Paula Deen’s Crockpot Mac and Cheese – Southern Comfort in a Slow Cooker
If there’s one dish that captures the heart of Southern comfort, it’s Paula Deen’s Crockpot Mac and Cheese. Rich, creamy, and loaded with gooey melted cheese, this slow cooker masterpiece takes a simple pasta favorite and turns it into a soul-warming experience. It’s the kind of recipe that doesn’t rush—each ingredient melds slowly, creating a silky, decadent dish that’s both nostalgic and indulgent.
Paula Deen, the queen of Southern cooking, is known for her ability to transform classic recipes into buttery, homestyle treasures. Her Crockpot Mac and Cheese is no exception—it’s a dish that’s become a holiday table essential and a weeknight favorite alike. Whether you’re cooking for Thanksgiving, a potluck, or just craving something cozy, this version delivers all the heart and flavor of baked mac and cheese with half the effort.
Ingredients:
- 2 cups uncooked elbow macaroni
- 4 cups shredded sharp cheddar cheese, divided
- 1 cup milk
- 1 (12-ounce) can evaporated milk
- 2 large eggs, lightly beaten
- ½ cup unsalted butter, melted
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dry mustard (optional, for flavor depth)
- ½ teaspoon paprika (for garnish, optional)
Instructions:
- Cook the Pasta: Bring a pot of salted water to a boil. Cook macaroni for about 6 minutes, just until slightly tender (it will cook more in the crockpot). Drain and set aside.
- Prepare the Cheese Base: In a large bowl, whisk together milk, evaporated milk, eggs, melted butter, salt, pepper, and dry mustard. Stir in 3 cups of the shredded cheddar cheese.
- Combine Everything: Add the cooked macaroni to the cheese mixture and stir until everything is evenly coated.
- Load the Crockpot: Lightly grease the crockpot with nonstick spray or butter. Pour in the macaroni mixture and spread evenly. Top with the remaining 1 cup of cheddar cheese.
- Cook Slowly: Cover and cook on low for 2½ to 3 hours. Avoid stirring too often—let the cheese melt gradually for that creamy texture.
- Serve: Once the edges are golden and the cheese is bubbly, turn off the heat. Garnish with paprika if desired, and serve warm straight from the pot.
Tips & Tricks
- Don’t overcook the pasta! It should be slightly underdone before adding to the crockpot since it will absorb moisture as it cooks.
- Mix up your cheeses: Add Monterey Jack or Colby for a milder flavor, or Gruyère for an upscale twist.
- Creamier texture: Stir in a few ounces of cream cheese halfway through cooking for extra richness.
- Avoid curdling: Make sure the slow cooker stays on low—high heat can cause the dairy to separate.
- Crowd pleaser: Double the recipe for large gatherings; it reheats beautifully on warm setting.
Paula Deen’s Crockpot Mac and Cheese
Ingredients
Equipment
Method
- Cook macaroni for 6 minutes until slightly tender, then drain.
- In a bowl, whisk together milk, evaporated milk, eggs, melted butter, salt, pepper, and mustard.
- Stir in 3 cups of cheddar cheese.
- Add macaroni and mix well.
- Pour mixture into greased crockpot, top with remaining cheese.
- Cook on low for 2½–3 hours until bubbly and creamy.
Notes
Variations
- Bacon Mac and Cheese: Fold in crispy bacon bits before serving for a smoky Southern touch.
- Three-Cheese Delight: Mix cheddar, mozzarella, and provolone for stretchy, melty perfection.
- Spicy Kick: Add a dash of cayenne pepper or a spoonful of diced jalapeños for a bold twist.
- Veggie Style: Stir in roasted broccoli or peas before serving for color and nutrition.
- Gluten-Free: Use gluten-free pasta and check labels on your cheese and milk products.
Serving Suggestions
This creamy crockpot mac and cheese is a side dish that can easily become the star of the meal. Serve it alongside:
- Fried chicken or Southern-style BBQ ribs
- Roasted turkey or baked ham for holiday feasts
- Collard greens and cornbread for a full Southern spread
- Simple green salad for a lighter balance
For a family dinner, scoop it straight from the slow cooker, sprinkle with fresh parsley, and serve with a smile. It’s comfort in every bite.
Storage Information
Let the mac and cheese cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. When reheating, add a splash of milk to bring back the creamy texture and heat on low until warm.
You can also freeze leftovers in a freezer-safe dish for up to 2 months. Thaw overnight in the fridge and reheat slowly in the crockpot or on the stove.
FAQ
Q: Can I cook it on high to save time?
It’s best not to—cooking on high can cause the cheese sauce to curdle. Stick to low for creamy perfection.
Q: Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts smoother and gives better flavor without the anti-caking agents.
Q: Can I make it without eggs?
Yes! Replace the eggs with ¼ cup of sour cream or cream cheese for similar richness.
Q: What kind of cheese works best?
Sharp cheddar is classic, but mixing it with creamy cheeses like Velveeta or Jack makes it extra luscious.
History / Fun Facts
Macaroni and cheese has deep roots in American history, tracing back to colonial times, but Paula Deen’s Southern rendition helped define it as the ultimate comfort food. Her version took off thanks to its simplicity—no roux, no oven-baking, just pure creamy decadence made easy in the slow cooker.
Paula once described this dish as “a hug in a bowl,” and that couldn’t be more accurate. The crockpot method allows the ingredients to slowly fuse into velvety perfection, reminiscent of Sunday dinners at Grandma’s house. It’s a recipe that embodies Southern hospitality—generous, rich, and made to share.
Whether you serve it at a family reunion or a cozy weeknight dinner, Paula Deen’s Crockpot Mac and Cheese proves that a little butter, a lot of cheese, and a slow cooker can make magic happen.
