Paula Deen Macaroni and Cheese Recipe
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.
Equipment
- Pot for boiling pasta
- Oven (for the oven method)
- Crockpot/Slow Cooker (for the slow cooker method)
- Whisk (for mixing sauce)
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
Instructions
- For the Oven Method
- Preheat your oven to 350°F (175°C).
- Cook the macaroni according to package directions, drain, and set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the milk, eggs, salt, and pepper until smooth.
- Stir in the shredded cheddar cheese until fully melted.
- Mix the cheese sauce with the cooked pasta and stir well.
- Pour the mixture into a greased baking dish and top with additional cheese (if desired).
- Bake for 30 minutes or until the top is golden brown and bubbly.
- For the Crockpot Method
- Cook the macaroni and set aside.
- In the crockpot, combine the milk, eggs, butter, and cheese.
- Add the cooked macaroni and stir well to coat the pasta.
- Cover and cook on low for 2-3 hours, stirring occasionally.
- Serve once the cheese is melted and the mac and cheese is hot and creamy.
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.