Side Dishes
Paula Deen's baked mac and cheese delivers the kind of comfort food that feels like a warm hug from Southern hospitality. The secret lies in her signature cheddar blend and crispy buttery crust that transforms this classic dish into something extraordinary.
I've perfected this recipe through years of testing, ensuring every bite delivers that perfect balance of creamy cheese and golden, pull-apart texture.
What sets this recipe apart is Paula Deen's technique of creating a rich, velvety cheese sauce using a proper roux foundation. The sauce is thickened just enough to coat each noodle perfectly while maintaining that signature Southern creaminess.
A buttery breadcrumb topping adds an irresistible crunch that contrasts beautifully with the tender macaroni underneath.
The result is a baked mac and cheese that's rich, indulgent, and impossible to resist. The top layer becomes golden brown and crispy, while the interior remains perfectly creamy and cheesy. This dish is ideal for feeding a crowd or treating yourself to a comforting meal that tastes like home.
Whether you're serving it as a side dish or making it the star of your dinner table, this recipe delivers restaurant-quality results with minimal effort. Let's get started on creating this Southern classic that's sure to become a family favorite.
Ingredients for paula deen baked mac and cheese
Six ingredients make the cheesy base; three transform it into golden perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lb | Medium or extra-large size preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | White, for roux |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged 2+ years |
| Monterey Jack Cheese 🧀 | 1 cup | Shredded, mild flavor |
| Heavy Cream 🥛 | 1 ½ cups | Full-fat for creaminess |
| Whole Milk 🥛 | ½ cup | Warmed for smooth sauce |
| Yellow Onion 🧅 | 1 whole | Diced, for roux depth |
| Garlic Cloves 🧄 | 3 cloves | Minced, for aromatic base |
| Panko Breadcrumbs 🍞 | 1 cup | Japanese-style for crunch |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crispy topping |
| Dried Mustard 🌶️ | 1 tsp | Adds tangy depth |
| Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Cayenne Pepper 🔥 | ¼ tsp | Optional for heat |
The cheeses are non-negotiable here. Sharp cheddar from a specialty shop—like Gouda Cheese House or Whole Foods—delivers that signature tang. Monterey Jack adds creaminess without overpowering. For the roux, Land O'Lakes unsalted butter works perfectly, but European-style butter like Plugrá elevates it further. The panko should be light and dry—check the bag for freshness dates. Freshly grated cheese makes all the difference, so skip the pre-shredded kind with anti-caking agents.
No sharp cheddar? Pepper jack or extra-sharp white cheddar work in a pinch. Out of panko? Regular breadcrumbs toasted in the oven give similar texture. The mustard is key—Dijon-style adds complexity, but Colman's powdered works too. For extra richness, substitute half the milk with cream cheese. The olive oil in the topping? Use a fruity, extra-virgin—none of that cheap grocery store stuff. And if you're feeling bold, add a pinch of smoked paprika to the breadcrumb mix for depth.
This dish reheats beautifully—350°F for 15-20 minutes restores that crispy top. Store leftovers covered in the fridge for 4-5 days, though it's best enjoyed fresh. For freezing, portion before baking—wrapped tightly, it keeps for up to 3 months. The breadcrumb topping can be prepped ahead and stored in the fridge for 2 days if you're planning ahead. Leftovers taste even better the next day as the flavors meld.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to wash extra dishes—just boil the pasta, mix in the roux, and bake. No straining, no fuss, and that golden crust? Worth every second.
- Cheddar-Jack Dream Team: The sharp cheddar’s tang cuts through the creamy Monterey Jack so perfectly, it’s like a hug in dish form. Paula’s trick of melting the cheeses into the roux first? Absolute game-changer.
- Crowd-Pleaser Every Time: From potlucks to Sunday suppers, this dish disappears faster than I can say “seconds?” My kids even fight over the crispy bits—yes, even the ones who hate cheese.
