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The Ultimate Guide to Paula Deen’s Crockpot Mac and Cheese
Introduction
Did you know that during the Thanksgiving and Christmas holidays, searches for “slow cooker sides” increase by over 400%? In the pantheon of Southern comfort food, few dishes command as much respect—and appetite—as Paula Deen’s Crockpot Mac and Cheese.
While most macaroni and cheese recipes rely on a stovetop roux or a baked casserole method, the Queen of Southern Cooking takes a different approach. By utilizing the slow, gentle heat of a crockpot and a custard-style base made with eggs and evaporated milk, this recipe creates a dense, spoonable texture that is entirely unique. It is rich, unapologetically indulgent, and incredibly convenient for freeing up oven space. In this guide, we will break down the chemistry of the custard, the importance of par-boiling, and how to master Paula Deen’s Crockpot Mac and Cheese so it comes out creamy, not curdled.
Ingredients List
To replicate that signature Southern richness, you need to step away from the blue box and embrace full-fat dairy.
The Pasta Base
- 2 cups Uncooked Elbow Macaroni: (Which yields about 4 cups cooked).1 Tip: You can use shells or cavatappi, but classic elbows hold the heavy sauce best.
- 4 tbsp (½ stick) Unsalted Butter: Cut into cubes.
The Custard & Cheese Mixture
- 2 ½ cups Sharp Cheddar Cheese: Grated. Crucial: Paula recommends sharp cheddar to cut through the creaminess.2 Hand-grate it for the smoothest melt.
- 3 Large Eggs: Beaten.3 This is the hallmark of Southern-style mac; it creates a casserole-like “set” rather than a runny sauce.
- ½ cup Sour Cream: Adds tang and luxury.
- 1 can (10.75 oz) Condensed Cheddar Cheese Soup: The secret binding agent that ensures a velvety consistency.4
- 1 cup Whole Milk: Do not use skim; the fat is needed to prevent curdling.5
- ½ tsp Dry Mustard (Optional): Just a pinch enhances the cheese flavor without tasting like mustard.
- ½ tsp Salt & ½ tsp Black Pepper: To taste.
Sensory Note: The combination of sour cream and condensed soup creates a tangy, savory aroma that distinguishes this dish from standard white sauce pastas.
Timing
The beauty of this recipe lies in its “set it and forget it” nature, though it cooks faster than a pot roast.
- Preparation Time: 15 minutes
- Cooking Time: 2 hours to 2 hours 30 minutes
- Total Time: ~2 hours 45 minutes
Data Insight: By using a slow cooker, you reduce active kitchen supervision time by 90% compared to making a stovetop béchamel sauce, making this the statistically best option for hosting large gatherings.
Step-by-Step Instructions
Step 1: The Par-Boil
Boil the macaroni in a large pot of salted water for only 6 minutes.
- Critical Technique: You want the pasta very al dente (slightly undercooked). It will continue to absorb liquid in the slow cooker. If you cook it fully now, it will turn into mush later. Drain well.
Step 2: The Tempering
In a medium bowl, whisk the eggs until frothy. Add the milk, sour cream, salt, pepper, and dry mustard. Whisk thoroughly.
- Why? Pre-mixing the liquids ensures the egg is evenly distributed, preventing “scrambled egg” pockets in your pasta.
Step 3: The Assembly
Grease your slow cooker insert generously with butter or non-stick spray.
- Add the drained macaroni.
- Add the butter cubes while the pasta is still warm so they begin to melt.
- Pour the egg/milk mixture over the pasta.
- Add the condensed cheese soup and the grated cheddar cheese.
Step 4: The Mix
Stir everything together gently but thoroughly. Ensure every noodle is coated and the cheese soup is distributed, not sitting in a lump.
Step 5: The Slow Cook
Cover and cook on LOW for 2 hours and 30 minutes.
- The Stir: Stir once halfway through (around the 1 hour 15 minute mark) to ensure even melting.
- The Check: Check at 2 hours. If the custard is set and the pasta is tender, it is done. Do not overcook.
Nutritional Information
This is a special occasion dish. Below is the estimated breakdown per serving (based on 8 servings).
