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Slice of Southern baked paula deen mac and cheese showing creamy center and crispy cheese top being served onto a plate.

Baked Paula Deen Mac and Cheese (Classic Southern Style)

This classic baked mac and cheese, inspired by Paula Deen’s Southern kitchen, is creamy, cheesy, and finished with a golden crust. Perfect for holidays, Sunday dinners, or anytime comfort food calls.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 people
Course: main, side
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups elbow macaroni uncooked
  • 2 cups shredded sharp cheddar freshly grated preferred
  • 3 large eggs beaten
  • 1/2 cup sour cream
  • 1/2 cup butter melted 1 stick
  • 1 can evaporated milk 12 oz
  • 1 cup whole milk
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • Optional: paprika/cayenne for extra flavor

Equipment

  • 1 9x13 Baking Dish Lightly greased
  • 1 Saucepan For cooking macaroni
  • 1 Mixing Bowl For cheese mixture

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
  2. Boil the macaroni until just al dente (about 6–7 minutes), then drain and set aside.
  3. In a large bowl, whisk together the eggs, evaporated milk, whole milk, melted butter, sour cream, salt, and pepper.
  4. Stir in the shredded cheese, then fold in the macaroni until fully coated.
  5. Transfer the mixture to the prepared baking dish and spread evenly. Top with extra cheese if desired.
  6. Bake for 30–35 minutes, or until bubbly and golden on top.
  7. Let rest for 5–10 minutes before serving.

Notes

  • You can swap cheddar for a blend of Colby Jack, Monterey Jack, or a touch of Velveeta for extra creaminess.
  • Want to freeze it? Bake, cool completely, and wrap tightly before freezing.