Creamy Paula Deen’s Crockpot Mac and Cheese

Why I Love This Recipe

I love this recipe because it’s practically foolproof and always comes out creamy and indulgent. It’s perfect for busy days when I need a hands-off meal, and it feeds a crowd without me hovering over the stove. The cheddar cheese soup adds an extra creamy boost, and the combo of cheeses and sour cream makes the texture incredibly velvety. It’s a dish that feels homey and nostalgic in the best way.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups uncooked elbow pasta
3½ tablespoons butter
2 cups shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup sour cream
1 (10.75 oz) can cheddar cheese soup
1¼ cup milk
1 teaspoon salt
½ teaspoon mustard powder
½ teaspoon paprika

Directions

1. I begin by cooking the elbow pasta according to the package directions, then I drain it well and set it aside.

2. In my crockpot, I combine the cooked pasta with the butter, cheddar cheese, mozzarella cheese, sour cream, cheddar cheese soup, milk, salt, mustard powder, and paprika.

3. I stir everything together until it’s well mixed and evenly combined.

4. I cover the crockpot and cook the mac and cheese on low for 2 to 3 hours, stirring occasionally to keep it smooth.

5. Once it’s hot, creamy, and all the cheese has melted into the sauce, I serve it right out of the crockpot.

Servings and Timing

This recipe serves 6 people.
Prep time: 10 minutes
Cook time: 3 hours
Total time: 3 hours 10 minutes

Variations

When I want to switch things up, I sometimes stir in cooked bacon or ham for a meaty twist. I’ve also added chopped jalapeños for a spicy kick or a sprinkle of smoked paprika to deepen the flavor. If I’m short on time, I skip pre-cooking the pasta and adjust the liquid slightly—but cooking the pasta first really gives the best texture.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days. I store them in an airtight container and reheat portions in the microwave with a splash of milk to bring back that creamy texture. This mac and cheese also freezes well for up to 2 months—I just thaw overnight in the fridge and reheat gently when I’m ready to serve it again.

FAQs

Can I cook the pasta in the crockpot instead?

I’ve found that pre-cooking the pasta gives the best result. Cooking it in the crockpot can lead to mushy texture, so I stick with boiling it first.

What type of cheddar works best?

I like using sharp cheddar for the boldest flavor, but mild or medium cheddar also works if I want a more mellow taste.

Can I double the recipe?

Yes, I’ve doubled this recipe in a larger crockpot and it turns out great—just make sure to stir occasionally and keep an eye on the texture.

How do I keep the mac and cheese from drying out?

Stirring a few times during cooking helps, and if it thickens too much, I add a splash of milk just before serving to loosen it back up.

Is it okay to leave it on warm after cooking?

Yes, I often leave it on the warm setting for up to an hour. Just be sure to stir occasionally and keep the lid on to prevent it from drying out.

Conclusion

Creamy Paula Deen’s Crockpot Mac and Cheese is everything I love about southern-style comfort food—cheesy, rich, and incredibly satisfying. It’s perfect for holidays, potlucks, or just a cozy night in. With minimal prep and maximum flavor, it’s the kind of recipe I make again and again because it never disappoints.

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