Paula Deen Mac and Cheese Recipe for Rich Southern Comfort
This classic baked macaroni and cheese is a rich, comforting casserole, distinguished by its creamy sauce and golden, bubbly top. The recipe features a blend of cheeses, creating a depth of flavor that makes it a perennial favorite for family gatherings and holiday meals.
Equipment
- 9x13-inch baking dish
- Large saucepan
- Whisk
- Measuring cups and spoons
- Colander
- Wooden Spoon or Spatula
Ingredients
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter, plus more for greasing the dish
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups (16 ounces) shredded sharp cheddar cheese, divided
- 1 (16-ounce) package Velveeta cheese, cubed
Instructions
- Step 1: Preheat Oven and Prepare Macaroni: Preheat the oven to 350F (175C). Lightly grease a 9x13 inch baking dish. Cook the macaroni according to package directions until al dente. Drain well.
- Step 2: Make the Roux: In a large saucepan, melt the butter over medium heat. Whisk in the flour until smooth. Cook for about 1 minute, stirring constantly, to create a roux.
- Step 3: Create the Cheese Sauce: Gradually whisk in the milk until the mixture is smooth. Continue to cook, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Step 4: Add Seasonings and Cheeses: Remove the saucepan from the heat. Stir in the salt and pepper. Add 3 cups of the cheddar cheese and the cubed Velveeta cheese. Stir until the cheeses are melted and the sauce is smooth and creamy.
- Step 5: Combine Macaroni and Cheese Sauce: Add the drained macaroni to the cheese sauce and stir until well coated.
- Step 6: Transfer to Baking Dish and Top: Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top.
- Step 7: Bake: Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
- Step 8: Cool Slightly and Serve: Let the mac and cheese cool for a few minutes before serving. This allows it to set up slightly. Optional Tip: For a richer flavor, substitute heavy cream for one cup of the milk. Alternatively, a sprinkle of breadcrumbs on top before baking will add a delightful crunch.
Notes
Variations
The original recipe allows for several adaptations to cater to different tastes and dietary needs:
- Ingredient Swaps:
- Cheese: Experiment with Gruyre, Fontina, or Gouda for a more sophisticated flavor profile. Monterey Jack can add a creamy, mild twist.
- Dairy: Substitute heavy cream for some of the milk to enhance richness. Use lactose-free milk and cheese alternatives for lactose intolerance.
- Pasta: Gluten-free elbow macaroni can replace traditional pasta for those with gluten sensitivities.
- Regional Twists:
- Southern Style: Add a dash of hot sauce or a pinch of cayenne pepper for a subtle kick.
- Italian Influence: Incorporate sun-dried tomatoes, fresh basil, or a sprinkle of oregano.
- Dietary Adjustments:
- Vegetarian: Substitute vegetable broth for milk in the bchamel-like sauce.
- Lower Fat: Reduce the amount of butter and cheese. Use low-fat milk and cheese alternatives.
Serving Suggestions
This baked macaroni and cheese serves well as a main course or a side dish. It pairs exceptionally well with:
- Barbecue ribs or pulled pork
- Fried chicken
- Green salad with a vinaigrette dressing
- Roasted vegetables such as asparagus or Brussels sprouts
- Family gatherings and potlucks
- Holiday meals, particularly Thanksgiving and Christmas
- Comfort food cravings on a cold evening
Storage Tips
Proper storage ensures that the mac and cheese maintains its quality and flavor:
- Refrigeration: Allow the mac and cheese to cool completely before storing it in an airtight container. It can be refrigerated for up to 3-4 days.
- Reheating: Reheat in the oven at 350F (175C) until heated through. Add a splash of milk to restore creaminess. Alternatively, microwave individual portions, stirring occasionally, until warm.
- Freezing: Freezing is not recommended, as the texture of the cheese sauce may change upon thawing. However, if freezing is necessary, use a freezer-safe container and consume within 1-2 months. Thaw completely in the refrigerator before reheating.
Frequently Asked Questions
- Question 1: Can I use pre-shredded cheese? While convenient, pre-shredded cheese often contains cellulose, which can affect melting and create a slightly grainy texture. Shredding cheese from a block is recommended for optimal creaminess.
- Question 2: Can I prepare the mac and cheese ahead of time? Yes, the mac and cheese can be assembled and stored in the refrigerator for up to 24 hours before baking. Add a few minutes to the baking time to ensure it is heated through.
- Question 3: What can I do if the sauce is too thick? Add a little extra milk, a tablespoon at a time, until the desired consistency is achieved. Stir well after each addition.
- Question 4: How do I prevent the top from browning too quickly? If the top is browning too quickly, cover the baking dish with aluminum foil for the remaining baking time. Remove the foil during the last few minutes to allow the cheese to melt and bubble.