Description
Paula Deen’s Crockpot Mac and Cheese is the ultimate comfort dish, combining rich, creamy flavors with a simple preparation method that makes it perfect for any occasion.
Ingredients
Scale
- 2 cups uncooked elbow pasta
- 3 ½ tablespoons butter
- 2 cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup sour cream
- 1 – 10 ¾ oz can cheddar cheese soup
- 1 ¼ cup milk
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ½ teaspoon paprika
Instructions
- Cook the elbow pasta according to package instructions until al dente; then drain.
- In a large skillet over medium heat, melt the butter and add both shredded cheeses until they begin to melt.
- Transfer the melted cheese mixture to your slow cooker. Add in the cheddar cheese soup, sour cream, cooked pasta, milk, mustard powder, salt, and paprika; mix well.
- Set the slow cooker on low heat and cook for about 2 hours or until heated through and bubbly.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 55mg