This creamy mac and cheese is a southern favorite, filled with rich cheeses and cooked to perfection. It’s cheesy, comforting, and every bite is pure happiness.
I love how easy it is to make, plus the leftovers (if there are any!) taste just as good. You might find me sneaking a bowl at midnight! 😄
Key Ingredients & Substitutions
Elbow Macaroni: The classic choice for mac and cheese, elbow macaroni holds the cheese sauce well. If you’re feeling adventurous, try cavatappi or shells for a twist!
Cheddar Cheese: Sharp cheddar gives great flavor. For a milder taste, use medium cheddar. If you’re dairy-free, try a plant-based cheese that’s designed for melting.
Velveeta Cheese: This is key for that creamy texture. If you don’t have it, you can substitute with cream cheese or a little more regular cheese and a splash of milk for that creaminess.
Heavy Cream: It adds richness, but you can use half-and-half or whole milk if you want to lighten it up a bit. Keep in mind the sauce might be less creamy.
Butter: Unsalted butter is preferred here. You can use olive oil or vegan butter if you want a healthier or dairy-free option.
How Do You Make the Cheese Sauce Smooth?
Creating a smooth cheese sauce is crucial for this recipe. The roux (butter + flour) is the base for thickening your sauce.
- Start by melting the butter on medium heat and whisk in the flour until it forms a paste. This should cook for about 4-5 minutes.
- Slowly whisk in the milk and cream, stirring constantly to avoid lumps. This step is key to a smooth sauce.
- Let it cook until thick, then lower the heat to add your cheeses. This helps them melt evenly into the sauce.
Taking your time with these steps will ensure a creamy, dreamy mac and cheese that everyone will love!
Paula Deen’s Mac And Cheese
Ingredients You’ll Need:
For the Macaroni:
- 1 lb elbow macaroni
For the Cheese Sauce:
- 1 cup (2 sticks) unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 lb sharp cheddar cheese, shredded
- 8 oz Velveeta cheese, cubed
- 8 oz Monterey Jack cheese, shredded
- 1 cup Parmesan cheese, grated
For Garnish:
- Fresh parsley (optional)
How Much Time Will You Need?
This recipe will take you about 15 minutes to prep and around 30 minutes to cook, so in total, it should take about 45 minutes from start to finish. You’ll have gooey, cheesy mac and cheese that everyone will love!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Grab a large baking dish or Dutch oven and grease it well to prevent sticking.
2. Cook the Macaroni:
In a large pot, bring salted water to a boil. Add the elbow macaroni and cook it until just al dente, following the package instructions. Once done, drain the macaroni and set it aside.
3. Prepare the Cheese Sauce:
In a large heavy-bottom saucepan (or Dutch oven if you prefer), melt the butter over medium heat. Stir in the flour, whisking constantly to create a smooth roux. Cook it for about 4-5 minutes until it’s golden but not browned.
4. Add the Cream:
Slowly whisk in the whole milk and heavy cream. Keep whisking to avoid lumps and cook until the sauce thickens, about 5-7 minutes.
5. Season the Sauce:
Add the salt, black pepper, paprika, onion powder, and garlic powder to the sauce. Mix well to combine.
6. Melt the Cheeses:
Reduce the heat to low and add the shredded cheddar, cubed Velveeta, shredded Monterey Jack, and grated Parmesan cheese. Stir the mixture until all the cheese has melted and you have a creamy sauce.
7. Combine with Macaroni:
Add the drained macaroni into the cheese sauce, stirring well to coat the pasta evenly with the cheesy goodness.
8. Transfer to Baking Dish:
Pour the mac and cheese mixture into your prepared baking dish. If you want an extra cheesy crust, sprinkle some additional shredded cheese on top.
9. Bake:
Place the dish in the oven and bake for about 25-30 minutes, or until the top is golden brown and bubbly. The delicious aroma will make your mouth water!
10. Serve:
Once done, take it out of the oven and let it sit for a few minutes before serving. If you like, garnish with freshly chopped parsley. Serve it warm and enjoy!
Dig in and enjoy Paula Deen’s famously creamy, cheesy, and comforting Mac and Cheese!
Can I Use Different Pasta Shapes for This Recipe?
Absolutely! While elbow macaroni is classic, you can substitute it with other shapes like cavatappi, shells, or even penne. Just make sure to adjust the cooking time according to the pasta you choose!
Can I Make This Mac and Cheese Ahead of Time?
Yes! You can assemble the mac and cheese a day in advance and store it covered in the refrigerator before baking. When you’re ready to bake, allow it to come to room temperature for about 30 minutes, then bake as directed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, add a splash of milk to keep it creamy and warm it gently in the oven or microwave, stirring occasionally.
Can I Use Low-Fat Ingredients?
Yes! You can substitute low-fat milk or cheese options to lighten the dish. Just note that the sauce may be less creamy, so you might need to adjust the quantities or add a little more butter to enhance flavor.
