Paula Deen S Macaroni And Cheese

Love Paula Deen recipes? Be sure to try her corn casserole and green bean casserole next!

Paula Deen’s Macaroni and Cheese

If you’re looking for some delicious Southern-style Macaroni and Cheese, then look no further, this is IT! Being a Northerner, I had never actually made mac and cheese with eggs before trying this recipe, and I have to admit, I was skeptical at first. But it adds this really creamy element to the dish that my family loves. The ingredients are simple, it’s easy to throw together, and you can make it fully on the stove top, bake it like a casserole, or even let it cook in the Crock Pot. Let’s do it.

How to Make it (Baking Method)

Boil the macaroni until al dente, according to package instructions.

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. (Paula Deen pours it over the top of the cheesy macaroni once it’s in the casserole dish, either way works.)

Transfer to a greased 9×13 casserole dish. Bake at 350° for 40-45 minutes. Let stand 10 minutes before serving.

Macaroni and Cheese with Eggs

Southern-Style macaroni and cheese recipes such as this one may 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:

Use an extra cup of half and half. (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.

Make-Ahead Method

The following make-ahead tips apply to both the Oven and Crock Pot:

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 (minus the macaroni) 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. 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.

Crock Pot Method

Boil the macaroni for 1-2 minutes less than instructed on package. 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 pasta and return to the warm pot you boiled it in. Combine with the cream cheese, American Cheese, and cheddar.Add the creamy egg mixture and stir to combine. Transfer to a lightly greased Crock Pot. Heat over low heat for 2-3 hours, stirring occasionally. Then switch to warm until ready to serve.

Pro Tips

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 prefer not to use all 4 eggs, you can substitute 1/4 cup half and half for every egg that you choose to leave out.

Storage

Let the mac and cheese cool and store it in an airtight container. Refrigerate for up to 3 days. This recipe doesn’t freeze well as the dairy tends to separate when reheated.