Name: Creamy Paula Deen’s Crockpot Mac and Cheese
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Cuisine: American
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 (10.75 oz) can cheddar cheese soup; 1 ¼ cup milk; 1 teaspoon salt; ½ teaspoon mustard powder; ½ teaspoon paprika

Why I Love This Recipe

This recipe saves me time without sacrificing flavor. I don’t need to hover over the stove or bake anything—just a simple prep and a few hours in the crockpot. The blend of cheddar, mozzarella, sour cream, and cheddar cheese soup creates a creamy texture that I crave. Plus, it’s a classic Paula Deen-inspired comfort dish that always delivers warm, cheesy satisfaction.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups uncooked elbow pasta
3 ½ tablespoons butter
2 cups shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup sour cream
1 (10.75 oz) can cheddar cheese soup
1 ¼ cup milk
1 teaspoon salt
½ teaspoon mustard powder
½ teaspoon paprika

Directions

I start by cooking the elbow pasta according to the package directions, then I drain it well.
In my crockpot, I combine the cooked pasta, butter, shredded cheddar, shredded mozzarella, sour cream, cheddar cheese soup, milk, salt, mustard powder, and paprika.
I stir everything together until it’s well combined and smooth.
Then, I cover the crockpot and cook the mixture on low for 2 to 3 hours, giving it a stir now and then to keep things creamy.
Once it’s hot and melty, I serve it right away while it’s at its best.

Servings and Timing

This recipe yields 6 servings.
Prep time: 10 minutes
Cook time: 3 hours
Total time: 3 hours 10 minutes

Variations

When I want to change it up, I sometimes mix in cooked bacon bits, sautéed onions, or a handful of chopped spinach for added flavor and texture. If I’m in the mood for spice, I add a pinch of cayenne or diced jalapeños. For a more decadent dish, I’ll mix in a little cream cheese or even some Velveeta for ultra smoothness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop or in the microwave, adding a splash of milk to bring back the creamy texture. I avoid freezing this dish since the cheese sauce can become grainy once thawed.

FAQs

Can I use uncooked pasta in the crockpot?

I don’t recommend it for this recipe. Cooking the pasta first ensures it stays firm and doesn’t get mushy during the slow cooking process.

What kind of cheddar works best?

I prefer sharp cheddar for its strong flavor, but mild or medium cheddar also works if I want a more mellow taste.

Can I make this recipe gluten-free?

Yes, I just swap the elbow pasta for a gluten-free version and use a gluten-free cheddar cheese soup or make my own cheese sauce.

How do I keep mac and cheese creamy?

I stir occasionally during cooking and add a little splash of milk before serving if needed. This helps keep the sauce from thickening too much.

Is it okay to cook on high instead of low?

I stick to low for best texture, but if I’m in a hurry, I can cook it on high for about 1 to 1.5 hours, keeping an eye on it to prevent overcooking.

Conclusion

Creamy Paula Deen’s Crockpot Mac and Cheese is a fuss-free, soul-satisfying dish that brings the comfort of home-cooked flavor with the convenience of slow cooking. I love how rich and cheesy it turns out every time, making it a reliable favorite in my kitchen for busy days, lazy weekends, or when I just need a cozy, filling meal.