Side Dishes
Paula Deen’s baked mac and cheese recipe delivers that iconic Southern combination—crispy golden crown over ultra-creamy cheese sauce—with a technique that’s equal parts tradition and precision.
The secret lies in a perfectly balanced roux and a cheese blend that melts into velvety perfection while the breadcrumb topping achieves that coveted crunch. I’ve tested countless variations to perfect this recipe, ensuring every bite delivers the comfort of a classic Southern kitchen.
This recipe builds on Paula Deen’s signature method: a rich, velvety cheese sauce made with sharp cheddar and Gruyère, slow-cooked until silky smooth, then topped with a buttery, crispy breadcrumb crust.
The key is patience—allowing the cheese to melt gradually while baking at a precise temperature ensures that crispy crown stays intact without turning soggy. It’s the kind of dish that transforms a simple side into the star of the meal.
What you’ll end up with is a restaurant-quality baked mac and cheese that’s creamy, cheesy, and impossibly crispy on top—just like Paula Deen’s famous version. The sauce clings to every elbow macaroni, while the golden-brown topping adds a satisfying crunch that disappears with the first bite.
This is comfort food at its finest, perfect for holidays, game days, or any night you crave a little Southern indulgence.
Pair it with grilled chicken, roasted vegetables, or a simple green salad to round out the meal. The leftovers reheat beautifully, making it ideal for meal prep or feeding a crowd. Ready to master this classic? Let’s get started.
Ingredients for paula deen baked mac n cheese
Classic Southern ingredients for that iconic crispy crown over velvety cheese sauce.
| Ingredient | Amount | Notes |
|---|---|---|
| Elbow Macaroni 🍝 | 1 ½ lbs | Medium or fine elbow shape preferred |
| Unsalted Butter 🧈 | ¾ cup | Cold, cut into small cubes |
| All-Purpose Flour 🌾 | ¼ cup | Sifted for smooth roux |
| Sharp White Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Gruyère Cheese 🧀 | 1 cup | Shredded, aged 12+ months |
| Heavy Whipping Cream 🥛 | 1 cup | Full-fat for creaminess |
| Whole Milk 🥛 | 1 cup | Room temperature preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked preferred |
| Garlic Powder 🧄 | ½ tsp | For subtle depth |
| Panko Breadcrumbs 🍞 | 1 ½ cups | Japanese-style for extra crunch |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crispy topping |
| Freshly Grated Parmesan Cheese 🧀 | ¼ cup | For topping enrichment |
| Freshly Chopped Chives 🌿 | 2 tbsp | For garnish |
The cheeses are non-negotiable. Sharp white cheddar brings the tang, while Gruyère adds that signature nutty depth—look for aged 12 months or more for maximum flavor. I always buy block cheddar from the deli counter and shred it myself; pre-shredded gets clumpy. For Gruyère, Whole Foods or specialty cheese shops carry the best. The elbow macaroni should be medium or fine—Barilla or De Cecco are my go-tos, but any good-quality brand works. Don't skimp on the butter either; Plugrá or Land O'Lakes unsalted in cold cubes makes all the difference for that rich roux.
No sharp cheddar? Extra-sharp white cheddar or pepper jack work in a pinch, though the flavor profile shifts slightly. Gruyère unavailable? Comté or Emmental can substitute, but expect a milder taste. For the breadcrumbs, Panko is essential—it's what gives that signature crunch. No Panko? Toast regular breadcrumbs in the oven first to dry them out completely. The roux is where the magic happens: cook the butter and flour low and slow until it's a deep golden color—no rushing, or you'll get a burnt flavor. And if you're feeling fancy, add a splash of white wine or brandy to deglaze the pan before adding the milk.
This dish reheats beautifully—just cover with foil and bake at 350°F for 10-15 minutes until bubbly. For maximum crispiness, broil for 2-3 minutes at the end if reheating. Store leftovers in an airtight container for up to 4 days, though I rarely have any last that long. The topping can be prepped ahead and stored separately for 24 hours before baking. Freezes well for 3 months—just bake straight from frozen, adding 5-10 extra minutes to ensure the center is fully heated. The chives add a fresh finish, so I always garnish right before serving.
Why You'll Love This Recipe
- No-Fuss Weeknight Win: I swear by this recipe when I’m too tired to fuss. Boil the pasta, make the roux with butter and flour, stir in the melted cheddar and Gruyère—no fancy steps, just rich, melty perfection in one baking dish. Honestly, it’s the kind of meal that makes you feel like you’ve earned dinner.
