If you’ve ever searched for a Paula Deen mac and cheese recipe, you already know the reputation: it’s rich, it’s buttery, and it disappears from the potluck table first. This is our take on her famous slow cooker version, built around the same ideas that made it a household name — sharp cheddar, sour cream for tang and creaminess, and enough butter to make your grandmother proud. Best of all, the crockpot does the work, which frees up your oven on holidays and busy Sundays.
Below you’ll find the full slow cooker recipe, an oven-baked variation, and the small details that separate “fine” mac and cheese from the version people beg you to bring back. (And if you’re a mac and cheese devotee, don’t miss our full roundup of 23 mac and cheese recipes you need to try.)
Why This Crockpot Mac and Cheese Is Different
Most baked mac and cheese, like our old-fashioned baked macaroni and cheese, starts with a roux-based cheese sauce. The Paula Deen approach skips that step entirely. Hot cooked pasta is tossed with cheese, butter, eggs, milk, and sour cream, then slow-cooked until it sets into something between a casserole and a custard. The result is:
- Creamier than a roux-based sauce: Sour cream and eggs create a rich texture that clings to every noodle.
- Hands-off: No whisking flour and milk over the stove, and no babysitting the oven.
- Tangy and sharp: Sour cream balances the richness of the cheddar and butter.
- Holiday-proof: It stays warm in the crock for serving and reheats beautifully.
Ingredients
Serves 8 as a side.
- Elbow macaroni: The classic shape. Its curves hold onto the creamy cheese mixture better than any other pasta.
- Sharp cheddar cheese: The main flavor. Shred it yourself from a block; pre-shredded cheese has a starch coating that keeps it from melting smoothly.
- Unsalted butter: Adds richness and helps the cheese melt into the hot pasta.
- Eggs: Set the mixture into a custard-like texture as it slow cooks, so the mac and cheese holds together when scooped.
- Sour cream: The signature ingredient. Brings tang and creaminess without a flour-based sauce.
- Condensed cheddar cheese soup: Optional, but it boosts creaminess and adds extra cheesy flavor.
- Whole milk: Loosens the mixture so the sauce stays silky instead of stiff.
- Salt: Pasta absorbs a lot of it, so season generously.
- Black pepper: Freshly ground for a little bite.
- Cayenne pepper or hot sauce: Optional. A small amount wakes up the flavor without making it spicy.
Ingredient tips: Shred your own cheddar from a block. Pre-shredded cheese is coated in anti-caking starch and never melts as smoothly. Full-fat sour cream and whole milk are non-negotiable if you want the signature texture.
How to Make Paula Deen-Style Crockpot Mac and Cheese
Step 1: Bring a large pot of salted water to a boil and cook the macaroni until just shy of al dente — about 1 minute less than the package directions. It will keep cooking in the slow cooker. Drain well.
Step 2: Coat the inside of a 4 to 6-quart slow cooker with butter or nonstick spray, or use a liner for easy cleanup.
Step 3: While the pasta is still hot, return it to the pot and add the butter and 2 cups of cheddar. Stir until everything melts into the noodles. The residual heat does the work here, so move quickly.
Step 4: In a bowl, whisk together the eggs, sour cream, condensed soup (if using), milk, salt, pepper, and cayenne. Pour over the pasta and stir until fully combined. Keep stirring as you pour so the eggs blend in rather than scramble.
Step 5: Transfer everything to the greased slow cooker and sprinkle the remaining ½ cup of cheddar on top. Cover and cook on low for 2½ to 3 hours, giving it one gentle stir about halfway through if you’re around. It’s done when the center is set and the edges are lightly golden.
Step 6: Switch the slow cooker to warm and serve straight from the crock. Give it 10 minutes off heat before scooping if it looks loose, it firms up as it rests. Don’t rush it on high. Cooking on high or going past 3 hours curdles the eggs and dries out the edges. Low and slow is the whole point.
Oven-Baked Variation
If you’d rather bake it, prepare the mixture exactly the same way, then pour it into a buttered 9×13-inch dish, top with the reserved cheddar, and bake uncovered at 350°F for 30–35 minutes until bubbling and golden. Let it rest 10 minutes before serving.
Pro Tips for the Best Results
- Don’t overcook the pasta. Mushy noodles are the number one mistake. Undercook slightly and let the slow cooker finish the job.
- Use sharp or extra-sharp cheddar. Mild cheddar gets lost under the butter and sour cream.
- Mix cheeses if you like. Swap ½ cup of cheddar for Gruyère, Colby Jack, or a little smoked Gouda for depth. If you want to see how a three-cheese blend changes things, our creamy 3 cheese mac and cheese is a good reference point.
- Know your slow cooker. Newer models run hot. Check at 2 hours the first time you make it.
