Paula Deen's Crockpot Mac and Cheese

Why You Will Love 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 Crock Pot 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 Crock Pot 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.

Cook on low for 2 ½ hours, stirring occasionally

Pro Tips for Crock Pot 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.
• Paula Deen adds in the whisked eggs when all the other ingredients are slowly starting to warm up so that the eggs don't scramble. You can however do all that in a sauce pan like step 2 says.
• 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. Probably even 2 hours depending how hot your slow cooker gets. It's a great dish to make on the weekend and not during the weekday when you know you are home. 

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.

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