There’s just something magical about a bubbling slow cooker filled with creamy mac and cheese. Growing up in a house where slow cookers were practically sacred, this dish was one of our Sunday staples—especially when Paula Deen’s version made its way into our family recipe book. My dad loved it extra cheesy, my abuela demanded it with a hint of paprika, and I was just thrilled to stir the pot (literally). Now, I’ve taken that Southern inspiration and turned it into my own slow cooker mac cheese Paula Deen style—smooth, rich, and ridiculously easy.
If you’ve ever wondered how to recreate that gooey, slow-cooked comfort, you’re in the right place. This post is your ultimate guide to mastering Paula Deen’s iconic recipe in your slow cooker, and we’re going all in on technique, timing, and keeping every bite creamy without turning mushy.
We’ll also break down how to avoid the biggest mac and cheese mistakes, like sogginess and bland flavor. Plus, we’ve included a few extra tricks you’ll only find here—like how to thicken your mac and cheese fast and the exact cooking time to get perfect results in your crockpot. For more savory comfort meals, check out our chicken tenders in slow cooker and this crowd-pleasing creamy beef mushroom macaroni. Now let’s dig in.
Table of Contents
Table of Contents
Slow Cooker Mac Cheese Paula Deen Inspired
Why This Mac and Cheese Works So Well in the Slow Cooker
The slow cooker gives this Southern classic the perfect texture and flavor. Unlike oven-baked versions that risk drying out or overbaking, using a slow cooker locks in moisture and gently melts all that cheese into creamy perfection. Paula Deen’s version of mac and cheese uses a base of cheddar, milk, butter, and sometimes Velveeta, which melts beautifully without separating.
What really sets this slow cooker mac cheese Paula Deen style apart is the richness achieved through gradual heating. It’s hands-off, foolproof, and great for meal prepping or hosting. Want another easy but indulgent idea? You’ll love this garlic butter chicken with asparagus, another slow-cooked wonder.
The Secret to Getting It Just Right (Not Mushy or Dry)
Cooking pasta in the slow cooker requires some finesse. You don’t want it sitting in liquid too long or it turns mushy. The trick is using pre-cooked macaroni—al dente only. Then, toss it in with your cheese mix and let it slowly absorb all that creamy sauce without overcooking. Paula Deen’s version also recommends using eggs, which help bind the mixture and create a custard-like consistency.
If you’re worried about overcooking, this guide to chicken nachos in the slow cooker shows just how easy it is to layer flavors without losing texture—perfect inspiration for your mac and cheese journey.
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Slow Cooker Mac and Cheese Paula Deen – Best Creamy Recipe You’ll Love
Description
Creamy and cheesy, this slow cooker mac cheese Paula Deen style is a Southern classic you can set and forget.
Ingredients
2 cups elbow macaroni (cooked al dente)
1 can (12 oz) evaporated milk
1 ½ cups whole milk
3 cups shredded cheddar cheese
¼ cup melted butter
2 large eggs (beaten)
1 tsp salt
½ tsp black pepper
Instructions
1. Cook macaroni to al dente and drain.
2. In a bowl, whisk eggs, evaporated milk, whole milk, melted butter, salt, and pepper.
3. Stir in shredded cheese until combined.
4. Grease the slow cooker and add macaroni.
5. Pour cheese mixture over the pasta and stir gently.
6. Cook on low for 2.5 to 3 hours, stirring once midway.
7. Serve warm with garnish if desired.
Notes
Use room-temperature cheese for best melt.
Do not over-stir to prevent pasta from breaking down.
How to Make Paula Deen’s Slow Cooker Mac Cheese Recipe
Essential Ingredients for That Creamy Southern Flavor
When you think of comfort food, Paula Deen’s mac and cheese is right at the top of the list. What makes her slow cooker mac cheese Paula Deen recipe stand out is its indulgent, creamy texture and old-fashioned simplicity. You’ll need elbow macaroni, evaporated milk, whole milk, butter, eggs, and a hearty portion of shredded cheddar cheese. Want to make it ultra-creamy? Add Velveeta or cream cheese into the mix.
Here’s a quick breakdown:
| Ingredient | Quantity |
|---|---|
| Elbow macaroni (cooked al dente) | 2 cups |
| Evaporated milk | 1 can (12 oz) |
| Whole milk | 1 ½ cups |
| Shredded cheddar cheese | 3 cups |
| Butter (melted) | ¼ cup |
| Eggs (lightly beaten) | 2 |
Just dump everything into your slow cooker, give it a gentle stir, and cook on low for 2 to 3 hours. Stir halfway through to ensure even melting. You’ll be rewarded with a bubbly, golden dish that tastes like it’s straight from a Southern kitchen. For more creamy pasta ideas, try this creamy spinach mushroom pasta—a great vegetarian twist.
Step-by-Step Cooking Method to Nail the Texture
- Boil macaroni to al dente (no more than 6 minutes).
- In a large bowl, whisk eggs, both milks, and melted butter until fully combined.
