Paula Deen’s Macaroni and Cheese

Looking for the best homemade macaroni and cheese recipe? Try Paula Deen’s Macaroni and Cheese, a creamy, cheesy, and rich dish that’s sure to become a family favorite! Made with a delicious blend of cheddar, American, and cream cheese, this classic comfort food is perfect for any occasion. Whether baked in the oven or cooked in a Crock Pot, it’s guaranteed to be a crowd-pleaser. This easy mac and cheese recipe is a perfect side dish for holidays, weeknight dinners, or BBQs. With simple ingredients and a satisfying creamy texture, this macaroni and cheese recipe is a must-try!

Ingredients:

• 2 cups uncooked elbow macaroni (not a full pound)
• 1/4 cup unsalted butter (softened or melted, about 1/2 stick)
• 1 cup half-and-half
• 4 large eggs
• 1/2 cup sour cream
• 1/2 tsp salt
• 1/4 tsp cayenne pepper (optional)
• Freshly ground black pepper, to taste
• 8 oz cheddar cheese, grated
• 13 slices American cheese, cut into cubes (about 8 oz, Velveeta slices work well)
• 4 oz cream cheese, softened

Instructions:

Oven Baked Method:

1. Preheat the oven to 350°F (175°C).
2. Cook the macaroni according to the package instructions until al dente, then drain.
3. In a separate bowl, whisk together melted butter, half-and-half, eggs, sour cream, salt, black pepper, and cayenne (if using) until fully combined. It may be a bit lumpy.
4. Drain the macaroni and return it to the pot. Add cream cheese, cheddar, and American cheese. Stir using a silicone spatula until the cheese starts to melt and everything is combined.
5. Pour the creamy egg mixture over the macaroni and stir to incorporate evenly.
6. Transfer the macaroni mixture to a greased 9×13-inch casserole dish. Bake for 40-45 minutes, or until golden and bubbly.
7. Let the macaroni and cheese stand for 10 minutes before serving.

Crock Pot Method:

1. Cook the macaroni for 1-2 minutes less than the package instructions to avoid mushy pasta.
2. In a bowl, whisk together melted butter, half-and-half, eggs, sour cream, salt, pepper, and cayenne until smooth (it may still be a little lumpy).
3. Drain the macaroni and return it to the warm pot. Add cream cheese, cheddar, and American cheese, stirring gently to combine.
4. Pour the creamy egg mixture over the macaroni and stir until well mixed.
5. Transfer the macaroni mixture to a lightly greased Crock Pot. Cook on low for 2-3 hours, stirring occasionally if possible. Once done, switch the Crock Pot to warm and serve.

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Why You’ll Love This Recipe

This creamy, cheesy macaroni and cheese recipe from Paula Deen is the ultimate comfort food. With a rich combination of cheddar, American, and cream cheese, every bite is indulgent and mouthwatering. Whether you bake it in the oven for a crispy top or use the Crock Pot for a hands-off approach, this recipe promises a perfect, creamy texture and loads of flavor.

Tips

• Room Temperature Ingredients: For a smoother texture, make sure the butter, sour cream, half-and-half, and cheeses are close to room temperature before mixing them into the macaroni.
• Avoid Overcooking: Be careful not to overcook the macaroni, especially if using the Crock Pot method, to prevent mushy pasta.
• Mix Thoroughly: Stir the macaroni and cheese mixture well to ensure the cheese melts evenly into the pasta.

Variations and Substitutions

• Cheese Variety: You can substitute the cheddar and American cheese with other cheeses like mozzarella, Monterey Jack, or Gouda for different flavors.
• Add-ins: Boost the flavor by adding cooked bacon, sautéed onions, or even a dash of hot sauce for extra heat.
• Dairy-Free: Use dairy-free cream cheese, sour cream, and cheese substitutes to make this recipe suitable for those with lactose intolerance.

FAQs

Can I make this recipe ahead of time?
Yes! You can prepare the macaroni and cheese the day before and store it in the refrigerator. When you’re ready to bake, let it come to room temperature before placing it in the oven, and bake as instructed.

Can I freeze macaroni and cheese?
Yes, you can freeze macaroni and cheese after it has been baked. Let it cool completely, then cover and freeze for up to 3 months. Thaw it in the refrigerator overnight before reheating.

Can I use a different type of pasta?
While elbow macaroni is traditional, you can use any short pasta like penne or shells.

Serving Suggestions

Serve this macaroni and cheese as the perfect side dish with fried chicken, BBQ ribs, or a crisp green salad. For an added twist, top it with a sprinkle of breadcrumbs and bake for an extra crunchy topping. Enjoy it as a comforting main course for a casual family dinner or a holiday meal!