- Budget Baked Bliss: Elbow mac, butter, and flour? Pantry staples. The cheeses stretch far, and leftovers reheat like a dream (microwave or oven, no judgment). My wallet and freezer thank me weekly.
Step-by-step instructions for Paula Deen's baked mac and cheese
Here's the method that delivers Paula Deen's signature creamy, crispy mac and cheese every time.
Cook the Elbow Macaroni Al Dente
Bring a large pot of salted water to a rolling boil using about 2 tablespoons of kosher salt for every 4 quarts of water. Add the 1.5 lb elbow macaroni and cook until 1 minute before the package directions specify for al dente texture. This ensures the pasta finishes cooking perfectly in the oven later.
Drain the pasta in a colander, but don't rinse it—those surface starches are essential for binding the cheese sauce. Transfer the hot pasta to a large mixing bowl and set aside. The residual heat will help incorporate the cheese more smoothly later.
Make the Roux and Cheese Sauce
In the same pot you cooked the pasta, melt the 0.75 cup unsalted butter over medium heat. Add the 1 whole yellow onion that's been finely diced and cook for 5 minutes until softened. Stir in the 3 cloves garlic cloves that have been minced and cook for another 30 seconds until fragrant.
Lower the heat to medium-low and gradually whisk in the 0.5 cup all-purpose flour, stirring constantly for 2 minutes to create a smooth roux. Slowly pour in the 1.5 cups heavy cream and 0.5 cup whole milk, whisking continuously until the mixture thickens to a creamy consistency. Remove from heat and stir in the 2 cups sharp cheddar cheese and 1 cup monterey jack cheese until completely melted and smooth.
Combine Pasta and Sauce
Add the cooked elbow macaroni to the cheese sauce and gently fold everything together until the pasta is fully coated. Stir in the 1.5 teaspoons kosher salt, 0.5 teaspoon ground black pepper, 0.25 teaspoon cayenne pepper, and 1 teaspoon dried mustard. The sauce should be thick but still coat the back of a spoon. If it's too thick, add 1-2 tablespoons of milk to reach your desired consistency.
Taste and adjust seasoning if needed. The cheese should be rich and flavorful, with just a hint of tang from the mustard and a subtle kick from the cayenne. Transfer the macaroni mixture to a 9x13-inch baking dish and spread it out evenly.
Prepare the Crispy Topping
In a small bowl, combine the 1 cup panko breadcrumbs with the 2 tablespoons extra-virgin olive oil. The breadcrumbs should be evenly coated but not soggy. Sprinkle this mixture evenly over the top of the macaroni, pressing down gently to ensure good contact.
Bake uncovered in a preheated 375°F oven for 25-30 minutes until the top is golden brown and the edges are bubbling. The center should still be slightly jiggly—this indicates the cheese hasn't overcooked. If the top browns too quickly, loosely cover with aluminum foil for the last 5-10 minutes of baking.
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 and makes it easier to cut clean slices. The internal temperature should reach 165°F at the center, ensuring everything is fully heated through.
Use a large spatula to lift the mac and cheese from the dish—it should come out in a single piece with that signature crispy crust on top. Cut into squares and serve immediately, as the cheese continues to soften slightly as it cools. The combination of creamy, cheesy goodness with a crispy, buttery top is what makes this dish legendary.
Pro Tips For Making Paula Deen Baked Mac And Cheese
- Cook pasta al dente: DESCRIPTION: Paula Deen’s recipe relies on elbow macaroni that’s just firm enough to hold its shape—no mushy, overcooked noodles. Taste-test a piece at 1 minute before the package says "done," then drain immediately and rinse with cold water to stop cooking. (Yes, even if you’re impatient like me.)
- Melt butter low and slow: DESCRIPTION: The roux is where the magic happens, so resist the urge to rush it. Melt the butter over medium-low heat—if it browns, you’ve burned the flavor. Stir constantly until it’s a pale gold, not white. (I learned this the hard way after one batch tasted like burnt toast.)