- Cheese Love Unleashed: That combo of sharp white cheddar and nutty Gruyère? It’s like a hug in sauce form. The Gruyère adds this unexpected depth while the cheddar keeps it familiar and cheesy—the way it should be. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Suck: Between us, most mac and cheese leftovers are sad. Not this one. The baked version reheats beautifully—crispy edges soften just enough, and the cheese stays stretchy, not gloppy. I’ve fed this to picky eaters, potlucks, and lazy Sundays, and no one’s ever complained.
- Budget-Friendly Crowd-Pleaser: Elbow pasta and a block of cheddar won’t break the bank, but the result? Feeds five for under $10. It’s my go-to for game days, family dinners, or when friends drop by unannounced. Plus, the roux method uses pantry staples—no weird ingredients, just flavor.
Step-by-step instructions for Paula Deen's baked mac n cheese
Here's the method for achieving that signature Southern-style crispy crown over velvety cheese.
Cook the Elbow Macaroni to Perfect Al Dente
Bring a large pot of water to a rolling boil and add the 1.5 lbs elbow macaroni. Stir immediately to prevent sticking. Cook until 1 minute before the package's recommended time for al dente texture—this ensures it finishes cooking in the oven without becoming mushy. Reserve 1 cup of pasta water before draining, as we'll use it later to adjust the sauce consistency.
Drain the pasta thoroughly in a colander, then return it to the pot. Toss with 2 tbsp extra-virgin olive oil to prevent sticking and keep the strands separate. This step is crucial for even distribution of the cheese sauce later. Let the pasta cool slightly while you prepare the roux.
Create a Smooth Roux for Creamy Cheese Sauce
In a large Dutch oven, melt the 0.75 cup unsalted butter over medium heat until foaming subsides. Immediately whisk in the 0.25 cup all-purpose flour and cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color. This roux forms the foundation of our velvety sauce—don't let it brown or it'll taste bitter.
Slowly whisk in the 1 cup whole milk and 1 cup heavy whipping cream, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened. Remove from heat and stir in the 2 cups sharp white cheddar cheese and 1 cup gruyère cheese, allowing them to melt completely. The sauce should be smooth and coat the back of a spoon.
Combine Pasta and Cheese Sauce
Add the cooked elbow macaroni to the cheese sauce along with the 1.5 tsp diamond crystal kosher salt, 0.5 tsp freshly ground black pepper, and 0.5 tsp garlic powder. Stir gently but thoroughly to distribute the sauce evenly. If the mixture appears too thick, add pasta water 1 tablespoon at a time until it reaches a creamy consistency that coats the pasta without being soupy.
Taste and adjust seasoning—this is where you'll appreciate the sharp white cheddar's tang and gruyère's nutty depth. The sauce should be rich but not heavy, with a perfect balance of salt and pepper. Transfer the macaroni mixture to a 9x13-inch baking dish, spreading it evenly for uniform baking.
Prepare the Crispy Breadcrumb Topping
In a small bowl, combine the 1.5 cups panko breadcrumbs, 0.25 cup freshly grated parmesan cheese, and remaining 0.5 tsp diamond crystal kosher salt. Drizzle with the remaining 2 tbsp extra-virgin olive oil and toss until evenly coated. This topping creates the signature crispy crown that Paula Deen perfected—don't skip the olive oil as it enhances browning.
Spread the breadcrumb mixture evenly over the cheese sauce, pressing down gently with your fingers to ensure contact with the sauce below. Sprinkle the 2 tbsp freshly chopped chives over the top for a pop of color and freshness. Bake at 375°F for 20-25 minutes until the topping is deep golden brown and the edges are bubbling.
Rest and Serve for Maximum Creaminess
Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. This resting period allows the cheese to set slightly, making it easier to slice and preventing a runny mess. The internal temperature should reach 165°F—use an instant-read thermometer to check the center of the dish.
Slice into squares and serve immediately with a side of buttery green beans or a crisp salad. The contrast between the crispy breadcrumb crown and the velvety cheese sauce is what makes this dish truly special. Each bite should deliver that perfect balance of textures and flavors that defines Southern comfort food.
Pro Tips For Making Paula Deen Baked Mac N Cheese
- Cook Pasta Al Dente: Paula Deen’s version relies on elbow macaroni that’s just tender—not mushy. I used to overcook it, thinking it’d absorb more cheese, but that kills the texture. Taste-test a piece at the "just done" stage (it should have a tiny bite), then drain and rinse with cold water immediately. This stops cooking and keeps the pasta from turning gummy under all that cheese.
- Melt Cheese Slowly: After making the roux, add the cheeses gradually—start with half the cheddar, then the Gruyère, and stir like you’re whispering sweet nothings to the pot. If you dump it all in at once, you’ll end up with lumps or a sauce that seizes up. Low heat is your friend here; I learned this the hard way when my first batch looked like cheese glue.
