Side Dishes
Paula Deen's baked mac and cheese recipe delivers that perfect Southern combination of a crispy, golden crown and a gooey, cheesy center that makes every bite unforgettable. The secret lies in her precise layering technique and slow baking process, which transforms ordinary mac and cheese into a restaurant-worthy dish.
I've recreated this recipe countless times, and it never fails to impress—whether served as a side or a main course.
What sets Paula Deen’s version apart is the balance of textures and flavors: the crispy breadcrumb topping contrasts beautifully with the creamy, cheesy filling underneath. She uses a mix of sharp cheddar and cream cheese for depth, while a touch of mustard adds just the right tang.
The slow baking ensures the cheese doesn’t separate, and the breadcrumbs achieve that perfect golden-brown finish every time.
By the time it comes out of the oven, you’ll have a dish that looks as good as it tastes—crispy on top, creamy in the middle, with swirls of melted cheese that pull apart with every forkful.
It’s the kind of mac and cheese that makes people ask for seconds, and it’s easier to make than you might think. Let’s get started on recreating this Southern classic.
This recipe works beautifully as a side for roasted meats or as a hearty main dish on its own. Garnish with extra breadcrumbs or fresh herbs for added flair, and you’ll have a dish that’s sure to become a family favorite.
The best part? It’s a crowd-pleaser that’s worth the extra effort.
Ingredients for paula deen baked mac and cheese
Six ingredients create that legendary crispy crown and gooey center—Paula Deen’s secret is in the layers.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or fine shape preferred |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Cream Cheese 🧈 | 8 oz | Full-fat, room temperature |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for richness |
| Butter 🧈 | ½ cup | Unsalted, melted |
| Dijon Mustard 🍯 | 1 tbsp | For tangy depth |
| Garlic Cloves 🧄 | 2 cloves | Minced for subtle flavor |
| Panko Breadcrumbs 🍞 | 1 ½ cups | For crispy crown |
| Parmesan Cheese 🧀 | ½ cup | Freshly grated, for topping |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Parsley 🌿 | 1 tbsp | For garnish |
| Butter 🧈 | 2 tbsp | Melted, for breadcrumb mix |
| Garlic Powder 🧄 | ½ tsp | For extra flavor |
The cheeses are non-negotiable here. Sharp white cheddar gives that tangy bite, while cream cheese keeps it velvety. I grab the block cheddar from the deli counter—pre-shredded gets clumpy. For the cream cheese, Philadelphia is my go-to, but any full-fat brand works. The Parmesan? Freshly grated from a wedge—none of that powdery pre-grated stuff. And don’t skip the Dijon mustard—it’s what gives that classic Southern tang. Pro tip: Toast your garlic cloves in butter first for deeper flavor.
No sharp cheddar? Pepper jack or Gruyère add nice depth. Short on cream cheese? Substitute sour cream at half the amount, but it’ll be less rich. The breadcrumbs are where the magic happens—panko gets extra crispy, but regular breadcrumbs work too. For the topping mix, melted butter plus garlic powder makes all the difference. No panko? Crushed cornflakes are a great hack. And if you’re feeling fancy, add a splash of hot sauce to the cheese mix—trust me, it takes it to the next level.
This dish is all about timing. Cook the macaroni al dente—it’ll finish in the oven. Assemble everything, then bake until the top is deep golden and the cheese is bubbling. It reheats beautifully—just cover with foil and warm in the oven. Leftovers? 3-4 days in the fridge, or freeze for up to 3 months. I always make a double batch—it disappears faster than you’d think. And that crispy crown? Worth every minute of the 30-minute bake.
Why You'll Love This Recipe
- No-Fuss Assembly: I swear, this comes together in one bowl—no fancy techniques, no straining cheese. Just boil the elbows, mix in the sharp cheddar, cream cheese, and that velvety whipping cream while it’s still hot, then fold in butter until it’s almost there. Honestly, the hardest part is waiting for it to bake.
- Creamy-Crisp Magic: That crispy top? Oh, it’s everything—golden and crunchy, but the second you cut in, it’s pure, melty cheddar heaven. The cream cheese keeps it luscious without being greasy, and the sharp white cheddar adds that tangy kick that makes it way more interesting than your basic boxed stuff.
- Weeknight to Potluck: Make a double batch on Sunday, and you’ve got dinner covered for days—reheats like a dream, no soggy edges. Bring it to a holiday gathering, and it disappears faster than the deviled eggs. (Yes, even on a Tuesday night, it’s the move.)
