potlucks, holidays, or anytime you need a warm, cozy bowl of deliciousness.
Ingredients
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16 oz elbow macaroni
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3 cups sharp cheddar cheese, shredded
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2 cups Monterey Jack cheese, shredded
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3 cups whole milk
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1/2 cup butter, melted
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Salt and pepper, to taste
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Optional: 1/2 cup toasted breadcrumbs for topping
Instructions
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Cook the elbow macaroni in salted boiling water until al dente, about 7–8 minutes. Drain but do not rinse.
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Add the cooked pasta to your crockpot.
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Stir in the shredded cheddar, Monterey Jack, milk, melted butter, salt, and pepper. Mix well.
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Cover and cook on LOW for 2–3 hours, stirring once or twice if desired.
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Check consistency after 2 hours. Add a splash of milk if you prefer it creamier.
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Once fully melted and creamy, serve warm. Sprinkle with toasted breadcrumbs for extra crunch if desired.
Notes
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Freshly shredded cheese melts more smoothly than pre-shredded.
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Add-ins like chicken , paprika, jalapeños, or hot sauce make great flavor boosts.
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Leftovers reheat best with a splash of milk.
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Pasta will continue to soften in the crockpot — avoid overcooking before adding.
- Prep Time: 10 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 430 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 85 mg