Sandra This Paula Deen Mac and Cheese Recipe is a creamy and cheesy recipe, which is made with cream cheese and cheddar cheese. It’s the ultimate comfort food recipe, ready in about 1 hour.
Paula Deen Mac and Cheese Recipe Ingredients
- 2 cups uncooked elbow macaroni
- ½ cup (1 stick) unsalted butter, softened or melted
- 1 cup half-and-half
- 4 large eggs
- ½ cup sour cream
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- Freshly ground black pepper
- 8 oz. sharp cheddar cheese, grated
- 8 oz. American cheese, cubed or sliced
- 4 oz. cream cheese, softened
How To Make Paula Deen Mac and Cheese
- Preheat and Cook Macaroni: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, according to the package directions.
- Create the Custard Base: While the macaroni is cooking, whisk together the half-and-half, eggs, sour cream, salt, pepper, and optional cayenne in a large bowl until combined. The mixture may be slightly lumpy.
- Combine Cheeses with Pasta: Drain the cooked macaroni and return it to the warm pot. Add the softened cream cheese, grated cheddar, and American cheese. Stir with a spatula until the cheeses are melted and combined with the hot pasta.
- Mix Everything Together: Pour the egg and cream mixture over the cheesy macaroni and stir until everything is thoroughly combined.
- Bake the Casserole: Transfer the mixture to a greased 9×13 inch casserole dish. Bake for 40-45 minutes, or until the casserole is set and the top is lightly golden brown.
- Rest and Serve: Let the macaroni and cheese stand for about 10 minutes before serving. This allows the custard to set properly, making it easier to serve.
Recipe Tips
- Why use eggs in mac and cheese? This is a classic Southern-style preparation. The eggs create a rich, baked custard that holds the casserole together, giving it a firm, sliceable texture rather than a loose, stovetop sauce.
- How do I prevent a grainy texture? Using room temperature dairy products (half-and-half, sour cream, cream cheese) helps them incorporate smoothly into the hot pasta and prevents the sauce from breaking or becoming grainy.
- Can I use different cheeses? Absolutely. While the combination of sharp cheddar and creamy American cheese is classic, feel free to substitute with cheeses like Gruyère, Monterey Jack, or Gouda for different flavor profiles.
- How do I get a crispy topping? For a crunchy topping, you can toss 1 cup of crushed Ritz crackers or panko breadcrumbs with 2 tablespoons of melted butter and sprinkle it over the casserole before the last 10-15 minutes of baking.
What To Serve With Mac and Cheese
This rich and hearty mac and cheese is a meal in itself but also serves as a perfect side dish.
- Southern Fried Chicken
- Collard Greens or a simple green salad
- BBQ Pulled Pork
- Cornbread
How To Store Mac and Cheese
- Refrigerate: Cover leftovers tightly or transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheat: Reheat individual portions in the microwave or place the casserole dish back in a 350°F oven until warmed through. You may want to add a splash of milk to restore some creaminess.
Mac and Cheese Nutrition Facts
- Calories: 472 kcal
- Protein: 19g
- Carbohydrates: 14g
- Fat: 37g
- Saturated Fat: 22g
- Sodium: 946mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. You can assemble the entire casserole, cover, and refrigerate it for up to two days. Let it sit at room temperature for about 30 minutes before baking, and you may need to add 10-15 minutes to the baking time.
Yes. Cook the macaroni for 1-2 minutes less than the package directions. Combine all ingredients as instructed and transfer to a greased slow cooker. Cook on LOW for 2-3 hours, stirring occasionally, until the center is set.
Yes, but it will change the texture from a baked custard to a more traditional creamy sauce. To do so, omit the eggs and create a roux with 3 tablespoons of butter and 3 tablespoons of flour, then whisk in 2 cups of half-and-half to create a cream sauce before adding the cheeses.
Paula Deen Mac and Cheese Recipe
Description
A rich, Southern-style baked macaroni and cheese made with three cheeses and an egg custard for an ultra-creamy, sliceable result.
Ingredients
Instructions
- Preheat oven to 350°F and cook macaroni until al dente.
- Whisk together half-and-half, eggs, sour cream, and seasonings.
- Drain hot macaroni and return to the pot. Stir in all three cheeses until melted.
- Pour the egg mixture into the cheesy pasta and stir to combine.
- Transfer to a greased 9×13 inch casserole dish.
- Bake for 40-45 minutes until set and lightly golden.
- Let stand for 10 minutes before serving to allow the custard to set.
Notes
- Using room temperature dairy and eggs helps create a smoother, more uniform custard.
- Do not over-bake, as this can cause the egg custard to become rubbery.
- This mac and cheese is designed to be firm and sliceable, not loose and saucy.
- For a make-ahead version, assemble and refrigerate, then allow to sit at room temperature for 30 minutes before baking.
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