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Paula Deen’s Macaroni and Cheese Recipe

BySophie Lane

If you want comfort food that tastes like a warm hug from your favorite aunt, Paula Deen’s Macaroni and Cheese Recipe is a perfect place to start. This is not a timid, dainty side dish — it’s unapologetically rich, creamy, and buttery, built to feed a hungry family or steal the show at a potluck. As a professional chef, I’ll walk you through every detail: pantry-perfect ingredients, step-by-step technique, helpful chef tips, smart variations, and elegant serving ideas that help this classic shine. Expect depth, clarity, and practical advice so you can recreate a crowd-pleasing mac and cheese that tastes like it came straight from Paula Deen’s kitchen.

Why Paula Deen’s Macaroni and Cheese Recipe is so beloved

Paula Deen’s approach to mac and cheese leans into classic Southern technique: generous use of butter, full-fat dairy, and a lush cheese sauce. It’s about flavor and texture — a silky sauce that coats every noodle and a golden blanket of browned top that gives you contrast and crunch. What makes this recipe stand out is its balance of creamy sauce and structure: enough milk and cream to be indulgent, enough flour and cheese to create body, and a baking step that pulls it all together.

The goal of this post is to give you not just the recipe but the why behind each step so you can adapt it, troubleshoot it, and make it your own.

Ingredients — pantry and fresh essentials

Below is the ingredient list for a classic, family-size Paula Deen’s Macaroni and Cheese Recipe. This yields about 8–10 generous servings — perfect for a holiday side or a weekend main.

  • 1 pound (450 g) elbow macaroni (or cavatappi/rotini for extra sauce cling)
  • 6 tablespoons (85 g) unsalted butter, plus extra for greasing the dish
  • 3 tablespoons all-purpose flour
  • 3 cups whole milk, warmed (720 ml)
  • 1 cup heavy cream (240 ml) — optional but recommended for silkiness
  • 1/2 teaspoon dry mustard powder (or 1 teaspoon prepared mustard)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper or a pinch of nutmeg (optional — for depth)
  • 4 cups shredded sharp cheddar cheese (about 16 oz / 450 g), divided
  • 1 cup shredded Monterey Jack or mozzarella (for meltiness)
  • 1/2 cup grated Parmesan or Pecorino Romano, divided
  • 2 large eggs, lightly beaten (gives custardy body)
  • 1 cup panko breadcrumbs (optional for topping)
  • 2 tablespoons melted butter (to toss with breadcrumbs)
  • Optional add-ins: cooked crumbled bacon, cooked lobster/chicken, sautéed onions, or a swirl of truffle oil for finishing

Notes on choosing ingredients:

  • Use real dairy — whole milk and cream make a real difference. Skim or low-fat will thin the sauce and change the mouthfeel.
  • Freshly grate your cheeses. Pre-shredded cheese often contains anti-caking agents that reduce melt quality.
  • Sharp cheddar brings tang and bite; combining it with a milder melting cheese (Monterey Jack, Gruyère) gives creaminess and complexity.

Equipment you’ll want on hand

  • Large pot for boiling pasta
  • Large saucepan or Dutch oven for the roux and sauce
  • Whisk and wooden spoon
  • Measuring cups and spoons
  • Baking dish (9×13 inch or similar)
  • Cheese grater (freshly shredded cheese is best)
  • Ovenproof spatula or large spoon

Prep checklist — mise en place

Make your life easy: pre-measure your dry ingredients, grate the cheeses, and warm the milk. Warming the milk prevents a temperature shock to the roux which helps the sauce stay silky and lump-free. Preheat the oven to 350°F (175°C) about 15 minutes before you’re ready to bake.

Step-by-step: Making Paula Deen’s Macaroni and Cheese Recipe

I’ll break the method down into clear sections: pasta, béchamel (roux+milk), cheese emulsion, assembly, and baking.

1. Cook the pasta

  1. Bring a large pot of salted water to a rolling boil. Salt the water as if you’re seasoning it for a main dish — about 1 tablespoon kosher salt for a full pot.
  2. Add 1 pound of elbow macaroni and cook until just under al dente — roughly 1–2 minutes less than package instructions. The pasta will finish cooking in the oven and continue absorbing the sauce. Drain well and set aside. Toss immediately with a small knob of butter (1 tablespoon) to prevent sticking.

