Oh, honey, when you talk about Southern cooking, you’re talking about dishes that hug you from the inside out, right? And nothing does that job better than a truly spectacular baked macaroni and cheese. Forget those watery, sad versions you sometimes get stuck with; we are making the real deal today. I’ve fiddled with a lot of recipes over the years, but honestly, getting my hands on the authentic secrets behind the Paula Deen Mac And Cheese Casserole made all the difference. This isn’t just food; it’s the gold standard for creamy, baked comfort. Trust me, once you try this rich, cheesy goodness, you won’t look back. It’s perfect for holidays or just making Tuesday feel like a celebration.
Why This Paula Deen Mac And Cheese Casserole Reigns Supreme
Look, there are a million ways to make mac and cheese, but this version has that magic touch that only Southern cooking can provide. It’s sturdy, it’s unbelievably cheesy, and it just shouts *comfort* when it comes out of the oven. We stick to the classics here because they simply can’t be beaten. This recipe gives us exactly what we want:
- Unmatched richness thanks to a triple cheese blend.
- A sauce that stays creamy even after baking.
- That perfect, golden-brown crust on top!
It holds up beautifully on a buffet at a potluck, too. If you click over and see how I handle my favorite cookies, you’ll see I love mixing old techniques with new shortcuts sometimes, but not with this dish!
The Secret to the Velvety Cheese Sauce
You simply cannot get this texture using just standard milk and processed cheese, folks. Paula knows what she’s doing by bringing in evaporated milk! That canned milk is way thicker than whole milk, giving the whole sauce structure. But the real game-changer? The cube of cream cheese.
Don’t be scared of the cream cheese; it melts down into the sauce, smoothing out any graininess and making the whole thing unbelievably velvety. It binds everything together so perfectly before it even hits the oven. You’ll see—it creates a sauce unlike any other!
Gathering Ingredients for Paula Deen Mac And Cheese Casserole
Okay, once you’ve committed to making the best, you need to gather your supplies. Since we are aiming for authentic rich and cheesy casserole recipe perfection, don’t skimp on the dairy here! You need the basics: a whole pound of elbow macaroni, of course, and then we start piling on the flavor.
We need two sticks of butter—melted—which is a big part of what makes this a true baked mac and cheese casserole. Then we grab the aromatics like onion, celery, and green pepper for a little background depth. Crucially, you need that can of evaporated milk and the whole milk.
The egg is just a binder, so make sure you beat it lightly! If you love making homemade sauces, you’ll feel right at home here, especially once you look at how we build that rich base. If you ever wondered about building a sauce from scratch, checking out my creamy Alfredo recipe shows a similar technique!
Cheese Selection and Preparation Tips
Listen close to my number one rule for ANY cheesy baking dish: Please, please, please shred your own cheese! Pre-shredded stuff is coated in anti-caking agents that will absolutely sabotage the silkiness of your sauce. We need that beautiful blend of sharp cheddar, Monterey Jack, and Colby cheese to melt perfectly.
The cheddar brings the sharp flavor kick we need for true Southern comfort food mac and cheese, while the Jack and Colby just melt down into gooey, stringy perfection. Grate them fresh right before you start cooking, and I promise your casserole will thank you for it!
Step-by-Step Instructions for the Classic Baked Mac And Cheese Recipe
Now for the fun part! We’re taking this from ingredients in a bowl to a bubbly, baked masterpiece. First things first, get that oven hot! We need it preheated to 350 degrees F, and make sure you grease up that 9×13 dish really well with some butter. Don’t skip that greasing step, or you’ll be scratching cheese all night trying to clean up later! If you’re looking for other great Southern sides, you should check out my recipe for skillet cornbread, it gets that perfect crispy crust!
Next, cook your pasta according to the box instructions, but here’s the crucial tip: pull it out when it’s just barely done—al dente! We don’t want mushy noodles here because they’ll keep cooking in the oven. Drain them well and set those little tubes aside while we build the sauce.
Creating the Velvety Roux and Milk Base
Grab your big saucepan and melt that full cup of butter over medium heat. Once it’s shimmering, throw in your flour, salt, pepper, cayenne, and mustard. You have to whisk this constantly for two full minutes! This cooks out that raw flour taste that nobody wants in their creamy baked macaroni and cheese. Once it’s cooked, toss in your chopped onion, pepper, and celery and let them soften up for about five minutes.
