Paula Deen Crockpot Mac and Cheese Recipe - The Classic and Creamy Version
Total time
Author: Cassie from The Thrifty Couple
Recipe type: Entree
Cuisine: American
Serves: 8
- 2 cups elbow macaroni (note that an 8-ounce box is not 2-cups, you will need 2 of these)
- 4 TBSP butter, cut into pieces
- 2.5 cups of sharp Cheddar Cheese, grated
- 3 eggs, beaten
- ½ cup sour cream
- 1 can Cheddar cheese soup (classic 10¾ oz)
- 1 cup whole milk (I will also use ½ skim or 2% and ½ cup half and half as I often don’t have whole milk o hand)
- ½ tsp. salt
- ½ tsp. dry mustard (I actually use wet mustard from the squeeze bottle)
- ½ tsp. black pepper
- Cook the macaroni to package directions, but on the very al dente side (my rule is 1-minute under the lowest cooking time). Drain.
- In a medium saucepan on low heat, combine butter and sharp Cheddar cheese until both have melted and are smooth.
- Add all of the ingredients, except the macaroni, to the crockpot, starting with the cheese/butter mixture. Blend until smooth!
- Add the macaroni and blend again.
- Set the crock pot to low for 3 hours, stirring occasionally.
- Serve warm right from the crockpot and add a sprinkle of cheese on top!
Recipe by The Thrifty Couple at https://thethriftycouple.com/paula-deen-crockpot-mac-and-cheese-recipe-the-classic-and-creamy-version/
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