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Paula Deen's mac and cheese recipe delivers the ultimate in Southern comfort food—velvety swirls of cheese sauce with a bacon-infused crispy top that’s impossible to resist. This isn’t your average boxed mac; it’s a rich, indulgent dish built on a classic roux and layered with cheeses for depth.
The secret lies in the slow-cooked sauce and that perfect golden crust, a technique Paula Deen perfected over decades of creating unforgettable meals.
What sets this recipe apart is the double cheese layering—sharp cheddar for tang, Gruyère for nuttiness, and cream cheese for creaminess—all blended into a sauce so smooth it coats every noodle. The bacon adds a smoky, savory edge, while the crispy breadcrumb topping ensures every bite has texture.
This isn’t just mac and cheese; it’s a restaurant-quality dish that feels like a hug on a plate.
The process is straightforward but requires patience: boil the pasta al dente, prepare the roux, and assemble everything before baking to golden perfection. The result? A dish so rich and satisfying, it’ll have everyone asking for seconds.
Whether you’re feeding a crowd or treating yourself, this mac and cheese is worth the effort.
Serve it with a side salad or crusty bread to soak up every last drop of that creamy sauce. Here’s how to make it—just like Paula Deen would.
Ingredients for paula deen mac n cheese
Six cheeses, one golden crust—Paula Deen’s secret to velvety perfection lies in the layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or jumbo size preferred |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | White, for smooth roux |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, nutty flavor |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Cooked Bacon 🥓 | 1 cup | Crumbled, smoky flavor |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For topping drizzle |
| Salt 🧂 | 1 ½ tsp | Kosher, to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Garlic Powder 🧄 | ½ tsp | For depth of flavor |
The cheeses are non-negotiable here. Sharp white cheddar delivers that classic tang, while Gruyère adds nutty depth—both should be freshly grated from blocks, not pre-shredded (it gets clumpy). Cream cheese binds everything together, so don’t skimp. For the bacon, thick-cut from Costco works best—cook it low and slow until crispy, then crumble. The Panko breadcrumbs create that signature crispy top, but if you’re feeling fancy, toast them in the oven with a pinch of garlic powder first. The butter and flour for the roux? Use cold, cubed butter—this is where the sauce’s velvety texture starts.
No Gruyère? Parmigiano-Reggiano works in a pinch, though the flavor will be sharper. Pre-shredded cheese? Squeeze out excess moisture with a paper towel before adding. Short on bacon? Smoked paprika at half a teaspoon mimics that smoky depth. The heavy cream and milk should be warmed to blend smoothly—microwave for 20 seconds if needed. For the roux, low and slow is key—rushing it risks a grainy sauce. And if you’re making this ahead, assemble everything up to baking—it reheats beautifully.
This dish is a crowd-pleaser, so make it ahead if you can. The baked mac reheats best—just cover with foil and warm at 350°F for 15 minutes. For storage, keep baked portions covered in the fridge for up to 4 days—the sauce only gets richer. Freeze the assembled (but unbaked) casserole for 3 months—just bake straight from frozen, adding 10 minutes to the time. And that crispy topping? Broil for 2-3 minutes at the end to revive it if it loses its crunch after reheating.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it lives in one pot—no extra bowls, no messy sauces. Just melt butter, whisk in flour, add milk, and let the cheeses do their thing. That Gruyère? It melts into something luxurious without extra effort.
- Cheese Obsession: Sharp cheddar and Gruyère together? It’s like a flavor explosion—creamy, nutty, with that perfect pull. The roux thickens just enough to coat every noodle, so you get that rich, velvety bite in every forkful.
- Leftovers That Win: This stuff reheats like a dream—no dry, sad mac here. I make a big batch on Sundays, and by Wednesday, it’s still begging to be eaten. Honestly, the second day is when it’s even better, if you can believe it.
- Budget-Friendly Luxury: Elbow mac, butter, and cheese—simple, but it feels fancy. I’ve served this at potlucks, game days, and even a last-minute dinner for out-of-town guests. It’s the kind of dish that makes you look like a star chef, no matter the occasion.
