Creamy Paula Deen’s Crockpot Mac and Cheese That Comforts You

This creamy Paula Deen’s Crockpot Mac and Cheese is a lifesaver for hectic weeknights, bringing warmth and comfort to your dinner table.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 3

Total Time 3 15

Servings: 8 servings

Course: Dinner

Cuisine: Southern

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta

1 pound Elbow Pasta

For the Creamy Mixture

1 stick Butter can substitute with margarine
2 cups Cheddar Cheese shredded, can experiment with gouda
2 cups Mozzarella Cheese shredded, fresh mozzarella is a gourmet option
1 cup Sour Cream can substitute with Greek yogurt
10.5 ounces Cheddar Cheese Soup homemade cheese sauce is an alternative
1 cup Milk any milk alternative can be used

For Seasoning

1 teaspoon Salt adjust to taste
1 teaspoon Mustard Powder optional
1 teaspoon Paprika smoked paprika for added flavor

Equipment

Crockpot

Method

Step-by-Step Instructions

Cook the pasta in salted water until al dente, about 7-9 minutes. Drain and set aside.
In the crockpot, combine the cooked elbow pasta, butter, cheddar cheese, mozzarella cheese, sour cream, cheddar cheese soup, milk, salt, mustard powder, and paprika. Mix well.
Stir everything well and cover. Cook on low for about 2-3 hours, stirring occasionally.
Check the consistency after cooking. Stir in milk for creaminess if desired and cook for an additional 10-15 minutes if needed.
Serve hot and enjoy with a salad or garlic bread!

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 46gProtein: 15gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 800mgPotassium: 270mgFiber: 2gSugar: 3gVitamin A: 20IUCalcium: 30mgIron: 4mg

Notes

Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for 2 months.

Tried this recipe?

Let us know how it was!