This creamy mac and cheese is a classic favorite! With tender pasta covered in a rich, cheesy sauce, it’s comfort food at its best. Perfect for any gathering!
I can’t resist a bowl of this cheesy goodness. It’s like a warm hug on a plate, and leftovers? Even better the next day! Bring on the cheese! 🧀
Key Ingredients & Substitutions
Elbow Macaroni: This is the classic pasta choice for mac and cheese. If you’re feeling adventurous, other pasta shapes like shells or cavatappi can add a fun twist!
Sharp Cheddar Cheese: This cheese brings the flavor! If you want a milder taste, you can use medium cheddar or a mix of cheddar and mozzarella for a creamier texture.
Heavy Cream: It makes the sauce rich and luxurious. If you’re looking for a lighter option, try half-and-half or even whole milk, though the creaminess will be reduced.
Butter: I recommend unsalted butter to control the saltiness. If you’re dairy-free, look for plant-based butter alternatives that melt well.
What’s the Best Way to Achieve a Creamy Cheese Sauce?
The key to a velvety cheese sauce is in the roux. Here’s how to do it smoothly:
- Melt butter in a pan over medium heat. Don’t let it brown!
- Whisk in the flour and cook for about 1-2 minutes until bubbly.
- Gradually add the milk and cream, whisking constantly to avoid lumps. Keep stirring until the sauce starts to thicken.
Just remember, if the sauce is too thick, simply whisk in a bit more milk until you reach your desired consistency. This will ensure a deliciously creamy finish!
Paula Deen’s Mac And Cheese
Ingredients You’ll Need:
For the Macaroni:
- 1 (16 oz) box elbow macaroni
For the Cheese Sauce:
- 1/2 cup (1 stick) unsalted butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese
- Optional: chopped parsley for garnish
How Much Time Will You Need?
This delicious mac and cheese takes about 10 minutes to prep and another 25 minutes to bake, making a total of about 35 minutes from start to finish. It’s quick enough for a weeknight dinner yet special enough for gatherings!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven heats up, cook the elbow macaroni according to the package instructions until it’s al dente. Once it’s done, drain the pasta and set it aside for later.
2. Make the Cheese Sauce:
In a large saucepan over medium heat, melt 1/4 cup of the butter. Once melted, whisk in the flour and cook for about 1-2 minutes to create a roux. Keep stirring constantly to keep it lump-free! Next, gradually add in the milk and cream, whisking away until the mixture thickens, which should take about 5-7 minutes.
3. Season & Add Cheese:
Once your sauce has thickened, stir in the salt, pepper, paprika, garlic powder, and onion powder to give it flavor. Now it’s time to add in the cheese! Toss in 3 cups of the cheddar and all of the Monterey Jack cheese. Stir until everything is melted and smooth.
4. Combine & Transfer:
Remove the cheese sauce from heat and fold in the cooked macaroni until it’s fully coated. Then, transfer this cheesy goodness into a greased baking dish, spreading it evenly.
5. Top and Bake:
In a small bowl, melt the remaining butter and mix it with the final cup of cheddar cheese. Sprinkle this mixture evenly on top of the mac and cheese. Bake in your preheated oven for 20-25 minutes until it’s bubbling and golden on top.
6. Serve and Enjoy:
Let the mac and cheese sit for about 5 minutes before digging in. If you want, sprinkle some chopped parsley on top for a pop of color. Enjoy every gooey, cheesy bite of this Southern classic!
Can I Use Different Types of Cheese?
Absolutely! While sharp cheddar and Monterey Jack are traditional, you could also use Gruyère, mozzarella, or pepper jack for a spicier kick. Just make sure to balance your flavors!
How Can I Make This Recipe Vegetarian-Friendly?
This recipe is already vegetarian, but be sure to check the macaroni packaging, as some brands may include egg. Otherwise, feel free to keep it as is!
Can I Freeze Leftover Mac and Cheese?
Yes, you can freeze it! Store leftovers in an airtight container for up to 2-3 months. To reheat, thaw in the fridge overnight and warm it up slowly in the oven or microwave, adding a splash of milk to refresh the creaminess.
What Can I Serve with Mac and Cheese?
This dish pairs wonderfully with a side salad, roasted vegetables, or grilled chicken. For an extra special touch, try topping it with crispy bacon or breadcrumbs before baking!
Paula Deen’s Mac And Cheese
Creamy baked mac and cheese with tender elbow macaroni, a rich cheddar and Monterey Jack cheese sauce, and a golden, bubbly top—classic comfort food that’s perfect for family dinners or holidays.
Ingredients
- For the Macaroni:
- 1 (16 oz) box elbow macaroni
- For the Cheese Sauce:
- 1/2 cup (1 stick) unsalted butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese
- Optional: chopped parsley for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a large baking dish and set aside.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain the pasta and set it aside.
- In a large saucepan over medium heat, melt 1/4 cup of the unsalted butter. Sprinkle in the flour and whisk continuously for 1–2 minutes to make a smooth roux that bubbles but does not brown.
- Slowly pour in the whole milk and heavy cream while whisking constantly. Continue to cook, whisking, for 5–7 minutes, until the sauce thickens enough to coat the back of a spoon.
- Season the thickened sauce with salt, black pepper, paprika, garlic powder, and onion powder. Stir well to combine.
- Add 3 cups of the shredded sharp cheddar cheese and all of the shredded Monterey Jack cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy. Remove the pan from the heat.
- Fold the cooked macaroni into the cheese sauce, stirring gently until all of the pasta is evenly coated in the sauce.
- Transfer the cheesy macaroni mixture to the prepared baking dish, spreading it into an even layer.
- Melt the remaining 1/4 cup butter in a small bowl, then mix it with the remaining 1 cup of shredded cheddar cheese. Sprinkle this buttery cheese mixture evenly over the top of the mac and cheese.
- Bake in the preheated oven for 20–25 minutes, or until the mac and cheese is hot and bubbly around the edges and the top is golden and lightly crisp.
- Remove from the oven and let the dish rest for about 5 minutes before serving. Garnish with chopped parsley, if desired, and enjoy warm.