Get my Cookbooks! Paula Deen’s Macaroni and Cheese
Paula Deen’s Macaroni & Cheese can be baked in the oven or in the Slow Cooker! Made extra creamy with eggs, cream cheese, and 2 other cheeses!
Love Paula Deen recipes? Be sure to try her corn casserole and green bean casserole next!
Paula Deen’s Macaroni and Cheese
If you’re looking for some delicious Southern-style Macaroni and Cheese, then look no further, this is IT!
Being a Northerner, I had never actually made mac and cheese with eggs before trying this recipe, and I have to admit, I was skeptical at first. But it adds this really creamy element to the dish that my family loves.
The ingredients are simple, it’s easy to throw together, and you can make it fully on the stove top, bake it like a casserole, or even let it cook in the Crock Pot. Let’s do it.
Ingredients
- Elbow Macaroni
- Unsalted Butter- You can also use salted butter and skip the salt seasoning.
- Half and Half
- Eggs– Used for a thicker, creamier consistency.
- Sour Cream
- Cheddar Cheese– Purchase a block and grate your own at home for creamiest consistency. Heluva Good! Orange Sharp Cheddar is my preferred brand, it melts really well and tastes great.
- American Cheese– Velveeta orange packaged slices work well
- Cream Cheese
- Cayenne Pepper
- Salt/Pepper
PRO TIP: The half and half, sour cream, and cheeses should be close to room temperature prior to being added to the macaroni.
How to Make it (Baking Method)
Boil the macaroni until al dente, according to package instructions.
Combine the melted/softened butter, half and half, eggs, sour cream, half and half, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.
Drain the macaroni and return it to the warm pot you boiled it in.
Add the cream cheese, cheddar, and American cheese. Use a silicone spatula and stir to combine.
Add the creamy egg mixture and stir to combine. (Paula Deen pours it over the top of the cheesy macaroni once it’s in the casserole dish, either way works.)
Transfer to a greased 9×13 casserole dish. Bake at 350° for 40-45 minutes. Let stand 10 minutes before serving.
Macaroni and Cheese with Eggs
Southern-Style macaroni and cheese recipes such as this one may call for using eggs. The purpose of the eggs is to create a custard-like consistency. This method is used instead of creating a roux.
Be warned that some people love the eggs, and others aren’t a fan of the texture.
To skip the eggs and make this recipe with a roux:
- Use an extra cup of half and half. (2 cups total)
- Melt 3 Tablespoons unsalted butter in a saucepan over medium heat.
- Add 3 Tablespoons of flour and whisk until the consistency is that of a paste.
- Slowly add 1/2 cup half and half. Whisk until combined. Gradually add the remaining 1+ 1/2 cups until combined.
- Continue to heat, whisking occasionally for about 10 minutes to allow it to thicken.
- Remove from heat, combine with remaining ingredients, add to warm macaroni and bake.
Make-Ahead Method
The following make-ahead tips apply to both the Oven and Crock Pot:
- Cook the Pasta no more than Al Dente.
- Immediately rinse the cooked pasta with cold water to halt the cooking process and rid it of extra starch.
- Combine all remaining ingredients (minus the macaroni) in a saucepan and whisk together over medium heat until well-combined and smooth. Let it cool until it’s just warm to the touch.
- Combine the cooled macaroni and sauce.
- Store in the fridge for up to two days, covered.
- Add it to a casserole dish or Crock Pot and proceed as instructed. Note that you may have to cook it a tad longer since its starting off cold.
Crock Pot Method
- Boil the macaroni for 1-2 minutes less than instructed on package.
- Combine the melted/softened butter, half and half, eggs, sour cream, half and half, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.
- Drain the pasta and return to the warm pot you boiled it in. Combine with the cream cheese, American Cheese, and cheddar.Add the creamy egg mixture and stir to combine.
- Transfer to a lightly greased Crock Pot.
- Heat over low heat for 2-3 hours, stirring occasionally. Then switch to warm until ready to serve.
Pro Tips
- You can also combine 1 cup of crushed Ritz crackers + 2 TBS Butter and bake that on top for the last 10 minutes.
- If you prefer not to use all 4 eggs, you can substitute 1/4 cup half and half for every egg that you choose to leave out.
Storage
- Let the mac and cheese cool and store it in an airtight container. Refrigerate for up to 3 days.
- This recipe doesn’t freeze well as the dairy tends to separate when reheated.
Try These Next
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- Angel Hair Pasta with Chicken
-
- Beef Noodle Soup
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- Clam Chowder
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- Chicken Parmesan
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- Stuffed Bell Peppers
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- Caprese Pasta
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Paula Deen's Macaroni and Cheese
Paula Deen's Macaroni & Cheese can be baked in the oven or in the Slow Cooker! Made extra creamy with eggs, cream cheese, and 2 other cheeses!
