Paula Deen’s Macaroni and Cheese

Paula Deen’s Macaroni & Cheese can be baked in the oven, the Crock Pot, or on the stovetop! Made extra creamy with eggs, cream cheese, and 2 oher cheeses!

Love Paula Deen recipes? Be sure to try her corn casserole and green bean casserole next!

Overhead Shot of a big pot full of creamy macaroni and cheese with a spoon scooping it out of the pot.

Paula Deen’s Macaroni and Cheese Ingredients

  • Elbow Macaroni
  • Butter
  • Half and Half
  • Eggs– Used for a thicker, creamier consistency. Can be omitted if preferred.
  • Sour Cream
  • Cheddar Cheese– Purchase a block and grate your own at home for creamiest consistency
  • American Cheese– Velveeta orange packaged slices work well
  • Cream Cheese
  • Cayenne Pepper 
  • Salt/Pepper

Overhead shot of macaroni and cheese ingredients

Can you Make Macaroni and Cheese Ahead of time?

YES! 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 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.

collage of steps for making Paula Deen's macaroni and cheese recipe.

Refrigerating Leftover Mac and Cheese:

  • Leftover macaroni and cheese should be refrigerated in an airtight container and eaten within three days.

Cooked macaroni and cheese in a casserole dish.

Stove Top & Crock Pot Methods:

PRO TIP: The butter, half and half, sour cream, and cheeses should be close to room temperature prior to being added to the macaroni.

Stove Top Method

  • Preheat oven to 350°.
  • Cook the macaroni for 9 minutes.
  • Drain. Return it to the warm pot you boiled it in.
  • Add all remaining ingredients. Use a silicone spatula to gently stir until well-combined.
  • Add the macaroni to a greased 13 x 9 baking dish.
  • Bake uncovered for 40-45 minutes, until hot and bubbling.
  • Let it stand for 10 minutes prior to serving.

Crock Pot Method

  • Boil the macaroni for 1-2 minutes less than instructed on package. Combine with remaining ingredients.
  • Heat over low heat for 2-3 hours, stirring occasionally. Then switch to warm until ready to serve.
  • Dutch Ovens are a great weapon of choice for this because they conduct heat so well.

Can You Freeze Macaroni and Cheese?

  • Yes. It’s best if used within three months.

To Reheat:

  • Let it thaw overnight in the fridge if possible. Otherwise, defrost in the microwave.
  • Bake in a 350° oven for 20 minutes or so, depending on how much is being reheated.
  • You can also reheat using a double boiler. The consistency, texture, and flavor is much better than microwaving. (Here’s how to make your own double boiler.)

Creamy macaroni and cheese on a white plate topped with chopped parsley.

Try These Next!

Creamy macaroni and cheese on a white plate topped with chopped parsley.

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Print
4.67 from 3 votes
Servings: 8
Paula Deen's Macaroni and Cheese {EXTRA Creamy + Crock Pot Friendly}
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
 
Author: Stephanie
Course: Main Course
Cuisine: American
Keyword: Crock Pot Mac and Cheese, Paula Deen Mac and Cheese, Paula Deen Mac and Cheese Crock Pot

Paula Deen's Macaroni and Cheese recipe will be the creamiest you've ever tried! It's so easy to throw together in the Crock Pot or in the oven and it'll leave everyone wanting more

Ingredients
  • 2 cups uncooked elbow macaroni
  • 1/4 cup butter softened
  • 1 cup half-and-half
  • 4 large eggs beaten
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper optional
  • Freshly ground black pepper
  • 8 oz. cheddar cheese grated
  • 8 oz. American cheese, cut into cubes Velveeta packaged slices work well
  • 4 oz. cream cheese softened
Instructions
Crock Pot Method:
  1. Note: The butter, half and half, sour cream, and cheeses should be close to room temperature prior to being added to the macaroni.

  2. Cook the macaroni for 1-2 minutes less than instructed on package so the macaroni doesn't become mushy.

  3. Drain the macaroni and return it to the warm pot you boiled it in. Add all remaining ingredients. Use a silicone spatula to gently stir until well-combined.

  4. Add the macaroni to the 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.

Oven Method:
  1. Note: The butter, half and half, sour cream, and cheeses should be close to room temperature prior to being added to the macaroni.

  2. Preheat oven to 350 degrees.
  3. Cook the macaroni for 9 minutes.

  4. Drain the macaroni and return it to the warm pot you boiled it in. Add all remaining ingredients. Use a silicone spatula to gently stir until well-combined.

  5. Add the macaroni to a greased 13 x 9 baking dish.

  6. Bake, uncovered, for 40-45 minutes, until hot and bubbling.
  7. Let it stand for 10 minutes prior to serving.
Recipe Video
Recipe 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.
  • 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.

 

Nutrition Information
Calories: 472, Fat: 37g, Saturated Fat: 22g, Cholesterol: 189mg, Sodium: 946mg, Potassium: 190mg, Carbohydrates: 14g, Sugar: 1g, Protein: 19g, Vitamin A: 1260%, Vitamin C: 0.4%, Calcium: 579%, Iron: 1%

Recipe Source: PaulaDeen