Southern-Style Crock Pot Macaroni & Cheese

A true Southern-style mac and cheese recipe for the slow cooker that turns out perfect every time!

Photos updated 11/19/2024 - Don't worry, the recipe is still the same! Original photo posted at the bottom just so you know you found your way to the right recipe!

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Mama called me the week before Thanksgiving and said she wanted us to try a slow cooker mac & cheese recipe on Thanksgiving to free up some real estate in the oven.

I wasn’t overly thrilled at the thought because the one and only time I’d ever tried a recipe for it, it was a total flop. And you can’t go screwing around with something as important as macaroni and cheese on Thanksgiving!

But I tend to do what my mama says. So I had to figure this thing out.

Southern-style baked macaroni and cheese uses eggs and sets up a little like a quiche. The edges get all golden brown and crusty and the center stays soft and melty. I figured as long as I used parboiled noodles and added more wet ingredients, all I’d need to do was use my usual seasonings and things should work!

But it was Thanksgiving! I was still having some major reservations about trying something new on The Big Day but went with it anyway. And it was a total hit! It cooked up almost exactly like my traditional mac and cheese and tasted perfect!

I’ll be using this recipe a lot going forward! Especially in the summer when I don’t want to turn the oven on! Plus this will travel perfectly so it’ll be great for pot-lucks and tailgating. Woo-hoo! I’m so glad Mama made me suggested that I try it!

WHAT IS SOUTHERN-STYLE MACARONI & CHEESE?

I feel like I should talk about this a minute because the way we make baked mac & cheese in my neck of the South is very distinctive. And if you've never had it our way, you may be surprised.

Southern macaroni and cheese is made with eggs and milk which yields a custard-like texture - sort of like a very soft quiche. Ours is not made with a flour roux or bechamel sauce. Cooked elbow macaroni noodles and shredded cheddar cheese are layered or stirred together then the egg/milk mixture holds everything together as it cooks. 

Some folks who've never had our version, who are expecting a cheese sauce, report that the sauce curdled or separated. But there is no sauce. And those little soft yellow pearls are exactly what you're supposed to find among the melty cheese and crusty edges.

FAQ ABOUT CROCK POT MACARONI & CHEESE

Why can't I use pre-shredded cheese?  Pre-shredded cheese is coated with an anti-clumping agent which will yield a dry, less creamy finished dish.

Why is there sour cream in this recipe but not in your traditional baked version?  The first time I made this, I worried the traditional custard base wouldn't cook all the way through so I used a little less then added sour cream to ensure everything would stay moist. I loved it so much, I didn't want to change a thing!

Which brand of cheese is best?  I've never found one I thought was much better than any others. I typically buy the store brand.

What type of cheddar cheese should I use?  The sharper the cheese, the less creamy it is when melted so I usually use a combination of Medium and Mild cheddar cheese. Medium for flavor and mild because it melts better.

Can I substitute regular milk for the evaporated milk?  Unfortunately, no. If anything, I'd say use all evaporated milk. The higher protein in evaporated milk yields a smoother, cheesier base for the custard.

5 COOKING NOTES WORTH READING

1. With this and every mac & cheese recipe, you MUST shred your own cheese. 
2. Feel free to substitute black pepper for white pepper - I just like the flavor in the crock pot version.
3. Use 2% or whole milk with this recipe.
4. Don't use reduced fat or fat-free sour cream.
5. I'm not sure how long to cook this on High. My fear would be the edges may burn before the center cooks through.

MORE SOUTHERN SIDE DISHES TO TRY!

BAKED SOUTHERN-STYLE MAC & CHEESE - My grandma’s recipe for Mac & Cheese made the traditional “custard style” way then baked to golden, cheesy perfection. 

SMOTHERED CABBAGE & POTATOES - A simple homestyle recipe for tender potatoes smothered in fried cabbage and onions cooked with bacon. 

BETTER THAN BOJANGLES DIRTY RICE - A copycat recipe for the iconic Cajun dirty rice, made with sausage and a favorite throughout the Carolinas! 

SOUTHERN-STYLE CANNED GREEN BEANS - The trick to making perfectly cooked Southern-style green beans with canned beans! 

MAMA'S CORNBREAD DRESSING - A recipe for Southern dressing made with cornbread and herb stuffing for the perfect side dish that everyone will love. 

SOUTHERN STEWED POTATOES - An old-school recipe for potatoes cooked down with bacon drippings and onions  

Recipe for How to Cook Southern-Style Crock Pot Macaroni and Cheese

Southern-Style Crock Pot Macaroni & Cheese

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 3 HourTotal time: 3 H & 15 M

A Southern mac and cheese recipe for the slow cooker that turns out perfect every time!

Ingredients

• 12 ounces (2 heaping cups) uncooked elbow macaroni noodles
• 1 12-oz. can evaporated milk
• 1 1/2 cups milk
• 1/2 cup sour cream
• 2 eggs, beaten
• 1 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon white pepper
• 1/4 teaspoon cayenne pepper
• 1/4 cup (1/2 stick) butter, melted
• 16 ounces cheddar cheese, shredded and divided

Instructions

1. Boil noodles in liberally salted water for 5 minutes then drain well. Do not cook noodles longer than 5 minutes. 2 c. noodles
2. While noodles are cooking, combine evaporated milk, milk, sour cream, eggs, salt, mustard, white pepper and cayenne pepper in a large bowl and mix well. 1 can evaporated milk, 1.5 c. milk, 1/2 c. sour cream, 2 eggs, 1 tsp. salt, 1/2 tsp. each dry mustard and white pepper, 1/4 tsp. cayenne
3. Add parboiled noodles, melted butter and 3/4 of the shredded cheese to the milk mixture and stir until thoroughly combined. 1 stick butter, about 3 c. cheese
4. Spray the inside of a medium-large crock pot (approximately 4-qt size) with cooking spray then pour macaroni mixture into crock pot. Top with remaining cheese.
5. Cover and cook on low for 3 hours or until set in the center and golden brown around the edges.

Notes

• With this and every mac & cheese recipe, you MUST shred your own cheese.
• Feel free to substitute black pepper for white pepper.
• Use 2% or whole milk with this recipe.
• Don't use reduced fat or fat-free sour cream.
• I'm not sure how long to cook this on High. My fear would be the edges may burn before the center cooks through.

https://www.southyourmouth.com/2014/12/southern-style-crock-pot-macaroni-cheese.html

Images and text © South Your Mouth LLC 2014

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