Creamy Paula Deen’s Crockpot Mac and Cheese
This ultra-creamy mac and cheese is slow-cooked with cheddar, mozzarella, and a rich cheddar cheese soup. A comfort food classic that’s easy to make and always satisfying.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Instructions
Cook Pasta:
Prepare elbow macaroni according to package instructions. Drain and set aside.
Mix Ingredients in Crockpot:
Add cooked pasta, butter, cheddar cheese, mozzarella, sour cream, cheddar cheese soup, milk, salt, mustard powder, and paprika into the crockpot.
Stir & Cook:
Mix everything well. Cover and cook on low for 2–3 hours, stirring occasionally to prevent sticking.
Serve:
Serve hot and creamy. Add a splash of milk before serving if needed for extra creaminess.
Notes
Avoid Overcooking: Cooking too long may cause a mushy texture.
Creaminess Tip: Stir in extra milk at the end if mac and cheese thickens too much.
Make Ahead: Prepare pasta and shred cheese in advance for quicker prep.
Cheese Variations: Swap or add cheeses like Gruyère or Monterey Jack for deeper flavor.
