Paula Deen’s Crockpot Mac and Cheese

Paula Deen's Crockpot Mac and Cheese - Recipe Diaries

This isn’t really one of those crock pot recipes you can leave over the course of the day when you go to work. It’s one of those recipes that need to be made on the weekend. It only takes 2 hours to 3 hours to cook in the crock pot.

This is a Paula Deen recipe that was originally 821 calories per serving. By leaving out the butter and finding low fat substitutes of cheese, sour cream, and milk, you too… can still have mac and cheese on a diet. Rozoni has smart taste elbow macaroni that is full of whole grains and fiber. Now the calorie count is somewhere around 400. Can you believe that? Well, believe me, and it still tastes good. It’s rich and creamy too. Almost reminds me of those velveeta box recipes that you make from the store.

Paula Deen's Crockpot Mac and Cheese - Recipe Diaries

Ingredients from Paula Deen



Paula Deen's Crockpot Mac and Cheese
  • 2 cups uncooked elbow macaroni (I used Ronzoni Heart Taste)
  • 4 tablespoons butter
  • 2½ cups grated sharp cheddar cheese (low fat cheddar)
  • 3 eggs
  • ½ cup sour cream (light sour cream)
  • 1 (10¾ ounce) can condensed cheddar cheese soup
  • ½ teaspoon salt
  • 1 cup whole milk
  • ½ teaspoon dry mustard
  • ½ teaspoon black pepper
  1. Boil the macaroni in water for six minutes. Drain.
  2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
  3. In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
  4. Cook on low for 2½ hours, stirring occasionally.
I used all low fat ingredients and left out the butter and eggs. Feel free to still add in those ingredients, but it will be more points.

Weight Watcher Points Plus: 7
Nutrition Information
Serving size: 8 Calories: 270 Fat: 13 Carbohydrates: 27 Fiber: 1 Protein: 14

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  3. Katy says

    Paula Deans Mac & Cheese (crockpot)

    Hi! Do I have to put the eggs I this recipe? I want it to taste just as good as remember when I had it before!!! But if it doesn’t need the eggs than I won’t add them!!!
    I saw where you said you “omitted” them! I am doubling this recipe!
    Thank you!

  4. Dee says

    Awesome recipe-turned out perfect! I wonder if this recipe would turn out good if I used O’Brien hash-browns instead of noodles?

  5. May says

    Many people does this serve? Does it fill a normal crockpot? Is the mustard flavor really strong?

  6. Jenna says

    The serving size is 8, It fills a normal crock pot, and the mustard flavor wasn’t that strong. :)

  7. says

    Have made this many times. Quick, easy and as others have stated, not a recipe that can be left in a crock pot all day. I kick it up a notch by adding bacon. YUM!

  8. Diana says

    I know it is supposed to cook for only 2hrs but my crockpot will allow me to set a timer so it will start cooking later … do you think these ingredients (omitting eggs) would be “safe” for a few hours during the day until the crockpot switches on? I really don’t see anything that would spoil quickly

  9. Sunita Andrysiak says

    Is it ok to use bagged shredded cheese for this recipe? I’ve read that it doesn’t melt as nicely…

  10. says

    I am trying this ricpee for the first time for Thanksgiving. Can I make this tonight, refrigerate it and cook it in the morning OR should I cook it tonight then warm it in the morning?I appreciate your thoughts. I pinned this a few months ago and several people have repinned it!


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