Creamy Paula Deen’s Crockpot Mac and Cheese

Oh honey, let me tell you about the creamiest, cheesiest hug in a bowl - Paula Deen's Crockpot Mac and Cheese! This recipe saved my sanity during those crazy weeknights when my kids had soccer practice, piano lessons, and somehow still needed dinner. There's something magical about tossing everything into the slow cooker and coming home to that rich, cheesy aroma filling the whole house. Trust me, this isn't just mac and cheese - it's Paula Deen-level comfort food that makes everyone at the table go quiet (except for the happy chewing sounds). Whether it's potlucks or lazy Sundays, this slow-cooked wonder has become my secret weapon for guaranteed smiles.

Why You’ll Love Paula Deen’s Crockpot Mac and Cheese

Listen, this isn’t just any mac and cheese—it’s Paula Deen’s, y’all! And let me tell you why it’s become my go-to:

• Set it and (almost) forget it: Dump everything in the crockpot, give it a stir, and let the magic happen while you tackle life.
• Creamier than a dream: That cheddar soup and sour cream combo? Absolute velvet for your pasta.
• No fancy skills needed: If you can stir, you can make this—perfect for busy weeknights or "I-don’t-wanna-cook" days.
• Crowd-pleaser alert: Kids, picky eaters, cheese fanatics—everyone comes back for seconds (hide leftovers if you want any!).

Seriously, it’s like getting a warm, cheesy hug without all the fuss of stovetop mac. What’s not to love?

Ingredients for Paula Deen’s Crockpot Mac and Cheese

Now, let’s talk about the stars of this cheesy show! Here’s what you’ll need to make magic happen in your crockpot:

• 2 cups uncooked elbow pasta (the little tubes hold onto all that creamy goodness!)
• 3 ½ tablespoons butter (real butter, please—Paula would approve!)
• 2 cups shredded cheddar cheese (shred it yourself—the pre-shredded stuff has anti-caking agents that mess with the melt)
• ½ cup shredded mozzarella (this is our secret for that perfect stretch!)
• ½ cup sour cream (makes it extra luscious)
• 1 can cheddar cheese soup (10.75 oz—trust me, this is the shortcut that makes it taste like you slaved all day)
• 1 ¼ cup milk (whole milk for maximum creaminess, but 2% works in a pinch)
• 1 teaspoon salt (balances all that cheesy goodness)
• ½ teaspoon each mustard powder and paprika (these little guys add depth—don’t skip ’em!)

Ingredient Notes & Substitutions

Life happens, so here’s how to adapt when your fridge rebels:

• Pasta: Gluten-free elbows work great—just undercook them slightly since they’ll soften more in the crockpot.
• Cheese emergency? No mozzarella? Use all cheddar, but add an extra ¼ cup for good measure. Fresh mozzarella’s too wet—stick with the low-moisture shredded kind.
• Milk swap: Evaporated milk makes it even richer (use equal amount). In a real pinch, half-and-half thinned with water works too.
• Spice it up: Add a pinch of cayenne if you like a little kick—Paula won’t tell!

Remember: the better your ingredients, the happier your tastebuds will be. But this recipe’s forgiving—I’ve made it work with what I had, and it still disappeared fast!

How to Make Paula Deen’s Crockpot Mac and Cheese

Alright, let’s get this cheesy party started! Here’s exactly how I make Paula’s famous mac—step by step:

1. Cook your pasta: Boil those elbows just 1 minute less than the package says (they’ll finish cooking in the crockpot—trust me, mushy mac is sad mac). Drain and set aside.
2. Butter up that crock: Toss your cooked pasta and butter right into the slow cooker. Give it a good stir while the pasta’s still hot so that butter melts into every nook.
3. Cheese avalanche time: Add all your cheeses, sour cream, cheddar soup, milk, and spices. Stir like you mean it—you want every noodle coated in cheesy potential.
4. Low and slow magic: Cover and cook on LOW for 2-3 hours. Here’s the key: stir every 45 minutes to prevent edges from overbrowning and keep everything creamy.
5. The moment of truth: At 2 hours, do a taste test—perfectly tender noodles? Turn that crockpot to WARM. Still too firm? Give it 30 more minutes max.

