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Served Paula Deen mac and cheese with crunchy topping

Paula Deen Crock Pot Mac and Cheese

A rich, creamy slow-cooked mac and cheese recipe inspired by Paula Deen. This dish is a Southern comfort food staple, perfect for holidays, potlucks, or weeknight dinners. Sharp cheddar, sour cream, and a touch of dry mustard make every bite bold and nostalgic.
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Prep Time 10 minutes
Cook Time 3 hours
Resting Time 0 minutes
Total Time 3 hours 10 minutes
Servings: 6 people
Course: comfort food, dinner
Cuisine: American, Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups Elbow macaroni Uncooked
  • 0.5 stick Butter Cut into pieces
  • 2.5 cups Sharp cheddar cheese Shredded
  • 3 large Eggs Beaten
  • 0.5 cup Sour cream
  • 1 can 10.75 oz Cheddar cheese soup Condensed
  • 0.5 teaspoon Salt
  • 1 cup Whole milk 2% also works
  • 0.5 teaspoon Dry mustard
  • 0.5 teaspoon Black pepper

Equipment

  • 1 Crock Pot / Slow Cooker Set on LOW for 2.5 to 3 hours
  • 1 Medium Saucepan For melting butter and cheese
  • 1 Colander To drain boiled pasta

Method
 

  1. Boil elbow macaroni for about 7 minutes until al dente. Drain well.
  2. In a medium saucepan over low heat, melt butter and 2 cups of shredded cheddar cheese. Stir until smooth.
  3. In the crock pot, combine cheese mixture with beaten eggs, sour cream, cheddar soup, milk, salt, mustard, and pepper.
  4. Stir all ingredients well, then add drained pasta. Mix until fully coated.
  5. Cover and cook on LOW for 2.5 to 3 hours, stirring once or twice during cooking.
  6. Serve hot. For an optional baked version, transfer to a baking dish, sprinkle extra cheese on top, and bake at 350°F for 30 minutes.

Notes

  • You can swap sharp cheddar with Colby Jack or Gouda for different flavor profiles.
  • For a golden crust, sprinkle extra cheese or buttered cracker crumbs and bake at 350°F for 30 minutes.
  • To reheat, add a splash of milk and stir gently over low heat or microwave in 30-second bursts.