Description
Discover Paula Deen’s rich, creamy macaroni and cheese recipe! A Southern classic made with real cheese, butter, and baked to perfection.
Ingredients
Scale
For the Pasta:
- 2 cups elbow macaroni (or shell pasta)
- 1 tsp salt (for boiling water)
For the Cheese Sauce:
- 2 cups shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup sour cream
- 2 eggs, beaten
- ½ cup unsalted butter, melted
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dry mustard powder
For the Topping (Optional):
- ½ cup buttered breadcrumbs
- ½ cup extra shredded cheese
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the elbow macaroni and cook until al dente, about 7-8 minutes.
- Drain the pasta and rinse it under cold water to stop the cooking process.
Step 2: Prepare the Cheese Sauce
- In a large mixing bowl, combine the cheddar cheese, Parmesan cheese, milk, heavy cream, sour cream, eggs, melted butter, salt, black pepper, and dry mustard powder.
- Whisk everything together until smooth and creamy.
Step 3: Assemble the Mac and Cheese
- Preheat the oven to 350°F (175°C).
- Place the cooked macaroni into a greased baking dish.
- Pour the cheese sauce over the pasta and stir to coat evenly.
Step 4: Bake to Perfection
- Sprinkle extra shredded cheese and buttered breadcrumbs on top for a crispy finish (optional).
- Bake for 30-35 minutes, until the top is golden brown and bubbling.
- Let it rest for 5 minutes before serving.
Notes
- Use freshly shredded cheese instead of pre-shredded for better melting.
- Cook pasta al dente to prevent mushy mac and cheese.
- For extra creaminess, add ½ cup of cream cheese.
- Make it spicy by adding a pinch of cayenne pepper or hot sauce.
- For a crunchy topping, mix breadcrumbs with melted butter before sprinkling.
- Let the dish rest for a few minutes after baking to allow the cheese sauce to thicken
- Prep Time: 15minutes
- Cook Time: 35minutes