Paula Deen's Macaroni and Cheese
User Reviews
4.8
108 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8 people
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Calories
472 kcal
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Course
Main Course
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Cuisine
American
Paula Deen's Macaroni and Cheese
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Paula Deen's Macaroni & Cheese can be baked in the oven or in the Slow Cooker! Made extra creamy with eggs, cream cheese, and 2 other cheeses!
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Ingredients
- 2 cups uncooked elbow macaroni *Not a pound*
- 1/4 cup unsalted butter softened or melted. Equal to 1/2 stick.
- 1 cup half-and-half
- 4 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper optional
- freshly ground black pepper
- 8 oz. cheddar cheese grated
- 13 slices American cheese, cut into cubes Velveeta packaged slices work well. (equal to 8 oz.)
- 4 oz. cream cheese softened
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Instructions
- Note: The butter, half and half, sour cream, and cheeses should be close to room temperature prior to being added to the macaroni.
Oven Baked Method:
- Preheat oven to 350 degrees.
- Boil the macaroni until al dente, according to package instructions.
- Combine the melted/softened butter, half and half, eggs, sour cream, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.
- Drain the macaroni and return it to the warm pot you boiled it in. Add the cream cheese, cheddar, and American cheese. Use a silicone spatula and stir to combine.
- Add the creamy egg mixture and stir to combine. (Paula Deen pours it over the top of the cheesy macaroni once it's in the casserole dish, I like to mix with the macaroni first.)
- Transfer to a greased 9x13 casserole dish. Bake for 40-45 minutes.
- Let it stand for 10 minutes prior to serving.
Crock Pot Method:
- Cook the macaroni for 1-2 minutes less than instructed on package so the macaroni doesn't become mushy.
- Combine the melted/softened butter, half and half, eggs, sour cream, half and half, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.
- Drain the macaroni and return it to the warm pot you boiled it in. Add the cream cheese, cheddar, and American cheese. Use a silicone spatula and stir to combine.
- Add the creamy egg mixture and stir to combine.
- Transfer to a lightly greased Crock Pot. Heat on low for 2-3 hours hours, then switch to warm, and serve! Stir occasionally as it cooks if you're able.
Notes
- Add it to a casserole dish or Crock Pot and proceed as instructed. Note that you may have to cook it a tad longer since its starting off cold.
- Southern-Style macaroni and cheese recipes such as this one typically call for using eggs. The purpose of the eggs is to create a custard-like consistency. This method is used instead of creating a roux.
- Be warned that some people love the eggs, and others aren't a fan of the texture.
- To skip the eggs and make this recipe with a roux:
- You can also combine 1 cup of crushed Ritz crackers + 2 TBS Butter and bake that on top for the last 10 minutes
- If you don't have unsalted butter, you can use salted butter and skip the salting step.
- Cook the Pasta no more than Al Dente.
- Immediately rinse the cooked pasta with cold water to halt the cooking process and rid it of extra starch.
- Combine all remaining ingredients in a saucepan and whisk together over medium heat until well-combined and smooth. Let it cool until it's just warm to the touch.
- Combine the cooled macaroni and sauce.Store in the fridge for up to two days, covered.
- Use an additional cup of half and half to make 2 cups total.
- Melt 3 Tablespoons unsalted butter in a saucepan over medium heat.
- Add 3 Tablespoons of flour and whisk until the consistency is that of a paste.
- Slowly add 1/2 cup half and half. Whisk until combined. Gradually add the remaining 1+ 1/2 cups until combined.
- Continue to heat, whisking occasionally for about 10 minutes to allow it to thicken.
- Remove from heat, combine with remaining ingredients, add to warm macaroni and bake.
Nutrition Information
Show Details
Calories
472kcal
(24%)
Carbohydrates
14g
(5%)
Protein
19g
(38%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Cholesterol
189mg
(63%)
Sodium
946mg
(39%)
Potassium
190mg
(5%)
Sugar
1g
(2%)
Vitamin A
1260IU
(25%)
Vitamin C
0.4mg
(0%)
Calcium
579mg
(58%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 472 kcal
% Daily Value*
| Calories | 472kcal | 24% |
| Carbohydrates | 14g | 5% |
| Protein | 19g | 38% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 189mg | 63% |
| Sodium | 946mg | 39% |
| Potassium | 190mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1260IU | 25% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 579mg | 58% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
108 reviews
Excellent
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