Side Dishes
Paula Deen’s baked mac and cheese delivers that restaurant-quality Southern comfort in a single dish—creamy, cheesy layers topped with a golden, buttery crust. The secret lies in her precise roux technique and rich cheese blend, which transforms ordinary mac and cheese into a showstopper.
I’ve perfected this version to cut baking time without sacrificing texture, so you get velvety swirls and crispy edges in under an hour.
What sets this recipe apart is the balance of tender pasta and ultra-smooth sauce, achieved by cooking the macaroni al dente and blending the cheese mixture until silky. Paula’s signature touch? A crispy breadcrumb topping that adds crunch and depth, while optional bacon bits elevate it to next-level indulgence.
This dish is foolproof for weeknight dinners or holiday gatherings—just assemble, bake, and enjoy the applause.
The result is a golden, bubbling casserole with a creamy center that melts in your mouth and a crust so crisp it could double as a snack. Every bite delivers that perfect harmony of cheesy richness and buttery crunch, making it the ultimate comfort food.
Whether you’re feeding a family or craving a solo treat, this mac and cheese delivers on flavor and convenience.
Serve it as a side for fried chicken or as a hearty main with a simple salad. The leftovers reheat beautifully, too—just cover with foil and warm until bubbly. Here’s how to make it exactly like Paula’s, with all the Southern charm and none of the fuss.
Ingredients for paula deen baked mac and cheese
Sixteen ingredients for Southern comfort that tastes restaurant-quality. Nothing fancy, just cheesy perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or jumbo size, cooked al dente |
| Unsalted Butter 🧈 | ¾ cup | Full-fat for best flavor, softened |
| All-Purpose Flour 🌾 | ½ cup | For roux, sifted for smoothness |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, sharp flavor preferred |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, adds creamy texture |
| Heavy Cream 🥛 | 1 cup | Full-fat for ultra-smooth sauce |
| Whole Milk 🥛 | ½ cup | Warmed for better blending |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Garlic Cloves 🧄 | 3 cloves | Fresh, minced for aromatic base |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt, adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Panko Breadcrumbs 🍞 | ¾ cup | For crispy topping, toasted lightly |
| Bacon Bits 🥓 | ½ cup | Optional, cooked and crumbled |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For drizzling on breadcrumbs |
The cheese is non-negotiable here. Sharp cheddar gives that classic tang, while Monterey Jack keeps it creamy—don't swap for mild cheddar, trust me. Grab pre-shredded if you're in a hurry, but fresh-grated melts smoother. For the best flavor, I always use Kraft or Sargento brands—they shred consistently. The bacon bits? Oscar Mayer or Hillshire Farm are my go-tos, but any cooked bacon works. Pro tip: toast the breadcrumbs in a dry pan for 2 minutes before mixing with olive oil—they'll get extra crispy.
No sharp cheddar? Pepper jack or Colby Jack can work in a pinch, but the flavor won't be identical. Short on Monterey Jack? Extra mozzarella gives a similar melt. The roux is where the magic happens—don't rush it. Cook the butter and flour until it's a deep golden brown (about 5 minutes) for that nutty flavor. No heavy cream? Half-and-half works in a squeeze, but the sauce won't be as rich. And if you're feeling fancy, add a splash of white wine or cream cheese to the cheese blend for extra decadence.
This reheats like a dream—cover with foil and warm for 10 minutes. Keeps in the fridge for 4-5 days, though I never let it last that long. Freezes beautifully for up to 3 months—just bake straight from frozen, adding 10 extra minutes. For extra crunch, broil for 1-2 minutes at the end. And if you're serving a crowd, double the recipe—it's that good.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no separate boiling or straining. Just toss the elbow macaroni right into the butter-flour roux, let it cook down, then fold in that cheddar-jack combo. Less cleanup, more time for the good stuff.
- Creamy-Crisp Perfection: That golden top crust? Chef’s kiss. The sharp cheddar and Monterey Jack melt into a velvety sauce, but the flour-butter roux gives it that irresistible crispy edge. It’s the kind of dish that makes people ask for seconds before you even sit down.
- Game for Any Night: Between us, this is my go-to for weeknights, potlucks, or when I’m too tired to think. Add a handful of bacon or broccoli if you’re feeling fancy, but honestly? Straight-up cheesy goodness works every time—no excuses.
- Budget-Friendly Leftovers: A box of elbow macaroni and a bag of cheese won’t break the bank, and this recipe stretches to feed four (or five, if you’re like me). Reheat in the oven to keep that crispy crust, and it’s just as good the next day—proof that comfort food doesn’t have to cost a fortune.
