Dinner

Paula Deen’s Crockpot Mac and Cheese Recipe

ByMarina Montclair December 19, 2025December 19, 2025

Introduction

Paula Deen’s Crockpot Mac and Cheese is a creamy, cheesy comfort dish that’s easy to prepare and perfect for any occasion. This slow-cooked recipe brings out rich flavors and a velvety texture that will please the whole family.

The image shows a close-up of creamy macaroni and cheese in a white bowl, filled with three layers of curly macaroni pasta coated in rich, smooth, orange-colored cheese sauce. A fork lifts a small portion of macaroni from the bowl, showing the thick cheese clinging to the pasta’s curves and hollow centers. In the background, there is a second white bowl also filled with macaroni and cheese. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups uncooked elbow pasta
3 ½ tablespoons butter
2 cups shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup sour cream
1 (10 ¾ oz) can cheddar cheese soup
1 ¼ cups milk
1 teaspoon salt
½ teaspoon mustard powder
½ teaspoon paprika

Instructions

Step 1: Cook the elbow pasta according to the package instructions until al dente, then drain and set aside.
Step 2: While the pasta cooks, melt the butter in a large skillet over medium heat. Add the shredded cheddar and mozzarella cheeses and stir until melted and combined.
Step 3: In the slow cooker, combine the melted cheese and butter mixture, cheddar cheese soup, and sour cream. Stir to blend well.
Step 4: Add the cooked pasta, milk, mustard powder, salt, and paprika to the slow cooker. Stir everything thoroughly until well combined.
Step 5: Cover and cook on low for 2 hours, stirring once halfway through to ensure even cooking.
Step 6: Once cooked, give the mac and cheese a final stir and serve warm.

Tips & Variations

For extra creaminess, add a splash of heavy cream or more sour cream before slow cooking.
Try mixing in cooked bacon pieces or chopped green onions for added flavor.
Use sharp cheddar for a bolder cheese taste or substitute part of the cheddar with gouda or Monterey Jack.
If your slow cooker runs hot, check the mac and cheese at 1.5 hours to prevent overcooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a microwave or on the stovetop with a little milk added to restore creaminess, stirring occasionally.

How to Serve

The image shows two white bowls filled with creamy macaroni and cheese. The macaroni curls are coated in a smooth, golden-yellow cheese sauce with a slightly glossy texture. In front, a fork is lifting a bite of the pasta, showing the thick cheese sauce clinging to the curved pasta pieces. Both bowls sit on a white marbled surface, with one bowl slightly blurred in the background, creating depth. The focus is on the forkful of cheesy pasta in the front bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, you can use other pasta shapes like shells or rotini, but cooking times may vary slightly. Just make sure to cook the pasta until al dente before adding it to the slow cooker.

What if I don’t have cheddar cheese soup?

If you don’t have cheddar cheese soup, try substituting with a creamy cheese sauce or a mixture of cream cheese and shredded cheddar to maintain the rich flavor and texture.