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Paula Deen mac and cheese is everything a good mac and cheese recipe ought to be. Of all the pasta recipes in the world, I think the most universal is mac and cheese. Who doesn’t love a bowl of tender pasta, cheesy, heaven-on-a-plate macaroni and cheese? No one does it better than the queen of southern cookin’ Paula Deen.
This recipe is super cheesy, and rich, and makes a generous 9X13 inch pan. She makes an amazing custard-style dish rather than a creamy-style mac and cheese. It sets firmer and travels much better. Perfect for your next potluck, holiday table, or Sunday supper!
If you’re a mac and cheese lover like me, try more of my fan-favorite mac and cheese recipes next! My baked mac and cheese is a creamy classic and makes a generous 9X13-inch baking dish.
My green chile mac and cheese has an amazing chile flavor without being too spicy. My smoked Gouda mac and cheese is chef-approved and unbelievably luscious. My chick fil a mac and cheese is a huge family favorite and the kids can’t get enough of it!
This Paula Deen mac and cheese is creamy, custardy, and baked to perfection — a true comfort food favorite you’ll make again and again.
What I Love About This Recipe
This Paula Deen ultimate mac and cheese is everything you’d expect from this esteemed chef. Here is my shortlist of favorite things:
- Loads of cheese
- The 3 cheese blend brings tons of flavor
- Makes plenty to feed the whole family
✨ Before You Begin
✨ Use block cheese – Shred it yourself! Pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
✨ Don’t overcook the pasta – Stop at al dente since it will keep cooking in the oven.
✨ Whisk your custard well – Blend the eggs, half and half, and sour cream until smooth before pouring it over the pasta.
✨ Room temp ingredients melt best – Soften your cream cheese and bring eggs to room temperature before starting.
✨ Rest before serving – Let the casserole stand 10 minutes after baking so the custard can set and slices hold together beautifully.
Ingredients for Paula Deen Mac and Cheese
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
- Elbow macaroni: The classic shape that holds all that creamy sauce.
- Half and half: Makes the custard velvety and rich.
- Eggs: Create the signature Southern baked texture.
- Sour cream: Adds a slight tang and keeps everything moist.
- Cheddar + American + Cream Cheese: The dream trio for flavor and creaminess.
- Cayenne pepper (optional): Just a pinch gives it a subtle warmth.
⭐ Pro Tips
⭐ The secret is the custard: Unlike stovetop mac and cheese, this one bakes into a rich, creamy casserole that holds its shape while staying luscious inside.
⭐ Cheese mix matters: Don’t skip the American cheese — it melts smoother than cheddar alone and creates that signature creaminess.
⭐ Avoid grainy texture: Add the custard mixture evenly over the hot pasta instead of dumping it all at once.
⭐ Add-ins? If you like a little extra flavor, stir in a handful of cooked bacon bits, sautéed onions, or even roasted jalapeños.
⭐ Make-ahead magic: Assemble up to a day ahead, refrigerate, and bake just before serving. Perfect for holidays!
✦ Frequently Asked Questions
✦ Can I make this without eggs?
The eggs are what make it “Southern-style” and help it set like a creamy casserole. You can skip them for a looser, more classic texture — just increase the half-and-half slightly.
✦ What’s the best cheese for mac and cheese?
Sharp cheddar is a must for flavor, while American cheese adds creaminess. Cream cheese ties it all together. Always grate your own for the best melt!
✦ Can I use evaporated milk instead of half and half?
Yes! It’s a great substitute that gives a similar creamy texture and slightly sweeter flavor.
✦ How do I reheat leftovers without drying them out?
Cover with foil and warm in a 350°F oven for 15–20 minutes, or microwave in short bursts with a splash of milk.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Cool completely and refrigerate leftovers in an airtight container for up to 4 days.
Reheating
- For larger portions, cover the dish with foil and reheat in a 350°F oven for 15–20 minutes. Allow the casserole dish to come to room temp before reheating to prevent cracking.
Freezing
- Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead
- Assemble and refrigerate (unbaked) up to 24 hours ahead. Bake just before serving for the freshest texture.
Food Safety
- If you’d like more info on food safety, check out this link.
What to Serve With Paula Deen Mac and Cheese
Fresh + Crisp Sides: Balance that cheesy richness with a fresh KFC coleslaw, House Salad, Strawberry Salad, or Harvest Salad.
Cozy Breads: At my table, it’s always served with Beer Bread, Garlic Bread, or Sweet Cornbread.
