Paula deen mac and cheese with evaporated milk

Paula Deen's Mac and Cheese recipe is one of my favorite recipes for mac and cheese. When you bite into the mac and cheese you get bites of melted gooey cheddar surrounding creamy cheesy noodles.

I must admit when I made this mac and cheese recipe from Paula Deen again, the instructions were a tad bit confusing but the results were oh so delicious. Step 2 calls for melting the butter and the cheese on a stovetop until everything is melted. This resulted in a big gloppy gooey mess of cheese that you dump in the crock pot. I’m like how does this even work cause the next step is adding in the eggs. With the hot cheese and eggs you’d end up with scrambled eggs. I always, always, always skip the egg part. If you read other reviews on different websites for this exact same recipe a lot of them say to not skip this step. 

Once you have everything combined in the slow cooker and let it cook on low for 2 to 3 hours all the soup, milk, sour cream, and cheese get all combined and when you bite into the mac and cheese you get bites of melted gooey cheddar. I can see why people love this recipe from Paula and it makes a great side dish to add to any Thanksgiving table. 

Ingredients List 

• 2 cups uncooked elbow macaroni - I also like using cavatappi noodles with this recipe.
• 4 tablespoons butter
• 2 ½ cups grated sharp cheddar cheese
• 3 large eggs - a lot of people have better results omitting the eggs in the recipe. Check out the comments below. If not made properly the eggs might scramble.
• ½ cup sour cream
• 1 (10 ¾ ounce) can of condensed cheddar cheese soup
• ½ teaspoon salt - Kosher
• 1 cup whole milk
• ½ teaspoon dry mustard
• ½ teaspoon black pepper

How to Make

1. Boil the macaroni in water for six minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In a slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. Cook on low for 2 ½ hours, stirring occasionally.

Tips for Mac and Cheese 

• Adding in the eggs is optional. I’ve made this plenty of times without the eggs and it is still phenomenal. 
• You can skip step two which calls for melting the cheese and butter on a stovetop. Just dump all the ingredients into the slow cooker.
• This is not a slow cooker recipe you can leave sitting in the pot for 6 hours. The whole entire recipe is made in less than 3 hours. A great dish to make on the weekend and not during the weekday when you know you are home. 

What Crock Pots are the Best? 

When choosing a slow cooker think of the size of your family first. Do you have a large family of 6 or more? You probably want a larger crockpot that is 7 quarts or more. For smaller families that are 4 or less choose a 4 qt slow cooker and just adjust the recipe ingredients in half. No need to change the cooking times.

Elite Gourmet - Electric oval slow cooker has adjustable temps and can make anything from entrees, sauces, stews & dips. Plus it’s dishwasher safe. This one also comes in a 4 quart size!

Crock-Pot 7-Quart Oval -  Manual Slow Cooker | Stainless Steel (SCV700-S-BR) Spatious 7 quart manual slow cooker that servers up to 9 people. Fits a 7 pound roast. Keeps food at an ideal serving temperature for as long as you need to so you can make dishes ahead of time! 

Other Crock Pot Recipes 

Crock-Pot Creamy Italian Chicken 

Crock-Pot Dolce De Leche 

Crock Pot Potato Soup 

Crock Pot Chicken and Dumpling Soup  

Ingredients from Paula Deen

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Print

Scale

Ingredients

• 2 cups uncooked elbow macaroni
• 4 tablespoons butter
• 2 ½ cups grated sharp cheddar cheese
• 3 eggs (optional)
• ½ cup sour cream
• 1 (10 ¾ ounce) can condensed cheddar cheese soup
• ½ teaspoon salt
• 1 cup whole milk
• ½ teaspoon dry mustard
• ½ teaspoon black pepper

1. Boil the macaroni in water for six minutes. Drain.
2. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
3. In slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. Add the drained macaroni and stir again.
4. Cook on low for 2 ½ hours, stirring occasionally.

Notes

myWW Blue Points: 14 Green: 14 Purple 14

My WW Personal Points: 12 Click here to see in recipe builder (will have to log in)

For WW,  you can sub out ingredients with reduced fat options to help lower the points.

• Category: Medium
• Method: Crock Pot
• Cuisine: American

Nutrition

• Serving Size: 1 cup
• Calories: 392
• Sugar: 5g
• Sodium: 676mg
• Fat: 24g
• Saturated Fat: 14g
• Carbohydrates: 29g
• Fiber: 2g
• Protein: 16g

Keywords: crock pot mac and cheese

Disclaimer: I am not affiliated with WW formerly known as Weight Watchers in any way. I am just a member who likes to create WW recipes and share them with everyone. To calculate points for the recipes I use the recipe builder and myfitnesspal for nutrition info.