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THE BEST CROCK POT MACARONI AND CHEESE RECIPE HOW TO
THE BEST CROCK POT MACARONI AND CHEESE RECIPE FOR MAC

In a medium saucepan, mix butter and cheese.

Boil the macaroni in water for six minutes.

THE BEST CROCK POT MACARONI AND CHEESE RECIPE HOW TO

How to make Paula Deen’s Mac and Cheese Recipe

1 (10 3/4 ounce) can condensed cheddar cheese soup.

What do I need to make Crock Pot Mac and Cheese? I can see why people love this recipe from Paula and it makes a great side dish to add to any Thanksgiving table. Once you have everything combined in the slow cooker and let it cook on low for 2 to 3 hours all the soup, milk, sour cream, and cheese get all combined and when you bite into the mac and cheese you get bites of melted gooey cheddar. If you read other reviews on different websites for this exact same recipe a lot of them say to not skip this step. I always, always, always skip the egg part. With the hot cheese and eggs you’d end up with scrambled eggs. I’m like how does this even work cause the next step is adding in the eggs. This resulted in a big gloppy gooey mess of cheese that you dump in the crock pot. Step 2 calls for melting the butter and the cheese on a stovetop until everything is melted. I must admit when I made this mac and cheese recipe from Paula Deen again, the instructions were a tad bit confusing but the results were oh so delicious. When you bite into the mac and cheese you get bites of melted gooey cheddar surrounding creamy cheesy noodles.

THE BEST CROCK POT MACARONI AND CHEESE RECIPE FOR MAC

Paula Deen’s Mac and Cheese recipe is one of my favorite recipes for mac and cheese. Tried this slowed down comfort food classic? Let us know how it came out in the comments below!Įditor's Note: The introduction to this recipe was edited on August 2, 2021.This recipe has been recently updated with new pictures, and more tips to help you get the best results when making this recipe. In air tight container in the fridge for up to 5 days and in the freezer for up to 6 months. Sprinkle it over the mac and you'll have crunch in every bite. Spread it on a baking sheet and bake in a 325º oven for 10 to 12 minutes.

Go ahead and combine some bread crumbs or crushed crackers with minced garlic, grated parm and chopped parsley. If you don't mind washing a baking sheet. In your slow cooker, you'll want to go with HIGH as opposed to LOW heat. Think: mozzarella, fontina, and Monterey Jack. Totally! You just want to choose one (or three) with good melting properties. It also wouldn't be as rich. Heavy cream has waaay more calories and fat and would take the decadence of macaroni and cheese to a whole new (and unnecessary) level. If you only use milk, the sauce would be kinda watery and soup-like. There's already a decent amount of milk in here anyways. Meaning it's pretty perfect for mac and cheese. You really only need to stir it once before serving.Ībout 60% of its water has been removed so it's much more concentrated, making it creamy AF. With the elbow noodles! The evaporated milk, whole milk, and cheeses slowly melt together into perfectly creamy sauce. Pasta, if cooked too long, tends to get gummy if sits in a slow cooker for too long. You just need to start checking after 2 hours, every 20 minutes or so. (We were skeptical at first too!) And for more easy dinner ideas, check out our best slow-cooker recipes. And in the end you have just ONE DISH to clean. This recipe is essentially fool proof but we are here to answer to your inevitable doubts and questions are below.

Everything-including the pasta!-cooks in a slow cooker. No to mention, the amount of dishes can be insane.Įnter: this slow-cooker mac & cheese. And you'll almost definitely feel the need to make a buttery topping and bake it (even though it was already perfectly cheesy and saucy already). You need to make a cheese sauce while also cooking pasta in another pot. Homemade macaroni and cheese is a process.