Paula Deen’s Macaroni and Cheese – Rich, Creamy

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This Paula Deen’s Macaroni and Cheese is Southern comfort food at its finest—rich, creamy, and packed with gooey cheese. Made with butter, eggs, evaporated milk, and three types of cheese, this baked mac and cheese is a holiday and potluck favorite.

If you’re looking for a classic, indulgent mac and cheese recipe that’s super creamy and flavorful, this Paula Deen-inspired version is a must-try!

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Ingredients for Paula Deen’s Macaroni and Cheese

the Pasta:

  • 2 cups elbow macaroni (about 8 oz)
  • 1 teaspoon salt (for boiling water)
  • 1 tablespoon butter (to prevent sticking)

the Cheese Mixture:

  • ½ cup (1 stick) unsalted butter, melted
  • 2 large eggs, beaten
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dry mustard (optional, enhances cheese flavor)
  • 1 cup evaporated milk
  • 1 cup whole milk
  • 1 cup heavy cream (or half-and-half)

the Cheese Blend:

  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack or Colby Jack cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

the Crispy Topping (Optional):

  • 1 cup panko breadcrumbs or crushed Ritz crackers
  • 2 tablespoons melted butter
  • ¼ cup Parmesan cheese

Kitchen Equipment Needed

  • Large pot for boiling pasta
  • 9×13-inch baking dish
  • Mixing bowls
  • Whisk
  • Wooden spoon or spatula

Step-by-Step Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add elbow macaroni and cook until al dente (about 1-2 minutes less than the package instructions).
  3. Drain and toss with 1 tablespoon butter, then set aside.

2. Make the Cheese Mixture

  1. In a large bowl, whisk together melted butter, eggs, salt, black pepper, garlic powder, onion powder, dry mustard, evaporated milk, whole milk, and heavy cream.

3. Assemble the Mac and Cheese

  1. Stir 2 cups shredded cheddar, Monterey Jack, mozzarella, and Parmesan cheese into the milk mixture.
  2. Add the cooked macaroni, mixing until fully coated.
  3. Pour the mixture into a greased 9×13-inch baking dish.

4. Make the Crispy Topping (Optional)

  1. In a small bowl, mix panko breadcrumbs (or crushed Ritz crackers), melted butter, and Parmesan cheese.
  2. Sprinkle the topping evenly over the mac and cheese.

5. Bake & Serve

  1. Preheat oven to 350°F (175°C).
  2. Bake uncovered for 35-40 minutes, until bubbly and golden brown.
  3. Let sit for 5-10 minutes before serving.
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Expert Tips for the Best Southern Mac and Cheese

Use freshly shredded cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Don’t overbake – The mac and cheese should be creamy inside, not dry.
Let it rest before serving – This allows the cheese sauce to thicken slightly.

Common Mistakes to Avoid

Skipping the eggs – The eggs help create a custard-like, creamy texture.
Overcooking the pasta – Slightly undercooked pasta absorbs the sauce without becoming mushy.
Using low-fat dairy – Whole milk and heavy cream create the creamiest texture.

Serving and Presentation Ideas

  • Serve warm with fried chicken, BBQ ribs, or cornbread.
  • Garnish with fresh parsley or a sprinkle of smoked paprika.
  • Pair with collard greens or roasted vegetables for a balanced meal.

How to Store & Reheat Leftovers

Storage:

  • Store in an airtight container in the refrigerator for up to 4 days.

Reheating:

  • Oven: Bake at 325°F (160°C) for 15 minutes, adding a splash of milk to keep it creamy.
  • Microwave: Heat in 30-second intervals, stirring between each, until warm.

Freezing:

  • Freeze unbaked mac and cheese for up to 2 months.
  • Thaw overnight in the fridge before baking.

Variations and Substitutions

  • Make it spicy – Add ½ teaspoon cayenne pepper or diced jalapeños.
  • Use different cheeses – Try smoked Gouda, Havarti, or White Cheddar.
  • Add protein – Stir in crispy bacon, shredded chicken, or shrimp.

What to Serve with Paula Deen’s Mac and Cheese

  • Southern fried chicken or BBQ brisket
  • Collard greens or sautéed green beans
  • Cornbread or buttermilk biscuits

Frequently Asked Questions (FAQ)

Why does Paula Deen’s mac and cheese use eggs?

The eggs help create a rich, custard-like texture, making it creamier and more decadent than traditional mac and cheese.

Can I make this dish ahead of time?

Yes! Assemble it up to 24 hours in advance, refrigerate, and bake when ready.

Can I make this without eggs?

Yes! The eggs create a firmer texture, but you can omit them for a looser, creamier mac and cheese.

Conclusion

This Paula Deen’s Macaroni and Cheese is rich, cheesy, and full of Southern comfort! Whether you make it for holidays, Sunday dinners, or a special occasion, this classic baked mac and cheese will always be a crowd-pleaser.

Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more comforting Southern recipes!

Calories Per Serving

Approximate Calories: 480 kcal per serving (based on 8 servings).

Preparation Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Serves: 8

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Paula Deen’s Macaroni and Cheese – Rich, Creamy & Southern-Style!

  • Author: Elisa
  • Total Time: 55 minutes
Print Recipe

Description

  • This Southern-style baked mac and cheese is rich, creamy, and packed with cheese! A Paula Deen-inspired comfort dish perfect for any occasion.

Ingredients

Scale

For the Pasta:

  • 2 cups elbow macaroni (about 8 oz)
  • 1 teaspoon salt (for boiling water)
  • 1 tablespoon butter (to prevent sticking)

For the Cheese Mixture:

  • ½ cup (1 stick) unsalted butter, melted
  • 2 large eggs, beaten
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dry mustard (optional, enhances cheese flavor)
  • 1 cup evaporated milk
  • 1 cup whole milk
  • 1 cup heavy cream (or half-and-half)

For the Cheese Blend:

  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack or Colby Jack cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

For the Crispy Topping (Optional):

  • 1 cup panko breadcrumbs or crushed Ritz crackers
  • 2 tablespoons melted butter
  • ¼ cup Parmesan cheese

Instructions

1. Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add elbow macaroni and cook until al dente (about 1-2 minutes less than the package instructions).
  3. Drain and toss with 1 tablespoon butter, then set aside.

2. Make the Cheese Mixture

  1. In a large bowl, whisk together melted butter, eggs, salt, black pepper, garlic powder, onion powder, dry mustard, evaporated milk, whole milk, and heavy cream.

3. Assemble the Mac and Cheese

  1. Stir 2 cups shredded cheddar, Monterey Jack, mozzarella, and Parmesan cheese into the milk mixture.
  2. Add the cooked macaroni, mixing until fully coated.
  3. Pour the mixture into a greased 9×13-inch baking dish.

4. Make the Crispy Topping (Optional)

  1. In a small bowl, mix panko breadcrumbs (or crushed Ritz crackers), melted butter, and Parmesan cheese.
  2. Sprinkle the topping evenly over the mac and cheese.

5. Bake & Serve

  1. Preheat oven to 350°F (175°C).
  2. Bake uncovered for 35-40 minutes, until bubbly and golden brown.
  3. Let sit for 5-10 minutes before serving.

Notes

✔ Use freshly shredded cheese – Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
✔ Don’t overbake – The mac and cheese should be creamy inside, not dry.
✔ Let it rest before serving – This allows the cheese sauce to thicken slightly.

  • Prep Time: 15
  • Cook Time: 40
  • Category: DINNER
  • Cuisine: AMERICAN

Nutrition

  • Serving Size: 8
  • Calories: 480

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