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 480 kcal | 24% |
| Total Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Carbohydrates | 38g | 13% |
| Protein | 18g | 36% |
| Cholesterol | 115mg | 38% |
| Sodium | 890mg | 39% |
Note: This recipe relies heavily on fats for texture.6 It is high in calories and sodium, largely due to the condensed soup and cheese.
Healthier Alternatives for the Recipe
If you love the concept but need to lighten the load, here are some modern tweaks to Paula’s classic:
- Soup Swap: Replace the condensed cheddar cheese soup with a homemade thick white sauce (milk + cornstarch) or a low-sodium organic version to reduce salt and preservatives.
- The Yogurt Trick: Swap the sour cream for plain non-fat Greek Yogurt. You keep the tangy flavor and creamy texture but swap fat for protein.
- Reduce the Butter: You can reduce the butter to 2 tbsp without significantly affecting the flavor, as the cheese provides plenty of oil.
- Evaporated Milk: Use fat-free evaporated milk instead of whole milk for a creamier texture with fewer calories.
Serving Suggestions
Paula Deen’s Crockpot Mac and Cheese is a heavy side dish that pairs best with distinct textures and acids.
- The BBQ Platter: This is the ultimate partner for pulled pork or brisket. The creamy texture balances the smoky, stringy meat.
- Thanksgiving Essential: It sits perfectly alongside roast turkey and cranberry sauce.
- Texture Contrast: Since this is a soft, creamy dish, top it with crushed Ritz crackers or toasted panko breadcrumbs right before serving to add a necessary crunch.
- Freshness: Garnish with chopped chives or parsley to add a pop of color and a fresh bite to cut the richness.
Common Mistakes to Avoid
Crockpot pasta can be tricky. Avoid these pitfalls to ensure success:
- Overcooking the Pasta:
- The Issue: Cooking pasta to “done” before putting it in the crockpot.
- The Result: A gummy, unappetizing paste.
- The Fix: Boil only 6 minutes. It must be undercooked going in.
- Using Pre-Shredded Cheese:
- The Issue: Bagged cheese has cellulose (anti-caking agent).7
- The Result: The cheese won’t melt into the sauce; it will stay as grainy strings.
- The Fix: Buy a block of sharp cheddar and grate it yourself.
- Cooking on High:
- The Issue: Trying to rush it.
- The Result: Dairy separates and curdles at high heat.
- The Fix: Low and slow is the only way for a smooth custard.
Storing Tips for the Recipe
- Refrigeration: Store leftovers in an airtight container for up to 3 to 4 days. The mixture will solidify significantly in the fridge.
- Reheating: Add a splash of milk or water before microwaving to loosen the sauce back up.
- Freezing: Custard-style mac and cheese freezes better than béchamel styles.
- Method: Cool completely, then freeze in portions.
- Duration: Good for 2 months. Thaw in the fridge overnight before reheating.
Conclusion
Paula Deen’s Crockpot Mac and Cheese is more than a recipe; it’s a Southern institution. It delivers a specific texture—dense, rich, and custardy—that you simply cannot achieve on a stovetop. By using the slow cooker, you not only save oven space but also allow the flavors of the sharp cheddar and sour cream to meld perfectly into the pasta. It is the ultimate comfort food, requiring minimal effort for maximum reward.
Ready to be the hero of the potluck? Plug in that slow cooker! If you make this recipe, let us know in the comments if you stuck to the classic or added your own twist. Don’t forget to subscribe to our newsletter for more homestyle classics.
FAQs
Q: Can I use uncooked pasta directly in the crockpot?
A: Some variations allow this, but for Paula’s specific recipe, it is not recommended. The starch from raw pasta can make this specific custard mixture too thick and gluey. The par-boil step is essential for the correct texture.
Q: Why does my mac and cheese look curdled?
A: Curdling happens if the slow cooker gets too hot. Ensure you are using the LOW setting. If your slow cooker runs hot, check it at the 1.5-hour mark.
Q: Can I double this recipe?
A: Yes, provided you have a 6-quart or larger slow cooker. The cooking time may increase slightly (by about 30-45 minutes).
Q: Is the condensed soup necessary?
A: For the authentic “Paula Deen” flavor and consistency, yes. It acts as an emulsifier. If you omit it, you need to substitute with a very thick white sauce, or the dish may separate.