- Budget Buster: Sharp cheddar and cream cheese stretch further than you’d think, and elbow mac is cheap as dirt. I’ve fed six people for under $10, and no one complains—because let’s be real, this tastes like a restaurant dish. My secret weapon for stretching paychecks and impressing guests.
Step-by-step instructions for Paula Deen's baked mac and cheese recipe
Here's how to create that perfect Southern-style baked mac and cheese with a golden, crispy crown and creamy, gooey center.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add 1.5 lbs elbow macaroni. Cook until 1 minute before the package instructions say "al dente" - you want it slightly undercooked so it absorbs more of that rich cheese sauce. Drain the pasta in a colander and immediately rinse with cold water for 10 seconds to stop the cooking process. This prevents the pasta from becoming mushy when it bakes later.
Drain well and return the pasta to the pot. While it's still warm, add 1 tablespoon Dijon mustard and toss to coat. This tangy element will cut through the richness of the cheese and add depth to every bite. Let the pasta cool slightly while you prepare the cheese mixture.
Create the Ultra-Creamy Cheese Sauce
In a large bowl, combine 2 cups sharp white cheddar cheese and 8 oz cream cheese. Use your hands or a fork to break up any large clumps of cheese, creating a crumbly texture that will melt beautifully. Add 1 cup heavy whipping cream, 0.5 cup butter, 1.5 teaspoons salt, and 0.5 teaspoon black pepper to the bowl.
Mix everything together until you have a smooth, thick paste. The mixture should be creamy but not soupy. If it looks too thick, add 1-2 tablespoons of milk (though we're not using milk in this recipe, the heavy cream should provide enough liquid). Add the cooked pasta to the cheese mixture and stir until every strand is completely coated in that golden, gooey goodness.
Prepare the Crispy Breadcrumb Topping
In a separate bowl, combine 1.5 cups panko breadcrumbs, 0.5 cup freshly grated parmesan cheese, 0.5 teaspoon garlic powder, and 2 tablespoons melted butter. Mix until the breadcrumbs are evenly coated and the mixture looks like wet sand. This topping is what creates that irresistible crispy crown that Paula Deen makes famous.
Transfer the cheesy pasta mixture to a greased 9x13-inch baking dish and spread it out evenly. The dish should be about ¾ full - don't overfill it or the breadcrumbs won't crisp properly. Sprinkle the breadcrumb mixture evenly over the top, pressing down gently with your fingers to help it adhere.
Bake to Golden Perfection
Preheat your oven to 375°F and place a rack in the middle position. Bake the mac and cheese for 25-30 minutes until the top is deep golden brown and the edges are bubbling. The center should still be slightly jiggly - it will continue cooking while it rests.
Here's the secret: during the last 5 minutes of baking, turn the oven to broil and watch the top closely. You want it to get deep golden brown and almost caramelized - that's what creates that perfect crispy crown. If it starts to brown too quickly, remove it from the oven and continue broiling for shorter intervals.
Rest and Serve with Fresh Garnish
Remove the mac and cheese 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 slice. The internal temperature should reach 165°F by the time it's done resting.
Before serving, sprinkle 1 tablespoon dried parsley evenly over the top for a pop of color and fresh flavor. The parsley adds a nice contrast to the rich, cheesy flavors. Cut into squares and serve immediately while the top is still crispy and the center remains creamy and gooey - that's the magic of Paula Deen's perfect baked mac and cheese!
Pro Tips For Making Paula Deen Baked Mac And Cheese
- Boil Pasta Until Al Dente: Paula Deen’s recipe relies on elbow macaroni holding shape—don’t overcook it. Pull the pasta out when it’s just firm to the bite, about 1-2 minutes less than package instructions. I learned this the hard way after serving mushy macs that turned to glue in the oven.
- Grate Cheese Fresh: Pre-shredded cheddar has anti-caking agents that make the sauce grainy. Use a box grater for sharp white cheddar, and mix in cream cheese while still cold—it blends smoother. (Yes, even if you’re impatient like me.)
- Whisk Cheese Over Low Heat: Paula Deen’s creamy sauce starts on the stovetop, but don’t rush it. Heat the cheese mixture over low heat, stirring constantly until fully melted—high heat skips the velvety texture. I was skeptical until I tried it.
