American Side Dish

Paula Deen Macaroni and Cheese Recipe

Creamy, dreamy baked macaroni and cheese with a golden crunchy top that feels pure Southern comfort in every bite.

From the first whiff of melted butter and sharp cheddar, this Paula Deen macaroni and cheese recipe wraps your kitchen in a cozy, creamy aroma that feels like a warm hug on a tired evening.

It is the perfect make ahead side for Sunday dinner, a rainy day comfort meal, or a crowd pleasing potluck classic that always disappears fast.

I remember making it with my grandmother as a kid, standing on a stool and stirring the thick, velvety sauce while the oven promised a golden, bubbly finish.

Recipe at a Glance

⏱Prep Time20 mins

🔥Cook Time40 mins

🕐Total Time1 hour

🍰Servings8 servings

🇺🇸CuisineAmerican

🔢Calories~360 per serving

Ingredients

1 pound elbow macaroni

4 tablespoons unsalted butter

1/4 cup all purpose flour

2 cups whole milk

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1/2 teaspoon kosher salt

2 cups sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1/2 cup grated Parmesan cheese

1 cup panko breadcrumbs

1 tablespoon olive oil

Optional: 1/4 cup chopped fresh parsley for garnish

Substitutions & Variations

★Use gluten free pasta and a gluten free flour blend for a gluten free version.

★Swap in low fat milk and reduce the heavy cream for a lighter option.

★Replace cheddar with a milder cheese like Colby if you prefer less sharp flavor.

★Use gluten free breadcrumbs or crushed cornflakes for a crunchy topping without gluten.

★Add a pinch of cayenne for a gentle kick.

Step-by-Step Instructions

1

Cook the macaroni

Bring a large pot of salted water to a boil, add the elbow macaroni, and cook until al dente following the package instructions. Drain well and set aside.

2

Make the roux

In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to remove the raw flour taste.

3

Whisk in the liquids

Gradually pour in the milk and heavy cream while whisking smoothly to avoid lumps. Continue to whisk until the sauce begins to thicken and coat the back of a spoon.

4

Season the sauce

Stir in the garlic powder, onion powder, smoked paprika, black pepper, and kosher salt. Let the sauce simmer gently for 2 to 3 minutes so the flavors meld.

5

Melt the cheeses

Reduce the heat to low and add the shredded cheddar, Monterey Jack, and Parmesan cheese. Stir slowly until the cheese is fully melted and the sauce is smooth and velvety.

6

Combine pasta and sauce

Add the cooked macaroni to the cheesy sauce and toss gently but thoroughly until every noodle is well coated and glossy.

7

Prepare the crunchy topping

In a small bowl, mix the panko breadcrumbs with olive oil and a pinch of salt until the crumbs look slightly damp and evenly coated.

8

Assemble and bake

Transfer the macaroni and cheese to a greased 9x13 inch baking dish, sprinkle the breadcrumb mixture evenly over the top, and drizzle with a little extra olive oil for extra crispness.

9

Bake until bubbly and golden

Bake in a preheated oven at 350 degrees Fahrenheit for 25 to 30 minutes, until the edges are bubbling and the topping is deep golden brown.

10

Rest and serve

Let the macaroni and cheese rest for 10 minutes before scooping, which helps the slices hold their shape and stay extra creamy in the center.

Pro Baker Tips

✓For an ultra creamy texture, stir in 1/2 cup of sour cream or cream cheese with the shredded cheeses.

✓Cool slightly before storing to avoid condensation that can make the pasta mushy.

✓Reheat in the oven at 350°F to keep the top crisp rather than using the microwave.

✓Taste and adjust seasoning with an extra pinch of salt or smoked paprika before serving.

✓Use freshly grated cheese for the best melt and flavor.

Storage & Serving Notes

◆Store leftovers in an airtight container in the refrigerator for up to 3 days.

◆Reheat individual portions in the oven at 350°F until hot and bubbly.

◆Avoid freezing, as the texture of the cheese may become grainy after thawing.

Serving Suggestions

Serve this rich macaroni and cheese alongside roasted chicken or crispy bacon for a classic Southern spread, and finish with a simple green salad.

›Garnish with a sprinkle of chopped parsley or a twist of black pepper.

›Pair with a buttery dinner roll and roasted vegetables.

›Add a side of crisp apple slices for a sweet contrast.

Frequently Asked Questions

Why is my macaroni and cheese grainy

Overcooking the cheese sauce or reheating too aggressively can cause the cheese to seize. Low and slow melting and gentle reheating help keep it smooth.

Can I make this ahead and freeze it

You can prepare the casserole up to the baking stage, cool it, cover, and freeze. Bake from frozen, adding about 15 minutes to the bake time.

What makes it extra creamy

Adding a splash of heavy cream and letting the sauce rest off the heat helps create a luxuriously creamy texture.

Can I use pasta other than elbow macaroni

Yes, shells, cavatappi, or even macaroni shaped pasta work beautifully and hold the sauce well.

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Go Make It!

This Paula Deen macaroni and cheese recipe brings big flavor and cozy comfort to your table, with a creamy core and a crunchy top that everyone will love.