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Paula Deen’s Crockpot Mac and Cheese

This Paula Deen’s Crockpot Mac and Cheese is every kid’s dream come true — creamy, cheesy, and full of comforting Southern flavor. Forget the boxed version — this homemade mac and cheese cooks up effortlessly in your slow cooker, and it’s bound to become a family favorite!

There’s something magical about slow-cooked comfort food. The gentle heat blends all the flavors beautifully, giving you that rich, velvety texture you just can’t get from stovetop mac and cheese. Whether you’re serving it for Sunday dinner, holidays, or an easy weeknight meal, this recipe delivers every time.

Why You’ll Love This Recipe

  • Easy and hands-free: The crockpot does all the work!
  • Rich and creamy: A blend of cheddar, mozzarella, sour cream, and butter makes it extra cheesy.
  • Kid-approved: It’s the ultimate comfort food that makes everyone happy.
  • Customizable: Add-ins like lobster, bacon, or jalapeños make it your own.

Ingredients

  • 2 cups uncooked elbow pasta – The classic pasta shape for mac and cheese.
  • 3 ½ tablespoons butter – Keeps the cheese smooth and meltable.
  • 2 cups shredded cheddar cheese – Sharp cheddar adds the best flavor; shred it yourself for smooth melting.
  • ½ cup shredded mozzarella cheese – Adds a gooey cheese pull.
  • ½ cup sour cream – Makes the sauce extra creamy.
  • 1 (10.75 oz) can cheddar cheese soup – Boosts flavor and helps the texture stay creamy.
  • 1 ¼ cups milk – Adjust for your preferred creaminess.
  • 1 teaspoon salt – Enhances all the flavors.
  • ½ teaspoon mustard powder – Adds a subtle tang that balances the cheese.
  • ½ teaspoon paprika – Adds color and a hint of warmth.

(Find full measurements in the recipe card below.)

How to Make Paula Deen’s Crockpot Mac and Cheese

  1. Cook the pasta: Boil the elbow pasta according to the package instructions until al dente. Drain and set aside.
  2. Melt the cheese: In a large skillet, melt the butter, cheddar, and mozzarella. It’s okay if the mixture separates slightly.
  3. Combine in crockpot: Add the melted cheese mixture, cheddar cheese soup, and sour cream to your slow cooker. Stir well.
  4. Add pasta and seasonings: Mix in the cooked pasta, milk, mustard powder, salt, and paprika until fully combined.
  5. Cook: Cover and cook on LOW for 2 hours, stirring occasionally.
  6. Serve: Enjoy warm and creamy straight from the crockpot!

What to Serve with Mac and Cheese

This creamy crockpot mac and cheese pairs perfectly with your favorite proteins:

  • Chicken: Try it with Mustard Fried Chicken Wings or Homemade Chicken Nuggets.
  • Beef: Serve alongside Cracker Barrel Meatloaf or Easy Tex-Mex Meatballs.
  • Seafood: Make it special with shrimp or lobster for a restaurant-style twist.

Add-Ins & Variations

  • Seafood twist: Stir in cooked lobster or shrimp with a pinch of cayenne pepper.
  • Spicy kick: Add diced jalapeños or taco seasoning for a Tex-Mex version.
  • Crunchy topping: Sprinkle breadcrumbs and Parmesan on top before serving.

Make-Ahead Tips

Assemble all the ingredients in your crockpot (including butter and cheese) the night before. Refrigerate, then cook on LOW for 3 hours the next day, stirring halfway through.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of milk to restore creaminess.

Recipe Tips

  • Always shred your cheese — pre-shredded cheese won’t melt properly.
  • Check consistency near the end of cooking; add milk if it’s getting too thick.
  • Season to taste before serving.
  • Serve immediately for the best creamy texture.

More Crockpot Favorites

Paula Deen’s Crockpot Mac and Cheese Recipe

Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 6
Calories: 488 kcal

Ingredients

  • 2 cups uncooked elbow pasta
  • 3 ½ tbsp butter
  • 2 cups shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup sour cream
  • 1 (10.75 oz) can cheddar cheese soup
  • 1 ¼ cups milk
  • 1 tsp salt
  • ½ tsp mustard powder
  • ½ tsp paprika

Instructions

  1. Cook pasta until al dente; drain.
  2. In a skillet, melt butter, cheddar, and mozzarella.
  3. Transfer mixture to crockpot and stir in cheese soup and sour cream.
  4. Add pasta, milk, mustard powder, salt, and paprika. Mix well.
  5. Cook on LOW for 2 hours, stirring occasionally.
  6. Serve immediately and enjoy!

Nutrition: 488 kcal | 37g carbs | 19g protein | 30g fat