Paula Deen Mac and Cheese Recipe
Paula Deen mac and cheese is a creamy, cheesy comfort food that feels perfect for family dinners. This Paula Deen mac and cheese recipe combines tender pasta with rich cheese and simple seasonings.
Ingredients
- 16 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 1½ cups whole milk
- 1 cup evaporated milk
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons grated Parmesan cheese
For the Topping
- ½ cup shredded cheddar cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
- ¼ teaspoon paprika
Instructions
Boil the Pasta
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just tender. Keep the pasta slightly firm because it continues cooking during baking.
Drain the Macaroni
- Drain the cooked pasta thoroughly using a colander. Do not rinse the macaroni because the natural starch helps the cheese mixture cling to each piece.
Add the Butter
- Return the hot macaroni to the pot. Add four tablespoons of butter and stir gently. The butter should melt completely and coat the pasta evenly.
Prepare the Cheese
- Shred the cheddar, Monterey Jack and mozzarella from blocks when possible. Freshly shredded cheese melts more smoothly and creates a creamy texture throughout the baked macaroni.
Make the Egg Mixture
- Whisk the eggs, whole milk, evaporated milk and sour cream in a large bowl. Add salt, black pepper, garlic powder and paprika for balanced flavor.
Combine the Ingredients
- Add the cooked macaroni to the egg and milk mixture. Stir gently until every piece is coated. Avoid stirring too aggressively because the pasta can break apart.
Add the Cheese
- Fold the shredded cheddar, Monterey Jack and mozzarella into the macaroni. Reserve some cheddar for the topping. Mix until the cheese is evenly distributed throughout.
Prepare the Baking Dish
- Preheat your oven to 350°F. Grease a 9-by-13-inch baking dish with butter. Spread the macaroni mixture evenly across the prepared dish.
Add the Topping
- Sprinkle the reserved cheddar and Parmesan over the surface. Drizzle melted butter across the top. Finish with a light sprinkle of paprika for color.
Bake the Mac and Cheese
- Place the baking dish in the preheated oven. Bake for about 30 to 35 minutes. The top should become golden and the center should remain creamy.
Let It Rest
- Remove the dish carefully from the oven. Let it rest for five to ten minutes before serving. This allows the cheese sauce to settle slightly.
Serve Warm
- Spoon the baked macaroni onto plates while it remains warm. Make sure each serving gets creamy pasta and some golden cheese from the top.
Notes
- Shred cheese yourself for smoother melting.
- Avoid overcooking the pasta.
- Use whole milk for a richer texture.
- Let refrigerated ingredients reach room temperature.
- Season the milk mixture before combining everything.
- Do not use too much salt.
- Add extra cheddar for stronger cheese flavor.
- Bake until the top is golden.
- Avoid overbaking the dish.
- Let the casserole rest before serving.
- Add paprika for attractive color.
- Use several cheeses for deeper flavor.