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A spoon scooping creamy, golden macaroni and cheese from a baking dish with a crispy top in a warm kitchen setting.

Paula Deen Macaroni and Cheese Recipe

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Learn how to make Paula Deen’s classic macaroni and cheese in both the oven and crockpot. This creamy, comforting dish is easy to prepare and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 people
Course: comfort food, Main Course, Southern Cuisine
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb elbow macaroni
  • 4 cups shredded sharp cheddar cheese
  • 1 ½ cups milk whole or evaporated
  • 2 large eggs
  • 1 teaspoon salt plus more for boiling pasta
  • ½ teaspoon pepper
  • 2 tablespoons butter
  • 1 cup sour cream optional for extra creaminess
  • 1 cup grated Parmesan cheese optional for added flavor

Equipment

  • Pot for boiling pasta
  • Oven (for the oven method)
  • Crockpot/Slow Cooker (for the slow cooker method)
  • Whisk (for mixing sauce)

Method
 

  1. For the Oven Method
  2. Preheat your oven to 350°F (175°C).
  3. Cook the macaroni according to package directions, drain, and set aside.
  4. In a large saucepan, melt the butter over medium heat.
  5. Whisk in the milk, eggs, salt, and pepper until smooth.
  6. Stir in the shredded cheddar cheese until fully melted.
  7. Mix the cheese sauce with the cooked pasta and stir well.
  8. Pour the mixture into a greased baking dish and top with additional cheese (if desired).
  9. Bake for 30 minutes or until the top is golden brown and bubbly.
  10. For the Crockpot Method
  11. Cook the macaroni and set aside.
  12. In the crockpot, combine the milk, eggs, butter, and cheese.
  13. Add the cooked macaroni and stir well to coat the pasta.
  14. Cover and cook on low for 2-3 hours, stirring occasionally.
  15. Serve once the cheese is melted and the mac and cheese is hot and creamy.

Nutrition

Calories: 350kcal

Notes

  • For a creamier texture, add sour cream or heavy cream to the sauce.
  • To make ahead, prepare and store in the fridge for up to 2 days before baking or slow cooking.
  • You can also freeze this recipe for up to 3 months for later use.

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