Now, add your milks—the evaporated one and the whole milk—slowly while whisking constantly so you don’t get lumps. Bring that whole thing up to a low simmer. If you dump the milk in too fast, you’ll end up with cottage cheese in your roux, and trust me, nobody wants that heartbreak!
Melting the Cheeses into the Paula Deen Mac And Cheese Casserole Sauce
Once your milk base is simmering nicely, turn the heat way down low. Drop in those cubes of cream cheese and stir until they completely disappear into the sauce. This is pure magic, I tell you! Then, take the whole pan OFF the heat. This is important! We don’t want the sauce to get too hot when we add the rest of the cheese.
Stir in almost all the cheddar, all the Jack, and all the Colby until you have this thick, glorious, homemade cheesy sauce. Finally, put the cooked macaroni back in a big bowl; stir in the cheese sauce and that one lightly beaten egg. Pour it all into your buttered dish, top with the last bit of cheddar, and get ready to bake!
Baking and Resting the Rich and Cheesy Casserole Recipe
Time to get that golden cap on top! Slide that pan into your 350-degree oven. You’re looking for about 30 to 35 minutes of baking time. We want to see those edges bubbling up really happily and the top cheese layer turning that perfect, deep golden brown. It should smell amazing—just pure Southern comfort food mac and cheese excellence wafting through your kitchen!
But wait, here’s the most crucial step everyone skips: You *must* let it rest for a full 10 minutes after it comes out. Seriously, set a timer! If you try to dig into it right away, the sauce is going to run everywhere, and you’ll wonder why your beautiful casserole turned soupy. That rest time lets the sauce set up against the noodles. It firms everything up so you get those perfect, sturdy squares of delicious pasta goodness.
Tips for the Best Southern Comfort Food Mac And Cheese
I know this Paula Deen Mac And Cheese Casserole hits all the right notes, but if you want to make sure it’s the absolute best batch you’ve ever served, I have a few tricks up my sleeve. First off, as I mentioned, skip the bagged cheese. Seriously, grating fresh cheese straight off the block makes this Best baked mac and cheese casserole taste miles better. You can even look at my tip for handling streusel toppings—it’s all about fresh texture!
Also, don’t be afraid of making this ahead of time! This dish is wonderful for potlucks because you can mix and assemble the whole thing the day before. Just cover it well and stick it in the fridge. When you pull it out to bake, just add a little extra time, maybe 10 minutes more, since it’s cold. It saves so much stress on busy days. If you want to see another recipe where I talk about prepping ahead, check out how I manage my sour cream coffee cake—make-ahead is always a winner! And for an extra layer of richness, you could try substituting some of the sharp cheddar with smoked Gouda if you want a little twist on this Family favorite baked pasta!
Serving Suggestions for Your Cheesy Baked Pasta Casserole
Now that you’ve got this incredible, rich and cheesy casserole cooling perfectly, you need the right things on the plate next to it! Because this mac and cheese is so hearty, it loves balancing sides. If we’re keeping it strictly Southern comfort food mac and cheese night, you absolutely have to pair it with some crispy protein.
It’s spectacular next to my recipe for buttermilk fried chicken—the salty crunch plays so nicely with the creamy interior. Or, if you’re trying to balance the richness a little bit, a big helping of collard greens or some tangy slow-cooked BBQ pulled pork cuts right through the dairy beautifully. Seriously, this dish is ready for its close-up!
Storage and Reheating the Paula Deen Mac And Cheese Recipe
Because this Paula Deen Mac And Cheese Casserole is so ridiculously good, there’s usually some leftover, even after a big crowd! Don’t worry about it going bad; just wrap that dish up tight with plastic wrap or transfer portions to an airtight container. It stays great in the fridge for about three to four days—that’s how you know it’s loaded with good stuff!
When it’s time for seconds, I usually reheat mine in the oven at about 325 degrees for 15 minutes until it’s bubbly again. If you’re in a total rush, you can use the microwave, but you might need to splash a tiny bit of milk or water into your serving. My quick tip for leftovers, which works great for other creamy baked dishes like cheesy rice, is covering the serving loosely with foil so the top doesn’t get too hard while reheating.