2. Make the roux

  1. In a heavy-bottomed saucepan or Dutch oven, melt 6 tablespoons unsalted butter over medium heat.
  2. Add 3 tablespoons all-purpose flour and whisk constantly for about 1–2 minutes. The mixture should be smooth and bubble gently but not brown — this is a blonde roux that thickens without adding a toasty flavor.

3. Build the béchamel

  1. Slowly add the warmed milk (3 cups) and cream (1 cup) in a steady stream while whisking to prevent lumps.
  2. Bring the sauce to a gentle simmer over medium heat. It will begin to thicken after a few minutes. Scrape the bottom and sides with the whisk so nothing sticks.
  3. Stir in 1/2 teaspoon dry mustard powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground pepper. If using, add a pinch of nutmeg or cayenne to brighten the flavor.

4. Cheese emulsion — key to silky sauce

  1. Reduce heat to low. With the sauce off or on the lowest heat, add 3 cups of shredded sharp cheddar cheese and 1 cup shredded Monterey Jack in small handfuls, whisking or stirring until each addition melts before adding more. Over high heat, cheese can seize and turn grainy; slow and low is the rule.
  2. Once most cheese is melted and the sauce is smooth, temper in the beaten eggs: take a ladle of hot sauce and whisk it into the eggs to raise their temperature slowly, then stir the warmed egg mixture back into the pot. This makes the sauce custardy and helps it set without scrambling.
  3. Stir in 1/4 cup grated Parmesan (reserve a little for topping). Taste and adjust seasoning.

5. Assemble and bake

  1. Preheat oven to 350°F (175°C) if you haven’t already. Butter a 9×13 inch baking dish.
  2. Fold the drained pasta into the cheese sauce using a spatula, ensuring every piece is coated. If the sauce seems too thin, keep stirring on low heat until it thickens; a slightly loose sauce will firm up in the oven.
  3. Pour into the prepared baking dish. Smooth the top. Sprinkle reserved shredded cheese and Parmesan over the top. For a crunchy finish, toss 1 cup panko breadcrumbs with 2 tablespoons melted butter and scatter over the cheese.
  4. Bake uncovered for 25–30 minutes, or until bubbling and the top is golden brown. For extra browning, broil for 2–3 minutes, watching carefully to avoid burning.

6. Rest and serve

Let the baked mac and cheese rest for 10–15 minutes before serving. This resting time allows the sauce to set slightly, making the dish easier to portion and enhancing the texture.

Chef’s notes: technique, common pitfalls, and troubleshooting

  • Don’t overcook the pasta. Undercooking by 1–2 minutes is intentional. Overcooked pasta will become mushy after baking.
  • Warm your milk. Cold milk added to a hot roux can form lumps. Warmed milk blends more smoothly.
  • Slowly melt the cheese. High heat or adding all the cheese at once can cause the fat to separate and the cheese to become grainy. Patience equals silkiness.
  • Eggs add richness and stability. If you prefer no eggs, your sauce will be looser; reduce milk slightly and thicken longer on the stove.
  • If the sauce breaks (separates), remove from heat and whisk in a small splash of warm milk or a teaspoon of cornstarch dissolved in water and bring back to low heat slowly to re-emulsify.
  • Too thick? Add a splash of milk and whisk until desired consistency. Too thin? Simmer a few minutes to reduce, or add a tablespoon of flour slurry (1 Tbsp flour + 2 Tbsp water) and cook until thickened.

Variations — make it your own

One of the joys of mac and cheese is its adaptability. Below are variations you can try without losing the spirit of Paula Deen’s Macaroni and Cheese Recipe.

Bacon & caramelized onion mac

Crisp 6–8 slices of bacon and crumble over the top. Sauté one large onion slowly until deeply caramelized and fold into the pasta for sweet-savory depth.

Lobster mac and cheese (elevated)

Fold in 1 pound cooked lobster meat (chopped) into the finished macaroni before baking. Use Gruyère in place of some cheddar for a more refined flavor.

Southern pimento mac

Stir in 1 cup diced roasted red peppers (drained) and 1/2 cup chopped pimentos for a colorful, tangy twist.

Truffle mushroom mac

Sauté mixed mushrooms with garlic and thyme, fold into pasta, and finish with a drizzle of truffle oil just before serving.

Gluten-free or low-carb

Swap pasta for gluten-free pasta, or replace noodles with blanched cauliflower florets for a lower-carb casserole (adjust cooking times and sauce thickness accordingly).

