Paula Deen’s Mac and Cheese Recipe

Mac and cheese is a classic comfort food that everyone loves, and Paula Deen’s version takes it to the next level with its creamy, cheesy goodness. Whether you’re serving it for a family dinner, a holiday gathering, or just a cozy night in, this recipe never disappoints. What sets Paula Deen’s mac and cheese apart from the rest is its rich, custard-like texture, achieved by using eggs, sour cream, and a mix of creamy cheeses like cheddar, American, and cream cheese. This recipe offers a delightful contrast between the perfectly cooked elbow macaroni and the velvety sauce that coats every bite.

Paula Deen’s mac and cheese can be made in various ways: baked in the oven, cooked in a crockpot, or even made ahead for later. Each method ensures a deliciously cheesy and satisfying dish, and it’s easy to adjust based on your preferences. Whether you’re preparing a special meal or making a dish to bring to a potluck, this recipe is guaranteed to be a crowd-pleaser. So, let’s dive into the steps, tips, and variations of this irresistible recipe.

Why You’ll Love This Recipe

1. Rich, Creamy Texture

The combination of sour cream, cream cheese, and eggs creates a rich, custard-like texture that coats each noodle with velvety cheese goodness.

2. Versatile Cooking Methods

You can choose between baking it in the oven, using a crockpot, or preparing it ahead of time, depending on your schedule and kitchen setup.

3. Classic Comfort Food

Paula Deen’s mac and cheese is the epitome of classic comfort food—creamy, cheesy, and deeply satisfying with each bite.

4. Perfect for Any Occasion

From casual weeknight dinners to holiday feasts, this mac and cheese is versatile enough to serve on any occasion, making it a go-to favorite.

5. Easy to Customize

You can easily tweak the recipe with optional toppings like crushed Ritz crackers or even switch out the cheese to suit your tastes.

this RECIPE

Ingredients

• Elbow macaroni
• Unsalted butter
• Half and half
• Eggs
• Sour cream
• Cheddar cheese
• American cheese
• Cream cheese
• Cayenne pepper
• Salt
• Pepper

Variations

• Roux Method: If you prefer to skip the eggs, you can make a roux with half and half and butter to create a thickened base for the mac and cheese.
• Toppings: For extra crunch, add a topping of crushed Ritz crackers mixed with melted butter before baking.
• Cheese Variations: Swap out the American cheese for Monterey Jack or Gouda for a different flavor profile.
• Spicy Twist: Add extra cayenne pepper or incorporate jalapeños for a bit of heat.
• Vegetarian: Skip any meat additions and focus on the rich cheese blend for a fully vegetarian dish.

How to Make the Recipe

Oven-Baked Method

1. Preheat your oven to 350°F (175°C).
2. Boil the macaroni until al dente according to the package instructions.
3. In a separate bowl, whisk together melted butter, half and half, eggs, sour cream, salt, pepper, and cayenne pepper.
4. Drain the cooked macaroni and return it to the pot.
5. Stir in the cream cheese, cheddar cheese, and American cheese until the cheese has melted and everything is well combined.
6. Pour in the egg mixture and stir until everything is evenly distributed.
7. Transfer the mac and cheese mixture to a greased 9×13 casserole dish.
8. Bake for 40-45 minutes or until the top is golden and bubbly.
9. Let the mac and cheese stand for 10 minutes before serving.

Crockpot Method

1. Cook the macaroni for 1-2 minutes less than the package instructions for al dente texture.
2. Combine melted butter, half and half, eggs, sour cream, salt, pepper, and cayenne in a bowl and whisk together.
3. Drain the macaroni and return it to the pot. Add the cream cheese, cheddar cheese, and American cheese, stirring until combined.
4. Add the egg mixture to the macaroni and cheese mixture and stir until well mixed.
5. Transfer the entire mixture to a greased Crockpot.
6. Set the Crockpot to low and cook for 2-3 hours, then switch to warm. Stir occasionally to ensure even cooking.

Make Ahead Method

1. Cook the macaroni until al dente, then rinse with cold water to stop the cooking process.
2. In a saucepan, combine the remaining ingredients and whisk over medium heat until smooth. Let the sauce cool until it’s warm.
3. Combine the cooled macaroni and cheese sauce, then store in the fridge for up to two days.
4. When ready to cook, transfer to a casserole dish or Crockpot and follow the respective cooking instructions.

Tips for Making the Recipe

• Don’t Overcook the Macaroni: If you’re using the oven-baked method, be sure to cook the macaroni al dente since it will continue to cook in the oven.
• Use Room Temperature Ingredients: For the creamiest texture, bring your cream cheese, eggs, and sour cream to room temperature before adding them to the mix.
• Add Cheese Gradually: Stir in the cheese in stages to make sure it melts smoothly into the sauce.
• Check the Seasoning: Taste and adjust salt and pepper levels based on your preference.
• Grease Your Pan Well: Grease the casserole dish or Crockpot generously to prevent sticking.

How to Serve

This mac and cheese is a perfect side dish to complement BBQ, fried chicken, or any hearty meal. Serve it as a standalone comfort dish or alongside roasted vegetables, grilled meats, or a simple green salad. You can also bring it to potlucks, parties, or holiday gatherings—it’s sure to be a hit!

Make Ahead and Storage

Storing Leftovers

• Allow the mac and cheese to cool completely before storing it in an airtight container.
• Refrigerate leftovers for up to 3 days.

Freezing

• This mac and cheese doesn’t freeze well due to the texture of the sauce, so it’s best enjoyed fresh or within a few days of making.

Reheating

• To reheat, place the mac and cheese in a baking dish and cover it with foil. Bake in a 350°F oven for 15-20 minutes, or until heated through. You can also microwave individual servings for a quicker option.

FAQs

1. Can I use any type of cheese for this recipe?

Yes! While this recipe uses cheddar, American, and cream cheese, you can swap them for cheeses like Gouda, Monterey Jack, or even mozzarella.

2. Can I make Paula Deen’s mac and cheese without eggs?

Yes, you can skip the eggs and make a roux with butter, flour, and half and half to thicken the sauce.

3. How long does it take to bake the mac and cheese in the oven?

Bake the mac and cheese at 350°F for 40-45 minutes until golden and bubbly.

4. Can I make this in a Crockpot?

Yes! The Crockpot method works great for a set-it-and-forget-it option. It takes about 2-3 hours on low.

5. Can I add protein to this dish?

Absolutely! You can mix in cooked bacon, sausage, or even chicken for added protein.

6. How do I make this recipe spicier?

Add extra cayenne pepper or incorporate chopped jalapeños to bring some heat to the dish.

7. Can I use salted butter instead of unsalted butter?

Yes, but if you use salted butter, you can skip adding extra salt to the recipe.

8. How do I store leftover mac and cheese?

Store leftovers in an airtight container in the fridge for up to 3 days.

9. Can I freeze mac and cheese?

It’s not recommended to freeze this recipe, as the creamy texture doesn’t hold up well after freezing.

10. How do I reheat mac and cheese?

Reheat in the oven at 350°F for 15-20 minutes or microwave individual servings for a quicker option.

Conclusion

Paula Deen’s mac and cheese recipe is a decadent, creamy dish that’s perfect for any occasion. Whether you choose to bake it, use a Crockpot, or make it ahead of time, this recipe is sure to satisfy your cravings for rich, cheesy comfort food. With its customizable ingredients and easy preparation methods, it’s a dish that’s both versatile and incredibly delicious. Don’t forget to try out the optional toppings or mix-ins to make it your own!

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