PAULA DEEN’S CROCK POT MAC AND CHEESE

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A childhood favorite, mac and cheese is an all-American classic. Talk about comfort food instant gratification. What’s not to love about cheesy pasta? I don’t think there is a child anywhere who doesn’t love mac and cheese.  Even the boxed version is good. But homemade from scratch is even better. This easy crock pot mac and cheese recipe is especially great for working moms, or just moms that don’t have enough time to cook.

All you need to do is cook the pasta and dump everything into the crockpot. I guarantee your kids will be very happy. I have to tell you though, this recipe calls for eggs and I have tried to make it with eggs and I don’t really like it. The sauce is not very smooth when I use them, so I have decided to leave them out. I recommend you try it both ways to see which one you like best.

HOW TO MAKE PAULA DEEN’S CROCK POT MAC AND CHEESE

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This is so easy, you will never make mac and cheese any other way. The only thing you have to do is cook the elbow pasta and shred the cheddar cheese. I know you can buy pre-shredded cheese but believe me, it’s not the same. Pre-shredded cheese has anti-caking ingredients added to prevent it from sticking. These ingredients also prevent it from melting properly. So do yourself and shred your own cheese. I know it’s an extra step, but well worth it.

Once you have your pasta cooked and your cheese shredded, place them inside the crock pot pour in milk, 1 can cheddar cheese soup, sour cream, mustard powder, paprika, salt and pepper. Cook everything on low for 1 ½ to 2 hours. Keep an eye on it because it can take less time depending on your crock pot and if you let it cook too long, it might burn.

WHAT DO YOU NEED TO MAKE PAULA DEEN’S CROCK POT MAC AND CHEESE?

• 2 cups of uncooked elbow pasta, if you want to make the classic recipe but to be honest, you can use any short pasta of your choice. It is fun to change pasta shapes once in a while

• 4 tablespoons of salted butter.  You can use unsalted, but this dish needs all the salt you can add, so if you use unsalted butter, make sure to add enough salt.

• 2 ½ cups freshly shredded cheddar cheese.  Please don’t use pre-shredded cheese.  It doesn’t melt the same.

• 3 eggs.  I don’t use them to be honest.  I don’t like the texture of mac and cheese that has egg in it, but it’s up to you.

• ½ cup sour cream

• 1 10.5 oz can of cheddar cheese soup

• 1 ½ cups milk

• 1 or 2 teaspoons of salt (please try it and adjust to taste)

• ½ teaspoon dry mustard

• freshly ground pepper to taste

• ½ teaspoon paprika (this is optional)

TIPS FOR MAKING CROCK POT MAC AND CHEESE

    1. Do not use pre-shredded cheese.  This is really important for me.  Pre-shredded cheese has anti-caking ingredients added that prevents it from melting properly.  Take the time to shred your own cheese.

    2. Do not rely too much on the cooking time.  Check your mac and cheese because not all crock pots are created equally and if you cook it for too long, it will burn.

    3. Check your seasoning.  Milk, sour cream and cheddar don’t have a lot of salt so be sure to check the seasoning and add enough cheese.

    4. If you feel your mac and cheese is too thick, add more milk and adjust the seasoning.

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