- Add crunch at the end. Toss ½ cup of panko or crushed buttery crackers with 2 tablespoons of melted butter, toast in a skillet until golden, and sprinkle over before serving.
- Season generously. Pasta absorbs a lot of salt, so don’t skimp.
Variations
- Bacon mac and cheese: Fold in 6 slices of crumbled cooked bacon. Bacon lovers should also check out our air fryer carbonara mac and cheese.
- Spicy Southern: Add diced jalapeños and ½ teaspoon of smoked paprika.
- Dump-and-go: Prefer a version with uncooked pasta and no eggs? Try our crockpot Velveeta mac and cheese.
- Lightened up: Use reduced-fat sour cream and 2% milk. The texture will be slightly less silky but still delicious.
- Gluten-free: Use gluten-free elbow pasta and skip the condensed soup or use a certified GF version.
Make-Ahead, Storage, and Reheating
- Make ahead: Assemble the mixture up to 24 hours in advance, cover, and refrigerate. Add 20–30 minutes to the slow cooker time.
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled portions for up to 2 months. Thaw overnight before reheating.
- Reheating: Add a splash of milk and warm covered in a 325°F oven or in the microwave at 50% power, stirring occasionally, so it turns creamy again instead of oily.
What to Serve With It
This mac and cheese is rich enough to anchor a meal, but it shines as a side for:
- Air fryer Southern fried chicken or smothered pork chops
- Pulled pork or brisket
- Collard greens and White Lily cornbread
- A holiday spread with ham or turkey
Frequently Asked Questions
Why does Paula Deen’s mac and cheese use sour cream? Sour cream adds tang and creaminess without the need for a flour-based sauce. It also helps the egg mixture set into a smooth, custard-like texture.
Do I have to cook the pasta first? Yes, for this recipe. The egg-and-sour-cream base doesn’t provide enough liquid to cook dry pasta, and raw noodles would throw off the texture.
Can I make this without eggs? Yes, but the texture changes. Without eggs it will be looser and more like stovetop mac and cheese. Reduce the milk to ¾ cup to compensate — or, if a smooth stovetop sauce is what you’re after, our copycat Arby’s mac and cheese is built for exactly that.
Do I really need the condensed cheese soup? No. It adds extra creaminess and salt, but you can replace it with an additional ¾ cup of shredded cheddar and ¼ cup more milk.
Why did my crockpot mac and cheese turn out dry or grainy? Almost always it cooked too long or on high. Pull it when the center is just set, and stick to low. Pre-shredded cheese can also cause graininess.
Can I double this recipe? Yes, in a 7- to 8-quart slow cooker. Add 30–45 minutes and check the center for doneness.
The Bottom Line
This Paula Deen-inspired crockpot mac and cheese recipe earns its reputation because it’s simple, forgiving, and unapologetically rich. Let the slow cooker handle it on Thanksgiving or any Sunday, and it’s the version people will ask you to bring every single time. Short on time on a weeknight? Our Instant Pot copycat Kraft mac and cheese gets you there in one pot.
Tried this recipe? Leave a rating and let us know how you customized it in the comments below.
Paula Deen Mac and Cheese Recipe (Crockpot)
Description
Ingredients
- 4 cups elbow macaroni, 1 lb
- 2½ cups shredded sharp cheddar cheese, divided
- 8 tablespoons butter, 1 stick, cut into pieces
- 3 large eggs, lightly beaten
- ½ cup sour cream
- 10.75 ounces condensed cheddar cheese soup, (optional)
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, optional
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni 1 minute less than the package directions, until just shy of al dente. Drain well.
- Grease the inside of a 4- to 6-quart slow cooker with butter or nonstick spray, or use a liner.
- Return the hot pasta to the pot. Add the butter and 2 cups of the cheddar. Stir until melted into the noodles.
- In a bowl, whisk together the eggs, sour cream, condensed soup (if using), milk, salt, pepper, and cayenne. Pour over the pasta while stirring until fully combined.
- Transfer to the slow cooker and sprinkle the remaining ½ cup of cheddar on top. Cover and cook on LOW for 2½ to 3 hours, stirring gently once halfway through. It’s done when the center is set and the edges are lightly golden.
- Switch to WARM and serve straight from the crock. Let rest 10 minutes if it looks loose; it firms up as it sits.
Equipment
- Slow Cooker
- Mixing Bowl
Notes
- Do not cook on HIGH or past 3 hours; the eggs will curdle and the edges dry out.
- Shred cheddar from a block for the smoothest melt.
- Oven variation: Pour into a buttered 9×13 dish, top with cheddar, and bake at 350°F for 30–35 minutes.
- Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat with a splash of milk.
Nutrition
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