36 Reviews of Paula Deen Crock Pot Macaroni and Cheese

From: Soup Fly *

On Nov 23, 2007

A very good basic recipe! I did use a full pound of pasta with all of the sauce and it was still very cheesy. I only had 2 cups of sharp cheddar, so substituted a mix of monteray jack & colby for the remaining 1/2 cup. I added some paprika, nutmeg, a pinch of cayenne pepper and a bit of garlic powder to jazz it up a bit. I did not use the crockpot as it was not convenient to travel with to our family Thanksgiving dinner. I mixed everything together and put it in a 9x13 pan and baked at 350 for about 40 minutes. Everyone really enjoyed it and I'll definitely be using this recipe again!

From: Kristen Annie

On Mar 24, 2009

This Mac and Cheese is so wonderful! I have made it three times, and I find that when I use a whole box of elbows(about 3 and a half cups) leave out the eggs as recommended and not melt the cheese in a sauce pan, instead add the soup and other ingredients to the crock pot, then the cooked elbows and then the cheese and butter on top, stir it up and cook it for 2.5 hours it is perfect for us! This is a great recipe, thanks for sharing!

From: Impera_Magna

On Nov 21, 2007

Very good mac & cheese... and couldn't be any easier to make too! I used 1 lb (16oz) shell pasta (granddaughers love "sea shells"), 8oz extra sharp white cheddar, and skim milk. Cooked the pasta for 1/2 the amount of time called for on package... and the pasta was "done" but firm when served, continuing to cook in the cheese sauce. Other than adding a bit more milk and the upping the amount of pasta, I followed the directions. Served with peas and carrots and apple wedges. Made a nice lunch with plenty left over. I won't make this for "just me" but will use the recipe when having the family over. Being able to dump everything in a slow cooker is a definite plus... frees up the oven and stove top AND you can serve "at will." I'm sure this will be made again over the holidays! Thanks!

From: Cookinggina

On Oct 24, 2007

I cooked this in the oven, but didn't change any ingredients other than I used 2% milk instead of whole. Man, it's great! My kids said they never want me to try any other recipe! YUM!

From: mrsrexy

On Jan 21, 2008

I initially cooked 2 cups of macaroni as posted; however, didn't think it looked like much pasta especially with all the ad-ins and I thought it would be too soupy (sloppy!) so I then cooked another cup of macaroni, which I think was the right call. Baked in the oven, omitted black pepper and added dash of garlic powder (barely noticeable). Also used 2% milk as thats what I had on hand and old cheddar cheese. My two picky preteens and even my DH (who generally does not like traditional baked mac & cheese) absolutely loved this, in fact, everyone had second helpings (glad I put in that extra cup of pasta!!) plus have a little for lunch leftovers. Very creamy,rich and tasty. Not for those dieting but exceptional comfort food - will definately make again and again and.... This version has now officially replaced my old recipe for baked mac & cheese!

From: Elainia

On Jan 20, 2009

This came out amazing!!!! I made three changes, but nothing major. I used 3 beaten eggs and low fat sour cream and 1% milk. I mixed up the cheese mix in a sauce pan, cooked the macoroni and then dumped everything into a ziplock bag and stuck it in the fridge with directions. My daughter put it all into the crock pot when she got home from school and by the time I was home from work (3 hours later) dinner was ready. It tasted identical to and had the same consistency as my Nanas homemade mac and cheese. Don't forget to put the stewed tomatoes on the side. This recipe is a winner! One last note, I couldn't find my dried mustard so I left it out. edit 1/08 I made this in the oven at 350 for 35 min (til lightly browned) and it was awesome too! I boiled the macaroni a bit longer.

From: Chef #285867

On Feb 2, 2009

Very good macaroni and cheese. I made this for a work function and it was gone in minutes. I made this twice, the first time I followed the directions exactly but I did omit the eggs. The second time, I made a few changes. I sprayed my crock pot with Pam, then added all ingredients (except noodles) directly to the crock pot. Next I boiled one full pound of elbow noodles for 6 minutes, drained them, and added to crock pot. As I stirred the hot noodles, the cheese and butter melted. I used 1% milk, low fat sour cream, and again omitted the eggs. The result was just as good as the first batch. This is a wonderful quick recipe. I would also recommend using a crock pot liner (if available) for quick clean-up.

From: Chef #679440

On Dec 7, 2007

This recipe turned out just as I imagined, creamy and tasy. The 2.5 hour cook time was on high.

From: DoremiAZ

On Oct 12, 2007

Excellent! I made it with the 3 eggs. Due to allergies, I used 2% sharp cheddar cheese, low fat sour cream and fat free half and half - it was still rich and wonderful!

From: artkitty

On Jan 26, 2008

My husband LOVES this recipe. I lightened it up a little more with 1/2 the butter and cheddar and used 1% milk, it was still creamy and delicious. Thanks for sharing!