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4.8 from 108 votes

Paula Deen's Macaroni and Cheese

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 people
Calories: 472 kcal
Course: Main Course
Cuisine: American

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 lices American cheese, cut into cubes Velveeta packaged slices work well. (equal to 8 oz.)
  • 4 oz. cream cheese softened

Instructions

    Cup of Yum
  1. 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:
  1. Preheat oven to 350 degrees.
  2. Boil the macaroni until al dente, according to package instructions.
  3. Combine the melted/softened butter, half and half, eggs, sour cream, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.
  4. 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.
  5. 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.)
  6. Transfer to a greased 9x13 casserole dish. Bake for 40-45 minutes.
  7. Let it stand for 10 minutes prior to serving.
Crock Pot Method:
  1. Cook the macaroni for 1-2 minutes less than instructed on package so the macaroni doesn't become mushy.
  2. 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.
  3. 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.
  4. Add the creamy egg mixture and stir to combine.
  5. 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

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

% 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.