Paula Deen Ultra Creamy Mac and Cheese Casserole

Paula Deen Ultra Creamy Mac and Cheese Casserole loads three kinds of cheese, eggs, sour cream, and half-and-half into one baking dish with elbow macaroni. It feeds 8 and takes about 75 minutes from counter to table. This is the mac and cheese people fight over at church suppers and holiday potlucks across the South.

The step that makes or breaks this dish is tempering the egg mixture. Paula whisks eggs, sour cream, butter, and seasonings in a bowl. She stirs in a few spoonfuls of hot cheesy noodles before pouring everything back in. Skip that and you get scrambled egg bits instead of a smooth custard.

Shred the cheeses ahead of time so they melt fast when the pasta is hot. Cook the macaroni just until done because it keeps cooking in the oven. Pull the casserole when the top is golden and let it rest 10 minutes so it sets up enough to scoop clean.

Paula Deen Ultra Creamy Mac and Cheese Casserole

0.0 from 0 votes

Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

530

kcal

A baked macaroni and cheese casserole built on three melted cheeses and a tempered egg custard. The noodles soak up a rich, creamy sauce and bake until the top turns golden brown and bubbling.

Ingredients

• ¼ cup unsalted butter, plus additional for coating dish
  

• 2 cups uncooked elbow macaroni
  

• 8 ounces cheddar cheese
  

• 8 ounces American cheese
  

• 4 ounces cream cheese
  

• 1 cup half-and-half
  

• 4 large eggs
  

• ½ cup Sour cream
  

• ½ teaspoon salt
  

• ¼ teaspoon cayenne pepper, optional
  

• Freshly ground black pepper

Directions

• Preheat the oven: Preheat oven to 350°F. Butter a 13×9-inch baking dish; set aside.
• Cook the macaroni: In a large pot of water, cook the macaroni according to package directions; drain. Return the macaroni to the pot. Add the cheeses to the hot macaroni and stir well; spread in the prepared dish.
• Make the custard and bake: In a medium bowl, whisk together the 1/4 cup butter, the half-and-half, eggs, sour cream, salt, cayenne pepper (if using), and black pepper. Use some of the hot, cheesy noodles to slowly temper your egg mixture. Then, pour over the rest of the macaroni. Bake, uncovered, for 40 to 45 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 4-sided box grater, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use pre-shredded cheese instead of block cheese?

Block cheese melts smoother because pre-shredded bags contain anti-caking starch that can make the sauce gritty. If pre-shredded is all you have, it will still work, but the texture will not be as creamy. Cheddar and American are the two to buy in block form if you can.

How long does leftover mac and cheese casserole keep?

It keeps in the fridge for 3 to 4 days in a covered container. Reheat individual portions in the microwave with a splash of milk to bring back some moisture. It does not freeze well because the egg custard can separate and turn grainy after thawing.

Can you assemble this the night before and bake it the next day?

You can mix the cheeses into the hot pasta and spread it in the dish, then cover and refrigerate overnight. Make the egg mixture fresh the next day and pour it over the cold pasta right before baking. Add 10 to 15 extra minutes of bake time since the dish starts cold.

Why does the recipe call for three different cheeses?

Each cheese does a different job. Cheddar brings sharp flavor, American melts into a smooth sauce without breaking, and cream cheese adds richness and body. Together they give you both flavor and that stretchy, creamy texture.

What does it mean to temper the egg mixture?

Tempering means slowly warming the cold egg mixture by stirring in small amounts of the hot pasta. This raises the temperature gradually so the eggs thicken into a custard instead of scrambling on contact. Pour the egg mixture in all at once and you will end up with cooked egg bits in the mac.