Paula Deen Creamy Macaroni and Cheese

Paula Deen Creamy Macaroni and Cheese is a slow cooker side made with sharp cheddar, condensed cheese soup, sour cream, and eggs. It feeds 10 and takes about three hours, hands off. Set it and walk away before any potluck, holiday dinner, or church supper. In the South, mac and cheese is not a side. It is the side.

The eggs are what make this version different. Three beaten eggs turn the sauce thick and custardy instead of just melted cheese sitting on pasta. Mix them into the cooled cheese mixture, not the hot pot. If the mixture is too warm when the eggs go in, you get scrambled bits instead of a smooth sauce.

You can mix everything and refrigerate it overnight, then pour it into the slow cooker in the morning. Stir it once an hour so the edges don't dry out. The cheese soup keeps the sauce from breaking, so do not skip it or swap in milk.

Paula Deen Creamy Macaroni and Cheese

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

3

hours 

Calories

340

kcal

A rich, custardy mac and cheese cooked low and slow. Sharp cheddar and condensed cheese soup build the base while beaten eggs thicken it into a spoonable, pull-apart side.

Ingredients

• 1 cup whole milk
  

• 1/2 teaspoon dry mustard
  

• 1/2 teaspoon salt
  

• 4 tablespoons (1/2 stick) cut into pieces Butter
  

• 1/2 cup Sour cream
  

• 1 (10 3/4 oz) can condensed cheddar cheese soup
  

• 3 beaten eggs
  

• 2 1/2 cups (about 10 oz) grated sharp cheddar cheese
  

• 2 cups uncooked (an 8 oz box isn't quite 2 cups) elbow macaroni
  

• 1/2 teaspoon Pepper

Directions

• Prepare: Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Tools for this recipe

• Crock-Pot 7-quart manual slow cooker, Cuisinart MultiClad Pro 3-quart saucepan, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use a different cheese instead of sharp cheddar?

You can, but sharp cheddar gives the strongest flavor and melts well in a slow cooker. Mild cheddar works if you want something less tangy. Colby jack melts smoother but tastes milder. Stay away from pre-shredded bags because the anti-caking starch makes the sauce gritty.

How long does this mac and cheese keep in the fridge?

It keeps covered in the fridge for three to four days. Reheat on the stove over low heat with a splash of milk to loosen the sauce. It freezes well for up to two months, though the texture softens a little after thawing.

Can you bake this in the oven instead of using a slow cooker?

Pour everything into a greased 9x13 baking dish instead. Bake at 350 degrees for 35 to 40 minutes until the top is golden and the center is set. You lose the extra creamy slow cooker texture, but you get browned edges and a firmer bite.

Why did my mac and cheese turn out grainy?

The eggs probably hit something too hot. Let the cheese and butter mixture cool for a few minutes before stirring in the beaten eggs. If the mixture is above about 160 degrees when the eggs go in, they cook on contact instead of blending smooth.

Can you double this recipe for a bigger crowd?

Double everything and use a 6-quart slow cooker. Keep the cook time the same at 3 hours on low. Stir every 45 minutes instead of occasionally since the larger batch holds more heat at the edges. It feeds 20 comfortably as a side.