Paula Deen’s Crockpot Mac and Cheese Recipe

Introduction

Paula Deen’s Crockpot Mac and Cheese is a creamy, comforting dish perfect for any occasion. Using a slow cooker makes it easy to achieve rich, melty cheese without constant stirring. This recipe combines sharp cheddar and mozzarella for both flavor and that irresistible cheese pull.

Ingredients

• 3 cups elbow pasta
• 1/2 cup butter
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 cup sour cream
• 1 can (10.5 oz) cheddar cheese soup
• 1 1/2 cups milk
• 1 tablespoon mustard
• 1/2 teaspoon paprika
• Salt to taste

Instructions

1. Step 1: Cook the elbow pasta according to package directions until al dente. Drain and set aside.
2. Step 2: In a large skillet, melt the butter over medium heat. Add the shredded cheddar and mozzarella cheeses to the skillet, stirring until the butter is melted and the cheese is partially combined. It’s fine if the mixture isn’t completely smooth.
3. Step 3: Transfer the cheese and butter mixture to the crockpot. Add the cheddar cheese soup and sour cream, mixing well to combine.
4. Step 4: Add the cooked pasta, milk, mustard, paprika, and salt to the crockpot. Stir everything together gently.
5. Step 5: Cover and cook on low for 2 hours. Stir once or twice during cooking if possible, then serve warm.

Tips & Variations

• Use freshly shredded cheese from a block for the best melting and flavor; pre-shredded cheese often contains fillers that prevent smooth melting.
• Feel free to substitute elbow pasta with other small shapes like shells or rotini for a different texture.
• For a spicier version, add a pinch of cayenne pepper or a dash of hot sauce.
• Omit the mozzarella if you prefer a sharper cheese flavor without the stretchy texture.

Storage

Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese in this recipe?

Yes, you can substitute or add other cheeses such as Monterey Jack, Colby, or Gruyère to customize the flavor. Just be sure they melt well.

Can I make this recipe ahead of time?

It’s best served fresh, but you can prepare it up to the point before cooking, refrigerate overnight, and then cook it in the crockpot the next day.

Paula Deen’s Crockpot Mac and Cheese Recipe

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★★★★★

4.6 from 145 reviews

Paula Deen’s Crockpot Mac and Cheese is a creamy, flavorful, and comforting dish made with elbow pasta, sharp cheddar, mozzarella, and a blend of sour cream and cheddar cheese soup. This slow-cooked recipe offers a perfect balance of cheesy richness and smooth texture, enhanced with a touch of mustard and paprika for added depth and color.

• Author: Hannah
• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 2 cups elbow pasta

Cheese Mixture

• 1/2 cup butter
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded

Additional Ingredients

• 1 can (10.5 oz) cheddar cheese soup
• 1 cup sour cream
• 1/2 cup milk
• 1 teaspoon mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon salt

Instructions

1. Cook Pasta: Cook the elbow pasta according to the package directions until al dente. Be careful not to overcook as it will continue cooking in the crockpot.
2. Melt Cheese and Butter: In a large skillet over medium heat, melt the butter with the shredded cheddar and mozzarella cheese. Stir occasionally until partially melted; don’t worry if the mixture isn’t fully smooth and a bit of fat separates, this is normal.
3. Combine Ingredients in Crockpot: Transfer the cheese and butter mixture to the crockpot. Add the cheddar cheese soup and sour cream, stirring to combine thoroughly.
4. Add Pasta and Seasonings: Mix in the cooked pasta, then pour in the milk. Add mustard, salt, and paprika. Stir all ingredients together until well blended.
5. Slow Cook: Cover and cook on low heat in the crockpot for 2 hours, stirring once halfway through if possible, to ensure even cooking and creaminess.
6. Serve: After cooking, give the mac and cheese a final stir and serve warm for a rich, creamy comfort meal.

Notes

• Use block cheese and shred it at home for the best melting and flavor results.
• Do not overcook pasta before adding to crockpot; it should remain slightly firm.
• Adjust milk quantity for desired consistency – more milk for creamier, less for thicker mac and cheese.
• Stirring halfway through slow cooking helps prevent sticking and ensures even texture.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk.

Keywords: Paula Deen, crockpot mac and cheese, slow cooker mac and cheese, cheddar macaroni, comfort food, creamy mac and cheese