Paula Deen Crockpot Mac and Cheese Recipe (Slow Cooker)

I love easy and shortcut recipes, and this Paula Deen Crockpot Mac and Cheese is exactly that kind of recipe. It has all the rich, cheesy flavor of Southern-style mac and cheese, and the slow cooker handle the finishing work. But first, you need to make a real cheese sauce on the stove with sharp cheddar, mozzarella, a buttery roux, and evaporated milk.

Then everything goes into the crockpot and cooked slowly over low heat. The macaroni turns tender while the cheese melts perfectly. It’s the kind of dish you serve and disappears in no time. It’s perfect for a busy weeknight, a family dinner, or a potluck party.

Recipe Snapshot

Why You’ll Love This Crockpot Mac and Cheese

This crockpot mac and cheese gives you rich, homemade flavor without extra stovetop work. It’s creamy, extra cheesy, and easy to keep warm for serving.

Creamy, Cheesy, and Made for Sharing

The homemade cheese sauce starts with a buttery roux. It turns rich and smooth with evaporated milk, sharp cheddar, and mozzarella. It coats every piece of macaroni, instead of leaving dry noodles or cheese only on top. Extra shredded cheese melts between the layers, giving you gooey, cheesy bites throughout. Once everything is in the crockpot, the slow cooker keeps it warm and ready to serve. This makes it an easy choice for potlucks, Sunday dinners, and family gatherings.

What You’ll Need for Paula Deen Crockpot Mac and Cheese

Essential Equipment

• 4 to 6 quart slow cooker
• Large pot
• Colander
• Large skillet or saucepan
• Large mixing bowl
• Whisk
• Cheese grater
• Measuring cups and spoons
• Cooking spray

Ingredients Ingredients You’ll Need

(Makes 8 servings)

• Elbow macaroni: 16 ounces (1 pound), about 4 cups dry
• Unsalted butter: 4 tablespoons
• All-purpose flour: 3 tablespoons
• Whole milk: 2 cups
• Evaporated milk: 1 can (12 ounces)
• Sharp cheddar: 2½ cups (about 10 ounces), freshly shredded, divided
• Mozzarella: 1½ cups (about 6 ounces), freshly shredded, divided
• Mustard: 1 tablespoon, yellow or Dijon
• Garlic powder: ½ teaspoon
• Paprika: ½ teaspoon
• Salt: 1 teaspoon
• Black pepper: ¼ teaspoon, or to taste

Easy Ingredient Swaps

• Elbow macaroni: Shells or cavatappi work well too.
• Mozzarella: Swap in more cheddar for a sharper, less stretchy bite.
• Evaporated milk: Half and half works, though the sauce turns out a bit different.
• Sharp cheddar: Medium cheddar gives a milder flavor.

How to Make Paula Deen Crockpot Mac and Cheese

Think of this like cooking next to a friend. Add, mix, whisk, and let the crockpot handle the rest.

1. Boil the Macaroni Until Just Tender

First, bring a pot of salted water to a boil. Add the macaroni and cook for a short time, slightly less than al dente. Keep it a bit firm because it will continue to cook in the crockpot.

Drain it well, then set it aside while you prepare the cheese sauce. Don’t cook the pasta completely at this stage, or it might become mushy later.

2. Shred and Prep the Cheese

While the macaroni is still dripping, grate your cheddar and mozzarella cheeses yourself. Add the shredded cheese to a large bowl and toss them together. Set aside a little cheese for layering and for the final topping. Freshly shredded cheese melts more smoothly and gives your sauce a creamy texture.

3. Make the Butter Roux

Next, melt the butter in a pan over medium heat. Add the garlic powder and paprika. Mix them into the melted butter. Sprinkle in the flour and continue mixing until everything comes together to form a smooth, thick mixture. Keep the mixture moving so the flour doesn’t clump or stick to the bottom of the pan.

4. Build the Creamy Cheese Sauce

Now, while mixing constantly, slowly pour in all the milk. Add the evaporated milk and continue stirring until the mixture is smooth and slightly thickened. Stir in the mustard, then lower the heat. Add the shredded cheese a handful at a time. Mix well after each addition until the cheese is completely melted. Continue this process until your sauce is smooth, glossy, creamy, and pourable.