Step-by-step instructions for Paula Deen's mac n cheese recipe
Here's how to create Paula Deen's signature mac and cheese with a bacon-infused crispy topping and velvety swirls.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 1.5 teaspoons of salt—it should taste like the ocean. Add the 1.5 lb elbow macaroni and cook until 1 minute before the package instructions for al dente. This ensures the pasta stays firm enough to hold up to the rich cheese sauce. Reserve 1 cup of pasta water before draining, as this starchy liquid is essential for creating a silky sauce.
Drain the pasta and return it to the pot. Toss with 2 tablespoons of extra-virgin olive oil to prevent sticking and keep it warm. This step prevents the pasta from clumping together when you mix in the cheese sauce later. Cover the pot with a lid to retain heat while you prepare the roux.
Make the Roux and Cheese Sauce
In a large, heavy-bottomed pot, melt the 0.5 cup unsalted butter over medium heat. Once fully melted, whisk in the 0.5 cup all-purpose flour to form a smooth roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color—this ensures the sauce won't taste raw or floury.
Gradually whisk in the 0.5 cup whole milk and 1 cup heavy cream, allowing each addition to fully incorporate before adding more. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens enough to coat the back of a spoon. This step builds the foundation for the creamy, velvety texture that defines Paula Deen's mac and cheese.
Add the Cheeses and Create Velvety Swirls
Reduce the heat to low and begin adding the cheeses in stages. First, stir in the 8 oz cream cheese until fully melted and smooth. Then, add the 2 cups sharp white cheddar cheese and 1 cup gruyère cheese, stirring constantly until completely melted. The gruyère adds a nutty depth that elevates the dish beyond ordinary mac and cheese.
Next, fold in the cooked pasta and 1 cup cooked bacon, ensuring everything is evenly coated. For the signature swirls, drizzle the remaining 1 cup heavy cream in a zigzag pattern over the top. Use a spatula to gently swirl the cream into the cheese mixture, creating those iconic marbled patterns. This step is what makes this mac and cheese truly special.
Prepare the Crispy Bacon-Panko Topping
In a small bowl, combine the 0.5 cup panko breadcrumbs, 0.5 teaspoon garlic powder, 0.5 teaspoon black pepper, and 1.5 teaspoons salt. Stir in 2 tablespoons extra-virgin olive oil until the mixture is evenly moistened. This topping is key to achieving that crispy, golden crust that Paula Deen is known for.
Spread the mac and cheese evenly into a 9x13-inch baking dish, then sprinkle the panko mixture evenly over the top. For extra flavor, scatter the remaining 1 cup cooked bacon on top. Bake at 375°F for 20-25 minutes, until the top is deep golden brown and bubbly. The panko should be crispy to the touch, while the cheese underneath remains creamy and warm.
Rest and Serve with Confidence
Remove the mac and cheese from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and serve. The crispy topping will stay crunchy, while the cheese underneath remains velvety and rich.
Slice into squares and serve immediately, ensuring each bite delivers the perfect combination of creamy cheese, smoky bacon, and crispy panko. This mac and cheese is hearty enough for a main course but comforting enough for any meal. Enjoy the results of your effort—it’s worth every step!
Pro Tips For Making Paula Deen Mac N Cheese
- Whisk Like You Mean It: Paula Deen’s roux isn’t just made—it’s built with muscle. Use a wooden spoon first to break up butter and flour, then switch to a whisk and cook it over medium-low until it’s a deep golden brown (like peanut butter, not beige). I learned this the hard way—rushing it burns flour and turns the sauce bitter. Trust me, the extra 5 minutes saves you from regret.
- Grate Cheese Like a Pro: Sharp white cheddar and Gruyère must be freshly grated—pre-shredded cheese has anti-caking agents that turn your mac into a gluey mess. Use a box grater (not a food processor) for the cheddar, and pulse the Gruyère in short bursts to keep it chunky. My grandmother swore by this, and she was right: the texture makes all the difference.
- Don’t Drain the Pasta Dry: Save a splash of pasta water—about ½ cup—before draining the elbows almost dry. The starch in that water is the glue that keeps your mac creamy and cohesive. I skip this when I’m lazy, but the dish is noticeably better when I don’t. (Yes, even if you’re impatient like me.)
