Easy Paula Deen Crockpot Mac and Cheese Recipe

Let me tell you about the first time I made Paula Deen’s Crockpot Mac and Cheese. It was a busy Sunday, and I had a house full of hungry kids plus a mountain of laundry. I needed something easy, comforting, and guaranteed to please everyone. Enter this slow cooker miracle. I tossed everything into the crockpot, set it on low, and three hours later? Creamy, dreamy mac and cheese that had everyone begging for seconds. It’s become my go-to dish ever since.

What I love most about this recipe is how effortless it is. No standing over the stove, no fussing with a roux—just a handful of simple ingredients and a little patience. It’s perfect for potlucks, weeknight dinners, or even holiday gatherings. And let’s be honest, who doesn’t love a big bowl of cheesy goodness? Trust me, once you try Paula Deen’s Crockpot Mac and Cheese, it’ll earn a permanent spot in your recipe rotation.

Why You’ll Love Paula Deen’s Crockpot Mac and Cheese

Okay, let me count the ways this mac and cheese will steal your heart (and probably your stomach). First off, it’s the kind of recipe that makes you look like a kitchen hero without breaking a sweat. Here’s why:

• Set it and (mostly) forget it: Toss everything in the crockpot, give it a stir now and then, and let the slow cooker work its magic. No babysitting a pot on the stove!
• Creamy, dreamy perfection: The combo of cheddar, mozzarella, and that sneaky can of cheddar cheese soup? Pure velvet. Every bite is rich, cheesy, and downright addictive.
• Feeds a crowd (or just your cravings): Perfect for potlucks, game day, or when your kids’ friends suddenly decide your house is the after-school hangout spot.
• Pantry-friendly ingredients: No fancy stuff here—just simple, easy-to-find items you probably already have.
• Leftovers taste even better: If by some miracle there’s any left, it reheats like a dream. Pro tip: Add a splash of milk when warming it up to keep it extra creamy.

Seriously, this mac and cheese is like a cozy hug in a bowl. And who couldn’t use more of that?

Ingredients You’ll Need for Paula Deen’s Crockpot Mac and Cheese

Alright, let’s talk ingredients—because the magic starts here. The beauty of this recipe is that everything is super straightforward, but I’ll give you a few insider tips along the way. Here’s what you’ll need:

• 2 cups uncooked elbow pasta: Classic macaroni shape, but hey, if you’re feeling wild, shells or cavatappi work too. Just don’t overcook it—al dente is key!
• 3 ½ tablespoons butter: Melted, please. It helps coat the pasta and makes everything extra luscious. Salted or unsalted works—I usually grab whatever’s in the fridge.
• 2 cups shredded cheddar cheese: Sharp cheddar gives the best flavor, but mild is fine if that’s what you’ve got. Pro tip: Shred it yourself for meltier results (those pre-shredded bags have anti-caking stuff that can make it grainy).
• ½ cup shredded mozzarella cheese: This is my little twist—it adds a stretchy, gooey factor that’s just *chef’s kiss*.
• ½ cup sour cream: The secret weapon for creaminess. No sour cream? Plain Greek yogurt works in a pinch.
• 1 can (10 ¾ oz) cheddar cheese soup: Don’t skip this! It’s the shortcut that keeps everything saucy. Campbell’s is the classic, but any brand will do.
• 1 ¼ cups milk: Whole milk makes it richest, but 2% is fine. Just don’t go skim—this is comfort food, after all.
• 1 teaspoon salt: Adjust to taste, especially if your cheese is salty.
• ½ teaspoon mustard powder: Trust me, it’s not for heat—it just amps up the cheesy flavor. No powder? A squirt of yellow mustard works too.
• ½ teaspoon paprika: For a tiny smoky kick. Smoked paprika is even better if you have it!

See? Nothing crazy. Just good, honest ingredients that come together into something magical. Now, let’s get cooking!

