Paula Deen’s Crockpot Mac and Cheese

Oh honey, let me tell you about the creamiest, dreamiest mac and cheese you'll ever make - and the best part? Your crockpot does most of the work! Paula Deen's Crockpot Mac and Cheese has been my go-to for Sunday suppers and potlucks for years, and once you try it, you'll understand why. This Southern belle knew exactly what she was doing when she perfected this recipe after decades of feeding hungry crowds. Forget boxed mixes - this version combines real cheese, a touch of butter (because Paula wouldn't have it any other way), and a secret ingredient that makes it extra creamy. Your family will be scraping the crockpot clean, I promise!

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

Listen, y’all, this isn’t just any mac and cheese—it’s Paula Deen’s magic in a crockpot! Here’s why it’s my absolute favorite:

• Creamy perfection: That combo of cheddar soup and real cheese melts into the silkiest sauce you’ve ever tasted
• Set it and forget it: Just stir everything together and let your crockpot work its magic (more time for sweet tea sippin’!)
• Crowd-pleaser: I’ve never brought home leftovers—kids and grown-ups alike go wild for that rich, cheesy flavor
• No fancy skills needed: If you can boil pasta and stir, you can make this masterpiece

Ingredients for Paula Deen’s Crockpot Mac and Cheese

Now, let's talk ingredients - and trust me, every single one matters in this recipe. I've made this enough times to know exactly what works (and what doesn't). Here's what you'll need, grouped so you can shop and prep like a pro:

The Pasta

• 2 cups uncooked elbow pasta - The classic shape holds that creamy sauce just right

The Cheesy Goodness

• 3 ½ tablespoons butter - Real butter only, y'all! I leave mine out to soften while the pasta cooks
• 2 cups shredded cheddar cheese - Buy blocks and shred them yourself - pre-shredded won't melt as smooth
• ½ cup shredded mozzarella - This is Paula's secret for that perfect stretch
• 1 can (10.75 oz) cheddar cheese soup - Don't skip this! It's the magic behind the ultra-creamy texture
• ½ cup sour cream - Adds just the right tang to balance all that richness
• 1 ¼ cups milk - Whole milk works best for maximum creaminess

The Flavor Boosters

• 1 teaspoon salt - Brings all those flavors together
• ½ teaspoon mustard powder - Just a hint makes the cheese taste cheesier
• ½ teaspoon paprika - For that beautiful golden color and smoky undertone

Equipment Needed for Paula Deen’s Crockpot Mac and Cheese

Now, let’s talk tools—because even the best ingredients need the right equipment to shine! Here’s what you’ll need to make this cheesy masterpiece:

• 4-6 quart crockpot - This is the sweet spot, y’all. Anything smaller and you risk overflow (been there, cleaned that cheesy mess). Anything bigger and your sauce won’t stay beautifully creamy.
• Colander - For draining that pasta perfectly—no one wants watery mac and cheese!
• Wooden spoon or silicone spatula - Trust me, you’ll want something sturdy to mix all that cheesy goodness without scratching your crockpot.

That’s it—simple as pie! Well, actually simpler than pie since we’re not messing with crusts here. Just three basic tools standing between you and the creamiest mac and cheese of your life.

How to Make Paula Deen’s Crockpot Mac and Cheese

Alright, let's get cooking! I've made this recipe more times than I can count, and I've learned all the little tricks to get it perfect every single time. Follow these steps, and you'll have the creamiest, dreamiest mac and cheese ready when you are.

Cooking the Pasta

First things first - cook that pasta! Bring a big pot of salted water to boil and add your elbow macaroni. Now listen close - you want to cook it just until al dente (about 8-10 minutes) because it's going to keep cooking in the crockpot. Overcook it now, and you'll end up with mushy mac later - nobody wants that!

Drain it well - I mean really well. Shake that colander like you're trying to win a dance-off! Any extra water will make your sauce thin and sad. I usually let mine sit in the colander for a minute while I gather the other ingredients.

Combining Ingredients

Now for the fun part! Grab your crockpot and add the drained pasta. Toss in that softened butter (see why we left it out earlier?) and all your cheeses. The sour cream and cheddar soup go in next - don't be shy!

Pour in the milk slowly while stirring - you might not need all of it depending on how creamy you like it. Sprinkle in your salt, mustard powder, and paprika. Now stir it all together like you mean it! Get everything nice and combined - no cheese clumps left behind.

Slow Cooking Process

Pop the lid on and set your crockpot to low. Here's the important part - set a timer for 30 minutes. When it goes off, give everything a good stir (scrape those sides!) and put the lid back on. Repeat this every 30 minutes.