- Add shredded cheese to the mix. Stir.
- Spray the inside of your slow cooker with non-stick spray.
- Add macaroni and pour the mixture over it. Stir everything gently.
- Cover and cook on low for 2½ hours. Stir once halfway through.
Don’t skip the stirring—it prevents clumping and uneven cooking. Unlike baked recipes that might require constant oven-checks, this method guarantees a smooth consistency every time. If you’re craving more homey one-pot meals, check out our tuscan garlic chicken with spinach—it’s just as rich and low-effort.
Fixing Common Problems in Slow Cooker Mac Cheese Paula Deen Style
How to Thicken Mac and Cheese Fast (Without Clumps or Floury Taste)
Even the best slow cooker mac cheese Paula Deen recipe can turn out a little too runny sometimes. But don’t worry—there are fast fixes that won’t ruin the taste or texture. One of the quickest ways to thicken mac and cheese is by adding more shredded cheese directly into the pot and letting it melt uncovered for the last 15–20 minutes. The key is not to add cold cheese straight from the fridge—let it come to room temperature so it blends evenly.
If it’s still too thin, a small spoonful of cream cheese can work wonders. It thickens the sauce while making it silkier. Avoid cornstarch or flour slurries here—they can leave a gritty texture in dairy-based dishes. For another creamy fix, check out our coconut lime fish with rice—you’ll love how it uses a thick, rich base without any flour at all.
Need something even faster? A small sprinkle of instant potato flakes stirred in gently will soak up excess moisture without affecting flavor. It’s a weird but effective trick.
How to Keep Mac and Cheese from Getting Soggy in the Slow Cooker
Nobody wants slow cooker mac cheese Paula Deen style to turn into mush. The most common culprit is overcooked pasta or too much liquid. To avoid that, always start with al dente macaroni—it should still have a little bite. And resist the urge to use regular milk-only. Evaporated milk, as used in Paula Deen’s recipe, helps stabilize the sauce and keeps it creamy, not watery.
Another tip: only stir the mixture once during cooking. Constant stirring breaks down the noodles and leads to sogginess. Also, avoid using pre-shredded cheese blends with anti-caking agents—they don’t melt well and can thin out your sauce.
Want more insights on slow-cooked texture perfection? This creamy wild mushroom soup is a great example of how slow cooking can deepen flavor while maintaining ideal consistency.
Serving & Storing Slow Cooker Mac Cheese Paula Deen Style
How to Serve It Right (and Keep It Hot & Creamy)
Presentation counts—especially when it comes to slow cooker mac cheese Paula Deen recipes. Serve it straight from the slow cooker for buffet-style meals, or transfer it to a warm dish and sprinkle fresh parsley, extra shredded cheddar, or paprika on top for a bit of Southern flair.
Want to level it up? Serve alongside BBQ ribs or fried chicken. It also pairs beautifully with seafood, like our garlic butter lobster tail lemon pasta—an elevated match made in flavor heaven.
And if you’re entertaining, keeping the slow cooker on its “warm” setting ensures your mac and cheese stays gooey and inviting all evening. Stir every hour if it’s sitting out to prevent crusting around the edges.
Best Way to Store & Reheat Without Drying Out
To store leftovers, let your mac and cheese cool completely before placing it in an airtight container. Refrigerate for up to 4 days. When reheating, add a splash of milk or evaporated milk to bring back the creamy texture before microwaving or heating gently on the stove.
Avoid reheating in the slow cooker from cold—that takes too long and might cause overcooking. If you plan to reheat a big batch, try covering it with foil and warming it in a 300°F oven until steamy. For another make-ahead comfort food, this beef mushroom stroganoff is just as cozy and holds up beautifully as leftovers.
Here’s a bonus trick Paula Deen herself would likely approve of: add a little dollop of sour cream when reheating to boost creaminess instantly. It refreshes the sauce and keeps the flavor sharp and comforting.
FAQs
How to thicken mac and cheese fast?
Stir in room-temperature shredded cheese or cream cheese during the final 15–20 minutes of cooking. For a quick fix, try a spoonful of instant potato flakes.
How long does macaroni cheese take in the slow cooker?
2½ to 3 hours on low is perfect. Stir halfway and stop once the cheese is fully melted and creamy.
How do you cook Paula Deen mac and cheese in a slow cooker?
Use pre-cooked elbow macaroni, combine it with eggs, butter, milk, and cheddar, and cook on low for 2½ hours. Stir once halfway through.
How to keep mac and cheese from getting soggy?
Use al dente pasta, avoid over-stirring, and stick to evaporated milk or a stable cheese sauce. Avoid overcooking.
Conclusion
Slow cooker mac cheese Paula Deen style isn’t just a dish—it’s pure comfort in every bite. Whether you’re hosting Sunday dinner or meal prepping for the week, this rich, Southern favorite delivers every time. With the right pasta, just enough heat, and a little patience, you’ll get perfect results—no oven needed. So pull out that crockpot and get cooking. Your taste buds (and guests) will thank you.
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