Paula Deen’s Baked Mac And Cheese Recipe: Ultra Creamy Southern Indulgence

This baked mac and cheese delivers the ultra creamy Southern comfort you expect from Paula Deen’s kitchen. A rich cheese sauce blankets al dente pasta, then bakes to golden perfection.

The secret lies in layering sharp cheddar with velvety sauce and a buttery breadcrumb topping. Every bite offers that signature creamy texture with just the right amount of crisp on top.

Ingredients for Paula Deen Baked Mac and Cheese

Classic comfort with sharp cheddar, creamy sauce, and buttery crunch on top.

The cheddar is non-negotiable here. Sharp cheddar from a block melts smoothest—pre-shredded has anti-caking agents that make the sauce grainy. I grab mine from Kroger or Publix deli counters. For the milk, whole milk is the only way to get that velvety texture Paula’s known for. The pasta should be cooked just shy of al dente since it’ll finish in the oven.

No sharp cheddar? Colby or Monterey Jack work in a pinch (use a mix for complexity). Out of whole milk? Half-and-half cut with water gets you close. The mustard powder might seem odd, but it’s the secret to balancing all that richness. Panko gives the best crunch for the topping, but regular breadcrumbs work too (toast them first).

This tastes even better the next day once flavors meld. Leftovers keep 4-5 days in the fridge, freezes for 3 months. Reheat covered to keep it from drying out.

Step-by-Step Instructions for Baked Mac and Cheese

Here’s the method that delivers that ultra creamy texture with a crispy golden topping.

Step 1: Cook the Elbow Macaroni Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook according to package directions, but pull it off 1-2 minutes early so it’s al dente.

Drain well and return it to the pot. You want the pasta slightly undercooked because it’ll finish in the oven. I always rinse it briefly under cold water to stop the cooking process—this prevents it from turning mushy when baked.

Stir in 1 tablespoon of the 0.5 cup Unsalted Butter to coat the noodles and keep them from sticking together. Set aside while you prepare the cheese sauce.

Step 2: Make the Creamy Cheese Sauce

In a large saucepan, melt the remaining 0.5 cup Unsalted Butter over medium heat. Once foamy, whisk in the 0.25 cup All-Purpose Flour to form a smooth roux. Cook for 1-2 minutes, stirring constantly, until it turns a light golden color.

Gradually pour in the 2 cups Whole Milk, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Remove from heat and stir in the 2 cups Sharp Cheddar Cheese, 1 tsp Salt, 0.5 tsp Black Pepper, 1 tsp Mustard Powder, 0.5 tsp Garlic Powder, and 0.5 tsp Onion Powder. Stir until the cheese is fully melted and the sauce is smooth.

Step 3: Combine Pasta and Sauce with Eggs

In a large bowl, lightly beat the 2 whole Large Eggs, then slowly whisk in about ½ cup of the hot cheese sauce to temper them. This prevents the eggs from scrambling when mixed into the hot sauce.

Pour the tempered eggs back into the remaining cheese sauce and stir well. Add the cooked elbow macaroni and fold everything together until the pasta is evenly coated. The sauce should be thick and creamy, clinging to every noodle.

Step 4: Add the Crispy Topping and Bake

Transfer the mac and cheese to a greased 9×13-inch baking dish. In a small bowl, mix the 1 cup Panko Breadcrumbs with the 0.5 cup Parmesan Cheese. Sprinkle this evenly over the top of the pasta.

Bake in a preheated 350°F oven for 20-25 minutes until the top is golden brown and the edges are bubbling. For extra crispiness, broil for the last 1-2 minutes—just watch it closely to avoid burning.

Let it rest for 5 minutes after baking so the sauce sets and becomes even creamier. Serve warm and enjoy that perfect contrast of crispy topping and velvety cheese sauce.

Health Benefits of These Flavors

Calcium Powerhouse

This dish delivers a serious calcium boost from the 2 cups sharp cheddar and ½ cup Parmesan. One serving provides about 40% of your daily calcium needs, essential for strong bones and teeth. The whole milk adds even more to this nutritional powerhouse. 💪

Protein Rich Comfort

The combination of elbow macaroni and cheese offers surprising protein content. Each serving contains roughly 20 grams of protein, supporting muscle maintenance and repair. The eggs in the sauce add high-quality protein too.

Energy-Sustaining Carbs

The 12 oz pasta provides complex carbohydrates that fuel your body. These slow-digesting carbs help maintain steady energy levels, making this more than just comfort food. I find it keeps me satisfied for hours.

Vitamin B12 Source

Cheese and eggs are excellent sources of vitamin B12, crucial for nerve function and red blood cell production. One serving delivers about 25% of your daily B12, supporting your nervous system health. 💯

Moderation Matters

While rich and indulgent, this dish offers important nutrients. The whole milk provides vitamin D, which helps your body absorb all that calcium. Just balance it with lighter meals throughout your day.

Frequently Asked Questions