Side Dishes
Paula Deen’s baked mac and cheese recipe delivers that perfect Southern comfort food experience—creamy, cheesy layers topped with a golden, buttery breadcrumb crown. The secret lies in a rich, roux-based cheese sauce that coats every elbow macaroni perfectly, then bakes until bubbly and irresistible.
I’ve perfected this technique over years of testing, ensuring the sauce never breaks and the crust stays crispy.
This recipe starts with a classic roux foundation, where butter and flour create the perfect base for melting sharp cheddar until velvety smooth. The addition of cream and a touch of mustard adds depth, while elbow macaroni cooks just until al dente before being folded into the sauce.
The real magic happens in the baking—where a buttery breadcrumb topping transforms into a golden, crunchy crown.
What you’ll end up with is a dish that’s creamy inside, crispy on top, and packed with that unmistakable Southern flavor. The cheese pulls slightly in the oven, creating those signature swirls, while the breadcrumb topping adds a satisfying crunch.
This is the kind of mac and cheese that makes dinner feel like a celebration.
Serve it as a side for holiday meals or as the star of a casual dinner—either way, it’s a crowd-pleaser that always disappears fast. Let’s get started on making this classic comfort dish your new favorite.
Ingredients for paula deen baked mac n cheese
Six ingredients make this Southern classic—creamy, cheesy, and topped perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or elbow shape preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | White flour for best texture |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Yellow Mustard 🟡 | 1 tbsp | For tangy depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For breadcrumb topping |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
The cheddar is non-negotiable here. Block cheese shredded yourself melts smoother than pre-shredded (no anti-caking agents). I grab Sharp Cheddar from Whole Foods when I can—it’s got that perfect tang. For the butter, Plugrá or Land O’Lakes unsalted works best (don’t use salted). The macaroni? Barilla or De Cecco holds up best during baking. If you’re feeling fancy, truffle oil in the breadcrumbs adds a gourmet twist, but regular olive oil still delivers that golden crust.
No heavy cream? Half-and-half plus a splash of milk gets you close. Short on mustard? Dijon at double the amount works too. The flour matters—King Arthur or Gold Medal is ideal. For the breadcrumbs, Trader Joe’s panko is my go-to (it’s lighter than regular). Want extra richness? Stir in 1/4 cup sour cream with the cream. The garlic powder can be swapped for 1/2 tsp fresh minced garlic if you’ve got it—just sauté it first with the butter.
This reheats beautifully—just cover with foil and bake at 350°F for 15 minutes. Keeps 4-5 days in the fridge, freezes for 3 months (wrap tightly!). I always make a double batch—leftovers for lunches or holiday gatherings. For extra crispiness, broil the top for 2-3 minutes at the end (watch it like a hawk!).
Why You'll Love This Recipe
- No-Fuss Baking: I swear, this recipe doesn’t even feel like baking—just toss the cooked macaroni into a buttery roux with sharp cheddar and heavy cream, then bake until golden. The elbow pasta absorbs that creamy sauce like a dream, and you’re done in one bowl.
- Cheese Overload: That sharp cheddar? It’s the star. Paula’s method melts it just enough to coat every noodle while keeping those little pockets of gooey goodness. Honestly, the first bite makes me close my eyes—I can’t get enough of that rich, tangy kick.
- Leftovers That Don’t Suck: Here’s what sold me—those baked mac and cheese leftovers? Still creamy, still crispy on top, still ridiculously good. I double the batch on Sundays, and it’s my go-to for lazy nights or impromptu dinners. No sad, dry pasta here.
Step-by-step instructions for paula Deen's baked mac and cheese
Here's how to make the ultimate comfort food—creamy, cheesy, and topped with a golden, crispy breadcrumb crown.
🍳 Step 1: Cook the Elbow Macaroni Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lb of elbow macaroni. Salt the water generously—it should taste like the ocean. Cook until the pasta is al dente, about 1 minute less than the package instructions. This ensures it finishes cooking perfectly in the oven.
Drain the pasta and give it a good shake to remove excess water. I like to toss it with a little 2 tbsp of extra-virgin olive oil right away to prevent sticking. The pasta should be hot but not steaming when you mix it with the cheese sauce later.