- Skip the Broiler for Crisp: The broiler’s tempting, but it burns the top faster than you can blink. Instead, cover the casserole with foil and bake as directed, then remove the foil for the last 5 minutes. This gives you a golden crust without turning the edges into charcoal. (Yes, even if you’re impatient like me.)
- Use Room-Temp Cheese: Cold cheese clumps like a stubborn snowball in a roux. Take the cheddar and Gruyère out of the fridge 30 minutes before you start—just set them on the counter while you cook the pasta. This makes blending the sauce silky smooth, and the flavor melts into the pasta evenly. No one wants to chew cheese chunks in their mac.
Common mistakes when making this recipe
Overcooking the Pasta
One of the biggest mistakes is cooking the elbow macaroni to perfection in the pot. If you overcook it by even 1-2 minutes, it’ll turn mushy in the oven, ruining the texture.
I always cook it 1 minute before the package’s recommended time, then finish it in the oven. Reserve that 1 cup pasta water—it’s liquid gold for adjusting the sauce consistency later. 🍝
Burning the Roux
The roux is where flavor magic happens, but it’s also where beginners often fail. If you let it brown instead of maintaining a light golden color, you’ll end up with a bitter, floury taste.
Cook the 0.75 cup butter and 0.25 cup flour over medium heat for only 2-3 minutes, stirring constantly. Too hot? The butter will separate and burn. Too cool? You’ll get a raw flour taste.
Skipping the Resting Step
That 5-10 minute rest after baking is non-negotiable. Cutting into the mac and cheese too soon causes the cheese sauce to run everywhere, turning your perfectly crispy crown into a soggy mess.
The internal temp should hit 165°F—use an instant-read thermometer to check. I’ve learned this the hard way: patience pays off with clean slices and that perfect texture. ✨
Using Wrong Cheese Types
Not all cheeses are created equal for this dish. Pre-shredded cheese contains anti-caking agents that make the sauce grainy, and mild cheddar lacks the tang needed for balance. Stick with sharp white cheddar (block, shredded yourself) and aged Gruyère for that nutty depth.
No Gruyère? Comté or Emmental work, but the flavor won’t be the same. The cheese blend is the soul of this dish—don’t skimp!
Uneven Breadcrumb Topping
A patchy breadcrumb layer leads to uneven browning and soft spots. Press the panko mixture firmly into the sauce so every bite gets that crispy crown. Don’t forget the 2 tbsp olive oil—it’s what makes the topping golden and crispy, not just dry.
I also like to sprinkle a little extra Parmesan on top for added richness and color.
Baking at Wrong Temperature
Too low (350°F) and the topping won’t crisp; too high (400°F+) and the cheese sauce will separate or burn. 375°F is the sweet spot for a deep golden brown topping and creamy interior.
If your oven runs hot, reduce to 350°F and add 5 extra minutes to the bake time. An oven thermometer is worth its weight in gold for consistency. 🌡️
Nutrition facts
Frequently asked questions
Can I make this recipe with pre-shredded cheese?
I strongly recommend using block cheese that you shred yourself. Pre-shredded cheese contains anti-caking agents that make the sauce grainy and less creamy. The texture difference is noticeable—block cheddar shreds smoothly and melts perfectly. For Gruyère, pre-shredded options are even worse since they often contain fillers.
How do I fix a runny cheese sauce?
If your sauce is too thin, remove the baking dish from the oven and let it cool slightly. Then, sprinkle 1-2 tablespoons of panko breadcrumbs over the top and broil for 1-2 minutes to thicken it. For a more permanent fix, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir it into the sauce, and bake until thickened. Never add extra flour directly to the sauce after baking—it won't dissolve properly.
Can I use a different type of pasta?
Elbow macaroni is ideal because its shape holds the cheese sauce well, but you can use penne, cavatappi, or fusilli in a pinch. Avoid long, thin pastas like spaghetti—they won't trap the sauce effectively. If substituting, cook the pasta slightly underdone (1 minute less) since it will finish in the oven. The texture contrast is key to Paula Deen's signature dish.
How can I make this dish ahead of time?
Assemble the mac and cheese up to 24 hours ahead and refrigerate uncovered. The next day, bake at 375°F for 30-35 minutes, covering with foil for the first 20 minutes to prevent over-browning. For freezing, bake the dish fully, cool completely, then wrap tightly in plastic wrap and foil. Reheat from frozen at 350°F for 45-50 minutes, adding extra time if needed. The texture recovers beautifully!
What's the secret to the perfect crispy topping?
The crispy crown comes from three key elements: panko breadcrumbs (for structure), olive oil (for browning), and pressing the topping firmly into the sauce. Don't skip the olive oil—it's what creates that golden, shatterable crust. For extra crunch, toast the panko in a dry pan for 2-3 minutes before mixing with other topping ingredients. The secret is patience: bake until deeply golden, not just lightly browned.