See? Easy as pie (but cheesier!). Now let’s make sure yours turns out perfect every time...

Pro Tips for Perfect Crockpot Mac and Cheese

• Spritz alert! Lightly coat your crockpot with cooking spray first—makes cleanup a breeze.
• Peek responsibly: Every time you lift that lid, add 15 minutes to cooking time (heat escapes fast!).
• Texture rescue: If it thickens too much, stir in warm milk 1 tablespoon at a time until dreamy again.
• Timing tip: For parties, cook for 2 hours, then keep on WARM—stirring occasionally—for up to an hour.

Follow these, and you’ll have mac so good, folks’ll think you stole Paula’s apron!

Serving Suggestions for Paula Deen’s Crockpot Mac and Cheese

Oh darlin', this mac deserves the perfect partners! Here's how I love to serve it:

• Classic Southern style: Pile it next to fall-off-the-bone BBQ ribs or crispy fried chicken—the ultimate comfort food duo!
• Veggie balance: Bright steamed broccoli or roasted Brussels sprouts cut through all that richness beautifully.
• Potluck superstar: Bring it alongside pulled pork sliders and coleslaw—watch it disappear first every time!

My personal favorite? Leftovers straight from the fridge at midnight—no judgment here!

Storage & Reheating Instructions

Now let’s talk leftovers—because let’s be real, you might actually have some! Here’s how to keep that mac and cheese tasting fresh:

• Fridge: Store in an airtight container for up to 4 days. Press plastic wrap directly on the surface before sealing—keeps it from drying out.
• Freezer: Portion into freezer bags (squeeze out air!) for up to 2 months. Thaw overnight in fridge before reheating.
• Reheating magic: Add a splash of milk and stir gently while warming on the stove or in the microwave at 50% power. The milk brings back that creamy texture like magic!

Pro tip: If it’s looking dry, a pat of butter stirred in while reheating makes it taste just-made. Your secret’s safe with me!

Nutritional Information for Paula Deen’s Crockpot Mac and Cheese

Now let's talk numbers, y'all! These estimates are per serving (about 1 cup) based on my exact ingredients—your brands might vary slightly. Each bowl packs about 450 calories with 18g protein and that glorious 25g of cheese-loving fat. It's got 35g carbs to fuel your comfort food cravings, and 2g fiber from those happy little elbows. The sodium comes in around 800mg, so if you're watching that, you might cut back a smidge on the added salt. Remember, these are approximations—but honestly? Some things (like cheesy bliss) are worth every delicious bite!

FAQs About Paula Deen’s Crockpot Mac and Cheese

Alright, let’s tackle those burning questions I get asked every time I serve this mac and cheese! Here’s the inside scoop:

Can I double the recipe?
Absolutely! Just use a 6-quart or larger crockpot and keep the same cook time—just stir more frequently (every 30 minutes) since there’s more volume. The cheese melts better when you don’t overcrowd the pot.

Why is my cheese grainy?
That usually happens if the heat’s too high (always use LOW setting!) or if you used pre-shredded cheese. Those anti-caking agents in bagged shreds can make sauces gritty. Freshly grated is the way to go!

Can I make it ahead?
You bet! Assemble everything (except pasta) in the crockpot insert the night before. Next day, cook your noodles, add to the pot, and proceed as usual—just add 15 extra minutes to cook time since it’s starting cold.

Help—my mac’s too thin/thick!
Too thin? Leave the lid cracked for the last 30 minutes. Too thick? Stir in warm milk 1 tablespoon at a time until it’s your perfect consistency. Easy fix!

Share Your Experience

Now it's your turn, sugar! Did your family go wild for this mac like mine does? Drop a comment below with your tweaks or tricks—I read every one! And if you loved it as much as we do, give it a 5-star rating so other cheese lovers can find this gem too. Happy slow cooking, y'all!

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