Prep time: 15 mins| Cook time: 45 mins | Total time: 1 hr | Servings: 8 People
This extra creamy Mac and Cheese you can make either in the oven or slow cooker. Made with eggs, cream cheese, American cheese, and Velveeta cheese, I am pretty sure you’ll love this instantly. A Southern-Style Macaroni and Cheese that uses eggs to create that custard-like consistency. If you have not tried this before, you should! It’s a real game changer!
Ingredients
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2 c. uncooked elbow macaroni (not a pound)
1/4 c. unsalted butter, softened or melted (equal to 1/2 stick)
1 c. half-and-half
4 large Eggs
1/2 c. sour cream
1/2 tsp salt
1/4 tsp cayenne pepper, optional
Freshly ground black pepper
8 ounces cheddar cheese, grated
13 slices American cheese, cut into cubes, Velveeta packaged slices work well (equal to 8 ounces)
4 ounces cream cheese, softened
How to make Paula Deen’s Macaroni and Cheese
Make sure that the butter, half and half, sour cream, and cheese are close to room temperature before adding them to the macaroni.
Oven-Baked:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Following the package directions, boil the macaroni until al dente.
Step 3: In a mixing bowl, place the melted or softened butter, half and half, eggs, sour cream, half and half, salt, pepper, and cayenne. Whisk well until you have a bit of a lumpy mixture.
Step 4: When the macaroni is done, drain and add back to the warm pot. Add in the cream cheese, cheddar, and American cheese, then stir using a silicone spatula.
Step 5: To the pot, add the creamy egg mixture and stir.
Step 6: Into a greased 9 x 13-inch casserole dish, transfer the macaroni mixture. Place in the preheated oven and bake for about 40 to 45 minutes. Remove from the oven when done and let the Macaroni and Cheese sit for at least 10 minutes before serving.
Crock-Pot:
Step 1: Ready the macaroni. Cook according to package direction but short of about a minute or two so the macaroni will not be mushy.
Step 2: In a bowl, place the melted or softened butter, half and half, eggs, sour cream, half and half, salt, pepper, and cayenne. Whisk well until you have a bit of a lumpy mixture.
Step 3: Drain the macaroni when done and return to the warm pot. Add in the cream cheese, cheddar, and American cheese, then stir using a silicone spatula.
Step 4: Stir in the creamy egg mixture.
Step 5: Into a lightly greased crockpot, transfer the macaroni mixture. Set to cook for 2 to 3 hours on low. When done, switch to warm.
Step 6: Serve and enjoy!
Notes:
To make the Mac and Cheese ahead (baked or crockpot):
Ready the pasta. Cook until al dente. Rinse with cold water once done.
In a saucepan, combine the rest of the ingredients. Cook over medium heat, stirring until well mixed and smooth. When done, let the mixture cool until just warm.
Now, combine the cooled macaroni and store. Place in the fridge to store for up to 2 days, covered.
When ready to serve, transfer to a casserole dish or crockpot and continue as directed. Adjust the cooking time accordingly.
Use eggs in Mac and Cheese: Instead of making a roux, this method of adding eggs is customary for Southern-Style macaroni and cheese to create a custard-like consistency.
If skipping the eggs, here is the recipe to make roux:
To make a total of 2 cups, use an additional cup of half and half.
In a saucepan, melt 3 tbsp unsalted butter over medium heat.
Add in 3 tbsp of flour and whisk until you have a paste-like consistency.
Gradually add in half cup of the half and half. Stir until mixed, then slowly add in the rest. Mix well.
Heat the roux for about 10 minutes, whisking occasionally until thickened.
Take away from the heat, then mix in the rest of the ingredients. Add this to the warm macaroni before baking.
If desired, combine a cup of crushed Ritz cracker with 2 tbsp butter. Add on top of the mac and cheese and bake. (You can use salted butter if unsalted is not available and simply skip the salting step.)
Nutrition Facts:
Calories: 472kcal | Carbohydrates: 14g | Protein: 19g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 189mg | Sodium: 946mg | Potassium: 190mg | Sugar: 1g | Vitamin A: 1260IU | Vitamin C: 0.4mg | Calcium: 579mg | Iron: 1mg
Ingredients
- 2 c. uncooked elbow macaroni (not a pound)
- 1/4 c. unsalted butter, softened or melted (equal to 1/2 stick)
- 1 c. half-and-half
- 4 large Eggs
- 1/2 c. sour cream
- 1/2 tsp salt
- 1/4 tsp cayenne pepper, optional
- Freshly ground black pepper
- 8 ounces cheddar cheese, grated
- 13 slices American cheese, cut into cubes, Velveeta packaged slices work well (equal to 8 ounces)
- 4 ounces cream cheese, softened
Instructions
Make sure that the butter, half and half, sour cream, and cheese are close to room temperature before adding them to the macaroni.
Oven-Baked:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Following the package directions, boil the macaroni until al dente.
Step 3: In a mixing bowl, place the melted or softened butter, half and half, eggs, sour cream, half and half, salt, pepper, and cayenne. Whisk well until you have a bit of a lumpy mixture.
Step 4: When the macaroni is done, drain and add back to the warm pot. Add in the cream cheese, cheddar, and American cheese, then stir using a silicone spatula.
Step 5: To the pot, add the creamy egg mixture and stir.
Step 6: Into a greased 9 x 13-inch casserole dish, transfer the macaroni mixture. Place in the preheated oven and bake for about 40 to 45 minutes. Remove from the oven when done and let the Macaroni and Cheese sit for at least 10 minutes before serving.
Crock-Pot:
Step 1: Ready the macaroni. Cook according to package direction but short of about a minute or two so the macaroni will not be mushy.
Step 2: In a bowl, place the melted or softened butter, half and half, eggs, sour cream, half and half, salt, pepper, and cayenne. Whisk well until you have a bit of a lumpy mixture.
Step 3: Drain the macaroni when done and return to the warm pot. Add in the cream cheese, cheddar, and American cheese, then stir using a silicone spatula.
Step 4: Stir in the creamy egg mixture.
Step 5: Into a lightly greased crockpot, transfer the macaroni mixture. Set to cook for 2 to 3 hours on low. When done, switch to warm.
Step 6: Serve and enjoy!
Notes
To make the Mac and Cheese ahead (baked or crockpot): Ready the pasta. Cook until al dente. Rinse with cold water once done. In a saucepan, combine the rest of the ingredients. Cook over medium heat, stirring until well mixed and smooth. When done, let the mixture cool until just warm. Now, combine the cooled macaroni and store. Place in the fridge to store for up to 2 days, covered. When ready to serve, transfer to a casserole dish or crockpot and continue as directed. Adjust the cooking time accordingly. Use eggs in Mac and Cheese: Instead of making a roux, this method of adding eggs is customary for Southern-Style macaroni and cheese to create a custard-like consistency. If skipping the eggs, here is the recipe to make roux: To make a total of 2 cups, use an additional cup of half and half. In a saucepan, melt 3 tbsp unsalted butter over medium heat. Add in 3 tbsp of flour and whisk until you have a paste-like consistency. Gradually add in half cup of the half and half. Stir until mixed, then slowly add in the rest. Mix well. Heat the roux for about 10 minutes, whisking occasionally until thickened. Take away from the heat, then mix in the rest of the ingredients. Add this to the warm macaroni before baking. If desired, combine a cup of crushed Ritz cracker with 2 tbsp butter. Add on top of the mac and cheese and bake. (You can use salted butter if unsalted is not available and simply skip the salting step.)