Frequently Asked Questions About This Creamy Baked Macaroni and Cheese
I know when you follow a recipe this classic, questions always pop up, especially since this is such a rich and cheesy casserole recipe! Don’t fret! I’ve learned a few things over the years making this Southern comfort food mac and cheese that might help you out. It’s always my go-to dish when I’m making a big spread, like for the holidays.
Can I use different pasta shapes in this Paula Deen Macaroni and Cheese recipe?
Yes, you absolutely can! While elbow macaroni is the traditional tubed pasta Paula uses for that classic feel, feel free to swap it for shells, rotini, or even cavatappi. Just make sure whatever you pick is short enough to hold the thick sauce we made. Since we are already talking about casseroles, this pasta works great with my chicken broccoli rice casserole, too!
Is this recipe suitable for a holiday mac and cheese side dish?
Oh, this is not just suitable; it’s *required*! This **Holiday mac and cheese side dish** is a showstopper. Because it’s so rich and baked right in the pan, it feeds a hungry crowd beautifully. If you make it ahead, it saves time on the big day, leaving you more time to enjoy yourself!
Another common question I get is about those veggies! If your family isn’t big on the celery, onion, and pepper base, you can certainly skip them, but you’ll lose some of that foundational flavor that makes this Paula Deen Macaroni and Cheese recipe unique. I usually just chop ’em super fine so you barely notice them. Enjoy making this delicious creamy baked pasta!
Estimated Nutrition Facts for Paula Deen Mac And Cheese Casserole
Now, I have to be honest with you—this Paula Deen Mac And Cheese Casserole is pure comfort food, and with all that butter and cheese, it’s definitely not a light dish! But for a special occasion or a holiday side, it’s worth every single bite. Based on the ingredients listed, here are the numbers per serving, but remember, these are just estimates, especially since your cheese brands might vary!
- Calories: 650
- Fat: 42g
- Protein: 25g
- Carbohydrates: 48g
It’s rich, yes, but it packs a wonderful punch! If you’re interested in checking out some lighter dessert options after this hefty meal, you can peek at my recipe for protein cheesecake. But trust me, for this Creamy baked macaroni and cheese, we are embracing the richness!
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Paula Deen’s Famous Macaroni and Cheese Casserole
- Total Time: 55 min
- Yield: 10 servings
- Diet: Vegetarian
Description
Follow this recipe for a rich, creamy, and classic Southern-style baked macaroni and cheese casserole.
Ingredients
- 1 pound elbow macaroni
- 1 cup (2 sticks) unsalted butter, melted, plus more for greasing
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground mustard
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped celery
- 1 (12 ounce) can evaporated milk
- 1 (12 ounce) can whole milk
- 1 (8 ounce) package cream cheese, cut into cubes
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 2 cups shredded Colby cheese
- 1 large egg, lightly beaten
Instructions
- Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish with butter.
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a large saucepan, melt the 1 cup of butter over medium heat. Whisk in the flour, salt, pepper, cayenne, and mustard. Cook, stirring constantly, for 2 minutes.
- Add the onion, bell pepper, and celery to the saucepan. Cook until softened, about 5 minutes.
- Gradually whisk in the evaporated milk and whole milk until the mixture is smooth. Bring to a simmer, stirring often.
- Reduce the heat to low. Add the cream cheese cubes, stirring until they melt completely into the sauce.
- Remove the saucepan from the heat. Stir in 3 cups of the cheddar cheese, all of the Monterey Jack cheese, and all of the Colby cheese until the cheese is fully melted and the sauce is smooth.
- In a large bowl, combine the cooked macaroni, the cheese sauce, and the lightly beaten egg. Mix well.
- Pour the macaroni mixture into the prepared baking dish.
- Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Bake for 30 to 35 minutes, or until the top is golden brown and the casserole is bubbly.
- Let the casserole rest for 10 minutes before serving.
Notes
- For an extra rich flavor, use a mix of your favorite sharp, aged cheeses.
- You can prepare the entire casserole ahead of time, cover it, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if cooking directly from the refrigerator.
- If you prefer a less spicy dish, omit the cayenne pepper.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6
- Sodium: 850
- Fat: 42
- Saturated Fat: 25
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 48
- Fiber: 2
- Protein: 25
- Cholesterol: 110