5. Combine and Transfer to the Slow Cooker

Lightly coat the inside of your slow cooker with cooking spray. Add the drained macaroni, then pour the warm cheese sauce over it. Give everything a gentle stir until the sauce coats every noodle. Sprinkle some of the reserved cheese between the layers, then finish with another layer of cheese on top.

6. Cook Low and Slow

Put the lid on and cook everything on low until the macaroni is tender, hot, and creamy. Start checking around the one-hour mark because slow cookers can cook differently.

Give it a gentle stir about every 30 minutes to keep the edges from drying out. Near the end, add the remaining cheese, cover again, and let it melt into a gooey topping.

7. Rest and Serve

Once the cheese is melted and everything is creamy, turn off the crockpot and remove the lid. Let the mac and cheese rest for a few minutes so the sauce can settle slightly.

Then scoop it straight from the crockpot and serve while it’s warm and melty. For a potluck, keep it in the slow cooker for easy serving.

Tips for the Best Crockpot Mac and Cheese

• Don’t fully cook the macaroni: Keep it slightly firm since it will cook more in the crockpot.
• Shred your own cheese: Freshly shredded cheese melts more smoothly into the sauce.
• Get the roux smooth: Whisk the butter and flour well before adding any milk.
• Add the milk slowly: Pour it in gradually while whisking to keep the sauce smooth.
• Add cheese gradually: Drop it in small handfuls and let each one melt before adding more.
• Save some cheese: Keep a little aside for layering and the cheesy top.
• Give it a stir: Stir occasionally to keep the edges from drying out or scorching.
• Let it rest: Give the mac and cheese a few minutes before serving so the sauce can settle.

Easy Variations for Crockpot Mac and Cheese

1. Bacon Mac and Cheese Variations

Stir in cooked, crumbled bacon just before serving. It adds smoky, salty flavor and crispy texture.

2. Jalapeño Mac and Cheese Variations

Add diced pickled jalapeños near the end for a spicy, tangy kick. Start with a small amount and adjust to taste.

3. Smoked Cheddar Mac and Cheese Variations

Replace part of the sharp cheddar with smoked cheddar. This adds a deeper smoky flavor without changing the creamy sauce.

4. Extra-Cheesy Mac and Cheese Variations

Add Monterey Jack or more mozzarella for extra melt and stretch. Keep some sharp cheddar for stronger cheese flavor.

5. Broccoli Mac and Cheese Variations

Add small steamed broccoli florets during the final minutes. This keeps the broccoli tender without watering down the sauce.

6. Pimento Mac and Cheese Variations

Stir in drained diced pimentos for a tangy Southern-style twist. Paula Deen also features pimentos in her mac and cheese recipes.

Why Is My Mac and Cheese Dry, Lumpy, or Greasy?

In my experience, most crockpot mac and cheese problems come down to a few common causes.

Mushy pasta: The macaroni was too soft before it went into the crockpot. Undercook it slightly so it holds up during the slow cooking.

Lumpy sauce: The roux wasn’t whisked enough, or the milk was added too quickly. Pour the milk in gradually and keep whisking until smooth.

Dry texture: The mac and cheese cooked too long or stayed on warm for too long. Check it early and serve it once the macaroni is tender and creamy.

Greasy sauce: Too much heat can make the cheese separate and release its fat. Keep the sauce gentle when melting the cheese, and avoid overheating the crockpot.

Grainy texture: The cheese may have been exposed to too much heat or added too quickly. Add freshly shredded cheese in small handfuls and let each addition melt before adding more.

What Goes Well With Paula Deen Crockpot Mac and Cheese

Southern main dishes: Fried chicken, BBQ ribs, pulled pork, baked chicken, or grilled chicken all pair naturally.

Vegetable sides: Collard greens, green beans, corn, roasted broccoli, or a simple green salad round out the plate.

Best occasions: This dish fits right in at potlucks, cookouts, Sunday dinner, Thanksgiving, Christmas, or any family gathering.

Nutrition & Health Benefits

Nutrition at a Glance

This is an estimate. Nutrition is calculated per serving, based on 8 servings, using USDA FoodData Central values for each ingredient. Actual values can vary depending on the specific brands used.

What Makes This Recipe Nutritious

The milk, cheddar, and mozzarella provide protein and calcium, while the macaroni supplies carbohydrates for energy. Because this is a rich, cheese-based dish, it’s best enjoyed as a satisfying side dish rather than positioned as a low-calorie recipe.