Ingredients
- 2 cups uncooked elbow macaroni, *Not a pound*
- 1/4 cup unsalted butter, softened or melted. Equal to 1/2 stick.
- 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
- 8 oz. cheddar cheese, grated
- 13 slices American cheese, cut into cubes, Velveeta packaged slices work well. (equal to 8 oz.)
- 4 oz. cream cheese, softened
Instructions
- Note: The butter, half and half, sour cream, and cheeses should be close to room temperature prior to being added to the macaroni.
Oven Baked Method:
- Preheat oven to 350 degrees.
- Boil the macaroni until al dente, according to package instructions.
- Combine the melted/softened butter, half and half, eggs, sour cream, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.
- Drain the macaroni and return it to the warm pot you boiled it in. Add the cream cheese, cheddar, and American cheese. Use a silicone spatula and stir to combine.
- Add the creamy egg mixture and stir to combine. (Paula Deen pours it over the top of the cheesy macaroni once it's in the casserole dish, I like to mix with the macaroni first.)
- Transfer to a greased 9x13 casserole dish. Bake for 40-45 minutes.
- Let it stand for 10 minutes prior to serving.
Crock Pot Method:
- Cook the macaroni for 1-2 minutes less than instructed on package so the macaroni doesn't become mushy.
- Combine the melted/softened butter, half and half, eggs, sour cream, half and half, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.
- Drain the macaroni and return it to the warm pot you boiled it in. Add the cream cheese, cheddar, and American cheese. Use a silicone spatula and stir to combine.
- Add the creamy egg mixture and stir to combine.
- Transfer to a lightly greased Crock Pot. Heat on low for 2-3 hours hours, then switch to warm, and serve! Stir occasionally as it cooks if you're able.
Notes
Make-Ahead Method For Baked OR Crock Pot Mac and Cheese:
- Cook the Pasta no more than Al Dente.
- Immediately rinse the cooked pasta with cold water to halt the cooking process and rid it of extra starch.
- Combine all remaining ingredients in a saucepan and whisk together over medium heat until well-combined and smooth. Let it cool until it's just warm to the touch.
- Combine the cooled macaroni and sauce.
Store in the fridge for up to two days, covered.
Using Eggs in Macaroni and Cheese
Southern-Style macaroni and cheese recipes such as this one typically call for using eggs. The purpose of the eggs is to create a custard-like consistency. This method is used instead of creating a roux. Be warned that some people love the eggs, and others aren't a fan of the texture. To skip the eggs and make this recipe with a roux:- Use an additional cup of half and half to make 2 cups total.
- Melt 3 Tablespoons unsalted butter in a saucepan over medium heat.
- Add 3 Tablespoons of flour and whisk until the consistency is that of a paste.
- Slowly add 1/2 cup half and half. Whisk until combined. Gradually add the remaining 1+ 1/2 cups until combined.
- Continue to heat, whisking occasionally for about 10 minutes to allow it to thicken.
- Remove from heat, combine with remaining ingredients, add to warm macaroni and bake.
You can also combine 1 cup of crushed Ritz crackers + 2 TBS Butter and bake that on top for the last 10 minutes
If you don't have unsalted butter, you can use salted butter and skip the salting step.
Nutrition
Calories: 472kcal, Carbohydrates: 14g, Protein: 19g, Fat: 37g, Saturated Fat: 22g, Cholesterol: 189mg, Sodium: 946mg, Potassium: 190mg, Sugar: 1g, Vitamin A: 1260IU, Vitamin C: 0.4mg, Calcium: 579mg, Iron: 1mg
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Recipe Source: PaulaDeen
So GOOD! I made this recipe for a Friendsgiving gathering this weekend and everyone raved about how good it was! (Not a bit left over) Thank you for sharing the recipe tip for no eggs, that’s the one we used. My husband isn’t a fan of the egg texture, so it was perfect.
Friendsgiving is the best!!! I’m so happy this added to the fun McKayla. Thanks so much for the great review!!!❤️
1 cup is 8 ounces so 2 cups would be 16 ounces which is a pound….
Nope 🙂 This is why I have a note about it. If you put two cups of uncooked macaroni in a measuring cup, you’ve used 1/2 of a 16 oz. box. (1 cup of liquid is 8 oz. This isn’t liquid.)
If I wanted to make this without baking it, can it be done just on stove top? What modifications would you make? Thanks.
Hi Kristen! I haven’t tested this on the stovetop but I do have a great stovetop Mac and Cheese recipe that you can try, or use in conjunction with this recipe! https://thecozycook.com/stovetop-mac-and-cheese/