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.
This Paula Deen mac and cheese recipe can be made three ways: baked in the oven (classic), in the crock pot (easy), or on the stovetop!
Jump to:
- Why You Will Love This Recipe
- Ingredients Needed for Mac and Cheese
- How to Make Mac and Cheese
- Oven Method
- Slow Cooker Mac and Cheese
- Pro Tips for Mac and Cheese
- Stove Top Mac and Cheese Method
- What to serve Crock Pot Mac and Cheese?
- Why Are Eggs Added to Mac and Cheese?
- Storage Tips
- Freezing Mac and Cheese for Later
- Recipe FAQs
- Other Crock Pot Recipes
- Paula Deen's Crockpot Mac and Cheese
Why You Will Love This Recipe
This Paula Deen mac and cheese can be made on the stovetop, in the crock pot, or baked in the oven. I've tested many different ways to make this recipe!
For the beginning of this recipe, there is a lot of stirring involved. Once you combine the cheese sauce with the noodles, you could actually serve it right there. I think the crock pot is just used to keep the cheese sauce warm and or heat it up more.
Air fry some breaded chicken patties and cut them up to add on top of the mac and cheese. Then drizzle some buffalo sauce over it. It's delicious. 🙂
Looking for more easy cheesy appetizer recipes? Try out Paula Deen's Corn Casserole, Paula Deen's Corn Salad with Fritos, Banana Pudding Cake (Not Yo Mama's) Crock Pot Potato Soup, Cheesy Hash Brown and Potato Casserole or Cheesy Scalloped Potatoes.
Ingredients Needed for Mac and Cheese
- Uncooked elbow macaroni - I also like using cavatappi noodles with this recipe.
- Butter - always use unsalted butter to control the salt
- Sharp cheddar cheese - If you really want to be spontaneous try a mix of different cheese like Asiago or White Cheddar
- Large eggs - a lot of people have better results omitting the eggs in the recipe. Check out the comments below. If not made properly, the eggs might scramble.
- Sour cream - light sour cream or regular and be used
- Condensed cheddar cheese soup
- Salt - Kosher
- Whole milk - 2% or skim milk also works
- Dry mustard - grounded
- Black pepper - grounded
- See the recipe card below for a full list of ingredients and measurements.
How to Make Mac and Cheese
Step 1: Boil the macaroni in water for six minutes. Drain and set aside in a crock pot.
Step 2: In a medium saucepan over medium heat add the butter and cheese. Stir until the cheese melts. Slowly incorporate the sour cream, cheddar soup, milk, and spices. Remove from heat and let it cool down a bit. About 3 - 5 minutes.
Step 3: Whisk the eggs together in a bowl and slowly start incorporating them into the cheese sauce.
Step 4: In a slow cooker, combine the cheese mixture and noodles.
At this point, you can take all the ingredients and bake mac and cheese in the oven in a casserole dish or keep it warm in the slow cooker.
Oven Method
Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
Slow Cooker Mac and Cheese
Cook on low for 2 ½ hours, stirring occasionally
Pro Tips for Mac and Cheese
- Make this mac and cheese fancy by adding some lobster to it. Try Lobster Mac and Cheese, Ina Garten Mac and Cheese, or make Alton Brown Stovetop Mac and Cheese.
- Add some bread crumbs like crushed crackers or Ritz crackers on top. If you decide to bake it in the oven.
Stove Top Mac and Cheese Method
- Cook the macaroni according to package directions. Drain and set aside.
- In a large pot over low heat, melt the butter.
- Stir in the sour cream and condensed cheddar cheese soup. Mix until smooth and warmed through.
- Add the shredded cheddar cheese and stir until fully melted.
- (Optional) In a separate bowl, whisk the eggs. Slowly add a small amount of the hot mixture to the eggs, then stir the eggs into the pot.
- Add the cooked macaroni and stir until everything is well combined and coated.
- Season with salt and pepper to taste. Serve warm.
What to serve Crock Pot Mac and Cheese?
People love to make this recipe as a side dish on Christmas or Thanksgiving.
For a protein, I would also make her Pepper Jelly Glazed Ham recipe which I also love or maybe serve it with Alton Brown's City Ham.
I'd make smoked asparagus, twice baked potatoes, or bacon-wrapped green beans for some vegetable options.
Why Are Eggs Added to Mac and Cheese?
Eggs are sometimes added to mac and cheese to help the dish set and hold its shape, especially in baked versions. When heated, eggs act as a binder, creating a firmer, more structured texture rather than a loose, creamy sauce.
