Sandra This Paula Deen Mac and Cheese Casserole Recipe is a cheesy and creamy recipe, which is made with cheddar cheese and cream cheese. It’s the ultimate comfort food recipe, ready in about 1 hour and 10 minutes.
Paula Deen Mac and Cheese Casserole Recipe Ingredients
- 1/4 cup unsalted butter, plus additional for coating dish
- 2 cups uncooked elbow macaroni
- 8 ounces cheddar cheese, shredded
- 8 ounces American cheese, shredded or cubed
- 4 ounces cream cheese, cubed
- 1 cup half-and-half
- 4 large eggs
- 1/2 cup Sour cream
- 1/2 teaspoon Salt
- 1/4 teaspoon cayenne pepper (optional)
- Freshly ground black pepper
How To Make Paula Deen Mac and Cheese Casserole
- Prep the oven and cook the macaroni: Preheat your oven to 350°F (175°C). Butter a 13×9-inch baking dish. Cook the elbow macaroni in a large pot of salted water according to the package directions.
- Melt the cheeses: Drain the cooked macaroni and immediately return it to the hot pot. Add the cheddar cheese, American cheese, and cream cheese to the hot macaroni and stir well until the cheeses are melted and combined.
- Make the custard: In a medium bowl, whisk together the 1/4 cup of butter, the half-and-half, eggs, sour cream, salt, cayenne pepper (if using), and black pepper until smooth.
- Assemble and bake: Spread the macaroni and cheese mixture into the prepared baking dish. Pour the egg and cream custard evenly over the top. Bake, uncovered, for 40 to 45 minutes, until the casserole is golden brown and bubbling.
- Rest and serve: Let the mac and cheese stand for 10 minutes before serving. This is a crucial step.
Recipe Tips
- How do I get the best cheesy texture? For the creamiest, best-melting results, it’s best to buy blocks of cheese and shred them yourself. Pre-shredded cheeses are often coated in starches that can prevent them from melting as smoothly.
- Why are there eggs in this mac and cheese? The eggs, combined with the half-and-half and sour cream, create a rich custard. This is what sets a Southern-style baked macaroni and cheese apart; it bakes into a firm, sliceable casserole rather than a loose, saucy dish.
- How do I know when the casserole is done? The casserole is ready when the top is golden brown, the edges are bubbling, and the center is set (it shouldn’t be liquidy or jiggly).
- Why is it important to let the casserole rest? Letting the mac and cheese sit for about 10 minutes after it comes out of the oven is crucial. This allows the hot custard to set up, making it much easier to cut into clean squares that hold their shape.
What To Serve With Mac and Cheese Casserole
This rich and hearty casserole is a classic Southern side dish. It pairs perfectly with:
- Southern fried chicken
- BBQ pulled pork or ribs
- Baked ham
- Collard greens or a simple green salad
How To Store Mac and Cheese Casserole
Refrigerate: Store leftovers tightly covered or in an airtight container in the refrigerator for up to 4 days. Freeze: This casserole freezes well. Let it cool completely, then wrap it tightly in plastic wrap and foil. It can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
Mac and Cheese Casserole Nutrition Facts
- Calories: 550 kcal
- Carbohydrates: 35g
- Protein: 25g
- Fat: 35g
- Saturated Fat: 20g
- Sodium: 950mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes. While elbow macaroni is classic, any short pasta shape like shells, rotini, or penne will work well in this recipe.
Yes, this is a great make-ahead dish. You can assemble the entire casserole, cover it, and store it in the refrigerator for up to 24 hours. You may need to add 10-15 minutes to the baking time since it will be starting from cold.
No, this is a Southern-style baked macaroni and cheese, which is different from a stovetop version. The egg-based custard bakes into a firm, sliceable casserole, often called a “macaroni pie.”
Try More Recipes:
- Paula Deen Pimento Cheese Recipe
- Paula Deen Slow Cooker Macaroni and Cheese Recipe
- Paula Deen Cream Cheese Pound Cake Recipe
Paula Deen Mac and Cheese Casserole Recipe
Description
A rich, cheesy, and custardy Southern-style baked macaroni and cheese that’s sliceable and incredibly comforting.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Cook macaroni according to package directions; drain and return to the hot pot.
- Stir all three cheeses into the hot macaroni until melted. Spread this mixture into the prepared dish.
- In a separate bowl, whisk together the butter, half-and-half, eggs, sour cream, salt, and peppers.
- Pour the egg mixture evenly over the macaroni.
- Bake, uncovered, for 40-45 minutes until golden and bubbly.
- Let stand for 10 minutes before serving.
Notes
- Grating your own cheese from a block provides the best, creamiest results.
- The eggs in the recipe create a firm, sliceable, custard-like casserole, which is traditional for this style of mac and cheese.
- Letting the casserole rest after baking is crucial for allowing it to set properly.
- This is a great make-ahead dish; assemble and refrigerate for up to 24 hours before baking.