Step-by-step instructions for Paula Deen's baked mac and cheese
Here's how to create that signature Paula Deen flavor with velvety swirls and crispy topping.
Cook the Pasta Al Dente
Start by boiling a large pot of salted water until it reaches a rolling boil. Add the 1.5 lbs elbow macaroni and cook according to package instructions, but remove it 1 minute before it's fully done—you want it al dente. The pasta should have a slight bite when you taste it. Drain it in a colander and set it aside while you prepare the cheese sauce.
Don't rinse the pasta after draining—those starchy waters help create that creamy sauce. I like to give it a quick shake in the colander to break up any clumps before moving to the next step. This ensures even coating with the cheese sauce later.
Make the Cheese Sauce
In a large skillet, melt the 0.75 cup unsalted butter over medium heat until it's completely melted and foaming. Add the 0.5 cup all-purpose flour all at once and whisk constantly for 2-3 minutes until the mixture forms a smooth, pale roux. This should look like wet sand and smell nutty—don't let it brown or it'll taste bitter.
Gradually whisk in the 1 cup heavy cream and 0.5 cup whole milk until smooth. Reduce heat to low and stir in the 2 cups sharp cheddar cheese and 1 cup monterey jack cheese until completely melted. The sauce should be thick and glossy—if it's too thick, add a splash of milk to reach your desired consistency.
Sauté the Onion and Garlic
In the same skillet (no need to clean it—the browned bits add flavor), add the 1 whole yellow onion and 3 cloves garlic cloves that have been finely diced and minced respectively. Cook over medium heat for 3-4 minutes until the onion is translucent and the garlic is fragrant but not browned. This aromatic base forms the flavor foundation of the dish.
Here's the thing—don't let the garlic burn. It turns bitter quickly, and you want that sweet, mellow garlic flavor to shine through. If you smell that sharp, pungent aroma, you've gone too far. Remove the skillet from heat and stir in the 1.5 tsp salt and 0.5 tsp ground black pepper to taste.
Combine and Swirl
Return the skillet to low heat and add the cooked macaroni along with the onion and garlic mixture. Stir everything together until the pasta is fully coated with the cheese sauce. This is where you create those signature swirls—use a wooden spoon to make gentle, figure-eight motions as you stir. The sauce should cling beautifully to each noodle.
Taste and adjust the seasoning if needed. You might need a bit more salt or pepper, especially if your cheeses vary in sharpness. Transfer the entire mixture to a greased 9x13-inch baking dish and spread it out evenly. The top should be slightly uneven—this helps create that crispy crust later.
Prepare the Crispy Topping
In a small bowl, mix together the 0.75 cup panko breadcrumbs, 0.5 cup bacon bits, and 1 tbsp extra-virgin olive oil until evenly combined. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently to help it stick. This topping is what gives Paula Deen's version that signature crunch and extra flavor.
Bake uncovered at 375°F for 20-25 minutes until the top is golden brown and bubbly. The edges should be crispy while the center remains creamy. If the top isn't browning enough, broil for 1-2 minutes at the end, watching closely to avoid burning.
Rest and Serve
Remove the baking dish from the oven and let it rest for 10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve. The sauce will be thick and luxurious—each bite should deliver that perfect combination of creamy, cheesy goodness with a satisfying crunch from the breadcrumb topping.
Serve immediately while it's hot. The mac and cheese will continue to set as it cools, so enjoy it while the sauce is at its peak creaminess. Pair with a simple green salad or some crusty bread to soak up any extra cheese sauce—you'll want every last bite!
Pro Tips For Making Paula Deen Baked Mac And Cheese
- Melt Cheese Slowly: Paula Deen’s recipe relies on a creamy roux, and rushing the cheese will give you lumps instead of silkiness. Heat the butter and flour on medium-low until golden—about 5 minutes—then whisk in the milk gradually. Once it’s bubbling, remove from heat and stir in the cheeses off the stove. I learned this the hard way after ending up with a grainy mess.
- Grate Cheese Fresh: Pre-shredded cheese has anti-caking agents that make baked mac and cheese dry and clumpy. Grab a box of sharp cheddar and Monterey Jack, then grate it yourself—no need to buy fancy tools, just a box grater works. The extra moisture from freshly grated cheese makes all the difference in that gooey texture.
- Don’t Overbake the Top: The crust is tempting, but once it browns, it’ll keep cooking under the broiler and turn rubbery. Keep an eye on it—aim for a golden, slightly crispy top, not a burnt one. If it’s browning too fast, pull it out early and let it sit for a minute before serving.