👨🍳 Step 2: Make the Creamy Cheddar Sauce
In a large skillet, melt 0.75 cup of unsalted butter over medium heat. Once it's fully melted, whisk in 0.5 cup of all-purpose flour to create a roux. Cook for 2-3 minutes, stirring constantly, until it turns a light golden color—this removes the raw flour taste and thickens the sauce.
Slowly pour in 1 cup of heavy cream and 0.5 cup of warmed whole milk, whisking continuously to prevent lumps. Let the mixture simmer for 3-4 minutes until it thickens slightly. Then, stir in 2 cups of shredded sharp cheddar cheese until fully melted and smooth. Add 1 tbsp of yellow mustard, 1.5 tsp of salt, and 0.5 tsp of black pepper. The sauce should be velvety and rich—this is the heart of your mac and cheese.
🥘 Step 3: Combine Pasta and Sauce
Transfer the cooked elbow macaroni to a large mixing bowl. Pour the creamy cheese sauce over the pasta and gently fold everything together until fully coated. The sauce should cling to each noodle, creating a thick, glossy layer. If the mixture feels too thick, stir in a splash of warm milk to loosen it.
Taste and adjust seasoning if needed—sometimes the cheese is salty enough, but other times you might need a little more salt or pepper. Transfer the pasta mixture to a 9x13-inch baking dish and spread it out evenly. This ensures even baking and a perfect golden crust.
🔥 Step 4: Top with Crispy Breadcrumb Crown
In a small bowl, mix 0.5 cup of panko breadcrumbs, 0.5 tsp of garlic powder, and a pinch of salt. Drizzle in 2 tbsp of extra-virgin olive oil and toss until the breadcrumbs are evenly coated and look moist but not soggy. Sprinkle this mixture evenly over the top of the mac and cheese, pressing down gently to help it stick.
Bake at 375°F for 20-25 minutes, until the top is golden brown and the edges are bubbling. The breadcrumbs should be crispy, and the cheese should be fully melted and gooey underneath. If the top browns too quickly, tent it loosely with foil for the last 5 minutes to prevent burning.
⏰ Step 5: Rest and Serve
Remove the baking dish from the oven and let it rest for 10 minutes before serving. This allows the cheese to set slightly and makes it easier to slice. The mac and cheese should be creamy inside with a crispy, buttery breadcrumb topping that cracks when you cut into it.
Serve immediately while hot—this dish is all about that melty, cheesy goodness. Pair it with a simple green salad or some crusty bread to soak up every last bit of that rich, velvety sauce. Leftovers? Store in the fridge for up to 3 days, but honestly, it won’t last that long!
Pro Tips For Making Paula Deen Baked Mac N Cheese
- Toast the Flour First: Paula Deen’s recipe relies on that golden roux for flavor, and skipping the toasting step means you’ll end up with something that tastes more like glue than cheese sauce. Cook the butter and flour on medium-low for 5–7 minutes until it smells nutty and turns a light golden brown—don’t rush it, or you’ll burn it faster than you can say “baked mac and cheese disaster.”
- Shred Cheese Like a Maniac: Pre-shredded cheese has anti-caking agents that make your sauce grainy no matter how much you stir. Use a box grater or food processor to shred your own sharp cheddar, and pulse it in short bursts so it doesn’t turn into cheese dust. Trust me, your future self will notice the difference when the sauce stays smooth instead of looking like it’s hiding rocks.
- Don’t Overmix the Cheese Sauce: Once you add the heavy cream and cheese, stir just until it’s fully melted and creamy—no need to beat it like you’re making frosting. Overworking the sauce incorporates air, which can make it separate or turn rubbery in the oven. A few gentle stirs after the cheese melts is all you need.
- Bake with a Water Bath: Paula Deen’s version is creamy and custardy, not dry or gooey, and a water bath is the non-negotiable way to get it right. Place your baking dish in a larger roasting pan, add hot water halfway up the sides, then cover with foil. The steam keeps the top from drying out while the bottom gets perfectly tender—no sad, crusty top here.
