Paula Deen’s Baked Mac And Cheese Recipe: Ultra Creamy Southern Indulgence

This baked mac and cheese delivers the ultra creamy Southern comfort Paula Deen is famous for. The secret lies in a perfectly balanced cheese sauce and just the right baking time to create that golden, bubbling top.

I’ve refined this method to ensure every bite is rich, velvety, and packed with flavor. The combination of sharp cheddar and a touch of cream cheese guarantees a sauce that clings to every elbow macaroni.

What emerges from the oven is a dish with a crisp, golden crust and a center so creamy it’s practically a hug on a plate. The aroma alone will have everyone gathering around the table before dinner is ready.

Serve it as a side or a main—either way, it’s pure indulgence. Here’s how to make it.

Ingredients for Paula Deen Baked Mac and Cheese

Rich, velvety cheese sauce clings to every macaroni elbow in this indulgent dish.

The cheese is everything here. Sharp cheddar from a block melts perfectly—pre-shredded has anti-caking agents that make the sauce grainy. Philadelphia Cream Cheese is the standard, but any full-fat brand works. Whole milk is non-negotiable for that ultra-creamy texture. Find these at any major grocery store—no specialty shops needed.

No sharp cheddar? Medium cheddar plus a pinch of cayenne gets you close. Half-and-half instead of whole milk works in a pinch (the sauce will just be slightly less rich). Swap Dijon for yellow mustard if that’s what you’ve got. The panko topping? Crushed Ritz crackers make a great buttery alternative.

Assemble and bake immediately for best results. Leftovers keep in the fridge for 3-4 days (reheat with a splash of milk). Freeze before baking for up to 2 months—thaw overnight before cooking.

Step-by-Step Instructions for Baked Mac And Cheese

Master this technique for the creamiest, most decadent mac and cheese with a perfect golden crust.

Step 1: Cook the Elbow Macaroni Al Dente

Bring a large pot of salted water to a rolling boil. Add the 1 lb Elbow Macaroni and cook for 1 minute less than package directions, typically 7-8 minutes. You want it slightly underdone as it will finish cooking in the oven.

Drain the pasta in a colander and rinse briefly with cool water to stop the cooking process. This prevents the noodles from turning mushy during baking. Set aside while you prepare the cheese sauce.

Step 2: Prepare the Creamy Cheese Sauce Base

In a large saucepan, melt 0.5 cup Unsalted Butter over medium heat. Add the 0.5 whole Yellow Onion finely diced and cook for 5 minutes until softened and translucent. Stir in the minced 2 cloves Garlic Cloves and cook for 30 seconds until fragrant.

Whisk in the 0.25 cup All-Purpose Flour to form a smooth paste. Cook for 1-2 minutes until the mixture turns a light golden color. This creates a proper roux that will thicken your sauce beautifully.

Step 3: Build the Ultra-Creamy Sauce

Gradually pour in the 2 cups Whole Milk, whisking constantly to prevent lumps. Add the 1 tbsp Dijon Mustard, 1 tsp Worcestershire Sauce, 1 tsp Salt, 0.5 tsp Ground Black Pepper, and 0.5 tsp Dry Mustard.

Stir in the 8 oz Cream Cheese until fully melted and smooth. Then add the 2 cups Sharp Cheddar Cheese in batches, allowing each addition to melt completely before adding more. The sauce should be thick enough to coat the back of a spoon.

Step 4: Combine and Top for Baking

Add the cooked elbow macaroni to the cheese sauce and stir until every noodle is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish. The sauce should be creamy with no dry spots.

In a small bowl, melt 2 tablespoons of the remaining butter and mix with the 0.5 cup Panko Breadcrumbs. Sprinkle this evenly over the top of the macaroni. This creates that signature crispy, golden crust.

Step 5: Bake to Perfection

Bake in a preheated 375°F oven for 20-25 minutes until the top is golden brown and the edges are bubbling. For extra richness, I broil for the last 1-2 minutes to get that perfect crispy topping.

Let it rest for 5 minutes after removing from the oven. This allows the sauce to set slightly before serving. The result should be creamy, cheesy perfection with a crisp golden crust that gives way to the richest mac and cheese you’ve ever tasted.

Pro Cooking Tips for This Recipe

Roux Perfection

Cook your roux over medium heat until it turns a light golden color—about 1-2 minutes. This removes the raw flour taste and builds the base for a velvety sauce. I stir constantly with a wooden spoon to prevent burning. 🌡️

Cheese Melting Order

Always melt the cream cheese completely before adding the sharp cheddar. Start with 1 cup cheddar, let it melt, then add the rest. This prevents a grainy texture. The sauce should coat the back of a spoon thickly.

Pasta Al Dente

Cook the macaroni for 1 minute less than package directions—usually 7-8 minutes. Rinse with cool water immediately after draining to stop cooking. This ensures it finishes perfectly in the oven without turning mushy.

Baking Temperature

Bake at 375°F for 20-25 minutes until bubbling and golden. For an extra-crisp topping, I switch to broil for the final 1-2 minutes. Watch closely to avoid burning the panko topping.

Resting Time

Let the dish rest for 5 minutes after baking. This allows the sauce to set slightly, making it easier to serve. Skipping this step often leads to a runny first serving.

Sauce Consistency

If your sauce seems too thick, whisk in ¼ cup warm milk before combining with pasta. If too thin, let it simmer for 2-3 minutes longer. The ideal consistency clings to the macaroni but still pours easily. 💫

Frequently Asked Questions