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.
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.