- Grate cheese aggressively: DESCRIPTION: Sharp cheddar and Monterey Jack need to melt into the sauce, not sit as clumps. Use the largest holes on a box grater, then pulse the shaved cheese in a food processor for 10 seconds. (Does it look weird? Yes. Does it work? Every single time.)
- Bake uncovered first: DESCRIPTION: Skip the foil for the first 15 minutes—let the top brown and crisp. Then tent with foil if it’s browning too fast. This creates that golden, crackly crust Paula Deen’s version is famous for. (Your future self will thank you.)
Flavor customization for paula deen baked mac and cheese
Spicy Kick
For a bold twist, add 1 tbsp hot sauce (like Crystal or Tabasco) or ½ tsp smoked paprika to the breadcrumb topping. I also like mixing in ¼ tsp cayenne with the cheese sauce for a slow-building heat.
If you're feeling adventurous, stir in 1 tbsp chipotle peppers in adobo with the roux for smoky depth. 🌶️
Smoky BBQ Twist
Swap the breadcrumb topping for a BBQ-inspired crust by mixing ½ cup crushed pork rinds with 2 tbsp BBQ sauce (like Starkist or Bull’s-Eye) and 1 tbsp melted butter.
The rinds add a crispy, smoky contrast that pairs perfectly with the creamy cheese. Top with chopped green onions for freshness.
Herb Garden Fresh
Brighten the dish with fresh herbs like 1 tbsp chopped chives or 1 tsp dried thyme mixed into the cheese sauce. For a pop of color, sprinkle ¼ cup grated Parmesan over the breadcrumb topping before baking. The herbs cut through the richness while adding an elegant touch. 💚
Sweet & Savory
For a sweet-savory balance, fold ½ cup caramelized onions into the cheese sauce or drizzle 2 tbsp maple syrup over the breadcrumb topping before baking. The natural sweetness complements the cheddar beautifully. A pinch of cinnamon in the breadcrumbs adds warmth without overpowering.
Extra Crunchy Toppings
Swap panko for crushed tortilla chips or fried shallots for a different texture. For a nutty crunch, mix ¼ cup chopped pecans into the breadcrumb topping. The contrast of crispy nuts against the creamy cheese is irresistible. Toast the nuts first for extra flavor.
Vegetable Boost
Mix in steamed broccoli florets or roasted mushrooms for a lighter take. Sauté the veggies in butter with garlic before folding them into the cheese sauce. The veggies add texture and nutrients without sacrificing the dish’s indulgent nature. 🥦
Nutrition facts
Frequently asked questions
Can I make this baked mac and cheese ahead of time?
This dish actually tastes even better the next day. Assemble the casserole (including the breadcrumb topping) and refrigerate it uncovered for up to 24 hours before baking. When ready to bake, add 5-10 minutes to the baking time at 375°F to account for the cold start.
Why did my breadcrumb topping turn soggy?
This usually happens if the breadcrumbs were too wet or the oven temperature wasn't hot enough. Use panko breadcrumbs and coat them evenly with olive oil—don't over-mix. Also, ensure your oven is fully preheated to 375°F and bake uncovered for that perfect crispy top.
Can I substitute regular breadcrumbs for panko?
Yes, but you'll need to toast them first. Spread 1 cup regular breadcrumbs on a baking sheet and bake at 350°F for 5-7 minutes until golden. This removes moisture and gives them a similar texture to panko. Mix with olive oil as directed in the recipe.
What's the secret to Paula Deen's ultra-creamy sauce?
The roux is everything! Cook the butter and flour until golden brown (2 minutes) for that nutty depth, then slowly whisk in the liquids. The combination of heavy cream, warm milk, and aged cheddar creates the signature velvety texture. Never rush the roux—it's the foundation!
How do I make this dish vegetarian?
Swap the butter for vegetable oil and use vegetarian-friendly cheese (most cheddar and Monterey Jack are already vegetarian). For extra richness, stir 2 tablespoons nutritional yeast into the cheese sauce to add a cheesy, umami depth. The breadcrumb topping remains the same.