Creamy Paula Deen Crockpot Mac and Cheese
A comforting and creamy mac and cheese made effortlessly in a slow cooker, perfect for family gatherings and weeknight dinners.
Ingredients
Main ingredients
- 2 cups elbow macaroni (uncooked) Use any small pasta if you prefer.
- 4 cups shredded cheese (sharp cheddar or a combination of your favorites) Grate your cheese for the best melting results.
- 2 cups milk (whole or low-fat) Adjust based on preference.
- 1 cup heavy cream For extra creaminess.
- 1/2 cup butter (unsalted, cut into pieces) Dot on top for enhanced flavor.
- 1/2 teaspoon garlic powder Optional seasoning.
- 1/2 teaspoon onion powder Optional seasoning.
- to taste Salt and pepper Adjust based on preference.
Instructions
Preparation
- Grease the inner pot of the crockpot with cooking spray or a bit of butter to prevent sticking.
- Place uncooked macaroni in the bottom of the crockpot and sprinkle the shredded cheese over the pasta.
- In a bowl, whisk together the milk, heavy cream, garlic powder, onion powder, salt, and pepper. Pour this mixture evenly over the pasta and cheese.
- Dot the mixture with small pieces of butter on top.
Cooking
- Cover and cook on low for 2-3 hours or on high for 1-2 hours, stirring occasionally.
Serving
- Check for doneness; the pasta should be tender, and the cheese should be melted into a creamy sauce.
- Give it a good stir and serve in bowls.
Notes
Experiment with different cheese varieties for personal preference. Store leftovers in an airtight container for up to 3-4 days, or freeze for up to 2 months.