Description
This iconic Paula Deen mac and cheese features a triple cheese blend, creamy custard sauce made with eggs and evaporated milk, and a golden-brown top. It’s the ultimate Southern comfort food—rich, creamy, and absolutely irresistible. Perfect for holidays, potlucks, or any time you need serious comfort food.
Ingredients
1 pound elbow macaroni
1 tablespoon salt (for pasta water)
1 tablespoon butter (for tossing pasta)
2 cups sharp cheddar cheese, shredded
1 cup mild cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 can (12 oz) evaporated milk
1½ cups whole milk
3 large eggs, beaten
4 tablespoons unsalted butter, melted
1 teaspoon dry mustard powder
1 teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper (optional)
¼ teaspoon garlic powder
Optional Topping:
2 tablespoons melted butter
½ cup panko breadcrumbs
¼ cup shredded cheese
Instructions
1. Preheat oven to 350°F. Generously butter a 9×13-inch baking dish or spray with non-stick cooking spray.
2. Bring a large pot of water to a rolling boil. Add 1 tablespoon salt and the macaroni. Cook for 6-7 minutes until barely al dente (slightly undercooked). Drain immediately without rinsing. Toss with 1 tablespoon butter.
3. Remove cheese from refrigerator 30 minutes before cooking. Shred all cheese using a box grater. Combine all shredded cheese in a bowl.
4. In a large bowl, whisk together beaten eggs, evaporated milk, whole milk, melted butter, dry mustard, salt, black pepper, cayenne (if using), and garlic powder until well combined.
5. Place the drained, buttered macaroni in the prepared baking dish. Sprinkle 1 cup of the cheese blend over the pasta and gently toss.
6. Sprinkle the remaining 3 cups of cheese evenly over the pasta. Do not mix—let it sit on top in layers.
7. Slowly pour the egg and milk mixture evenly over the entire dish. Use a spoon to gently press down the pasta in a few spots to help liquid seep through. Do not stir.
8. Optional: Mix panko breadcrumbs with 2 tablespoons melted butter and ¼ cup cheese. Sprinkle evenly over the top.
9. Bake uncovered on the center rack for 35-40 minutes until edges are bubbling, center is set (not jiggly), and top is golden brown.
10. Let rest for 10-15 minutes before serving. This allows the custard to fully set for easier serving.
Notes
Always use block cheese and shred it yourself—pre-shredded cheese contains anti-caking agents that create a grainy texture.
Bring cheese and eggs to room temperature before using for the smoothest sauce.
Cook pasta 1-2 minutes less than package directions—it continues cooking in the oven.
Don’t skip the resting time after baking. This is when the custard fully sets.
Make ahead: Assemble completely, cover, and refrigerate up to 24 hours. Add 5-10 minutes to baking time.
Freezes beautifully for up to 3 months. Thaw overnight in refrigerator before reheating.
For extra golden top, broil for 2-3 minutes at the end, watching carefully.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: Southern American
Nutrition
- Serving Size: 1 cup
- Calories: 445
- Sugar: 6g
- Sodium: 625mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 115mg
Keywords: Paula Deen mac and cheese, Southern mac and cheese, baked mac and cheese, creamy mac and cheese, comfort food, holiday side dish