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Paula Deen's Macaroni and Cheese {EXTRA Creamy + Crock Pot Friendly}

Paula Deen's Macaroni and Cheese recipe will be the creamiest you've ever tried! It's so easy to throw together in the Crock Pot or in the oven and it'll leave everyone wanting more

Course Main Course
Cuisine American
Keyword Crock Pot Mac and Cheese, Paula Deen Mac and Cheese, Paula Deen Mac and Cheese Crock Pot
Prep Time 10 minutes
Cook Time 45 minutes
Crock Pot Method 3 hours
Total Time 55 minutes
Servings 8
Calories 472 kcal
Author Stephanie

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1/4 cup butter softened
  • 1 cup half-and-half
  • 4 large eggs beaten
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper optional
  • Freshly ground black pepper

Cheeses

  • 8 oz. cheddar cheese
  • 8 oz. American cheese
  • 4 oz. cream cheese softened
US Customary - Metric

Instructions

Crock Pot Method:

  1. Cook the macaroni for about 7 minutes, until tender. (We’re undercooking it slightly.)
  2. While the macaroni cooks, set the Crock Pot to low heat. Add all ingredients except the 3 cheeses and whisk until well-combined.
  3. Drain the macaroni and return it to the warm pot you boiled it in. Add the Cheddar, American, and Cream Cheese. Use a silicone spatula to gently combine.
  4. Add the macaroni to the Crock Pot and mix to combine all ingredients. Heat on low for 2-3 hours, then switch to warm, and serve!

Oven Method:

  1. Preheat oven to 350 degrees.
  2. Cook the macaroni for 9 minutes.
  3. While the macaroni cooks, add all ingredients except the 3 cheeses to a medium bowl and whisk to combine.
  4. Drain the macaroni and return it to the warm pot you boiled it in. Add the Cheddar, American, and Cream Cheese. Use a silicone spatula to gently combine.
  5. Add the macaroni to a greased 13 x 9 baking dish. Pour the whisked ingredients on top.
  6. Bake, uncovered, for 40-45 minutes, until hot and bubbling.
  7. Let it stand for 10 minutes prior to serving.

Recipe Video

Recipe Notes

 Make-Ahead Method For Baked OR Crock Pot Mac and Cheese:

  • Cook the Pasta no more than Al Dente.
  • Immediately rinse the cooked pasta with cold water to halt the cooking process and rid it of extra starch.
  • Combine all remaining ingredients in a saucepan and whisk together over medium heat until well-combined and smooth. Let it cool until it's just warm to the touch.
  • Combine the cooled macaroni and sauce.
    Store in the fridge for up to two days, covered.
  • Add it to a casserole dish or Crock Pot and proceed as instructed. Note that you may have to cook it a tad longer since its starting off cold.

Storing Leftover Mac and Cheese:

  • Leftover macaroni and cheese should be refrigerated and eaten within three days.

Freezing Leftover Mac and Cheese: 

  • Leftover mac and cheese should be stored in labeled airtight containers in the freezer and is best if used within three months.
  • I create portion-sized foil packets and place those in labeled freezer bags.
    • To reheat: Pop them in a 350 degree oven for about 20 minutes or so, depending on how much you're reheating.
Nutrition Facts
Paula Deen's Macaroni and Cheese {EXTRA Creamy + Crock Pot Friendly}
Amount Per Serving
Calories 472 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 22g138%
Cholesterol 189mg63%
Sodium 946mg41%
Potassium 190mg5%
Carbohydrates 14g5%
Sugar 1g1%
Protein 19g38%
Vitamin A 1260IU25%
Vitamin C 0.4mg0%
Calcium 579mg58%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.