Paula Deen's macaroni and cheese recipe is made with just a few simple ingredients and always comes out deliciously cheesy and rich! Combine the ingredients in a baking dish and pop it in the oven for 30 minutes until the cheese is melted and bubbling. It's the ultimate Southern comfort food!
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Instructions
Preheat your oven to 350°F (175°C/Gas Mark 4) and grease an 8x8 baking dish with non-stick cooking spray.
Prepare 8 oz elbow macaroni if you haven't already, then add the cooked and drained pasta to a large mixing bowl with 2 of the 3 cups cheddar cheese and mix until thoroughly combined.
In a separate bowl, whisk together 3 large eggs, 1 cup evaporated milk, ½ cup sour cream, and ¼ teaspoon salt.
Fold the egg mixture and ¼ cup butter in with the pasta and cheese until evenly distributed. Then, pour everything into your prepared baking dish.
Bake uncovered at 350°F (175°C/Gas Mark 4) for 30 minutes or until the cheese is bubbling.
Sprinkle the remaining 1 cup of cheddar over the top, then pop it back in the oven for 5 minutes or until the cheese has melted.
Remove from the oven and let cool for 10 minutes before serving.
Video
Notes
8 ounces of elbow macaroni is about 2 cups of uncooked pasta.
Always use freshly shredded cheese when making macaroni and cheese. The pre-shredded bags of cheese at the grocery store are coated with cellulose to prevent the cheese from sticking or melting.
You can butter the dish to prevent sticking. It's not required, but I have found it to be helpful.
This is Paula Deen's signature recipe, but you can still try out some different cheeses if you prefer a variety. I recommend using at least 1 ½ cups of cheddar, but the other 1 ½ cups could be Gruyere, gouda, brie, or whatever melting cheese you like! See my post on the best cheeses for mac and cheesefor more suggestions.
To store: Once your macaroni has cooled completely, cover it with foil or transfer it to an airtight container and keep it in the fridge. Enjoy within 3-4 days.
To reheat: Individual portions can be reheated in the microwave. Otherwise, you can pop the mac and cheese (in the baking dish) in your oven at 350°F (175°C) for 15-20 minutes or until warmed through and bubbling.
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