Add spicy heat

Add diced jalapeños or 1/2 teaspoon cayenne to the sauce, or top with pickled jalapeños for brightness.

Make-ahead, freezing, and reheating

Make-ahead

You can assemble the mac up to the baking step, cover, and refrigerate for up to 24 hours. Bring to room temperature for 20–30 minutes before baking, then bake a little longer (30–40 minutes).

Freezing

For longer storage, assemble the mac without breadcrumbs, cover tightly with foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, add breadcrumbs, and bake at 350°F (175°C) until heated through and bubbly.

Reheating

Reheat portions in the oven at 325°F (160°C) covered with foil to prevent drying, about 15–20 minutes. For single portions, a microwave with a splash of milk will do, but oven reheating gives the best texture.

Serving suggestions and pairings

Paula Deen’s Macaroni and Cheese Recipe is massively versatile. Here are ideas for pairing and plating:

  • As a side: Serve with smoked or roasted meats — fried chicken, smoked brisket, pulled pork, or roasted ham. The richness of the mac complements smoky proteins beautifully.
  • As a main: Pair with a crisp green salad dressed with a tangy vinaigrette to cut through the richness. Pickled red onions or a cucumber salad add refreshing acidity.
  • Vegetable companions: Roasted Brussels sprouts, green beans with lemon and almonds, or sautéed greens with garlic.
  • Bread: A crusty loaf or buttery cornbread is excellent for sopping up the sauce.
  • Beverage pairing: For wine, choose an unoaked Chardonnay or a fruity Pinot Noir. For beer, a pilsner or amber ale balances the richness. Iced tea with lemon is a classic Southern match.

Nutrition and portioning (practical note)

This version of Paula Deen’s Macaroni and Cheese Recipe is indulgent — expect it to be high in calories and fat per serving. If you’re watching intake, serve smaller portions as a side and bulk the plate with vegetables or lean protein.

Final tips to make the best Paula Deen’s Macaroni and Cheese Recipe every time

  1. Use quality cheese and grate it fresh. It melts smoother and tastes brighter.
  2. Layer flavors. Salt taste carefully at each stage; the backbone flavor matters. Mustard, a pinch of nutmeg, or cayenne do wonders.
  3. Texture contrast matters. Breadcrumbs add crunch; try mixing panko with crushed buttery crackers for extra richness.
  4. Mind your oven. If the top browns too quickly, tent with foil and finish cooking.
  5. Cool slightly before serving. This stabilizes texture and improves presentation.

Troubleshooting quick reference

  • Sauce is grainy: Heat was too high while melting cheese. Remove from heat and whisk in a splash of warm milk.
  • Pasta too mushy: You overcooked before baking. For next time, reduce pasta cooking time.
  • Dish too soupy after baking: Sauce liquid didn’t reduce enough — simmer longer before mixing with pasta or bake a bit longer uncovered.
  • Top burns before inside heats: Lower oven temperature or cover with foil, then uncover for the last 5–10 minutes to brown.

Final thoughts — celebrating Southern comfort

Paula Deen’s Macaroni and Cheese Recipe is about more than ingredients; it’s about indulgence and hospitality. Whether you’re feeding a crowd, hosting a holiday, or simply craving nostalgic comfort, this dish delivers. As a chef, I encourage you to learn the core mechanics here — the roux, the slow cheese melting, the gentle custard finish — and then make it yours with toppings and add-ins that reflect your palate.

Paula Deen’s Macaroni and Cheese Recipe

A rich, ultra-creamy Southern classic — Paula Deen’s Macaroni and Cheese Recipe blends a silky cheddar béchamel with tender pasta, a golden breadcrumb crust, and just enough seasoning for deep, comforting flavor. Perfect for holiday tables, potlucks, or as an indulgent weeknight main.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Course
Cuisine American
Servings 8
Calories 840 kcal

