Southern Style Slow Cooker Mac and Cheese
Try this Southern Style Slow Cooker Mac and Cheese recipe, or contribute your own.
Try this Southern Style Slow Cooker Mac and Cheese recipe, or contribute your own.
- 1 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1 1/2 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground black pepper
- 1 lb elbow macaroni pasta uncooked
- 1/2 lb smoked gouda cheese shredded
- 1 1/2 lb sharp cheddar cheese shredded
- 1/2 lb monterey jack cheese shredded
- 32 oz greek yogurt
- 1 cup half & half or 1/2 cup whole milk & half cup heavy
- 4 tbsp salted butter melted
- 2 3/4 cup chicken broth
- 2 tsp seasoning salt
- Carbohydrate 91.1323177145746 g
- Cholesterol 3844.96043313632 mg
- Fat 912.602733284299 g
- Fiber 2.0057062727809 g
- Protein 962.762777878367 g
- Saturated Fat 402.39052859274 g
- Serving Size 1 1 recipe (5946g)
- Sodium 15339.0371909575 mg
- Sugar 89.1266114417937 g
- Trans Fat 64.9985098193185 g
- Calories 12591 calories
Step-by-step
- In a large bowl combine the greek yogurt, butter, chicken broth, and half & half.
- Stir until well combined.
- Sprinkle in the seasoning salt, black pepper, onion powder, garlic powder, paprika, and cayenne pepper.
- Stir until everything is well incorporated.
- Next toss the uncooked macaroni into the slow cooker.
- Now add the cheese in the slow cooker.
- Stir, then pour in the creamy mixture( greek yogurt, chicken broth, and etc..)
- Stir everything until well incorporated.
- Place the lid on the slow cooker, then set the slow cooker on low.
- Let cook for 3 hours.
- Serve and enjoy!
Standard recipes omit the functional chemistry governing slow-cooker casseroles: starches must hydrate evenly while dairy proteins resist curdling under sustained, low-wattage heat. Historically, baked macaroni variations rely on evaporated milk or a roux-based mornay sauce to stabilize fats, whereas this adaptation uses thick Greek yogurt to introduce lactic acid and protein structures that protect the cheese emulsion from breaking. Combining sharp cheddar, smoked gouda, and Monterey Jack creates a gradient of melting points and fat content, ensuring the sauce coats every piece of pasta without oil separation.
Managing Moisture and Starch Dynamics
Raw pasta absorbs liquid at a predictable rate when submerged in broth and dairy, but slow cookers trap condensation that can easily dilute the sauce. Stir the mixture vigorously at the 90-minute mark to redistribute settled starches and prevent the macaroni edges from softening prematurely. Shred blocks of cheese by hand rather than buying pre-bagged varieties coated in cellulose, because commercial anti-caking agents prevent smooth emulsification.
- Maintain a consistent low heat setting for exactly 3 hours to prevent the dairy solids from precipitating.
- Store leftovers in an airtight container within the refrigerator for up to 4 days.
- Reheat portions gently on the stovetop over medium-low heat, whisking in 2 tablespoons of whole milk to restore the glossy sauce texture.
