Paula Deen’s Crockpot Mac and Cheese

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Oh honey, let me tell you about my absolute favorite lazy-day comfort food – Paula Deen’s Crockpot Mac and Cheese! This recipe saved my sanity during those hectic weeknights when my kids were begging for something cheesy and I just couldn’t stand over the stove. The magic happens when you toss everything into that trusty slow cooker and let it work its creamy, dreamy magic. I swear, the first time I made this, my family acted like I’d performed some kind of kitchen witchcraft – it’s that good! The best part? You get all that rich, velvety cheesiness without any of the fuss. Just imagine coming home to that incredible cheesy aroma filling your kitchen… now that’s what I call Southern hospitality in a pot!

Why You’ll Love Paula Deen’s Crockpot Mac and Cheese

Y’all, this isn’t just any mac and cheese—it’s the kind that’ll have your family begging for seconds before they even finish their first bite! Here’s why it’s my go-to:

• Set-it-and-forget-it easy: Dump everything in the crockpot and let it do the work while you relax (or chase kids, no judgment here).
• Creamier than a buttered biscuit: That sour cream and cheddar soup combo creates a sauce so smooth, it’ll make boxed mac weep.
• Flavor that dances: Mustard powder and paprika give it that little “oh wow” factor without being fussy.
• Crowd-pleaser magic: Potlucks, game days, or just Tuesday—this dish disappears faster than cookies at a bake sale.

Trust me, once you try this version, you’ll never go back to the stovetop struggle again!

Ingredients for Paula Deen’s Crockpot Mac and Cheese

Okay, let’s talk ingredients—this is where the magic starts! Now listen, I’ve made this enough times to know exactly what works (and what’ll leave you with a sad, gloppy mess). Here’s your grocery list:

• 2 cups uncooked elbow pasta (the little tubes hold onto all that cheesy goodness)
• 3 ½ tablespoons butter (melted—trust me, it blends better this way)
• 2 cups shredded cheddar cheese (sharp gives more flavor, mild melts smoother—your call!)
• ½ cup shredded mozzarella (this is our secret stretchy weapon)
• ½ cup sour cream (full-fat, please—this isn’t diet food, honey)
• 1 (10 ¾ oz) can cheddar cheese soup (undiluted—don’t you dare add water!)
• 1 ¼ cup milk (whole milk makes it extra creamy, but 2% works)
• 1 teaspoon salt (taste your cheese first—some brands are saltier)
• ½ teaspoon mustard powder (sounds weird, but it wakes up all the flavors)
• ½ teaspoon paprika (smoked paprika if you’re feeling fancy)

See? Nothing too crazy—just honest ingredients that turn into pure comfort!

How to Make Paula Deen’s Crockpot Mac and Cheese

Alright, let’s get cooking! This recipe is so simple, but there are a few tricks I’ve learned over the years to make sure your mac and cheese turns out perfect every single time. Follow these steps, and you’ll be swimming in cheesy goodness before you know it!

Cooking the Pasta

First things first—don’t overcook that pasta! Boil your elbows just until they’re al dente (that means they should still have a little bite to them). They’ll keep cooking in the crockpot, and nobody wants mushy mac. Drain them well—I usually give the colander a good shake to get rid of any extra water. Wet pasta equals watery cheese sauce, and we can’t have that!

Combining Ingredients in the Crockpot

Now for the fun part—dump everything into your crockpot! But here’s my secret: add the cheeses last. Start with the pasta, butter, sour cream, soup, milk, and seasonings. Give it a really good stir—I mean get in there with a big wooden spoon and make sure everything’s evenly mixed. Then fold in those cheeses gently. This way, you’ll get perfect melty pockets instead of one big cheese clump.

Slow Cooking to Perfection

Pop the lid on and set it to low for 2-3 hours. Resist the urge to peek too often—every time you lift that lid, heat escapes! But do give it a gentle stir every hour or so to prevent sticking. You’ll know it’s done when the cheese is bubbly and the sauce coats the back of your spoon. If it looks too thick? Add a splash of milk. Too thin? Leave the lid off for the last 15 minutes. Easy peasy!

Tips for the Best Paula Deen’s Crockpot Mac and Cheese

Listen here, sugar—I’ve made this mac and cheese more times than I can count, and I’ve picked up some tricks that’ll take yours from good to “lick-the-spoon” amazing:

• Shred your own cheese: Those pre-shredded bags have anti-caking agents that make your sauce grainy. Take the extra 5 minutes to shred blocks—it melts like a dream!
• Room temp ingredients: Cold sour cream and milk can make your sauce separate. Let them sit out for 20 minutes before mixing.
• Spice it your way: Love smoky flavors? Use smoked paprika instead. Want a kick? Add a pinch of cayenne with the mustard powder.
• The golden hour: If it’s done early, turn your crockpot to “warm” and stir in a splash of milk every 30 minutes to keep it creamy.

