Introduction

Paula Deen’s Crockpot Mac and Cheese is a creamy, cheesy comfort dish that’s perfect for busy days or gatherings. Using a slow cooker makes it effortless to prepare, while delivering rich flavors and a velvety texture your family will love.

The image shows a close-up of creamy macaroni and cheese in a pot. The dish has small elbow-shaped pasta pieces coated evenly with a thick, smooth yellow cheese sauce that looks rich and shiny. A wooden spoon is stirring the pasta from the left side, with a woman's hand visible holding the spoon handle, gently mixing the cheesy pasta. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups uncooked elbow pasta
3 ½ tablespoons butter
2 cups shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup sour cream
1 (10 ¾ oz) can cheddar cheese soup
1 ¼ cups milk
1 teaspoon salt
½ teaspoon mustard powder
½ teaspoon paprika

Instructions

Step 1: Cook the elbow pasta according to the package instructions until al dente, then drain well.
Step 2: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shredded cheddar and mozzarella cheeses, stirring until melted and smooth.
Step 3: Transfer the cheese and butter mixture to the slow cooker pot. Add the cheddar cheese soup and sour cream, stirring to combine.
Step 4: Add the cooked pasta, milk, mustard powder, salt, and paprika to the slow cooker. Stir everything until well combined.
Step 5: Cover and cook on low for 2 hours, stirring once halfway through to ensure even cooking.
Step 6: When finished, give the mac and cheese one last stir and serve warm.

Tips & Variations

For extra flavor, try adding a pinch of garlic powder or a dash of hot sauce to the cheese mixture.
Mix in cooked bacon bits or diced ham before cooking to add protein and a smoky touch.
Use a blend of sharp and mild cheddar for a more complex cheese flavor.
If your slow cooker runs hot, check and stir occasionally to prevent sticking or burning.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to restore creaminess. Avoid reheating for too long to prevent overcooking the pasta.

How to Serve

The image shows a close-up of creamy macaroni and cheese with soft elbow-shaped pasta fully coated in a smooth, glossy, pale yellow cheese sauce. The macaroni pieces are tightly packed together with slight bubbling in the sauce, giving a rich, velvety texture. A wooden spoon is partially submerged in the macaroni, lifting some of the cheesy pasta, and a woman's hand holds the spoon at the left edge of the frame. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like shells, rotini, or penne work well and hold the cheese sauce nicely.

Can I make this recipe without a slow cooker?

Absolutely! Prepare the pasta and cheese mixture as directed, then combine in a baking dish and bake at 350°F (175°C) for 20-25 minutes until bubbly and heated through.

Paula Deen’s Crockpot Mac and Cheese Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

Paula Deen’s Crockpot Mac and Cheese is a comforting, creamy, and cheesy dish made easy by slow cooking elbow pasta with a blend of cheddar and mozzarella cheeses, sour cream, and cheddar cheese soup in a crockpot. This recipe delivers a rich, hearty mac and cheese perfect for family dinners or potlucks.

Author: Dana
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Slow Cooking
Cuisine: Southern American

Ingredients

Scale

Macaroni

2 cups uncooked elbow pasta

Cheese Mixture

3 ½ tablespoons butter
2 cups shredded cheddar cheese
½ cup shredded mozzarella cheese

Additional Ingredients

½ cup sour cream
1 (10 ¾ oz) can cheddar cheese soup
1 ¼ cups milk
1 teaspoon salt
½ teaspoon mustard powder
½ teaspoon paprika

Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to package instructions until al dente. Drain the pasta thoroughly and set aside.
Melt Butter and Cheeses: In a large skillet over medium heat, melt the butter. Add the shredded cheddar and mozzarella cheeses, stirring frequently until fully melted and combined into a smooth mixture.
Combine Ingredients in Crockpot: Transfer the melted butter and cheese mixture into the crockpot. Add the cheddar cheese soup and sour cream, stirring to blend all creamy ingredients evenly.
Add Pasta and Seasonings: Add the cooked macaroni pasta to the crockpot. Pour in the milk, then sprinkle the salt, mustard powder, and paprika over the mixture. Stir everything gently but thoroughly to combine all components well.
Slow Cook: Cover the crockpot and cook on low heat for 2 hours. Stir occasionally if possible, to ensure even cooking and prevent sticking. Once done, the mac and cheese should be creamy and thoroughly heated.
Serve: After cooking, gently mix the mac and cheese one last time and serve hot, optionally garnished with a sprinkle of paprika or extra cheese.

Notes

For best results, avoid overcooking the pasta to keep it from becoming mushy during slow cooking.
You can substitute the cheddar cheese soup with homemade cheese sauce for a fresher flavor.
Adjust the seasoning to taste, especially the salt and mustard powder, based on your preference.
If desired, add cooked bacon bits or diced jalapeños for extra flavor and texture.
Use full-fat dairy products for a richer and creamier texture.

Keywords: Paula Deen, crockpot mac and cheese, slow cooker mac and cheese, creamy mac and cheese, comfort food, southern recipe