Ingredients
  

  • 1 lb 450 g elbow macaroni (or cavatappi/rotini)
  • 6 tablespoons ≈85 g unsalted butter, plus 2 tablespoons (≈28 g) melted for topping
  • 3 tablespoons all-purpose flour
  • 3 cups 720 ml whole milk, warmed
  • 1 cup 240 ml heavy cream, warmed (optional but recommended)
  • 1/2 teaspoon dry mustard powder or 1 tsp prepared mustard
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • Pinch cayenne pepper or 1/8 teaspoon nutmeg optional
  • 4 cups ≈450 g / 16 oz shredded sharp cheddar, divided
  • 1 cup ≈113 g / 4 oz shredded Monterey Jack (or mozzarella)
  • 1/2 cup ≈50 g grated Parmesan or Pecorino Romano, divided
  • 2 large eggs lightly beaten
  • 1 cup panko breadcrumbs optional for topping
  • Optional add-ins: 6–8 slices cooked bacon crumbled, 1 cup cooked lobster or shredded chicken, 1 small caramelized onion, sautéed mushrooms, or 1/2 cup roasted red peppers

Instructions
 

Prep & pasta

  • Preheat oven to 350°F (175°C). Butter a 9×13-inch baking dish and set aside.
  • Bring a large pot of water to a rolling boil. Salt generously (about 1 Tbsp kosher salt per full pot). Cook the pasta 1–2 minutes shy of al dente according to package directions. Drain well and toss with 1 Tbsp butter to prevent sticking. Set aside.

Make the roux & béchamel

  • In a large, heavy saucepan over medium heat, melt 6 Tbsp (≈85 g) butter. Sprinkle in 3 Tbsp flour and whisk constantly for 1–2 minutes to cook the raw taste — form a blonde roux (do not brown).
  • Slowly stream in warmed milk and cream while whisking continuously to avoid lumps. Increase heat to bring the mixture to a gentle simmer; it should thicken into a smooth sauce in 4–6 minutes. Scrape the pan bottom and sides as you stir.
  • Stir in dry mustard powder, salt, pepper, and optional pinch of cayenne or nutmeg. Taste and adjust seasoning.

Make the cheese emulsion (this is the key step)

  • Reduce heat to low. Gradually add about 3 cups shredded sharp cheddar and the Monterey Jack in small handfuls, stirring until each addition melts before adding more. Avoid boiling — high heat can make cheese seize and turn grainy.
  • Remove the sauce from heat (or keep at the lowest setting). Temper the beaten eggs by whisking a small ladle of hot sauce into the eggs, then slowly whisk the warmed eggs into the pot. This creates a custardy, stable sauce. Mix in 1/4 cup grated Parmesan. If sauce appears too thick or thin, adjust with small splashes of milk or a brief simmer.

Assemble and bake

  • Fold the drained pasta into the cheese sauce until every noodle is coated. If using add-ins (bacon, lobster, caramelized onions), fold them in now.
  • Transfer the sauced pasta into the prepared baking dish, smoothing the top. Sprinkle the remaining shredded cheddar and reserved Parmesan evenly over the surface.
  • For a crunchy topping: toss 1 cup panko breadcrumbs with 2 Tbsp melted butter and scatter over the cheese. Press lightly to adhere.
  • Bake uncovered at 350°F (175°C) for 25–30 minutes, until the casserole is bubbling and the top is golden. For extra browning, broil 1–3 minutes — watch carefully to avoid burning.
  • Remove from oven and rest 10–15 minutes before serving to let the sauce set and make portioning easier.

Notes

  • Technique tips: warm your milk and add it slowly to the roux to avoid lumps; melt cheese slowly over low heat to prevent graininess; temper eggs to prevent scrambling.
  • Cheese recommendation: freshly grate cheese for best melt and flavor — pre-shredded cheese often contains anti-caking agents that hinder smooth melting. Mix sharp cheddar for flavor with a melty cheese (Monterey Jack, Gruyère) for texture.
  • Make-ahead: Assemble the dish up to the baking step, cover, and refrigerate up to 24 hours. Allow to sit at room temperature 20–30 minutes and bake a bit longer (30–40 minutes).
  • Freezing: Assemble without breadcrumb topping, cover tightly, and freeze up to 2 months. Thaw overnight in fridge, add crumbs, and bake until warmed through.
  • Reheating: Reheat covered in a 325°F (160°C) oven for best texture; microwave works for single portions but may make the pasta slightly softer. Add a splash of milk if needed.
  • Lighter options: reduce heavy cream to 1/2 cup or omit and increase milk slightly; use part-skim cheeses or substitute half the pasta with blanched cauliflower for a lower-carb version.
  • Flavor variations: fold in caramelized onions and bacon for savory depth; add 1 cup cooked lobster for a luxe version; stir in 1/2 cup roasted red peppers or 2 Tbsp Dijon for brightness; add 1/2 tsp smoked paprika for smoky notes.