Paula Deen’s Crockpot Mac and Cheese – Southern Comfort in a Pot
If there’s one dish that defines Southern comfort, it’s a creamy, cheesy, soul-warming bowl of mac and cheese. And when it comes to comfort food royalty, Paula Deen reigns supreme. Her Crockpot Mac and Cheese recipe is a legendary Southern staple—rich, buttery, and perfectly indulgent. Every spoonful tastes like a hug from home, with tender pasta bathed in a velvety blend of cheeses that melt right in your mouth.
This recipe is everything mac and cheese should be: simple, creamy, and packed with real cheddar flavor. The slow cooker makes it practically effortless—you just mix it, set it, and let the magic happen. It’s ideal for holidays, potlucks, Sunday dinners, or cozy nights when you crave something rich and nostalgic. Once you try Paula Deen’s version, you may never go back to boxed mac again.
Ingredients:
- 2 cups uncooked elbow macaroni
- 4 tablespoons unsalted butter, melted
- 2½ cups sharp cheddar cheese, shredded (divided)
- ½ cup Velveeta cheese, cubed
- 3 large eggs, lightly beaten
- 1 cup whole milk
- 1 (12-ounce) can evaporated milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard powder (optional for extra flavor)
- ¼ teaspoon paprika (for color and warmth)
Instructions:
- Cook the macaroni. Bring a large pot of salted water to a boil and cook the elbow macaroni until just al dente (about 6–7 minutes). Drain well and drizzle with a bit of butter to prevent sticking.
- Mix the cheese base. In a large bowl, combine the melted butter, beaten eggs, evaporated milk, and whole milk. Whisk together until smooth.
- Add seasonings and cheese. Stir in salt, pepper, dry mustard, paprika, and 2 cups of shredded cheddar cheese. Add the Velveeta cubes for that signature creamy texture.
- Combine with pasta. Add the cooked macaroni to the cheese mixture and gently stir until every noodle is coated in creamy goodness.
- Transfer to crockpot. Pour the mixture into a greased 4-quart slow cooker. Sprinkle the remaining ½ cup of cheddar evenly over the top.
- Cook to perfection. Cover and cook on low for 2½ to 3 hours, stirring once halfway through to ensure even melting.
- Serve warm. The result? Buttery, rich mac and cheese with the perfect balance of creamy and cheesy textures. Serve straight from the crockpot or spoon into bowls with an extra sprinkle of cheese on top.
Tips & Tricks:
- Don’t overcook the pasta. Since the macaroni continues to cook in the crockpot, keep it slightly firm after boiling.
- Use real cheese. Sharp cheddar gives the best flavor, while Velveeta adds creaminess. Together, they create that classic Southern texture.
- Avoid the urge to lift the lid. Keeping the heat sealed inside ensures an even, creamy consistency.
- Want it baked-style? Transfer to a baking dish, top with extra cheese and breadcrumbs, and broil for 3–5 minutes until golden brown.
Paula Deen’s Crockpot Mac and Cheese
Ingredients
Equipment
Method
- Cook elbow macaroni until just al dente. Drain well.
- In a large bowl, combine butter, eggs, evaporated milk, and whole milk. Whisk until smooth.
- Add salt, pepper, mustard powder, paprika, and 2 cups cheddar. Stir in Velveeta cubes.
- Fold in cooked macaroni until evenly coated.
- Pour into greased crockpot, sprinkle remaining cheese on top.
- Cook on low for 2½–3 hours, stirring once halfway. Serve warm.
Notes
Variations:
- Four-Cheese Twist: Add Monterey Jack, mozzarella, or Gruyère for a more complex flavor.
- Spicy Mac: Stir in diced jalapeños, pepper jack cheese, or a pinch of cayenne for a little Southern heat.
- Bacon Lovers: Mix in crispy bacon crumbles right before serving.
- Seafood Mac: Fold in cooked shrimp or crab for a luxurious coastal version.
- Vegetable Boost: Stir in roasted broccoli or sautéed mushrooms for a heartier casserole-style dish.
Serving Suggestions:
This crockpot mac and cheese is a natural fit for any Southern table. Serve it alongside fried chicken, BBQ ribs, or baked ham for a true comfort food feast. It also shines as a main dish, paired with a crisp salad or roasted vegetables. For family gatherings, keep it warm in the crockpot on the warm setting—it stays creamy for hours and feeds a crowd with ease.
Storage Information:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of milk to bring back its creamy texture. Avoid freezing, as dairy-based sauces can separate once thawed.
FAQ:
Can I use pre-shredded cheese?
You can, but freshly shredded cheese melts much better and makes the sauce smoother.
Can I double this recipe?
Yes! Just make sure your slow cooker is large enough, and increase the cook time slightly.
Can I make it without eggs?
You can omit the eggs and add a bit more evaporated milk for a looser, creamier texture.
Can I cook it on high?
Low and slow is best for a silky, custard-like mac. Cooking on high can cause curdling.
History / Fun Facts:
Mac and cheese has deep roots in Southern kitchens, but Paula Deen’s slow cooker version brought it to modern tables with unbeatable ease. Inspired by classic baked mac and cheese recipes, her version keeps the same comforting flavor but eliminates the fuss of oven baking.
Paula Deen, known as the “Queen of Southern Cooking,” became famous for her indulgent, butter-rich comfort food, and this crockpot mac and cheese quickly became one of her signature dishes. It captures everything Southerners love—richness, simplicity, and warmth. Whether you’re hosting Sunday supper or a holiday spread, this dish guarantees smiles and second helpings.