Make-Ahead, Storage, and Reheating

Make ahead: Shred the cheese and boil the pasta a day ahead if that makes things easier. For the best texture, make the cheese sauce fresh and finish the mac and cheese in the crockpot the same day you serve it.

Storage: Keep leftovers in an airtight container in the fridge for up to 3 to 4 days.

Reheating: Warm larger portions gently in the oven or on the stovetop. The microwave works well for a single serving. Add a small splash of milk if the sauce has thickened.

Paula Deen Crockpot Mac and Cheese Recipe

Recipe by Tayuba Tabassum

0.0 from 0 votes

Course: Side DishCuisine: Southern, AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

570

kcal

Total time

2

hours 

20

minutes

A creamy, cheesy slow cooker mac and cheese made with a homemade roux based cheese sauce, sharp cheddar, and mozzarella. Easy comfort food for potlucks and family dinners.

Ingredients

• 16 oz (1 lb) elbow macaroni

• 4 tablespoons unsalted butter

• 3 tablespoons all-purpose flour

• 2 cups whole milk

• 1 can (12 oz) evaporated milk

• 2½ cups sharp cheddar, shredded, divided

• 1½ cups mozzarella, shredded, divided

• 1 tablespoon mustard, yellow or Dijon

• ½ teaspoon garlic powder

• ½ teaspoon paprika

• 1 teaspoon salt

• ¼ teaspoon black pepper

• Cooking spray

Directions

• Boil the macaroni in salted water until just under al dente. Drain and set aside.
• Shred the cheddar and mozzarella. Toss together and set some aside for layering and topping.
• Melt the butter in a pan, whisk in the garlic powder and paprika, then whisk in the flour until smooth.
• Whisk in the whole milk and evaporated milk. Stir in the mustard, then melt in the shredded cheese, a handful at a time, until smooth and glossy.
• Coat the slow cooker with cooking spray. Add the macaroni, pour the cheese sauce over it, and stir to coat. Layer in some reserved cheese.
• Cover and cook on low for 1½ to 2 hours, stirring every 30 minutes. Add the last of the cheese near the end and let it melt.
• Turn off the heat, let it rest a few minutes, then serve warm from the crockpot.

Notes

• Cook times vary by slow cooker. Check for a creamy, bubbly texture rather than relying only on the clock.

FAQs

Can I use raw macaroni instead of boiling it first?

You can, but briefly parboiling the macaroni first gives more predictable results. Raw pasta can cook unevenly in a slow cooker, leaving some pieces soft and others firm. A quick boil helps everything finish at the same pace once it hits the crockpot.

What cheese combination works best for this recipe?

Sharp cheddar brings most of the bold cheese flavor here. Mozzarella adds a smooth melt and a bit of stretch. Together, they balance flavor and texture better than using just one cheese on its own.

Why do you add mustard to mac and cheese?

Mustard doesn’t make the dish taste like mustard at all. Instead, it adds a subtle depth that makes the cheese flavor stand out more. It’s a small step, but it makes a real difference in the final taste.

Can I make this mac and cheese ahead of time?

You can prep parts of it ahead, like shredding cheese or boiling pasta. For the best texture, though, make the sauce and cook everything in the crockpot the day you plan to serve it. Fully cooking and reheating it later can affect the creaminess.

How do I keep crockpot mac and cheese creamy?

Avoid overcooking the pasta before it goes into the sauce. Build a smooth roux, add dairy slowly, and melt the cheese gently. Don’t let the dish cook too long or sit on warm for hours, since that dries it out over time.

Can I keep mac and cheese warm in a crockpot for a party?

Yes, the warm setting works well for short periods during a gathering. Stir it occasionally and add a splash of milk if it starts to look dry. Try not to leave it on warm for too many hours at once.

Why is my macaroni and cheese greasy?

Your cheese sauce likely got too hot, causing the cheese fat to separate from the proteins. Keep the heat low and melt the cheese gradually into the sauce for a smoother, creamier result.

Final Thoughts

This Paula Deen crockpot mac and cheese brings together everything I love about comfort food. A creamy, homemade cheese sauce coats every bite of tender macaroni. Sharp cheddar and mozzarella melt together for that rich, cheesy pull. The crockpot makes it easy, so you’re not stuck stirring a pot all afternoon. It’s simple enough for a weeknight and special enough for a potluck table. Give it a try, and let me know how your family likes it.