This recipe has been recently updated with new pictures, and more tips to help you get the best results when making this recipe. 11/4/2019.
Paula Deen’s Mac and Cheese recipe is one of my favorite recipes for mac and cheese. When you bite into the mac and cheese you get bites of melted gooey cheddar surrounding creamy cheesy noodles.
I must admit when I made this mac and cheese recipe from Paula Deen again, the instructions were a tad bit confusing but the results were oh so delicious. Step 2 calls for melting the butter and the cheese on a stovetop until everything is melted. This resulted in a big gloppy gooey mess of cheese that you dump in the crock pot. I’m like how does this even work cause the next step is adding in the eggs. With the hot cheese and eggs you’d end up with scrambled eggs. I always, always, always skip the egg part. If you read other reviews on different websites for this exact same recipe a lot of them say to not skip this step.
Once you have everything combined in the slow cooker and let it cook on low for 2 to 3 hours all the soup, milk, sour cream, and cheese get all combined and when you bite into the mac and cheese you get bites of melted gooey cheddar. I can see why people love this recipe from Paula and it makes a great side dish to add to any Thanksgiving table.
What do I need to make Crock Pot Mac and Cheese?
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1/2 cups grated sharp cheddar cheese
- 3 eggs (optional)
- 1/2 cup sour cream
- 1 (10 3/4 ounce) can condensed cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
How to make Paula Deen’s Mac and Cheese Recipe
- Boil the macaroni in water for six minutes. Drain.
- In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
- In a 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.
- Cook on low for 2 1/2 hours, stirring occasionally.
Tips for Mac and Cheese
Adding in the eggs is optional. I’ve made this plenty of times without the eggs and it is still phenomenal.
You can skip step two which calls for melting the cheese and butter on a stovetop. Just dump all the ingredients into the slow cooker.
This is not a slow cooker recipe you can leave sitting in the pot for 6 hours. The whole entire recipe is made in less than 3 hours. A great dish to make on the weekend and not during the weekday when you know you are home.
Other Crock Pot Recipes
Crock-Pot Creamy Italian Chicken
Crock Pot Chicken and Dumpling Soup
*If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it.
Ingredients from Paula Deen
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Paula Deen’s Crockpot Mac and Cheese
- Prep Time: 15 min
- Cook Time: 2 1/2 hrs
- Total Time: 29 minute
- Yield: 8 1x
Ingredients
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 1/2 cups grated sharp cheddar cheese
- 3 eggs (optional)
- 1/2 cup sour cream
- 1 (10 3/4 ounce) can condensed cheddar cheese soup
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 teaspoon dry mustard
- 1/2 teaspoon black pepper
Instructions
- Boil the macaroni in water for six minutes. Drain.
- In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
- 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.
- Cook on low for 2 1/2 hours, stirring occasionally.
Notes
myWW Blue Points: 14 Green: 14 Purple 14
My WW Personal Points: 12 Click here to see in recipe builder (will have to log in)
For WW, you can sub out ingredients with reduced fat options to help lower the points.
- Category: Medium
- Method: Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 392
- Sugar: 5g
- Sodium: 676mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 16g
Keywords: crock pot mac and cheese
Disclaimer: I am not affiliated with WW formerly known as Weight Watchers in any way. I am just a member who likes to create WW recipes and share them with everyone. To calculate points for the recipes I use the recipe builder and myfitnesspal for nutrition info.
Rich says
We have been making this for years and it’s a holiday tradition. We also don’t use eggs and it come out delicious.
★★★★★
Margaret DuBose says
My family loves this recipe!
Beverly A. McCarty says
I’ve loved Paula Dean recipes every since she came out to the cooking era. I must say that I am a black woman and mac and cheese is always on my table. But this recipe is my BEST hit yet. I would advise anyone to really try this out you and the family will keep on cooking it. And I don’t put the eggs in at all its still just as cheesy and creamy good.
★★★★★
Yolanda says
Not sure what happened but the only thing I omitted was the eggs used block cheese as indicated but the Mac & Cheese came out grainy.
★★★
Tarainga says
I also omit the egg and I actually don’t use the slow cooker. I make the pasta as directed and mix all the other ingredients (sans eggs) in a saucepan to make the cheese sauce. I mix the pasta on and put into a baking dish, top It with cheese and bake it for about 20 min. It’s amazing.
★★★★★
Dawn Black says
I have made this recipe for years. Never add the eggs as some are allergic, don’t miss them and can’t imagine what they add as this is soo good without them.
Also I make this everytime we go camping. I pre cook the macaroni only until slightly soft with a hint of stiffness because they cook more later. Usual cook time for elbow macaroni is 9 to 11 minutes, I only cook them about 7 minutes. If you cook them all the way then the end result will be mushy as they finish cooking in the crock pot.
I just add the remaining ingredients minus the eggs to my crock pot and cook for about 3 hours, stirring it in between. Never had a fail yet! Huge hit, soo easy!!! I personally don’t add the Mustard either due to another family members allergy and we don’t miss that either!! I have been asked to make this dish over and over and have been asked for this recipe so many times I can’t count!! Enjoy!!!
Helen says
I lovvve this recipe, and use it all the time. I like to use the whole box of elbows so I add another can of soup and more sour cream and it turns out great every time, so versatile.
Lisa says
Fabulous recipe I always double! Completely agree with omitting the eggs and not melting anything on the stove! I just cut up the butter into small pieces. While the pasta cooks for exactly 6 min, I mix everything else in a bowl. Return cooked, drained pasta to warm pot, pour cheese mixture over top and gently stir before transferring to a lined crockpot. The liner makes clean up a breeze! No additional cooking time needed for a double or triple recipe.
★★★★★