Crockpot Mac and Cheese

I first encountered this recipe years ago at a Southern potluck, and I couldn't believe how creamy and luxurious the mac and cheese was—it was nothing like the boxed versions I'd grown up with. The hostess mentioned it was Paula Deen's famous slow-cooker version, and I immediately asked for the recipe. What struck me most was the simplicity of the ingredient list and the unexpected use of canned evaporated and condensed milk, which seemed counterintuitive but created the most velvety, restaurant-quality sauce. When I made it at home for the first time, I was amazed at how foolproof it was. The crockpot did all the heavy lifting, and I ended up with an enormous batch of creamy mac and cheese that had my family gathered around the pot before I could even serve it. It became an instant staple in my cooking rotation.

Why I love this recipe

I love this recipe because it exemplifies what Paula Deen does best: taking classic comfort food and making it accessible, foolproof, and absolutely delicious. There's no fussing with béchamel sauces or worrying about the pasta getting mushy—the crockpot handles everything with gentle heat. The three-cheese combination creates this complex, savory flavor that's more sophisticated than standard mac and cheese, yet it remains humble and unpretentious. Beyond the taste, I love how it brings people together. It's the kind of dish that makes people feel cared for, that says 'I made this for you.' It's forgiving, scalable for any crowd size, and consistently delivers that 'just like Grandma made it' feeling that defines Southern comfort cooking.

What You Need From Your Kitchen

• Elbow pasta:The foundation of this dish; cooked slightly al dente so it remains tender through the long slow-cook process
• Sharp cheddar cheese:Provides deep, complex cheese flavor that prevents the dish from tasting one-dimensional
• Mild cheddar cheese:Balances the sharpness and adds creamy richness to the sauce
• Evaporated milk:Creates the signature silky texture; do not substitute with regular milk
• Condensed milk:Adds sweetness and body to the cheese sauce, essential for the authentic Paula Deen version
• Butter:Enriches the sauce and adds a luxurious mouthfeel
• Eggs:Help bind the sauce and create a custard-like consistency

Let's Make These Together

Cook your pasta until just barely tender

Bring a large pot of salted water to a boil and add elbow pasta. Cook according to package directions but remove 2 minutes early—the pasta will continue cooking in the crockpot and you want it tender but not mushy. Drain in a colander and set aside.

Build your cheese sauce base

In a large bowl, combine both sharp and mild cheddar cheeses with the evaporated milk, condensed milk, and beaten eggs. Whisk together until the cheeses begin to incorporate into the liquid. This mixture is the heart of the recipe, so make sure everything is well combined before moving forward.

Layer it all in the crockpot

Butter the inside of your crockpot generously. Add the cooked pasta, then pour the entire cheese mixture over top. Stir gently but thoroughly, making sure the pasta is completely coated. Add the remaining butter, salt, and pepper, and give it one final gentle stir.

Let time do the work for you

Cover your crockpot and cook on LOW for 4 hours, stirring every 30-45 minutes. This is important—the stirring prevents the edges from drying and overcooking while ensuring the sauce stays creamy and consistent throughout. You'll see the sauce thicken slightly as it cooks.

Serve and enjoy

Once fully cooked and creamy, transfer to serving bowls. If you're feeding a crowd, switch to WARM setting to keep it at the perfect temperature. Serve hot and prepare for compliments.

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Switch Things Up

The first time I made Paula Deen's crockpot mac and cheese, I was skeptical about using condensed and evaporated milk instead of fresh cream—but the combination creates this impossibly smooth, silky sauce that somehow tastes even better than the traditional baked version. I've since made it for every family gathering imaginable, and it's become something of a legendary dish at our table. My kids request it by name, and I love how I can prep it in the morning and come home to a perfectly creamy, bubbling pot of pure comfort.

Perfect Pairings

Paula Deen's Crockpot Mac and Cheese pairs beautifully with crispy bacon, smoky pulled pork, or grilled chicken breast for a more complete meal. For sides, consider a fresh green salad with vinaigrette to cut through the richness, steamed broccoli for color and nutrition, or cornbread for a Southern twist. A simple coleslaw or roasted vegetables round out the plate nicely. For beverages, iced tea, lemonade, or a light white wine complement the creamy, cheesy richness perfectly.

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Frequently Asked Questions

↓ Can I make this recipe ahead of time?

Yes! You can prepare all ingredients the night before, keep them separate and refrigerated, then combine them in the crockpot in the morning. Just add 15-30 minutes to the cooking time since the ingredients will be cold.

↓ What if my mac and cheese seems too thick?

Add a splash of milk (about 1/4 cup at a time) and stir well. The sauce should be creamy but thick enough to coat the pasta. Remember, it will thicken slightly as it cools.

↓ Can I use pre-shredded cheese?

While it's not ideal since pre-shredded cheese contains anti-caking agents that can affect texture, you can use it in a pinch. For the best, creamiest results, freshly shred your cheese from a block.

↓ How do I prevent the edges from drying out?

Stir every 30-45 minutes throughout cooking, making sure to scrape the sides and bottom of the crockpot. This keeps the edges from getting overcooked and keeps the whole dish creamy and consistent.

↓ Can I cook this on HIGH instead of LOW?

It's not recommended. Cooking on HIGH can cause the eggs to scramble and the sauce to break, resulting in a grainy texture instead of the smooth, creamy consistency this recipe is known for. Patience and LOW heat are key.

↓ How long can I keep leftovers?

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low-medium heat, adding a splash of milk to restore creaminess. Do not microwave, as it can cause the sauce to break.

Conclusion

Paula Deen's Crockpot Mac and Cheese is proof that the best comfort foods don't require complicated techniques—just quality ingredients and time. This slow-cooker classic delivers restaurant-quality creaminess every single time, making it perfect for weeknight dinners, potlucks, or whenever you need serious comfort food. The beauty of this recipe is its simplicity and reliability; it never fails to satisfy even the pickiest eaters. Make it your new go-to dish.