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Paula Deen's Crockpot Mac and Cheese


  • Author: Jenna
  • Prep Time: 15 min
  • Cook Time: 2 1/2 hrs
  • Total Time: 29 minute
  • Yield: 8 1x
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Ingredients

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

Instructions

  1. Boil the macaroni in water for six minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
  4. Cook on low for 2 1/2 hours, stirring occasionally.

Notes

myWW Blue Points: 14 Green: 14 Purple 14

My WW Personal Points: 12 Click here to see in recipe builder (will have to log in)

For WW,  you can sub out ingredients with reduced fat options to help lower the points.

  • Category: Medium
  • Method: Crock Pot
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup
  • Calories: 392
  • Sugar: 5g
  • Sodium: 676mg
  • Fat: 24g
  • Saturated Fat: 14g
  • Carbohydrates: 29g
  • Fiber: 2g
  • Protein: 16g

Keywords: crock pot mac and cheese