- Bake Until Bubbly: Cover the casserole with foil for the first 25 minutes, then uncover and crank the oven to 425°F for the last 10. This gets you that golden crust and prevents a soggy top. After burning three batches, I finally figured out: high heat at the end is non-negotiable. (Your future self will thank you.)
Best sauces and condiments for these flavors
Bacon-Infused Cream Sauce
Paula Deen’s signature sauce starts with crispy bacon—cook 1 lb thick-cut bacon until crispy (I use Costco’s applewood-smoked for extra flavor), then crumble it into the cheese mixture. The smoky depth from the bacon balances the richness of the cheeses.
For an extra boost, stir in 1 tablespoon bacon fat into the roux before adding the milk and cream. This adds a subtle smokiness that makes the sauce sing. 🥓
Gruyère-Cheddar Blend
The secret to Paula Deen’s velvety texture lies in her three-cheese blend: sharp white cheddar for tang, Gruyère for nuttiness, and cream cheese for creaminess. I always grate the cheddar and Gruyère myself—pre-shredded cheese contains anti-caking agents that make the sauce grainy.
For a sharper kick, add ½ teaspoon smoked paprika to the cheese mixture while it’s still warm. This mimics the smokiness of bacon without extra fat.
Creamy Swirl Technique
After mixing the cheeses into the sauce, drizzle the remaining 1 cup heavy cream in a zigzag pattern over the top. Use a spatula to gently swirl it into the cheese mixture—this creates those iconic marbled patterns.
For extra richness, fold in 2 tablespoons melted butter at the end. This step ensures every bite has that luxurious, creamy texture Paula Deen is known for. ✨
Crispy Panko Topping
The crispy topping is non-negotiable. Mix ½ cup panko breadcrumbs with 2 tablespoons olive oil, ½ teaspoon garlic powder, and ½ teaspoon black pepper. Spread this evenly over the baked mac and cheese before broiling for 2-3 minutes at the end.
For a golden finish, I broil it until the edges are deep brown. This topping adds crunch and soaks up any extra cheese sauce.
Extra-Virgin Olive Oil Drizzle
Finish your mac and cheese with a drizzle of 2 tablespoons extra-virgin olive oil right before serving. This adds a bright, fruity note that cuts through the richness. I like to use California extra-virgin olive oil for its smooth, buttery finish.
A sprinkle of fresh parsley or chopped chives adds a fresh contrast to the creamy, smoky flavors. 💫
Nutrition facts
Frequently asked questions
Can I make this mac and cheese ahead of time?
Assemble everything up to the baking step, cover tightly with foil, and refrigerate for up to 2 days. When ready to bake, add 10-15 extra minutes at 375°F to ensure the center is hot. For freezing, bake first, then let cool completely before wrapping airtight. It reheats beautifully in the oven or microwave.
What if I don't have Gruyère cheese?
No problem! Swap it for Parmigiano-Reggiano or white American cheese for a milder flavor. For extra richness, add ¼ cup more sharp cheddar. The key is maintaining the cheese blend's balance—Gruyère's nutty notes are special, but these alternatives still deliver a creamy, satisfying result.
Why does my mac and cheese sauce get grainy?
Graininess usually means the cheese didn't melt completely or the roux was rushed. Always use freshly grated cheese (no pre-shredded) and stir constantly over low heat until fully melted. For extra silkiness, whisk in 2 tablespoons of reserved pasta water at the end. Never let the sauce boil after adding cheese!
Can I make this vegetarian?
Yes! Replace the bacon with crispy fried onions or smoked paprika (½ tsp) for depth. Use vegetable broth instead of milk in the roux, and top with toasted breadcrumbs mixed with nutritional yeast for a cheesy flavor. The creamy texture remains the same—just adjust the seasonings to taste.
How do I fix a soggy crispy topping?
Broil the mac and cheese for 2-3 extra minutes at the end to revive the crunch. For future attempts, press the panko mixture firmly onto the top before baking. Another trick: bake the mac and cheese uncovered for the last 5 minutes to let moisture escape. If all else fails, sprinkle extra panko on top and broil until golden!