Paula Deen Crock Pot Macaroni and Cheese
Indulge in the ultimate comfort food with Paula Deen’s Crock Pot Macaroni and Cheese, a creamy, cheesy delight made effortlessly in your slow cooker. This recipe combines tender elbow macaroni with a luxurious blend of Velveeta, sharp cheddar, and Monterey Jack cheeses, creating a richness that’s elevated with evaporated milk, whole milk, and a touch of butter. The secret to its velvety perfection? A slow cook on low heat that melds the flavors together beautifully while locking in all the gooey, cheesy goodness. Whether you’re preparing it for a family dinner, potluck, or holiday gathering, this easy, hands-off recipe is a crowd-pleaser that promises melt-in-your-mouth satisfaction. Don’t forget to spray your crock pot to ensure every bite of this irresistible mac and cheese lifts out cleanly! Perfectly creamy, undeniably comforting, and packed with flavor, it’s a soul-warming classic you’ll want to make again and again.
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Recipe Information
Ingredients
- 2 cups (uncooked) Elbow macaroni
- 4 tablespoons Butter
- 1 can (12 ounces) Evaporated milk
- 1.5 cups Whole milk
- 8 ounces Velveeta cheese
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 as needed (to coat crock pot) Cooking spray
Instructions
Cook the elbow macaroni according to the package instructions, boiling it in salted water until al dente. Drain and set aside.
Spray the inside of your crock pot with cooking spray to prevent sticking.
In a medium-sized saucepan over low heat, melt the butter and Velveeta cheese together, stirring frequently until smooth.
In a large mixing bowl, whisk together the evaporated milk, whole milk, eggs, salt, and black pepper.
Slowly pour the melted butter and Velveeta mixture into the milk and egg mixture, stirring constantly to combine.
Add the cooked macaroni to the crock pot and pour the cheese mixture over the pasta. Stir gently to evenly coat the macaroni.
Layer the shredded sharp cheddar cheese and Monterey Jack cheese on top of the macaroni mixture in the crock pot.
Cover the crock pot with the lid and cook on low heat for 2.5 to 3 hours, stirring occasionally if desired.
The mac and cheese is ready when the cheese is fully melted and the dish is creamy. Serve warm and enjoy!
Nutrition Facts
Calories |
3786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.9 g | 288% | |
| Saturated Fat | 136.7 g | 683% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 1066 mg | 355% | |
| Sodium | 8836 mg | 384% | |
| Total Carbohydrate | 248.7 g | 90% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 82.0 g | ||
| Protein | 205.4 g | 411% | |
| Vitamin D | 14.0 mcg | 70% | |
| Calcium | 5179 mg | 398% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1970 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
