This is not your boxed mac and cheese. This is the creamy, cheesy, all‑grown‑up, slow‑cooker version that looks forward to hugs and wide smiles at the dinner table. Kids will call it magic; you’ll call it a weeknight win.
📌 Why This Recipe Works
- Hands-off comfort food. The slow cooker does the heavy lifting—you stir once and let it low-cook while you do other things.
- Customizable cheesy goodness. Want lobster, jalapeños, or extra bacon? Toss in your twist and let the crockpot do its thing.
- Won’t scorch easily. Unlike stovetop mac & cheese, this version is much more forgiving—less babysitting, more enjoyment.
🛒 Ingredients
Here’s what you’ll need for Paula Deen’s classic slow cooker macaroni and cheese:
- Elbow pasta (uncooked) — the classic shape for mac & cheese
- Butter — helps the cheeses melt smoothly and adds richness
- Cheddar cheese (sharp, shredded from a block) — for bold flavor
- Mozzarella cheese (shredded) — for that irresistible stretch
- Sour cream — adds tang and creamy texture
- Cheddar cheese soup (one can) — helps bind and stabilize the mixture
- Milk — adjusts the sauce consistency (more for creamier, less for thicker)
- Mustard powder — adds depth and a subtle bite
- Paprika — gives color and a touch of smoky warmth
- Salt & any additional seasonings to taste
(Note: Pre-shredded cheese often contains anti-caking agents—freshly shredded from a block melts far better.)
🍲 How to Make It
- Cook the pasta al dente.
Boil according to package directions, but be careful not to overcook—your pasta will soften further in the crockpot. - Start your cheese mix.
In a large skillet, melt the butter and stir in the cheddar and mozzarella until they begin to melt. It’s okay if the mixture isn’t completely smooth at this point. - Layer into the slow cooker.
Into the crockpot go the cheese/butter mixture, the can of cheddar cheese soup, and the sour cream.
Add the cooked pasta, then pour in the milk, mustard powder, salt, and paprika. Stir until everything is well combined. - Slow cook.
Cover and cook on low for 2 hours. About 30 minutes in, give everything a good stir to ensure even melting and distribution.
🍴 Serving & Pairing Suggestions
Mac & cheese is a meal all on its own, but here are a few ideas to round out your plate:
- Proteins: Grilled chicken, pulled pork, or crisp bacon bits
- Greens: A simple side salad or steamed broccoli
- Crunchy topping (optional): Tossed breadcrumbs or panko mixed with a little butter & Parmesan, broiled for a minute or two
🧾 Tips, Storage & Variations
- Cheese matters. Freshly shredded cheese = smoother melt, better texture.
- Check consistency. As the 2-hour mark approaches, if the mac & cheese looks too thick or “sticky,” stir in a splash more milk.
- Taste + season. Adjust salt or add pepper at the end as needed.
- Best eaten soon. As time passes, this dish can thicken or stiffen—serve warm for the best texture.
- Make ahead. You can assemble it in the slow cooker and refrigerate overnight. On cook day, run it on low for 3 hours, stirring well after the first 30 minutes.
- Storing leftovers. Keep in an airtight container in the fridge for up to 4 days. Reheat gently (stovetop or oven) with a little milk to loosen.
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