After about 2 hours total, your mac and cheese should be perfectly creamy and ready to devour. Don't let it go longer than this - the cheese can get grainy if overcooked. Trust me, I learned this the hard way at a family reunion once. Not my finest moment!

Give it one final stir, taste for seasoning (I usually add a tiny bit more salt), and serve it up while it's piping hot. Watch those forks disappear faster than you can say "y'all come get it!"

Tips for Perfect Paula Deen’s Crockpot Mac and Cheese

Listen here, sugar – after making this recipe more times than I've burned cornbread (which, bless my heart, is saying something), I've picked up some golden rules for crockpot mac and cheese perfection. Take notes!

Cheese matters – grate it fresh!

I know those pre-shredded bags are tempting when you're in a hurry, but resist! The anti-caking agents in pre-shredded cheese make it melt all wrong. Buy blocks of cheddar and mozzarella and grate them yourself right before mixing. Your sauce will be silky smooth instead of grainy - promise!

Add milk like you're making sweet tea

Here's my trick: pour in about ¾ of the milk first, stir, then add the rest gradually until it reaches your dream consistency. Different cheeses and pastas absorb liquid differently, so this way you won't end up with mac and cheese soup (though honestly, that still sounds pretty good).

Keep that lid on tight!

I know it's tempting to peek every five minutes when that cheesy smell fills your kitchen, but don't! Every time you lift the lid, you're letting out precious heat and moisture. Set that timer for 30-minute stirs and otherwise leave it be. Your patience will be rewarded with perfect creaminess.

The pasta water trick

If your sauce thickens too much (it happens to the best of us), stir in a tablespoon or two of the starchy pasta water you saved from boiling the noodles. Works like magic to bring back that luscious texture without watering down the flavor!

Variations for Paula Deen’s Crockpot Mac and Cheese

Now, don't get me wrong - the original recipe is pure perfection, but sometimes a girl's gotta mix things up! Here are my favorite ways to put a fun twist on Paula's classic when I'm feeling fancy or need to accommodate different tastes:

Mix-Ins That'll Make You Swoon

• Crispy bacon bits - Stir in a cup of crumbled bacon during the last 30 minutes of cooking. The salty crunch against that creamy cheese? Heaven!
• Diced jalapeños - For those who like it spicy, add a couple tablespoons of pickled jalapeños (or fresh if you're brave!) right into the mix.
• Caramelized onions - Cook them low and slow first, then fold them in. Takes the flavor to a whole new level of yum.
• Lobster or crab meat - Special occasion? Make it luxe with some seafood stirred in at the end.

Crunchy Toppings for Texture Lovers

Sometimes I like to take it out of the crockpot, transfer to a baking dish, and add:

• Buttery breadcrumbs - Mix panko with melted butter and broil for 2 minutes
• Crushed Ritz crackers - My Southern grandma's secret weapon for the perfect golden top
• French fried onions - Because everything's better with these crispy little wonders

Simple Swaps for Dietary Needs

Don't worry, I've tested these alternatives so you don't have to experiment blindly:

• Gluten-free pasta - Works like a charm! Just check it a few minutes earlier as GF pasta can cook faster.
• Dairy-free version - Use your favorite plant-based cheeses and milk, plus a tablespoon of nutritional yeast for that cheesy flavor.
• Protein boost - Stir in cooked chicken or sausage for a heartier meal.

The beauty of this recipe? It's like your favorite little black dress - dress it up fancy or keep it simple, and it's always delicious. Just promise me you'll try the original first before playing with variations. That first bite of Paula's perfect creation is what dreams are made of!

Serving Suggestions for Paula Deen’s Crockpot Mac and Cheese

Oh honey, let me tell you how to turn this already-amazing mac and cheese into a full Southern feast! After years of serving this at everything from Sunday suppers to backyard barbecues, I've nailed down the perfect pairings.

The Classics Never Fail

You can't go wrong with these traditional combos:

• Fried chicken - The crispy, salty skin against that creamy mac? Absolute perfection! I like to do drumsticks so everyone gets their own.
• Collard greens - That slight bitterness cuts through the richness beautifully. Bonus points if you cook them with a ham hock!
• BBQ ribs - The tangy sauce plays so nicely with all that cheese. Just have plenty of napkins ready.

Portion Perfection

This recipe makes about 6 generous servings - unless my brother-in-law's at the table, then it's more like 4! Here's how I divvy it up:

• Main dish - About 1 cup per person, served with sides
• Side dish - ½ cup portions work great alongside heartier mains
• Potluck - I always make a double batch because it disappears FAST

Unexpected Pairings That Work

Don't be afraid to think outside the box! Some of my favorite combos include:

• Blackened fish - The spicy crust is magic with creamy mac
• Roasted Brussels sprouts - Trust me, the caramelized edges are divine
• Apple walnut salad - The crisp freshness balances everything out

Pro tip: Keep some extra cheese handy for sprinkling on top right before serving - because can you ever really have too much cheese? I think not!

