Paula Deen’s Crockpot Mac and Cheese brings sharp cheddar flavor to a rich, comforting side dish. Elbow pasta, sour cream, and condensed cheese soup make each spoonful full of flavor. This version includes eggs, so it has a soft, custardy body rather than a loose stovetop sauce. A short boil starts the pasta, then the slow cooker finishes the dish while the oven stays free.
Why I Love This Recipe
There is plenty to like about a side dish that leaves room in the oven for the rest of dinner. Sharp cheddar keeps the flavor bold, while sour cream adds a little tang. The texture is rich and softly set, so it sits nicely beside vegetables and a simple main dish.
- Big cheese flavor: Sharp cheddar carries through the milk and pasta.
- No flour sauce: Condensed soup helps bring the mixture together without a roux.
- Easy to portion: The soft, spoonable texture works well for a shared meal.
- Useful oven space: The slow cooker handles the finishing stage.
What You’ll Need
- Servings: 10 side-dish servings
- Prep Time: 15 minutes
- Cook Time: 3 hours 15 minutes, including the stovetop stage
- Total Time: 3 hours 30 minutes
- Slow Cooker: 4-quart oval slow cooker
Ingredients:
- 2 cups dry elbow macaroni, measured by volume
- 4 tablespoons unsalted butter, cut into pieces
- 2 1/2 cups freshly grated sharp cheddar cheese, about 10 ounces
- 1 cup whole milk
- 1/2 cup full-fat sour cream
- 1 can (10 3/4 ounces) condensed cheddar cheese soup, undiluted
- 3 large eggs, beaten
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground pepper
- Water, as needed to boil the pasta; drained afterward
Measure the macaroni before cooking. Grate the cheddar from a block for easier melting. Use condensed soup straight from the can; do not add the water listed in its soup-serving directions.
Tools You Need
- 4-quart oval slow cooker
- Large pot and colander
- Medium saucepan
- Glass mixing bowl
- Box grater
- Measuring cups and spoons
- Whisk and silicone spatula
- Instant-read food thermometer
How to Make Paula Deen’s Crockpot Mac and Cheese
Get everything measured before starting, then use gentle heat for the cheese mixture.
Step 1: Start the Macaroni
Bring a large pot of water to a boil, using enough water to let the pasta move freely.
Add 2 cups dry elbow macaroni and cook for 6–7 minutes, until the elbows bend easily but still have a slightly firm center.
Drain well without rinsing. The pasta will finish softening in the slow cooker.
Step 2: Melt the Butter and Cheddar
Place 4 tablespoons unsalted butter and 2 1/2 cups freshly grated sharp cheddar cheese (about 10 ounces) in a medium saucepan over low heat.
Stir for 3–5 minutes, until the cheese has melted into the butter, then take the pan off the heat.
The mixture may look thick or slightly separated at this stage. Do not turn up the heat to force it smooth.
Step 3: Combine the Dairy and Eggs
In a glass mixing bowl, whisk 1 cup whole milk, 1/2 cup full-fat sour cream, 1 can (10 3/4 ounces) undiluted condensed cheddar cheese soup, and 3 beaten large eggs until evenly blended.
Whisk in 1/2 teaspoon salt, 1/2 teaspoon dry mustard, and 1/2 teaspoon ground pepper.
Step 4: Fill the Slow Cooker
Pour the milk-and-egg mixture into a room-temperature 4-quart slow cooker.
Scrape in all the melted butter-and-cheddar mixture and stir well. Add all the drained macaroni and stir until every elbow is coated.
Cover with the lid and switch the slow cooker to LOW right away.
Step 5: Cook Until Softly Set
Cook on LOW for about 3 hours, gently stirring after 1 hour and 2 hours and replacing the lid promptly.
Start checking at 2 hours, since slow cookers vary. The pasta should be fully tender, the mixture should be thick and softly set with no liquid egg, and the center must reach at least 160°F (71°C).
Stop cooking once those cues are met. Avoid HIGH heat or a long hold, which can make the edges dry and the eggs grainy.
Step 6: Spoon and Serve
Turn off the slow cooker and let the macaroni stand for 5 minutes before spooning it into 10 side-dish portions. It will thicken a little as it rests.
