Paula Deen’s Macaroni and Cheese Recipe: Ultra Creamy Southern Classic

This Southern classic delivers the ultra creamy texture that defines comfort food at its finest.

I developed this method after testing countless variations, focusing on the perfect balance of cheeses and a velvety sauce that clings to every noodle. The key lies in a slow, patient cooking process that transforms simple ingredients into something extraordinary.

What emerges is a dish with a rich, velvety sauce and perfectly cooked pasta—no graininess, no separation, just pure indulgence in every bite. The baked topping adds a subtle crispness that contrasts beautifully with the creamy interior.

Ideal for Sunday family dinners or when you need to feed a crowd with minimal effort. Here’s how to make it right.

Ingredients for Paula Deen Macaroni and Cheese Recipe Creamy

Classic Southern ingredients transform into the creamiest macaroni and cheese you’ve ever tasted.

The cheese blend is non-negotiable for that signature velvety texture. Sharp and mild cheddar provide depth, while American cheese (yes, the processed kind) ensures a smooth, lump-free sauce. Cabot or Tillamook for cheddars, and Kraft singles for American work perfectly. Freshly grate the cheddars from blocks—pre-shredded contains anti-caking agents that prevent proper melting.

No American cheese? Velveeta melted with cheddar gets you close. For a richer sauce, swap half the milk for half-and-half. The dry mustard can be omitted, but it adds a subtle depth that balances the richness. If using pre-cooked pasta, undercook it slightly to prevent mushiness. Barilla or De Cecco macaroni hold up best to baking.

This mac and cheese is best served immediately but reheats well. Store leftovers in the fridge for up to 4 days or freeze for 2 months. Reheat in the oven covered with foil to prevent drying out. The sauce will thicken as it cools—stir in a splash of milk before reheating.

Step-by-Step Instructions for Creamy Macaroni and Cheese

Master this process and you’ll achieve that signature Southern creaminess every time.

Step 1: Cook the Elbow Macaroni Al Dente

Bring a large pot of salted water to a rolling boil. Add the 1 lb Elbow Macaroni and cook according to package directions for al dente texture, typically 1 minute less than the suggested time. You want the pasta slightly underdone as it will finish cooking in the oven.

Drain the macaroni in a colander and immediately rinse under cold water to stop the cooking process. This prevents the pasta from becoming mushy when baked. Shake off excess water but don’t dry completely—the slight moisture helps create steam in the oven.

Step 2: Prepare the Cheese Sauce Base

In a large saucepan over medium heat, melt 0.5 cup Unsalted Butter. Once melted, whisk in the 0.25 cup All-Purpose Flour to form a smooth roux. Cook for 1-2 minutes until the mixture turns a light golden color and smells nutty.

Gradually whisk in the 2 cups Whole Milk and 1 cup Heavy Cream, ensuring no lumps form. Add the 1 tsp Dry Mustard, 1 tbsp Worcestershire Sauce, 1 tsp Hot Sauce, 1.5 tsp Salt, 0.5 tsp Ground Black Pepper, and 0.5 tsp Garlic Powder. Cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon.

Step 3: Create the Custard and Cheese Mixture

In a separate bowl, lightly beat the 2 whole Large Eggs. Slowly temper the eggs by whisking in about 1 cup of the hot sauce mixture. This prevents the eggs from scrambling when added to the hot sauce.

Pour the tempered egg mixture back into the saucepan with the remaining sauce. Stir constantly over low heat for 2-3 minutes until the sauce thickens further. Begin adding the cheeses gradually: first the 8 oz American Cheese (torn into pieces), then the 2 cups Sharp Cheddar Cheese, and finally the 2 cups Mild Cheddar Cheese. Stir until all cheese is completely melted and the sauce is ultra-smooth.

Step 4: Combine and Bake to Perfection

Add the cooked elbow macaroni to the cheese sauce, stirring until every piece is thoroughly coated. The sauce should be creamy but not runny—if it seems too thick, add a splash of warm milk.

Transfer the mixture to a greased 9×13-inch baking dish. Bake at 350°F for 25-30 minutes until the top is golden brown and the edges are bubbling. For an extra-rich finish, dot the top with small pieces of the reserved butter before baking.

Remove from the oven and let rest for 5-10 minutes before serving. This allows the dish to set slightly, making it easier to serve neat portions. The final result should be creamy, with a slight pull when served—a true Southern classic.

Wine and Beer Pairings for This paula deen macaroni and cheese recipe creamy

Crisps Whites

A chilled California Chardonnay with buttery notes complements the creamy richness beautifully. I prefer Kendall-Jackson Vintner’s Reserve for its balance of oak and citrus. The acidity cuts through the cheese without overpowering the dish. 🍷

Light Whites

For something lighter, try a Sauvignon Blanc from New Zealand. Kim Crawford offers bright grapefruit and passionfruit notes that refresh your palate between bites. Serve well-chilled at about 45-50°F for best results.

Rich Ales

An English-style pale ale like Bass Pale Ale works wonders with the sharp cheddar notes. Its malty sweetness and mild hop bitterness create perfect harmony with the creamy sauce. Serve at 45-50°F in a chilled glass.

Dark Beers

A milk stout such as Left Hand Brewing Milk Stout brings out the richness of this dish. The creamy texture of the beer mirrors the macaroni, while its coffee and chocolate notes add depth. 🍺

Non-Alcoholic

For a non-alcoholic pairing, try sparkling apple cider from Martinelli’s. The effervescence and sweet-tart flavor cleanse your palate between rich, cheesy bites. Chill thoroughly before serving.

Frequently Asked Questions