Paula Deen's Macaroni and Cheese
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
45 mins
-
Total Time
1 hr
-
Servings
8 people
-
Calories
472 kcal
-
Course
Main Course
-
Cuisine
American
Paula Deen's Macaroni and Cheese
Description
This macaroni and cheese recipe features elbow macaroni cooked to al dente before mixing with softened butter, half-and-half, sour cream, and a selection of cheeses including cheddar, American, and cream cheese. Eggs provide a custard-like texture that sets during baking, replacing the classic roux base. The mixture is seasoned with salt, black pepper, and optional cayenne for subtle heat.
The prepared casserole is baked until bubbling and set, allowing the eggs to firm the custard and melding the cheeses into a rich, creamy dish with a slightly smooth and dense texture. The result balances a cheesy flavor with a creamy mouthfeel different from a roux-thickened macaroni and cheese.
You can bake the dish in a casserole or prepare it in a crock pot, with adjustments in cooking time to ensure thorough heating without overcooking the pasta. The creamy casserole pairs well with a variety of main dishes or can be served as a hearty side.
To maintain quality, use unsalted butter or adjust seasoning accordingly, rinse the pasta after cooking to halt starch, and heat the sauce gently to combine. Leftovers keep refrigerated for up to two days. A breadcrumb topping can be added by combining crushed crackers and butter, baked during the last minutes for a crunchy finish.
Ingredients
- 2 cups elbow macaroni Not a pound, uncooked
- 1/4 cup butter softened or melted. Equal to 1/2 stick, unsalted
- 1 cup half-and-half
- 4 egg large
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper optional
- black pepper freshly ground
- 8 oz. cheddar cheese grated
- 13 lices American cheese Velveeta packaged slices work well. (equal to 8 oz, cut into cubes
- 4 oz. cream cheese softened
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
- Ensure all dairy ingredients are near room temperature before mixing to help it blend smoothly.
- Cook macaroni no more than al dente and immediately rinse with cold water to stop cooking and remove excess starch.
- Eggs create a custard-like texture distinct from roux-based mac and cheese; this texture may not suit everyone.
- For a crispy topping, bake crushed crackers mixed with butter on top for the last 10 minutes if desired.
- Refrigerate leftovers covered for up to two days and reheat gently to avoid curdling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
You'll Also Love
