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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.

Ingredients

Scale

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

Find it online: https://hannahdelgado.com/paula-deens-crockpot-mac-and-cheese-recipe/