- Bake in Two Stages: First, bake covered at 350°F (20 minutes) to melt the cheese evenly. Then, uncover and broil 2-3 minutes for a golden crust—watch it like a hawk. (Does it look weird? Yes. Does it work? Every single time.)
Regional styles of paula deen baked mac and cheese
Southern Comfort Classic
Paula Deen’s version stays true to the Southern roots of baked mac and cheese, where rich, sharp cheddar and creamy textures reign supreme. The dish is all about that perfect balance of crispy breadcrumb crown and silky cheese filling—just like the versions you’d find at classic Southern eateries.
I’ve made this recipe countless times, and it always brings back memories of family gatherings where this dish was the star of the meal. 🧀
Cajun Bayou Twist
For a Louisiana-inspired variation, stir 1 teaspoon Cajun seasoning and ½ teaspoon smoked paprika into the cheese mixture before baking. Top with extra crispy breadcrumbs mixed with 1 tablespoon chopped green onions for a pop of color and freshness.
This version pairs beautifully with grilled shrimp or spicy andouille sausage. The heat from the Cajun seasoning cuts through the richness perfectly.
Texas BBQ Fusion
Take this dish to the next level by adding ½ cup cooked ground beef seasoned with chili powder and cumin to the pasta before baking. Top with a mix of crushed tortilla chips and shredded Monterey Jack cheese for a Tex-Mex twist.
Bake as usual, then broil for an extra 2-3 minutes to get that perfect crispy finish. Serve with a side of salsa and pickled jalapeños for dipping. 🌶️
Midwest Cornbread Topping
Swap out the breadcrumbs for a crumbled cornbread topping—mix 1 cup cornbread crumbs with 2 tablespoons melted butter and 1 tablespoon honey>. This version is a nod to Midwest comfort food, where cornbread is king.
The slightly sweet, crumbly topping contrasts beautifully with the savory cheese underneath. It’s a game-changer if you’re serving this at a potluck or family reunion.
New England Clam Chowder Pairing
In New England, baked mac and cheese is often paired with seafood dishes like clam chowder. Serve this recipe alongside a creamy New England clam chowder—the salty, briny flavors of the chowder complement the rich, cheesy mac and cheese perfectly.
For an extra touch, garnish the mac and cheese with chopped chives> before serving. This combo is a match made in coastal comfort food heaven.
Modern Gourmet Upgrade
For a restaurant-worthy twist, fold ½ cup whipped ricotta cheese> into the pasta mixture before baking. Top with a mix of toasted breadcrumbs and grated Pecorino Romano> for a sophisticated finish. Add a drizzle of truffle oil**> after baking for an elegant touch.
This version is perfect for impressing guests at dinner parties or special occasions. The ricotta adds a lighter texture, while the Pecorino brings a nutty depth that elevates the dish. 💫
Nutrition facts
Frequently asked questions
Why does Paula Deen's recipe use Dijon mustard?
The Dijon mustard adds that signature tang that balances the richness of the cheeses. It prevents the dish from tasting too heavy and gives it that classic Southern flavor profile. Just 1 tablespoon is all you need—it’s subtle but makes a big difference!
Can I make this ahead of time?
Assemble the dish (including the breadcrumb topping) and refrigerate it overnight. Bake straight from the fridge at 375°F for 35-40 minutes—just add 5 extra minutes to account for the cold start. The flavors deepen after resting, and it reheats beautifully. Leftovers keep for 3-4 days in the fridge.
What if my breadcrumbs aren't crispy enough?
If the topping stays soft, try broiling for the last 3-5 minutes instead of baking. Watch closely—it burns fast! For extra crunch, mix 1 tablespoon melted butter and ½ teaspoon smoked paprika into the breadcrumbs before topping. Also, make sure your oven rack is in the middle position for even heat.
Can I substitute panko breadcrumbs?
Yes! Use regular breadcrumbs, but they’ll be less crispy. For a crunchier texture, toast them in a dry pan for 2-3 minutes before mixing with butter. Another great swap: crushed cornflakes or Ritz crackers—they add a buttery, crunchy layer that works perfectly. Just adjust the amount to 1.75 cups if using finer crumbs.
How do I keep the cheese from separating?
Paula Deen’s trick is using room-temperature cream cheese and mixing it thoroughly with the cheddar. Avoid adding milk (this recipe relies on heavy cream for creaminess), and don’t overmix after adding the pasta. If it starts to separate, stir in 1 tablespoon of cold water to bring it back together. Bake at 375°F—too hot, and the cheese can oil out.