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