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There is a special coziness to crockpot mac and cheese that you just cannot get from the stovetop. When you let everything melt together slowly, it turns into a rich and ultra-creamy comfort dish the whole family will fight over. This is my go-to version based on Paula Deen’s classic, and it never fails to wow at Sunday dinners or any potluck table.
The first time I made this, my kids hovered at the crockpot asking if it was ready yet. Now it is a top-requested dish for birthdays and holidays.
Ingredients
- Elbow pasta: provides the perfect shape to catch all the cheese sauce Look for classic or large elbows for best texture
- Butter: is essential for richness Use real butter for a creamy base
- Shredded cheddar cheese: delivers the main cheesy flavor Go for sharp cheddar if you want more bite
- Mozzarella cheese: adds extra melt factor and creaminess Use low moisture mozzarella for best results
- Sour cream: gives a subtle tang and makes it extra luscious Full fat is best for creaminess
- Cheddar cheese soup: creates a silky sauce Campbell’s is a classic option
- Milk: thins the sauce and pulls everything together Whole milk is best for richness but two percent works well
- Salt: brings out all the flavors Use kosher or sea salt for even seasoning
- Mustard powder: creates a gentle zing Fresh spice makes a big difference
- Paprika: adds a little warmth and color Try sweet smoked paprika for a twist
Step-by-Step Instructions
- Cook the Pasta:
- Boil elbow pasta in well salted water and cook just until al dente This usually takes about seven minutes Drain thoroughly so the sauce is not watery
- Melt the Cheeses:
- In a large skillet over medium heat melt the butter cheddar and mozzarella together Stir constantly until they form a unified gooey mixture This creates the creamy backbone for the sauce
- Combine Everything in the Slow Cooker:
- Transfer the cheese and butter mixture to your crockpot Add cheddar cheese soup and sour cream Stir thoroughly so there are no lumps
- Add Pasta and Remaining Ingredients:
- Pour in the cooked elbow pasta then add milk salt mustard powder and paprika Use a big spoon to stir until every noodle is well coated and the spices are evenly distributed
- Slow Cook Until Perfect:
- Turn the slow cooker to low Cover and cook for two hours Stir halfway through to prevent sticking The mac and cheese is ready when the sauce is thick creamy and bubbling around the edges
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One of my favorite parts of this recipe is the sharp cheddar flavor. My youngest calls it golden macaroni and always asks for extra helpings. This dish has become a holiday must for my whole family.
Storage Tips
Leftovers keep well in an airtight container in the fridge for up to four days. Warm portions gently on the stovetop with a splash of milk to bring back the creamy texture. You can even portion and freeze smaller servings though the sauce may separate a little upon reheating.
Ingredient Substitutions
Swap out elbow pasta for shells or rotini if you want more texture. Colby jack or Monterey jack can substitute for mozzarella in a pinch. If you do not have cheddar soup make a quick white sauce and add extra shredded cheese.
Serving Suggestions
This mac and cheese is filling enough to be the main event but works beautifully as a side with pulled pork fried chicken or roasted vegetables. Top leftovers with crispy bacon or buttery breadcrumbs for a new meal.
Cultural Context
Southern mac and cheese is known for being creamy thick and extra cheesy. Paula Deen’s adaptation brings the charm of Southern potluck tables and family reunions to your kitchen with minimal fuss.
Recipe Questions & Answers
- → Can I use a different type of pasta?
Yes, shell or rotini pasta works well, though elbows are classic for best texture and sauce coverage.
- → How do I prevent the macaroni from getting mushy?
Cook the pasta just until al dente before adding to the slow cooker for best results.
- → Can I substitute other cheeses for cheddar or mozzarella?
Absolutely, try Monterey Jack, Colby, or a cheese blend for varied flavor and creaminess.
- → Is it possible to make this dish ahead?
Yes, the cooked macaroni and sauce can be prepared ahead and refrigerated, then reheated in the crockpot on warm.
- → What sides pair well with this dish?
Serve alongside green vegetables, simple salads, or roasted chicken for a balanced meal.