Sweet Finishes: End on a Southern note with Bisquick Apple Cobbler, Sugar Cream Pie, Iced Oatmeal Cookies, or Chocolate Bundt Cake— each one a reader favorite!
Recipe Variations
- How Other Famous Celebrities Make Their Mac and Cheese? Paula isn’t alone in her quest for the perfect macaroni and cheese. Ree Drummond’s Pioneer Woman mac and cheese uses dry mustard to increase the depth of flavor, and Rachael Ray’s macaroni and cheese incorporates nutmeg, which is actually a traditional ingredient in this iconic dish!
- What Other Ways Can I Cook This Recipe? You can make a super creamy version with my crockpot mac and cheese recipe. You can also make stovetop mac and cheese with this recipe.
- Can I Add Veggies? Whenever you’re adding veggies, you must consider moisture. It’s best to precook veggies to decrease their moisture before incorporating them into your dish.
More Mac and Cheese Recipes
- Five Cheese Ziti Al Forno
- Chili Mac
- Taco Mac And Cheese
- Popeyes Mac And Cheese
- Cracker Barrel Mac And Cheese
Tried This Recipe?
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If you make this Mac and Cheese, please leave a ⭐⭐⭐⭐⭐ star rating and a comment below—I’d love to hear how it turned out for you and your comments help the other cooks in our community!
Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen
Paula Deen Mac and Cheese
Ingredients
- 2 cups elbow macaroni uncooked
- 1/4 cup butter, cut into small cubes
- 1 cup half and half
- 4 large eggs beaten
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper optional
- black pepper
- 8 ounces cheddar cheese
- 8 ounces American cheese
- 4 ounces cream cheese softened
Instructions
- Preheat oven to 350ºF (177ºC). Spray a 9x13-inch baking dish with nonstick cooking spray; set aside.
- Cook pasta (2 cups) in well-salted water, according to the package instructions, just until al dente.
- Meanwhile, in a medium mixing bowl stir together all the rest of the ingredients, except the cheeses.
- Drain the pasta. Return drained pasta immediately to the pot it was just cooked in. Fold in the cheddar (8 ounces), American cheese (8 ounces), and cream cheese (4 ounces) until evenly combined.
- Pour the pasta and cheese mixture into the prepared 9x13-inch baking dish. Pour the whisked ingredients evenly over the pasta.
- Bake in the preheated oven until bubbly, 40-45 minutes. Let stand for 10 minutes prior to serving.
Fans Also Made:
Notes
- The secret is the custard: Unlike stovetop mac and cheese, this one bakes into a rich, creamy casserole that holds its shape while staying luscious inside.
- Cheese mix matters: Don’t skip the American cheese — it melts smoother than cheddar alone and creates that signature creaminess.
- Avoid grainy texture: Add the custard mixture evenly over the hot pasta instead of dumping it all at once.
- Add-ins? If you like a little extra flavor, stir in a handful of cooked bacon bits, sautéed onions, or even roasted jalapeños.
- Make-ahead magic: Assemble up to a day ahead, refrigerate, and bake just before serving. Perfect for holidays!
Nutrition
Made this last thanksgiving and it was a hit. Even my somewhat picky 2 yr old loves it! I can’t wait to make it again this year.
Yaay!! I’m glad your kid loved this mac n cheese! 🙂
I hope you’ll make this again this Thanksgiving!
I have made this for parties, potlucks, and family dinners. I receive so many compliments each time. It is delicious and turns out great every single time.
Hi Tammy. I love this mac and cheese. It’s virtually a no-fail recipe!
Can you make this a day ahead before cooking it?
Hi, Misty! To prep this ahead of time, assemble everything up to the bake point. Allow everything to cool and then store it in the fridge. It will hold for a day or two.
Can you make this in a crockpot? If so for how long?
Yes, Heather! Just toss the ingredients into the crockpot and cook for 1 1/2- 2 hours. You can refer to my Crock Pot Mac & Cheese for more details. Happy cooking! 😀
This has been the best Mac & Cheese I have ever made !
Thank you Paula Dean !! I don’t care of the calories / cholesterol/ trans fat it is an absolute the best treat !
I love to say that my grandkids won’t eat their mommies boxed Kraft macaroni and cheese anymore since they tasted grandmas! Finally a gold star for grandma!
Congrats, Brenda! So happy to hear your grandkids liked it! 😀
Yummy!!
Enjoy! 🙂