Paula Deen’s Macaroni And Cheese Is Easy To Make And Wonderfully Cheesy! Recipe

I took Paula Deen’s few-ingredient approach and created a Baked Mac And Cheese Recipe with a surprising pantry swap you’ll want to read about.

I grew up skeptical of loud, gooey comfort food, but Paula Deen’s take made me a convert after the first forkful. I love the way sharp cheddar cheese melts into every nook of elbow macaroni, turning simple pantry staples into something almost sinful.

It feels familiar but there is a little trick in the texture that keeps you guessing, like why did I ever settle for boxed versions? If you chase classics you’ll call this the Best Mac N Cheese Recipe, but for me it’s a reminder that simple ingredients can surprise you, every single time.

Ingredients

• Primarily carbohydrates with a bit of protein and fiber; quick energy, not very filling.
• High in protein and calcium, rich and savory, lots of saturated fat so eat moderate.
• Adds silky fat and flavor, mainly saturated fat, makes dish ultra rich and creamy.
• Provide binding, extra protein and some fat, helps hold everything together when baked.
• Adds calcium and creaminess, more calories than skim, helps make sauce smooth.
• Tiny amount boosts cheese flavor, adds sharp tang without adding sugar or salt.
• Crunchy topping, adds texture and carbs, crackers add buttery saltiness if used.

Ingredient Quantities

• 1 pound dry elbow macaroni
• 4 cups shredded sharp cheddar cheese (about 16 oz), plus extra for topping if you want it extra cheesy
• 1/2 cup unsalted butter, melted
• 2 large eggs, lightly beaten
• 2 cups whole milk
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon paprika
• 1 cup plain breadcrumbs or 1 cup crushed Ritz style crackers for the topping

How to Make this

1. Preheat oven to 350 F and grease a 9×13 inch baking dish with a bit of the melted butter.

2. Bring a large pot of salted water to a boil, add 1 pound elbow macaroni and cook until just shy of al dente (about 6 to 7 minutes or 2 minutes less than package says), then drain and dont rinse.

3. In a large bowl lightly beat 2 large eggs, then whisk in 2 cups whole milk, 1/2 cup melted unsalted butter (reserve about 2 tablespoons for the topping), 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dry mustard powder and 1/4 teaspoon paprika.

4. Stir 4 cups shredded sharp cheddar cheese into the milk mixture until mostly combined and starting to melt; if you want it extra cheesy set aside up to 1 cup extra cheddar for the top.

5. Add the drained macaroni to the cheese mixture and toss gently until every noodle is coated, taste and adjust seasoning if needed.

6. Pour the mac and cheese into the prepared baking dish and spread it out evenly.

7. For the topping toss 1 cup plain breadcrumbs or 1 cup crushed Ritz style crackers with the reserved 2 tablespoons melted butter, sprinkle that evenly over the pasta and add the reserved extra cheddar if using.

8. Bake about 30 minutes until the cheese is melted and bubbling and the topping is golden, then let rest 5 to 10 minutes before serving so it sets up.

Equipment Needed

1. Large pot for boiling the macaroni
2. Colander or fine mesh strainer to drain macaroni (dont rinse)
3. 9×13 inch baking dish, greased with a bit of melted butter
4. Large mixing bowl for the egg n milk mixture
5. Whisk for beating eggs and mixing everything
6. Rubber spatula or wooden spoon to fold in the cheese and pasta
7. Measuring cups and spoons
8. Box grater for shredding sharp cheddar (or use pre shredded)
9. Oven mitts and a baking sheet to set the hot dish on when removing from the oven

FAQ

Paula Deen’s Macaroni And Cheese Is Easy To Make And Wonderfully Cheesy! Recipe Substitutions and Variations

• Elbow macaroni: swap for cavatappi, medium shells, or penne, they all trap cheese sauce nicely and you can use the same pasta weight
• Sharp cheddar cheese: try Colby or Colby-Jack for milder flavor, or Gruyere or Fontina for a nuttier creamier melt, or mix cheddar with mozzarella for extra stretch
• Whole milk: use 2% plus 2 tbsp melted butter per cup to mimic the richness, or straight half and half for a richer sauce, or dilute evaporated milk half and half with water for similar body
• Breadcrumbs/crushed crackers topping: use panko for bigger crunch, crushed pretzels or cornflakes for salty texture, or chopped toasted almonds for a nutty twist; gluten free crumbs work too

Pro Tips

– Grate your own cheese from a block. Pre-shredded cheese has anti-caking stuff on it so it melts weird and can be grainy. Cold cheese is easier to shred too, then let it come closer to room temp before mixing so it melts smoother.

– Temper the eggs instead of dumping hot milk right in. Whisk a little warm milk into the eggs first, slowly, then add back to the rest. Also try stirring in a teaspoon or two of cornstarch (or a tablespoon of flour) into the milk mixture to stop the sauce from getting loose and stringy when it cools.

– Use a cheese blend for better texture and depth. Sharp cheddar gives flavor, add a milder, creamier cheese like fontina, Gruyere or Monterey Jack for silkier melt. A tiny pinch of cayenne or a splash of Worcestershire will make the cheddar pop, dont overdo it though.

– Upgrade the topping by toasting the crumbs in a skillet with the butter first, that makes them extra crunchy and buttery. If you want a blistered top, hit it under the broiler for 30-90 seconds at the end but dont walk away, it goes from perfect to burned fast.

– Let it sit before you dig in and plan for leftovers. It firms up as it cools so scooping will be cleaner, and when reheating add a splash of milk and cover so it doesnt dry out.