Remember—good mac and cheese waits for no one, so serve it piping hot and watch those forks fly!

Variations for Paula Deen’s Crockpot Mac and Cheese

Oh, the possibilities! While the original recipe is downright heavenly, sometimes I like to shake things up when the mood strikes. Here are my favorite ways to jazz up this classic:

• Crumbled bacon: Because everything’s better with bacon! Stir in crispy bits during the last 30 minutes.
• Jalapeño popper style: Add diced jalapeños and swap half the cheddar for pepper jack—spicy heaven!
• Crunchy topping: Mix breadcrumbs with melted butter and sprinkle on top for the last hour—it’ll get golden and crisp.
• Buffalo chicken: Toss in shredded rotisserie chicken and a drizzle of hot sauce for game day magic.

The beauty? This recipe’s like your favorite jeans—it looks good dressed up or down!

Serving Suggestions for Paula Deen’s Crockpot Mac and Cheese

Now, I know this mac and cheese is delicious enough to eat straight from the pot (no shame—I’ve done it!), but if you want to make it a full meal, here are my favorite ways to serve it up:

• Classic comfort: Pair it with crispy fried chicken for the ultimate Southern supper.
• Veggie boost: Serve alongside roasted Brussels sprouts or a simple green salad to balance all that cheesiness.
• BBQ lover’s dream: Pile pulled pork right on top—the smoky flavors are magic with the creamy sauce.

Pro tip? Keep extra napkins handy—things are about to get deliciously messy!

Storing and Reheating Paula Deen’s Crockpot Mac and Cheese

Now let’s talk leftovers—though I can’t imagine you’ll have many! This mac and cheese keeps beautifully if you’ve somehow resisted eating the whole pot. Pop any leftovers in an airtight container in the fridge for 3-4 days. When reheating, do it low and slow with a splash of milk to bring back that creamy texture. Microwave in 30-second bursts, stirring between each one.

Want to freeze it? Portion into freezer bags (lay flat to save space) for up to 2 months. Thaw overnight in the fridge before reheating. Pro tip: The pasta softens a bit after freezing, so I like to undercook it slightly if I know I’m freezing leftovers. That way it’ll be perfect after reheating!

Nutritional Information for Paula Deen’s Crockpot Mac and Cheese

Now, sugar, let’s be honest—this ain’t diet food, but everything in moderation, right? Here’s the ballpark nutrition per serving (about 1 cup), but remember: Estimates vary depending on your exact ingredients and brands.

• Calories: Around 450
• Fat: 25g (15g saturated—that’s the good, cheesy kind!)
• Protein: A solid 20g
• Carbs: 35g
• Sodium: About 800mg (go easy on extra salt if you’re watching this)

My philosophy? A happy soul needs good mac and cheese sometimes—just balance it with veggies later!

Frequently Asked Questions About Paula Deen’s Crockpot Mac and Cheese

Bless your heart, I know y’all have questions—after making this recipe a zillion times, I’ve heard ’em all! Here are the answers to the ones that pop up most often at my dinner table:

Can I use a different pasta shape?
Absolutely! While elbows are classic, small shells or cavatappi work great—just keep it to 2 cups dry. Avoid long pastas like spaghetti (trust me, it gets awkward). Whatever you choose, remember—al dente is the key!

Why does my mac and cheese sometimes turn out dry?
Honey, you’re probably overcooking it or lifting the lid too much. Stick to 2-3 hours on low and stir just once or twice. If it looks thirsty near the end, stir in a splash of warm milk to bring it back to life.

Can I make this ahead of time?
You bet! Prep everything (except cooking the pasta) up to a day in advance. Store mixed ingredients in the fridge, then plop it all in the crockpot when ready. Just add 30 extra minutes to cooking time since everything’s cold.

Help! My sauce separated—what went wrong?
Usually means the heat was too high or ingredients were too cold. Next time, use room temp dairy and stick to low heat. If it happens, whisk in a teaspoon of cornstarch mixed with milk—it’ll smooth right out!

Share Your Thoughts on Paula Deen’s Crockpot Mac and Cheese

Y’all, I’d love to hear how this mac and cheese turned out in your kitchen! Did your family go wild for it like mine does? Drop a comment below—tell me your favorite add-ins or any clever twists you tried. And oh honey, if this recipe saved your weeknight like it has mine, don’t forget to share it with your friends! Nothing makes me happier than spreading cheesy comfort far and wide.

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