Prep time: 15 mins | Cook time: 45 mins | Total time: 1 hr | Servings: 8 PEOPLE
Creamy and insanely delicious mac&cheese that you can easily whip up in the oven or crockpot. A Southern-style macaroni & cheese that hits all the right spots!
Ingredients
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4 large eggs
1/4 c. unsalted butter, softened or melted (equal to 1/2 stick)
2 c. uncooked elbow macaroni
1 c. half-and-half
1/2 tsp salt
1/2 c. sour cream
1/4 tsp cayenne pepper, optional
8 ounces cheddar cheese, grated
4 ounces cream cheese, softened
Freshly ground black pepper
13 slices of American cheese, cut into cubes, Velveeta packaged slices work well. (equal to 8 ounces)
How to make Paula Deen’s Macaroni and Cheese
To make in the Oven:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Following the package directions, cook the macaroni until al dente.
Step 3: Mix the melted/softened butter with half&half, eggs, sour cream, salt, pepper, and cayenne until well blended.
Step 4: When the macaroni is done, drain and return to the warm pot. Add the cream cheese along with the cheddar and American cheese. Stir well using a silicone spatula.
Step 5: Next, add the creamy egg mixture to the macaroni and mix well.
Step 6: To a greased 9 x 13-inch casserole dish, transfer the mixture. Place in the preheated oven and bake for about 40 to 45 minutes.
Step 7: Remove from the oven when done and allow the mac&cheese to rest for about 5 minutes before serving.
To make in the Crock-Pot:
Step 1: Boil the macaroni 1 to 2 minutes shy to keep it from becoming mushy.
Step 2: Mix the melted/softened butter with half&half, eggs, sour cream, salt, pepper, and cayenne until well blended.
When the macaroni is done, drain and return to the warm pot. Add the cream cheese along with the cheddar and American cheese. Stir well using a silicone spatula. Next, mix in the creamy egg mixture.
Step 3: To a lightly greased crockpot, transfer the macaroni mixture. Set to cook for 2 to 3 hours on low, then switch to warm. Make sure to stir often as it cooks.
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
- 4 large eggs
- 1/4 c. unsalted butter, softened or melted (equal to 1/2 stick)
- 2 c. uncooked elbow macaroni
- 1 c. half-and-half
- 1/2 tsp salt
- 1/2 c. sour cream
- 1/4 tsp cayenne pepper, optional
- 8 ounces cheddar cheese, grated
- 4 ounces cream cheese, softened
- Freshly ground black pepper
- 13 slices of American cheese, cut into cubes, Velveeta packaged slices work well. (equal to 8 ounces)
Instructions
To make in the Oven:
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Following the package directions, cook the macaroni until al dente.
Step 3: Mix the melted/softened butter with half&half, eggs, sour cream, salt, pepper, and cayenne until well blended.
Step 4: When the macaroni is done, drain and return to the warm pot. Add the cream cheese along with the cheddar and American cheese. Stir well using a silicone spatula.
Step 5: Next, add the creamy egg mixture to the macaroni and mix well.
Step 6: To a greased 9 x 13-inch casserole dish, transfer the mixture. Place in the preheated oven and bake for about 40 to 45 minutes.
Step 7: Remove from the oven when done and allow the mac&cheese to rest for about 5 minutes before serving.
To make in the Crock-Pot:
Step 1: Boil the macaroni 1 to 2 minutes shy to keep it from becoming mushy.
Step 2: Mix the melted/softened butter with half&half, eggs, sour cream, salt, pepper, and cayenne until well blended.
When the macaroni is done, drain and return to the warm pot. Add the cream cheese along with the cheddar and American cheese. Stir well using a silicone spatula. Next, mix in the creamy egg mixture.
Step 3: To a lightly greased crockpot, transfer the macaroni mixture. Set to cook for 2 to 3 hours on low, then switch to warm. Make sure to stir often as it cooks.
