Go Back

Paula Deen’s Crockpot Mac and Cheese

A creamy, slow-cooked macaroni and cheese inspired by Paula Deen’s famous Southern comfort recipe.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Course: Main Dish, Side Dish
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 cups uncooked elbow macaroni about 16 oz box
  • 0.5 stick unsalted butter cut into pieces
  • 2.5 cups freshly grated sharp cheddar cheese
  • 3 eggs beaten, optional
  • 0.5 cup sour cream
  • 1 can condensed cheddar cheese soup 10¾ oz
  • 1 cup whole milk
  • 0.5 teaspoon dry mustard
  • 0.5 teaspoon salt or to taste
  • 0.5 teaspoon black pepper

Equipment

  • Slow cooker
  • Saucepan
  • Pot for boiling pasta
  • Colander

Method
 

  1. Lightly grease crockpot with butter or non-stick spray.
  2. Cook elbow macaroni until just al dente, drain and set aside.
  3. In saucepan, melt butter and cheddar cheese until smooth.
  4. Combine melted cheese, sour cream, condensed soup, milk, dry mustard, salt, and pepper in crockpot.
  5. Add beaten eggs if desired for a firmer texture.
  6. Add macaroni, stir until fully coated.
  7. Cover and cook on LOW for 2½–3 hours, stirring occasionally.
  8. Garnish with parsley and serve hot.

Notes

Use freshly grated cheese for best melt; omit eggs for creamier texture.