Step-by-Step Instructions for Paula Deen’s Crockpot Mac and Cheese

Okay, let’s do this! I promise it’s so easy, you’ll wonder why you ever bothered with stovetop mac and cheese. Just follow these steps, and you’ll have creamy, dreamy goodness in no time.

Cooking the Pasta

First things first: the pasta. Don’t skip this step—underdone noodles won’t soften enough in the crockpot, and overcooked ones will turn to mush. Here’s how to nail it:

1. Bring a big pot of salted water to a boil (it should taste like the ocean—trust me, it flavors the pasta).
2. Add your 2 cups of elbow pasta and cook for about 6-7 minutes, or just until al dente (that means it still has a tiny bite to it). Check a minute early—better safe than sorry!
3. Drain it in a colander and give it a quick rinse with cool water to stop the cooking. Shake off any excess water—you don’t want soggy mac and cheese.

Mixing the Ingredients

Now for the fun part: the cheesy, buttery, creamy magic. Get ready to stir!

1. In a large bowl, toss the drained pasta with the melted butter. Coat every noodle—this keeps them from sticking together.
2. Add the shredded cheddar, mozzarella, sour cream, cheddar cheese soup, milk, salt, mustard powder, and paprika. Don’t be shy—dig in with a big spoon or spatula and mix until everything’s evenly combined. It’ll look a little saucy at first, but that’s perfect.
3. Pro tip: If you’re using pre-shredded cheese, give it an extra minute of stirring to help it melt smoothly.

Slow Cooking to Perfection

Time to let the crockpot work its magic. Here’s where patience pays off:

1. Lightly grease your crockpot with butter or nonstick spray (trust me, cleanup is way easier this way).
2. Pour the cheesy pasta mixture into the crockpot and spread it evenly. Pop the lid on and cook on LOW for 3 hours.
3. Here’s the key: Give it a gentle stir every hour or so. This prevents the edges from drying out and helps everything melt together beautifully.
4. After 3 hours, check the consistency. If it looks too thick, stir in a splash of milk. Too thin? Let it cook uncovered for another 15 minutes.

And that’s it! Spoon it into bowls and watch it disappear. But fair warning: You might need to guard your portion with a fork—this stuff disappears fast.

Variations for Paula Deen’s Crockpot Mac and Cheese

Okay, let’s get creative! This recipe is like a blank canvas—delicious as-is, but so easy to tweak for fun twists. Here are a few of my favorite ways to mix it up:

• Meat lover’s dream: Stir in crispy cooked bacon, diced ham, or even browned ground sausage before slow cooking. Bonus points if you sprinkle extra on top!
• Cheese swap: Swap half the cheddar for pepper jack (spicy!), Gruyère (fancy!), or even a handful of cream cheese (ultra-creamy). Just keep the total cheese amount about the same.
• Veggie boost: Fold in steamed broccoli, sautéed mushrooms, or roasted red peppers for color and nutrients. Kids won’t even notice—promise.

Feeling adventurous? Try a dash of hot sauce or a sprinkle of everything bagel seasoning on top before serving. The possibilities are endless—just don’t blame me when you can’t stop experimenting!

Serving and Storage Tips for Paula Deen’s Crockpot Mac and Cheese

Alright, let’s talk about the best part—digging in! But first, a few tricks to make it even more irresistible (and what to do with leftovers, if you’re lucky enough to have any).

Serving ideas: This mac and cheese is glorious straight from the crockpot, but here’s how to take it up a notch:

• Garnish game strong: A sprinkle of chopped fresh parsley or chives adds color and freshness. Or go wild with a handful of crushed crackers or panko for crunch.
• Hot sauce or extra cheese? Set out little bowls of toppings so everyone can customize their bowl. My kids love it with a drizzle of barbecue sauce—don’t knock it till you try it!
• Pair it up: Serve alongside crispy fried chicken, roasted veggies, or a simple green salad to balance the richness. Or hey, no judgment if you eat it straight from the pot with a spoon.