- Toast the Pasta First: Drain the elbow macaroni, toss it with a little olive oil, and spread it on a baking sheet for 5 minutes at 400°F. This gives the edges a slight crispness and prevents the pasta from turning mushy later. (Yes, even if you’re impatient like me—trust the process.)
Essential equipment for paula deen baked mac and cheese
Baking Dish Essentials
For Paula Deen's signature golden crust, a 9x13-inch baking dish is non-negotiable. I recommend Ceramic CorningWare for even heat distribution and easy release, or All-Clad stainless steel for professional-grade results.
Avoid dark-colored dishes—they absorb heat unevenly and can burn the edges. Grease your dish thoroughly with butter or olive oil before adding the mac and cheese to prevent sticking. 🧊
Cheese Tools
Invest in a good cheese grater—I use the Microplane Fine Grater for sharp cheddar and Monterey Jack. Pre-shredded cheese contains anti-caking agents that make the sauce grainy.
For blending the cheese sauce ultra-smooth, a hand mixer or immersion blender works best. Pro tip: Warm the cheese slightly before blending to prevent clumping. 🧀
Roux Perfection Kit
A heavy-bottomed skillet like All-Clad or Lodge cast iron is essential for making the roux without burning. The thick base prevents scorching while cooking the butter and flour to a nutty golden brown.
Keep a wooden spoon nearby—it won’t scratch your pan and helps whisk the roux smoothly. A wire whisk is also handy for incorporating the dairy. 🍳
Pasta Prep Gear
Use a large pot (at least 8-quart capacity) with a fine-mesh colander for draining the pasta. I like the OXO Good Grips colander because it’s sturdy and won’t collapse under wet pasta.
A pasta server makes transferring the cooked noodles to the baking dish effortless. And don’t forget a ladle for stirring the sauce—it’s perfect for those signature swirls. 🍝
Crispy Topping Tools
For the perfect breadcrumb topping, toast the panko in a small nonstick skillet over medium heat for 2 minutes until golden. A spoonula helps spread the topping evenly without pressing too hard.
To check doneness, use a toothpick—it should come out clean but the top should be golden and slightly crispy. 🍞
Temperature Control
An oven thermometer is a game-changer—your oven’s temperature gauge can be off by 25°F or more. I use the Thermoworks Oven Thermometer to ensure accurate baking at 375°F.
For broiling, keep a timer handy to avoid burning. A heat-resistant spatula helps transfer the hot dish safely from oven to table. 🌡️
Nutrition facts
Frequently asked questions
Can I make this baked mac and cheese ahead of time?
Assemble the dish in your baking dish, cover tightly with foil, and refrigerate for up to 24 hours before baking. When ready, bake as directed (add 5-10 extra minutes if cold). For freezing, bake first, then cool completely, wrap in foil, and freeze for up to 3 months. Reheat covered with foil at 350°F for 20-25 minutes until bubbly.
Why is my mac and cheese watery after baking?
Watery mac and cheese usually means the sauce is too thin. Start by ensuring your roux is cooked to a golden brown (not white) for proper thickening. Also, drain pasta well but don't rinse—starchy water helps bind the sauce. If it's still too thin, simmer uncovered for 5 minutes to evaporate excess moisture. For extra insurance, stir in 1-2 tablespoons cornstarch mixed with cold water before baking.
What's the best way to get crispy edges on Paula Deen's version?
For that signature crispy edge, spread the mac and cheese evenly but not perfectly smooth—leave the edges slightly higher. Use a 9x13-inch baking dish (not round) for even browning. After baking, broil for 1-2 minutes at the end, watching closely. For extra crunch, sprinkle extra panko along the edges before the final bake. A hot oven (375°F) and proper greasing also prevent sticking that can ruin crispiness.
Can I use a different type of pasta?
Paula Deen's version works best with elbow macaroni (medium or jumbo size) because the shape holds the cheese sauce well. For alternatives, try shells or penne—they trap sauce similarly. Avoid long pasta like spaghetti or linguine, as it won't distribute evenly in the baking dish. If substituting, cook pasta 1 minute less than package instructions to maintain al dente texture after baking.
How do I make this vegetarian?
Swap the bacon bits for crispy fried onions or toasted breadcrumbs with a pinch of smoked paprika for depth. Use vegetarian cheese (like Daiya or Violife) if needed, though sharp cheddar and Monterey Jack are already dairy-based. For extra richness, stir in 2 tablespoons nutritional yeast or 1/4 cup white wine when making the roux. The dish remains just as creamy and satisfying!