Paula Deen Crockpot Mac and Cheese

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Are you looking for a tasty mac and cheese recipe that’s easy to make? Paula Deen’s Crockpot Mac and Cheese is a yummy dish that you can cook without much fuss. This recipe uses your slow cooker to make creamy, cheesy macaroni that’s sure to please kids and adults alike.

You’ll need some basic ingredients like elbow macaroni, butter, cheese, eggs, and milk. The recipe takes about 15 minutes to prep and 2.5 hours to cook. It makes 4-6 servings, so it’s great for a family dinner or a small get-together. Give it a try and enjoy a warm, comforting meal!

Exact Ingredients List

Here’s what you’ll need to make Paula Deen’s Crockpot Mac and Cheese:

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons butter
  • 2 1/2 cups freshly grated sharp cheddar cheese
  • 3 eggs
  • 1/2 cup sour cream
  • 1 can (10 3/4 ounces) condensed cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground black pepper

Make sure to use freshly grated cheese for the best flavor and texture. The sharp cheddar adds a nice kick, but you can use mild if you prefer.

The condensed cheddar cheese soup is key for extra creaminess. Don’t skip it!

You’ll also need a slow cooker and a medium saucepan for this recipe. Get all your ingredients ready before you start cooking. This will make the process smoother and more fun.

Instructions

Start by boiling 2 cups of elbow macaroni for 6 minutes. Drain the pasta and set it aside.

Next, melt 4 tablespoons of butter with 2 1/2 cups of grated cheddar cheese in a saucepan. Stir until smooth, then let it cool for a few minutes.

Pour the cheese mixture into your slow cooker. Beat in 3 eggs, one at a time. Add 1/2 cup sour cream, a can of cheddar cheese soup, 1/2 teaspoon salt, 1 cup milk, 1/2 teaspoon dry mustard, and 1/2 teaspoon black pepper.

Stir in the cooked macaroni. Mix everything well to make sure the pasta is coated.

Cook on low for 2 1/2 hours. Remember to stir every 30 minutes to keep the mac and cheese from sticking.

When it’s done, give it a final stir. The cheese should be melted and creamy. Dish it up and enjoy your homemade Paula Deen-style crockpot mac and cheese!

Possible Substitutes List

You can make some tasty swaps in this Paula Deen Crockpot Mac and Cheese recipe. Here are a few ideas:

Pasta: Try penne, shells, or rotini instead of elbow macaroni.

Cheese: Mix it up with Gouda, Gruyère, or Monterey Jack.

Milk: Swap whole milk for 2% or even almond milk for a different flavor.

Sour cream: Greek yogurt works great as a tangy substitute.

Cheese soup: Make a quick roux with butter and flour, then add milk for a homemade sauce base.

Dry mustard: A squirt of Dijon mustard adds a nice kick.

Remember, these swaps might change the taste and texture a bit. But they’re fun to try if you want to mix things up!

How To Make It Diabetes-Friendly

To make this mac and cheese more diabetes-friendly, you can try a few simple swaps. Use whole wheat elbow macaroni instead of regular pasta. This gives you more fiber and can help slow down sugar absorption.

Cut back on the cheese and butter. Try using 2 cups of low-fat cheddar and just 2 tablespoons of butter. This reduces saturated fat and calories.

Replace the whole milk with unsweetened almond milk. It’s lower in carbs and calories. Swap the sour cream for plain Greek yogurt to boost protein and cut fat.

Skip the canned soup. Make a simple sauce with low-fat milk, flour, and seasonings instead. This cuts sodium and preservatives.

Add veggies like broccoli, cauliflower, or spinach. They bulk up the dish with nutrients and fiber without many extra carbs.

Remember to watch your portion sizes. A small serving alongside a big salad can help you enjoy this comfort food while managing blood sugar.

Tips, Tricks & Storing

For extra creamy mac and cheese, grate your own cheese instead of using pre-shredded. Fresh grated cheese melts better and gives a smoother texture.

You can add a crunchy topping by sprinkling breadcrumbs or crushed crackers on top during the last 30 minutes of cooking. This adds a nice contrast to the creamy pasta.

To prevent the edges from burning, line your slow cooker with parchment paper before adding the ingredients. This makes cleanup easier too!

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of milk and stir well to bring back the creamy consistency.

For a flavor twist, try mixing in some crispy bacon bits or diced jalapeños before serving. This adds a tasty kick to your mac and cheese.

Remember to stir the mixture every 30-45 minutes while cooking. This helps distribute the heat evenly and prevents any burnt spots on the bottom.

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