Paula Deen’s Crockpot Mac and Cheese: The Ultimate Southern Comfort

Can a Slow Cooker Create the Same Crust as an Oven-Baked Dish?

Did you know that Southern-style macaroni and cheese is technically classified as a custard-based pasta bake? Unlike the stovetop versions that rely on a flour-based roux, Paula Deen’s legendary recipe uses eggs and evaporated milk to create a rich, soufflé-like texture. The secret to a world-class Crockpot Mac and Cheese lies in the “low and slow” thermal set, which allows the cheese to emulsify without splitting. By using evaporated milk—which has 60% of the water removed—we achieve a concentrated creaminess that standard milk simply cannot match.

Ingredients List

Elbow Macaroni (8 oz): Cooked for only 6 minutes (very al dente).
Sharp Cheddar Cheese (2 cups, shredded): Hand-shredded melts significantly better than pre-bagged.
Processed Cheese (8 oz, cubed): Such as Velveeta, for that iconic “liquid gold” silkiness.
Evaporated Milk (12 oz can): The key to the custard-like consistency.
Whole Milk (1/2 cup): To balance the thickness.
Unsalted Butter (1/2 cup): Melted.
Large Eggs (2): Beaten; these provide the structural “lift.”
Sour Cream (1/2 cup): Adds a necessary tang to cut through the heavy fats.
Seasoning: 1/2 tsp salt, 1/2 tsp dry mustard, and a pinch of paprika.

Timing: Patience for the Perfect Set

Total time investment: 3 hours and 15 minutes.

Prep & Boiling: 15 minutes.
Slow Cooking: 2.5 to 3 hours.
Resting: 10 minutes.

Step-by-Step Instructions

Step 1: The Par-Boil

Boil your macaroni in salted water for exactly 6 minutes.

Step 2: The Custard Base

In a large mixing bowl, whisk together the melted butter, evaporated milk, whole milk, sour cream, beaten eggs, and seasonings.

Step 3: The Assembly

Grease the insert of your slow cooker generously with butter. Add the par-boiled macaroni, the shredded cheddar, and the cubed processed cheese. Pour the custard base over the top and stir gently to combine.

Step 4: The Low & Slow Set

Cover and cook on LOW for 2.5 to 3 hours.

Expert Insight: Do not open the lid during the first 2 hours! Every time you open the lid, you release the steam necessary to cook the egg-based custard, adding 15 minutes to your cook time.

Step 5: The Edge Check

The mac and cheese is done when the center is set (not sloshing) and the edges have turned a deep golden brown. Turn off the heat and let it sit for 10 minutes before serving to allow the sauce to thicken.

Nutritional Information

Calories: 540 kcal per serving.
Protein: 22g.
Total Fat: 38g (Sourced from butter and full-fat cheeses).
Saturated Fat: 22g.
Total Carbohydrates: 28g.
Calcium: 45% of Daily Value (Excellent for bone health).
Vitamin A: 15% of Daily Value.

Common Mistakes to Avoid

Using Pre-Shredded Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can lead to a “gritty” texture in a slow cooker.

Cooking on High: High heat will curdle the eggs and cause the cheese oils to separate. Always use the Low setting.
Over-cooking: If left too long, the pasta will lose all structural integrity. Check at the 2.5-hour mark.
Using Pre-Shredded Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can lead to a “gritty” texture in a slow cooker.

Storing and Reheating

Storage: Store in an airtight container for up to 3 days.
Reheating: Mac and cheese dries out quickly. Reheat in the microwave with a tablespoon of milk, or in the oven at 350°F covered with foil to restore the creamy texture.
The “Leftover” Trick: If it’s too thick the next day, stir in a dollop of sour cream before heating.

Would you like me to help you create a “Crispy Crumb Topping” recipe to add some texture to this creamy classic?