Paula Deen’s Macaroni and Cheese

This EXTRA creamy Mac and Cheese recipe from Paula Deen can be baked in the oven or made in the Crock Pot. PLUS, you can make it up to 2 days ahead of time!

Be sure to try Paula Deen’s Corn 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, you know your stuff. And you definitely know how to whip up a mean batch of the creamiest mac and cheese I’ve ever tasted. You guys, this is the real deal. 

I love that you can do all of the prep work for this up to two days ahead of time and then just pop it in the oven or the Crock Pot! How great is that?!

Overhead shot of macaroni and cheese ingredients

 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.

overhead shot of pot containing ingredients to make macaroni and cheese

Storing Leftover Mac and Cheese:

  • Leftover macaroni and cheese should be refrigerated and eaten within three days.

Can You Freeze Macaroni and Cheese?

  • Yes, I freeze leftover macaroni and cheese all the time. It’s best if used within three months.
  • I create portion-sized foil packets and place those in labeled freezer bags.
    • To reheat: Pop them in a 350 degree oven for about 20 minutes or so, depending on how much you’re reheating.

Can You Make This on the Stove Top?

  • Yes. Once all ingredients are combined, you can heat this over medium-low heat for about 1.5 hours, stirring occasionally.
  • Dutch Ovens are a great weapon of choice for this because they conduct heat so well.

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Print
3.59 from 157 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
Cheeses
  • 8 oz. cheddar cheese
  • 8 oz. American cheese
  • 4 oz. cream cheese softened
Instructions
Crock Pot Method:
  1. Cook the macaroni for about 7 minutes, until tender. (We’re undercooking it slightly.)
  2. While the macaroni cooks, set the Crock Pot to low heat. Add all ingredients except the 3 cheeses and whisk until well-combined.
  3. Drain the macaroni and return it to the warm pot you boiled it in. Add the Cheddar, American, and Cream Cheese. Use a silicone spatula to gently combine.
  4. Add the macaroni to the Crock Pot and mix to combine all ingredients. Heat on low for 2-3 hours, then switch to warm, and serve!
Oven Method:
  1. Preheat oven to 350 degrees.
  2. Cook the macaroni for 9 minutes.
  3. While the macaroni cooks, add all ingredients except the 3 cheeses to a medium bowl and whisk to combine.
  4. Drain the macaroni and return it to the warm pot you boiled it in. Add the Cheddar, American, and Cream Cheese. Use a silicone spatula to gently combine.
  5. Add the macaroni to a greased 13 x 9 baking dish. Pour the whisked ingredients on top.
  6. Bake, uncovered, for 40-45 minutes, until hot and bubbling.
  7. Let it stand for 10 minutes prior to serving.
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.

Storing Leftover Mac and Cheese:

  • Leftover macaroni and cheese should be refrigerated and eaten within three days.

Freezing Leftover Mac and Cheese: 

  • Leftover mac and cheese should be stored in labeled airtight containers in the freezer and is best if used within three months.
  • I create portion-sized foil packets and place those in labeled freezer bags.
    • To reheat: Pop them in a 350 degree oven for about 20 minutes or so, depending on how much you're reheating.
Nutrition Information
Calories: 472, Fat: 37g, Saturated Fat: 22g, Cholesterol: 189mg, Sodium: 946mg, Potassium: 190mg, Carbohydrates: 14g, Sugar: 1g, Protein: 19g, Vitamin A: 25.2%, Vitamin C: 0.5%, Calcium: 57.9%, Iron: 5.6%

Recipe Source: PaulaDeen