Paula Deen’s Crockpot Mac and Cheese: Southern Comfort in a Slow Cooker

Nothing screams comfort food like a rich, creamy, cheesy mac and cheese straight from the South. Paula Deen’s Crockpot Mac and Cheese has become a beloved staple for holiday gatherings, potlucks, and weeknight indulgence. Using a slow cooker allows you to achieve perfectly tender pasta enveloped in a luscious, cheesy sauce without constantly standing over the stove.

This recipe brings together the classic Southern flavors Paula Deen is famous for: sharp cheddar cheese, a touch of creaminess, and buttery goodness — all in one hearty dish. Let’s walk through how to make this creamy slow-cooked macaroni masterpiece.

Why This Crockpot Mac and Cheese Works

• Hands-off cooking: Using a crockpot lets the cheese melt slowly and evenly, avoiding clumps or scorched edges.
• Creamy texture: The combination of cream, milk, cream cheese, and shredded cheddar creates the ultimate melt-in-your-mouth texture.
• Flavor-packed: A hint of mustard, paprika, or even a pinch of cayenne adds depth to the Southern classic.
• Perfect for gatherings: Makes 8–10 servings, ideal for family dinners or holiday tables.

Ingredients

• 16 oz elbow macaroni, uncooked
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 8 oz cream cheese, softened
• 2 cups half-and-half or whole milk
• ½ cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp smoked paprika (optional for mild smokiness)
• ½ tsp dry mustard (optional for subtle tang)
• ¼ tsp cayenne pepper (optional for slight heat)
• ½ cup grated Parmesan cheese for topping

Instructions

1. Prep the crockpot:
Spray your slow cooker with nonstick cooking spray or lightly grease with butter. This prevents the mac and cheese from sticking during cooking.

2. Combine the base:
In the crockpot, mix cream cheese, butter, half-and-half, heavy cream, and seasonings (salt, pepper, paprika, mustard, cayenne). Stir until smooth.

3. Add pasta:
Add uncooked elbow macaroni to the crockpot. Stir to coat the pasta evenly with the creamy mixture.

4. Layer the cheese:
Add 2 cups shredded cheddar and the mozzarella cheese. Stir gently to combine.

5. Slow cook:
Cover and cook on low for 2–3 hours, stirring every 30–45 minutes to prevent sticking. The pasta should be tender but not mushy.

6. Finish with topping:
Sprinkle remaining 1 cup cheddar and Parmesan cheese over the top. Cover and cook an additional 10–15 minutes until the cheese is melted and bubbly.

7. Serve hot:
Use a large spoon to serve portions directly from the crockpot. Garnish with a sprinkle of paprika or chopped fresh parsley if desired.

Paula Deen’s Crockpot Mac and Cheese

Creamy Southern-style mac and cheese cooked in a crockpot, rich, cheesy, and perfect for family meals.

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Prep Time 15 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Side Dish

Cuisine: American, Southern

Calories: 430

Ingredients Equipment Method Notes

Ingredients

  

Mac and Cheese

• 16 oz elbow macaroni uncooked
• 3 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 8 oz cream cheese softened
• 2 cups half-and-half or whole milk
• 0.5 cup heavy cream
• 4 tbsp unsalted butter
• 1 tsp salt
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika optional
• 0.5 tsp dry mustard optional
• 0.25 tsp cayenne pepper optional
• 0.5 cup grated Parmesan cheese for topping

Equipment

• Crockpot/slow cooker
• Mixing spoon
• Measuring cups
• Cheese grater

Method

 

1. Spray crockpot with nonstick spray or grease with butter.
2. Mix cream cheese, butter, half-and-half, heavy cream, and seasonings until smooth in crockpot.
3. Add uncooked macaroni and stir to coat evenly.
4. Add 2 cups cheddar and mozzarella cheese, stir gently.
5. Cover and cook on low for 2–3 hours, stirring every 30–45 minutes.
6. Sprinkle remaining cheddar and Parmesan over top, cook an additional 10–15 minutes until melted.
7. Serve hot, garnish with paprika or parsley if desired.

Notes

Stir frequently to prevent sticking. Can be made ahead and reheated in crockpot.

Tips for the Perfect Crockpot Mac and Cheese

• Stir regularly: Every 30–45 minutes to ensure even cooking and prevent burning on the edges.
• Cheese choice: Sharp cheddar gives tangy flavor; mozzarella adds meltiness. Mix or adjust to your taste.
• Pasta texture: Slightly undercook the pasta if your slow cooker tends to over-soften pasta.
• Make-ahead: Assemble the mac and cheese in the crockpot insert, cover, and refrigerate overnight. Cook the next day for a quick family meal.

Variations to Try

• Bacon mac and cheese: Sprinkle cooked crumbled bacon over the top before serving.
• Spicy Southern mac: Add jalapeño slices or cayenne for a kick.
• Three-cheese twist: Mix in gouda, fontina, or Gruyère for extra depth.
• Vegetable mac: Fold in roasted broccoli or spinach for a slightly healthier variation.

Serving Suggestions

This creamy, indulgent dish pairs wonderfully with:

• Grilled chicken or fried chicken for a classic Southern combo.
• Green salad for balance and freshness.
• Garlic bread or cornbread to soak up the extra cheesy sauce.

Fun Facts & Southern Context

Paula Deen’s recipes have become synonymous with indulgent Southern cuisine. Mac and cheese, while a staple in many American homes, has deep roots in Southern holiday and Sunday dinner traditions. Slow-cooked mac and cheese allows for a creamy texture similar to baked casserole versions without the need for oven baking — perfect for keeping dinner warm and stress-free for large family gatherings.

Nutrition Information (per serving, approx.)

Calories: 430 | Carbs: 35g | Protein: 18g | Fat: 26g | Saturated Fat: 14g | Sugar: 4g | Fiber: 2g | Sodium: 720mg