I’ve always loved comfort food that warms you from the inside out, and Paula Deen’s Crockpot Mac and Cheese has become one of my all-time favorites. There’s something magical about slow-cooked dishes—they bring out flavors in a way that stovetop cooking rarely achieves. The first time I made this recipe, the aroma filled my kitchen, and my family couldn’t wait to dig in. The creamy, cheesy pasta combined with the subtle hint of paprika makes it feel both indulgent and comforting at the same time.

Why You’ll Love This Recipe

This Crockpot Mac and Cheese is incredibly cheesy and has the perfect creamy texture. It’s simple enough for weeknight dinners but also impressive enough for serving guests. Because it’s slow-cooked, the flavors blend beautifully, giving the dish a rich, velvety taste. Plus, it’s a hit with kids and adults alike, making it a family favorite.

Versatile

One of the things I love about this recipe is its versatility. You can add extra ingredients to suit your taste—chopped tomatoes, green onions, or even cooked chicken make delicious variations. You can also adjust the cheeses to your preference, which allows you to make it milder or more flavorful depending on your mood. It’s flexible, forgiving, and always satisfying.

Budget-Friendly

Despite its decadent taste, this recipe is surprisingly budget-friendly. Using common pantry ingredients like elbow pasta, cheddar cheese, and butter means you don’t have to spend a lot to enjoy a dish that feels indulgent. It’s a great way to serve a hearty, comforting meal without breaking the bank, especially when feeding a family or a group of friends.

Ingredients for Paula Deen Crockpot Mac and Cheese

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

This combination of simple ingredients creates a creamy, cheesy, and perfectly seasoned mac and cheese that will quickly become a staple in your kitchen.

How to Make Paula Deen’s Crockpot Mac and Cheese

Making this Crockpot Mac and Cheese is easier than it looks, and the slow-cooking process does most of the work for you. I love how hands-off it is, allowing me to focus on other tasks while the dish develops its creamy, cheesy goodness.

Step-by-Step Instructions for Making

Cook the Pasta: Begin by cooking the elbow pasta according to the package instructions. Make sure to drain it thoroughly so it doesn’t become soggy in the slow cooker. Properly cooked pasta is key to achieving a creamy consistency.
Prepare the Cheese Mixture: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shredded cheddar and mozzarella cheese gradually, stirring until everything is smooth and fully combined. This mixture adds richness and depth to the mac and cheese.
Combine Ingredients in Slow Cooker: Transfer the melted cheese and butter mixture to the slow cooker. Then, add the cheddar cheese soup and sour cream. Stir gently to combine everything evenly before adding the cooked pasta.
Add Seasonings and Milk: Pour in the milk, then sprinkle the mustard powder, salt, and paprika over the mixture. Stir thoroughly so that all ingredients are fully incorporated. This step ensures every bite is perfectly seasoned.
Slow-Cook: Cover the slow cooker and set it to low. Allow the mac and cheese to cook for 2 hours, stirring occasionally if possible. The slow cooking process allows the flavors to meld beautifully while keeping the pasta tender.
Check Consistency: After 2 hours, check the mac and cheese. If you prefer it thicker, let it cook for an additional 15–20 minutes. For extra creaminess, you can stir in a little more milk just before serving.

Quick and Easy Tips

Using pre-shredded cheese saves time, but freshly shredded cheese will melt more smoothly.
Make sure not to overcook the pasta before adding it to the slow cooker, or it can become mushy.
You can prepare the cheese mixture ahead of time and refrigerate it for an even faster assembly later.

Customizable Variations

Add cooked chicken or turkey bacon for a protein boost.
Mix in vegetables like broccoli or roasted red peppers for added nutrition.
For a spicier version, sprinkle in a little cayenne pepper or smoked paprika.

Crowd-Pleasing Factor

This mac and cheese is perfect for gatherings. Its creamy texture and rich, cheesy flavor are universally loved, and it’s easy to double or triple the recipe for larger groups. Whether it’s a family dinner or a potluck, this dish is sure to disappear quickly.

FAQs for Paula Deen’s Crockpot Mac and Cheese

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the pasta and cheese mixture a day in advance. Store them separately in the refrigerator and combine them in the slow cooker just before cooking.

Q: Can I use different types of cheese?
A: Absolutely! While cheddar and mozzarella are classic, you can experiment with Monterey Jack, Colby, or even a mild gouda for a unique flavor.

Q: Can I freeze leftovers?
A: Yes, but it’s best to freeze the mac and cheese without milk first. Thaw it in the refrigerator, then stir in milk and reheat gently on the stovetop or in a slow cooker.

Q: Can I use whole wheat or gluten-free pasta?
A: Yes, just make sure to adjust cooking times according to the pasta package instructions. The texture may vary slightly but the flavor will remain delicious.

Q: How do I make it extra creamy?
A: For a creamier consistency, stir in an additional ¼ cup of milk or a spoonful of sour cream just before serving.

Q: Can I add vegetables or protein?
A: Yes, cooked chicken, turkey bacon, or vegetables like broccoli, peas, or roasted red peppers make excellent additions and enhance the flavor.

Paula Deen’s Crockpot Mac and Cheese

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This Crockpot Mac and Cheese is creamy, cheesy, and incredibly comforting. Slow-cooking enhances the flavors, making it a family favorite for weeknight dinners or gatherings.

Total Time: 135 minutes
Yield: 6 servings 1x

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Cook the elbow pasta according to package instructions; drain and set aside.
In a large skillet, melt the butter over medium heat. Gradually add cheddar and mozzarella cheese, stirring until smooth.
Transfer the cheese and butter mixture to the slow cooker. Add cheddar cheese soup and sour cream, stirring gently.
Add cooked pasta, milk, mustard powder, salt, and paprika. Mix thoroughly to combine.
Cover and cook on low for 2 hours. Stir occasionally if possible.
Check consistency after 2 hours; add more milk if needed for creaminess. Serve warm.

Notes

Freshly shredded cheese melts more smoothly than pre-shredded.
Do not overcook pasta before adding to slow cooker to prevent mushiness.
Optional add-ins: cooked chicken, turkey bacon, broccoli, or roasted red peppers.

Author: Layla
Prep Time: 15 minutes
Cook Time: 120 minutes