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–+ servings
Paula Deen Mac and Cheese, topped with chopped parsley, on a plate
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Paula Deen Mac and Cheese

From the queen of southern cooking, Paula Deen Mac and Cheese checks all the boxes for unforgettable mac and cheese- custardy, cheesy, delicious!
Course Main Course, Side Dish
Cuisine American
Keyword mac and cheese recipes, macaroni and cheese recipes, pasta casserole recipes, Paula Deen recipes, vegetarian mac and cheese recipes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 547kcal
Author Kathleen

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
US Customary - Metric

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.

Nutrition

Serving: 1/8 of the recipe | Calories: 547kcal | Carbohydrates: 30g | Protein: 22g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 189mg | Sodium: 949mg | Potassium: 253mg | Sugar: 3g | Vitamin A: 1260IU | Calcium: 583mg | Iron: 1.3mg