For a full meal, serve with baked chicken and steamed broccoli. These sides are optional and are not included in the ingredient list or nutrition estimate.
Why This Recipe Works (Quick Science)
The eggs firm as they cook, giving the dish a gentle custard structure. That is why this version holds together more than an egg-free cheese sauce. Milk loosens the mixture at the start, while the pasta takes up some of that moisture. The starches in condensed soup help give the sauce body.
Gentle heat matters. Too much heat tightens the egg proteins and can separate the cheese mixture. Stirring a couple of times spreads the heat and helps keep the edges from drying before the middle is ready.
Common Mistakes to Avoid
- Fully cooking the pasta first: It can become too soft during the long finish. Leave a little firmness in the center after boiling.
- Adding water to the soup: Use the condensed soup undiluted so the ingredient balance stays right.
- Overheating the cheese: Gentle heat is enough. Boiling the mixture can leave an oily, grainy result.
- Cooking by the clock alone: Check texture and center temperature, especially with a slow cooker that runs warm.
- Expecting a baked crust: This method makes a moist, softly set dish without a toasted top.
What to Serve With Paula Deen’s Crockpot Mac and Cheese
Baked chicken and steamed broccoli make an easy plate with this rich side. The chicken adds protein, and the broccoli gives the meal a fresh contrast. A crisp green salad also works well if you want another vegetable option.
Leftovers and Storage
Transfer leftovers to shallow covered containers and refrigerate within 2 hours, or 1 hour when the room is above 90°F (32°C). Keep at 40°F (4°C) or below and use within 3–4 days.
To reheat one portion, stir in 1 tablespoon whole milk, cover loosely, and microwave in short bursts, stirring between them. Heat the center to 165°F (74°C). This milk is for reheating leftovers and is not part of the original batch.
Freezing is possible, but the pasta may soften and the dairy may separate after thawing. For the best texture, make it close to serving time.
Macros Information
Estimated per side-dish serving, based on 10 servings; optional sides and reheating milk are excluded. Values vary by pasta measurement and soup brand.
- Calories: 290
- Protein: 13 g
- Carbohydrates: 23 g
- Fat: 17 g
- Saturated Fat: 10 g
- Fiber: 1 g
- Sugar: 3 g
- Sodium: 590 mg
Frequently Asked Questions (FAQ)
Q: Does this version contain eggs?
A: Yes. Three eggs give it a soft, custardy texture. They are part of this version, rather than an optional finishing ingredient.
Q: Can I leave out the eggs?
A: You can, but the result will be looser and less set. Begin checking earlier and use tender pasta and a thickened sauce as your texture cues.
Q: Can I put dry pasta straight into the slow cooker?
A: Not with these liquid amounts. Briefly boil and drain the macaroni first as directed.
Q: Can I use pre-shredded cheese?
A: It can work, though its coating may make the texture less smooth. Freshly grated cheddar is the better choice here.
Q: Is evaporated milk the same as condensed cheddar soup?
A: No. They do different jobs in this recipe. Use whole milk and condensed cheddar cheese soup as separate ingredients.
Q: Why did the edges get dry?
A: Your cooker may run warm, or the dish may have cooked too long. Stir gently at the stated checks and stop once the pasta, texture, and temperature cues are met.
Q: Can I cook it on HIGH to save time?
A: LOW is the better choice. HIGH can make the eggs firm unevenly and the cheese mixture separate.
Q: Can I double the batch?
A: Use a larger cooker with room to stir and follow its fill limits. A deeper batch heats differently, so check the center temperature and texture rather than assuming the same timing.
Q: Can I make it ahead for a gathering?
A: Grate the cheese and measure the ingredients ahead, keeping the dairy and eggs refrigerated. Cook near serving time for the best texture, since a long hold can dry out the pasta.
Final Thoughts
Paula Deen’s Crockpot Mac and Cheese is a rich side with plenty of cheddar flavor and a soft, comforting texture. Keep the heat gentle and watch the doneness cues for a meal worth gathering around. Leave a comment with what you served beside it. Happy cooking!