This method is commonly used in Southern-style baked mac and cheese, where the final dish is meant to be sliceable and more casserole-like. The eggs help keep everything together, making it ideal for serving at gatherings or potlucks.
Storage Tips
If you have leftovers, this mac and cheese stores really well and is easy to reheat later.
Store in an airtight container Keeps for 3–4 days in the fridge. Let it cool completely first before storing.
Freezing Mac and Cheese for Later
- You can freeze it, but the texture may change slightly
- Store in a freezer-safe container for up to 2 months
Recipe FAQs
Most crockpot mac and cheese only needs 2 to 3 hours on low. Anything longer turns the pasta into paste. Also, recommend a "sturdy" pasta like Barilla Protein+ or a thick-walled elbow macaroni.
For a true "set it and forget it" recipe, you can use dry noodles, but you must have enough liquid (milk/broth) to hydrate them. However, for the best texture, suggest par-boiling for just 3–4 minutes (al dente) before adding them to the crock pot.
Make ahead by prepping all the noodles and cheese sauce and let it cool down before adding it to a slow cooker. Cover and put in the refrigerator over night. Heat the macorani and cheese 1 to 2 hours in the slow cooker before ready to start serving.
Other Crock Pot Recipes
If you tried this Paula Deen's Crock Pot Mac and Cheese or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Paula Deen's Crockpot Mac and Cheese
- Prep Time: 15 min
- Cook Time: 2 ½ hrs
- Total Time: 29 minute
- Yield: 8 1x
- Category: Medium
- Method: Crock Pot
- Cuisine: American
Description
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.
Ingredients
- 2 cups uncooked elbow macaroni
- 4 tablespoons butter
- 2 ½ cups grated sharp cheddar cheese
- 3 eggs (optional)
- ½ cup sour cream
- 1 (10 ¾ ounce) can condensed cheddar cheese soup
- ½ teaspoon salt
- 1 cup whole milk
- ½ teaspoon dry mustard
- ½ 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 ½ hours, stirring occasionally.
Notes
My WW Personal Points: 12 Click here to see in recipe builder (will have to log in)
If you are planning on serving this at a party plan on heating the crock pot up 1 to 2 hours before serving.
Adding the eggs isn't necessary but to stop them from scrambling in the crock pot you need to add them into the cheese mixture when its warm and not really hot.
Nutrition
- Serving Size: 1 cup
- Calories: 392
- Sugar: 5g
- Sodium: 676mg
- Fat: 24g
- Saturated Fat: 14g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 16g
Eva Setser says
So, my wonderful husband tried this recipe and let me tell you guys how it works very well even with the eggs. My husband combined ALL WET INGREDIENTS TOGETHER, then he melted the cheeses with the butter. When all cheese was melted, he mixed it with the wet ingredients. Then poured it onto the noodles (cooked or not, we barely cooked the noodles. The crock pot gets them soggy quick). Now it all mixed very well and ready to eat whenever. I love to eat it in 30 minutes or so with the noodles barely cooked all the way thru. Paula Deen did awesome with this recipe! THANK YOU PAULA. Talking about it, I'm making me another batch this weekend. Actually let me tell you this. We added fontina cheeses and la gruyere cheese also. Not much but this will make your tongue slap your brain! Your palate will have a party!
Try it out and let me know what you think.
EvaDeva
Tiffany says
I absolutely love this recipe, it makes a great crowd pleaser! I actually add the eggs, but I double the amount of cheese, and use a different variety of cheese. add a little milk if you feel it starting to get thick!
Joy says
This is my go to Mac & cheese for pot luck or group dinners. I too leave out the eggs. I use cavatappi pasta, as it holds up longer. The recipe is easy to double for larger crowds.
Jenna says
Freezing the leftovers that way should be fine!
Tamra D Steiner says
Can you freeze this in baggies for individual meals? I have made this for year. 1 egg per double batch. It's became something my family expects from me every holiday. I'm just not sure about storage
Jenna says
An 8 or 10-quart slow cooker. Makes a lot.
Alicia says
What size crockpot do you need to use
Jenna says
I have not tried this in an Instant Pot yet.
Hannah says
Could you make this in an instant pot?
Kristen Ross says
I have been making this recipe (minus the eggs) for a few years now. My trick is to cook the noodles al dente, drain them and melt the butter and milk together in the same pot used for the noodles. Add the cheese and the rest of the ingredients after the cheese melts. Then I add the noodles back into the pot and mix well. That way everything is mixed together and not all over the sides of your crockpot. This recipe is always a hit and we never have leftovers!