Storage smarts: If by some miracle there’s leftovers (rare in my house), here’s how to keep them tasty:

• Fridge: Let it cool completely, then transfer to an airtight container. It’ll keep for up to 3 days. When reheating, add a splash of milk and stir gently—microwave in 30-second bursts or warm on the stove over low heat.
• Freezer: Spoon individual portions into freezer-safe bags or containers. Thaw overnight in the fridge before reheating. The texture might be slightly less creamy, but it’ll still hit the spot.
• Pro tip: If the mac and cheese seems dry after storage, stir in a pat of butter or extra cheese while reheating. Instant revival!

One last thing: This dish is best served fresh, but if you’re prepping ahead, mix everything except the pasta and store the sauce separately. Combine and cook when ready—noodles won’t get mushy that way. Now go forth and mac and cheese your heart out!

Helpful Notes for Paula Deen’s Crockpot Mac and Cheese

Before you dive into this cheesy masterpiece, let me share a few extra tips to make sure your mac and cheese turns out absolutely perfect. These little tricks have saved me more than once, and I know they’ll help you too.

• Broil for a crispy top: If you’re craving that golden, bubbly crust, transfer the cooked mac and cheese to an oven-safe dish and broil for 2-3 minutes. Keep a close eye on it—things can go from golden to burnt in a flash!
• Adjust the milk: If you like your mac and cheese extra creamy, add an extra splash of milk before serving. If it’s too thin, let it cook uncovered for a bit longer to thicken up. It’s all about finding your perfect texture.
• Watch the salt: Cheddar cheese and cheese soup can be salty, so taste before adding extra salt. If you’re using unsalted butter, you might need a pinch more, but go easy—you can always add more later.
• Stir, but not too much: Stirring every hour is key to prevent sticking, but don’t overdo it. Too much stirring can break down the pasta and make it mushy.
• Room temp ingredients: If you’ve got the time, let the sour cream and milk sit out for a bit before mixing. Cold ingredients can slow down the melting process, and we want everything to blend smoothly.

There you go—a few insider secrets to take your mac and cheese from good to *great*. Now go make it your own and enjoy every cheesy bite!

Frequently Asked Questions About Paula Deen’s Crockpot Mac and Cheese

Okay, let’s tackle those burning questions you might have before diving into this cheesy adventure. I’ve gotten these a lot over the years (and asked a few myself the first time I made it!), so here’s the scoop:

1. Can I use fresh pasta instead of dried?
   I wouldn’t recommend it—fresh pasta cooks much faster and can turn mushy in the slow cooker. Stick with dried elbow macaroni for the best texture.
2. Help! My mac and cheese looks dry. What went wrong?
   No panic! Just stir in a splash of milk (start with ¼ cup) and let it cook for another 15 minutes. Sometimes the pasta absorbs more liquid than expected, especially if your crockpot runs hot.
3. Can I make this ahead and keep it warm for a party?
   Absolutely! After the initial 3 hours, switch your crockpot to the "warm" setting. Stir in a little extra milk if needed, and it’ll stay creamy for up to 2 hours. Just avoid keeping it on warm too long—the edges might start to dry out.
4. What can I substitute for cheddar cheese soup?
   In a pinch, blend ½ cup evaporated milk with 1 cup shredded cheddar until smooth. It won’t be *exactly* the same, but it’ll do the trick!
5. Why add mustard powder? Won’t it taste weird?
   Nope! It’s just a tiny bit to enhance the cheesiness—you won’t taste mustard at all. If you don’t have powder, ½ teaspoon of yellow mustard works too.

See? Nothing to stress about. Now go forth and mac and cheese with confidence!

Final Thoughts on Paula Deen’s Crockpot Mac and Cheese

Listen, if there’s one recipe that’ll make you feel like a kitchen wizard with minimal effort, it’s this one. Creamy, cheesy, and almost impossible to mess up—Paula Deen’s Crockpot Mac and Cheese is pure comfort food gold. Whether you’re feeding a crowd or just your own cheesy cravings, this dish delivers every single time. So grab those ingredients, dust off your slow cooker, and get ready to fall in love with mac and cheese all over again. Trust me, your taste buds will thank you!