Make-ahead tips for leftovers
Prep Ahead Sauce
Make the cheese sauce up to 2 days ahead and store it in an airtight container in the fridge. When ready to bake, simply reheat it gently over low heat with a splash of milk to restore creaminess.
I always test a small spoonful first—if it thickens too much, add a little more milk. This shortcut saves time on busy weeknights when you’re craving comfort food but don’t have hours to cook. 💡
Bake in Portions
Divide the assembled mac and cheese into two 9x9-inch baking dishes instead of one large pan. This makes it easier to reheat single servings later—just pop one portion in the oven while the rest stays fresh.
I like to freeze one portion immediately for future meals. When reheating frozen portions, bake at 350°F for 30-35 minutes until bubbly and golden.
Freezer-Friendly Assembly
Assemble the entire dish—pasta, sauce, and breadcrumb topping—but skip baking. Wrap tightly in plastic wrap followed by a layer of aluminum foil to prevent freezer burn. Label with the date and freeze for up to 3 months.
When ready to serve, bake straight from frozen at 375°F for 45-50 minutes, adding 5-10 extra minutes if using a glass dish. The texture stays creamy, and the topping crisps beautifully. ❄️
Make-Ahead Breadcrumb Mix
Pre-mix the breadcrumb topping ingredients in a sealed container and store in the pantry for up to 1 week. When ready to bake, simply add the olive oil and toss.
This saves time and keeps your ingredients organized. For extra flavor, add ½ tsp smoked paprika or ¼ tsp cayenne pepper to the mix—just don’t tell anyone it’s not classic! 🌶️
Double Batch Strategy
Double the recipe and bake both portions in separate dishes. One stays fresh in the fridge for 4-5 days, while the other freezes perfectly. I use this strategy for holiday gatherings—just pull out what I need when guests arrive.
The leftovers reheat beautifully, making this a stress-free meal for any occasion. The key is using glass baking dishes (they reheat more evenly than metal).
Timing for Crowds
For large gatherings, assemble the mac and cheese in a 9x13-inch dish and refrigerate uncovered for 1-2 hours before baking. This helps the cheese set slightly, preventing a messy slide when serving.
Bake as directed, then cover with foil and let rest for 15 minutes before serving. This approach keeps the dish stable on the table, even when everyone digs in at once. 💪
Nutrition facts
Frequently asked questions
Why does Paula Deen's recipe use elbow macaroni instead of penne?
The elbow shape holds the creamy cheese sauce better than penne, preventing it from sliding out when you cut into the baked dish. The nooks and crannies trap every cheesy bite, creating that signature Southern texture. Plus, elbows cook faster than penne, making the timing more precise for the baking process.
Can I substitute sharp cheddar with another cheese?
For authentic flavor, stick with sharp cheddar, but you can blend in ½ cup of Gruyère or ¼ cup of smoked Gouda for depth. Avoid pre-shredded cheese—the anti-caking agents make the sauce grainy. If you're dairy-free, use a high-quality cashew-based cheese sauce and a vegan breadcrumb mix. The texture will differ, but it can still be delicious!
What's the secret to a crispy breadcrumb topping?
Use panko breadcrumbs (not regular) and press them gently into the sauce before baking. The key is low-moisture panko—it absorbs less liquid and stays crispy. For extra crunch, broil the dish for 2-3 minutes at the end, watching closely to avoid burning. A light coating of olive oil helps too—just don't overdo it, or the topping will get soggy.
Why did my mac and cheese turn out watery?
Watery results usually happen when the pasta isn't drained well or the sauce is too thin. Always shake pasta in the colander to remove excess water, and simmer the sauce longer to thicken it. If needed, add 1 tsp cornstarch mixed with cold water to the sauce at the end. Also, ensure your baking dish isn't too large—it should fit snugly in the oven to help the cheese set properly.
Can I make this ahead for a holiday meal?
Assemble the dish (pasta, sauce, and topping) up to 24 hours ahead and refrigerate uncovered. The cheese will set slightly, making it easier to slice. Bake straight from the fridge at 375°F for 30-35 minutes, adding 5 extra minutes if it's frozen. For large gatherings, use two 9x9-inch dishes instead of one big pan for easier serving.