Table of Contents
Paula Deen mac and cheese uses a custard base of eggs, evaporated milk, sour cream, and melted butter mixed with sharp cheddar and undercooked elbow macaroni. Grate your own cheese for better melting and cook pasta 1-2 minutes short of al dente since it finishes in the oven. Pour the custard over the cheesy pasta, spread in a greased 9x13 dish, and bake at 350 degrees for 30-45 minutes until golden and set. Rest 10 minutes before slicing so the sauce holds together.
Question | Answer |
|---|---|
Why should I undercook the pasta for baked mac and cheese? | It finishes cooking in the oven and prevents a mushy final dish. |
Can I use pre-shredded cheese for this recipe? | No, pre-shredded cheese has anti-caking agents that stop it from melting smoothly. |
How do I keep the eggs from scrambling in the sauce? | Temper them by drizzling hot pasta water into the egg mixture while whisking constantly. |
How long does Paula Deen mac and cheese need to bake? | Bake at 350 degrees F for 30-45 minutes until the top is golden and the center is set. |
Why do I need to rest the casserole before cutting? | Resting for 10 minutes lets the sauce thicken so it does not run when sliced. |
Gather your ingredients for Paula Deen mac and cheese.
Pantry staples
- 1 lb elbow macaroni
- 2 cups sharp cheddar cheese, grated
- 1/2 cup butter, melted
- 3 eggs, beaten
- 1 cup evaporated milk
- 1/2 cup sour cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp hot sauce
Optional mix-ins
- 1/2 cup Gruyere cheese for depth
- 1/2 cup Colby Jack for meltability
- 1/4 cup breadcrumbs for topping
- Extra shredded cheese for the top
Ingredient tips
Grate your own cheese. Pre-shredded bags have anti-caking agents that prevent smooth melting.
Use full-fat dairy. Low-fat evaporated milk and sour cream change the texture.
Cook pasta 1-2 minutes less than package directions. It finishes cooking in the oven.
Equipment needed
- Large pot for boiling pasta
- 9x13 casserole dish
- Mixing bowls
- Whisk
Cook the macaroni pasta until just tender.
Bring a large pot of water to a rolling boil. Add a generous handful of salt. The water should taste like the sea.
Step by step
- Drop 1 lb elbow macaroni into boiling water
- Stir immediately to prevent sticking
- Cook 1-2 minutes less than package time
- Taste test for a firm bite in the center
- Drain well but do not rinse
Doneness guide
Stage | Texture | Use for |
|---|---|---|
Firm al dente | White center visible when bitten | Baked mac and cheese |
Tender al dente | Slight resistance in center | Stovetop mac and cheese |
Soft | No resistance, fully cooked through | Nothing, too mushy |
Common mistakes
- Overcooking the pasta. It bakes another 30-45 minutes and turns mushy.
- Rinsing with cold water. You wash off starch that helps the sauce cling.
- Using a pot that is too small. Pasta needs room to move.
Set the drained macaroni aside in a large bowl. Move fast while it is still hot so the cheese melts when you add it next.
Mix the cheese sauce and combine with the pasta.
Add grated sharp cheddar to the hot drained macaroni. Toss until cheese starts melting from the residual heat.
Make the custard base
- Whisk 3 eggs in a large bowl
- Pour in 1 cup evaporated milk
- Add 1/2 cup sour cream
- Stir in 1/2 cup melted butter
- Season with salt, pepper, and hot sauce
- Whisk until completely smooth
Combine everything
Step | Action |
|---|---|
1 | Pour custard mixture over cheesy macaroni |
2 | Fold gently with a large spatula |
3 | Make sure pasta is evenly coated |
4 | Taste and adjust salt if needed |
Troubleshooting the sauce
- Sauce looks too thin. It thickens as it bakes. Trust the oven.
- Sauce looks clumpy. Stir more vigorously. Sour cream needs time to blend.
- Sauce tastes bland. Add more salt and a few dashes of hot sauce.
Transfer the coated macaroni into a greased 9x13 casserole dish. Spread it out into an even layer. Sprinkle extra shredded cheese on top if you want a golden crust.
Your casserole is now ready for the oven.
Bake the casserole until the top turns golden brown.
Preheat oven to 350 degrees F. Place the casserole dish on the middle rack.
Baking timeline
Time | What happens |
|---|---|
0-15 min | Sauce starts to bubble around edges |
15-30 min | Casserole sets and firms up in center |
30-45 min | Top cheese melts and turns golden brown |
Visual cues for doneness
- Bubbles rising across the entire surface
- Edges are golden brown and slightly crispy
- Center feels set when you gently shake the dish
- Knife inserted in center comes out clean and hot
Common baking problems
- Top browning too fast. Cover loosely with aluminum foil.
- Center still jiggly after 45 min. Bake 5-10 more minutes and check again.
- Casserole drying out. Your oven runs hot. Check temp with an oven thermometer next time.
Optional breadcrumb topping
- Mix 1/4 cup breadcrumbs with 2 tbsp melted butter
- Sprinkle over casserole during the last 10 minutes of baking
- Watch closely so it does not burn
Serve hot alongside other soul food mac and cheese variations or on its own as a main dish.