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Paula Deen’s Crockpot Mac and Cheese Recipe

A deliciously creamy slow cooker macaroni and cheese recipe, featuring elbow macaroni enveloped in a rich homemade cheese sauce.
5 from 1 vote
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Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes

Ingredients

  • 2 cups elbow macaroni uncooked
  • 1/4 cup butter 1/2 stick
  • 2 1/2 cups sharp cheddar cheese freshly shredded*
  • 1 cup whole milk
  • 1 10.5-ounce can condensed cheddar cheese soup
  • 1/2 cup sour cream
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon dry ground mustard
  • 3 eggs beaten (optional, see notes)

Instructions

  • Lightly coat the interior of a 6-quart Crock Pot with nonstick cooking spray, making sure to cover both the bottom and sides. Set aside.
  • In a large pot, bring salted water to a boil. Add the macaroni and cook for about 6 minutes to soften them, but do not fully cook. Drain the pasta using a colander. While the pasta cooks, start making the cheese sauce.
  • In a large nonstick skillet, melt the butter over medium heat. Once the butter is nearly melted, add the shredded cheddar cheese and whisk continuously until the cheese is fully melted and smooth. Remove from the heat and pour the mixture into the prepared Crock Pot.
  • Add the condensed cheddar cheese soup, milk, sour cream, salt, pepper, and dry mustard to the Crock Pot. Whisk thoroughly. If using, incorporate the beaten eggs at this stage. The melted cheese will appear lumpy; continue whisking to combine as best as possible.
  • Add the partially cooked macaroni to the Crock Pot, stirring well to ensure all the noodles are coated with the cheese mixture.
  • Cook on LOW for 2 to 2 1/2 hours, stirring twice throughout the cooking time. The dish is ready when the macaroni has absorbed all the liquid.

Notes

Using freshly shredded cheese is crucial for a smooth melt, as pre-shredded cheese often contains anti-caking agents that prevent it from melting properly.
For a creamier mac and cheese, omit the eggs. Including the eggs will result in a thicker, casserole-like texture. Both versions are delicious, but the dish has a creamier appearance without the eggs.