Storing and Reheating Paula Deen’s Crockpot Mac and Cheese

Listen, darlin', I know the idea of having leftovers of this mac and cheese seems unlikely - in my house, it usually disappears before I can blink! But just in case you're blessed with extra (or have the willpower to save some), here's how to keep it tasting fresh and delicious:

The Right Way to Store It

First rule - get that mac and cheese into an airtight container faster than you can say "butter." I like to use glass containers because they don't hold onto smells and clean up easier. Pop it in the fridge within 2 hours of cooking, and it'll stay good for about 3 days. Any longer and the pasta starts getting sad.

Reheating Like a Pro

Now, here's my secret: add a splash of milk before reheating - about a tablespoon per serving. Stir it in gently, then heat it in the microwave at 50% power in 30-second bursts, stirring between each one. This slow method keeps it from getting that weird rubbery texture.

If you've got a bigger portion to reheat, the oven works wonders too! Put it in an oven-safe dish, add that splash of milk, cover with foil, and bake at 350°F for about 20 minutes. Stir it halfway through - you'll know it's ready when it's heated through and creamy again.

Freezer? Well...

Honestly? I don't recommend freezing this one. The dairy can separate when thawed, and the pasta turns mushy. But if you must, freeze in individual portions with plastic wrap pressed right against the surface to prevent freezer burn. Thaw overnight in the fridge before reheating with extra milk.

One more tip - if you're taking leftovers for lunch, pack the mac and cheese in a thermos while it's still piping hot. By noon, it'll be the perfect temperature and all your coworkers will be green with envy!

Nutrition Information for Paula Deen’s Crockpot Mac and Cheese

Now, let's be real - when you're diving into a bowl of this heavenly mac and cheese, nutrition facts might not be the first thing on your mind! But for those curious souls (or anyone keeping track), here's the scoop. Just remember - these numbers can vary depending on the exact brands you use.

Approximate nutrition per serving (about 1 cup):

• 450 calories - Worth every single one!
• 22g fat - Mostly from all that glorious cheese and butter
• 18g protein - Who knew comfort food could pack a protein punch?
• 35g carbs - Perfect fuel for chasing kids or relaxing on the porch
• 800mg sodium - That's why we use the good salt!

Now, don't go stressing over exact numbers - this is homemade comfort food, not a science experiment! The way I see it, a serving of happiness is just as important as any nutrition label. But if you're watching your intake, you can always:

• Use reduced-fat cheeses (though the texture changes slightly)
• Swap in whole wheat pasta for extra fiber
• Add extra veggies like steamed broccoli to stretch portions

At the end of the day, this is one of those recipes where you savor every creamy, cheesy bite and worry about the details tomorrow. After all, Paula didn't become famous by counting calories - she became famous by making food taste like love!

FAQs About Paula Deen’s Crockpot Mac and Cheese

Bless your heart, I know y'all have questions - I get asked these same ones every time I serve this mac and cheese! Let me save you some trial and error with answers straight from my kitchen.

Can I use evaporated milk instead of regular milk?

Absolutely, sugar! In fact, evaporated milk makes it extra rich and creamy - just use the same amount. My Aunt Mabel swears by this swap. The concentrated milk gives it almost a custard-like texture that'll have everyone begging for seconds.

Is it okay to cook this on high instead of low?

Oh honey, I don't recommend it! High heat makes the cheese separate and get grainy - learned that the hard way at my niece's baby shower. The low-and-slow method keeps everything smooth as silk. If you're in a pinch, try medium for 1 hour max, stirring constantly.

How do I keep it from sticking to the crockpot?

Stirring is your best friend here! Every 30 minutes like clockwork - set that timer! Also, give the sides a good scrape-down each time. Some folks swear by spraying the crock first, but I find that changes the texture. Just keep stirring - it's worth it!

Can I make this ahead and keep it warm?

You sure can, darlin'! After the initial 2 hours, switch your crockpot to the "warm" setting. It'll stay perfect for about an hour. Any longer and the pasta starts absorbing too much sauce. If you need longer, undercook the pasta slightly and add extra milk when reheating.

What if my sauce seems too thin?

Don't panic! First, let it sit uncovered for 10 minutes - often thickens right up. If not, mix a teaspoon of cornstarch with cold milk and stir it in gently. Or sprinkle in a handful of extra shredded cheese while stirring. Either way works like a charm!

Remember - cooking should be fun, not stressful! Even if something goes a little wonky, it'll still taste amazing because, well, cheese! Now go forth and make mac and cheese magic, y'all.