Southern Comfort Macaroni and Cheese (Inspired by Paula Deen)
Introduction: A Southern Comfort Classic
Southern comfort food meets creamy indulgence in this Paula Deen inspired macaroni and cheese. It is the kind of dish that turns a weeknight dinner into a family celebration and a potluck into a memory. The key to this version is a deeply flavored cheese sauce, built on a traditional roux, enriched with cream and plenty of sharp cheddar, with a nod to the Southern palate for extra richness and a hint of sweetness. Think butter that speaks to the soul, whole milk that carries the cheese, and a gentle kiss of cream that keeps every bite tender rather than cloying. This recipe honors the homey spirit of Paula Deen while offering a kitchen-tested approach to achieve a glossy, pourable sauce that clings to every noodle without sliding off into heaviness. If you crave a mac and cheese that feels like a warm hug on a plate, this is it. It balances nostalgia with technique, giving you a dish that is satisfying for a crowd and simple enough to prepare on a busy weekend. As with most Southern recipes, texture and balance matter as much as flavor. You will be rewarded with a silky sauce that coats the pasta evenly, a richly seasoned crumb topping that adds crunch, and a final oven finish that yields a golden, bubbly surface. The result is a versatile side dish that pairs with fried chicken, brisket, greens, or even a bright, zesty salad. Whether you serve it at a traditional family table or bring it to a crowd, this Southern comfort classic is designed to shine with minimal fuss and maximum indulgence.
Gathering Ingredients
The backbone of this Southern style macaroni and cheese is a balanced blend of cheeses, dairy, and a few pantry staples that coax maximum flavor from the dish. Before you cook, lay out all your ingredients to keep the process smooth and enjoyable. You’ll need 1 pound (about 450 g) of elbow macaroni or your favorite short pasta shape. For the sauce, have 4 tablespoons unsalted butter, 3 tablespoons all-purpose flour, 2 cups whole milk, and 1 cup heavy cream at the ready. A key flavor foundation includes 2 cups shredded sharp cheddar, 1 cup shredded Gruyère or fontina for depth, and 4 ounces cream cheese to create a lace of silkiness through the sauce. Fine salt and freshly ground black pepper, plus a pinch of paprika, mustard powder, and a hint of cayenne will round out the cheese flavor and keep it lively. Optional extras such as a handful of grated Parmesan, a whisper of hot sauce, or a few cooked bacon bits can be folded in for additional layers. Beyond the dairy, gather aromatics and texture boosters: a small white onion finely minced, two cloves garlic finely minced, a bay leaf for simmering the milk if you like, and a light dusting of panko or breadcrumbs and extra melted butter for a crisp topping. If you prefer a greener finish, fresh chives or parsley can brighten the plate just before serving. Finally, ensure you have a sturdy baking dish or cast-iron skillet if you want that classic Southern crust. The goal is to assemble a pantry of ingredients that work together without any single element overpowering the others, so you can taste the cheese, the butter, and the comforting cream in every bite.
Equipment and Mise en Place
Preparation and the right tools make all the difference when you aim for a smooth, glossy cheese sauce and a perfectly baked topping. Start by preheating the oven to 375°F (190°C). A large pot for boiling pasta, a medium saucepan for the roux, and a sturdy skillet or baking dish are essential. A whisk is your best friend for emulsifying the cheese into the hot milk; a wooden spoon helps when folding the sauce with the pasta; and a colander relieves you of the hot, piping pasta with confidence. For the roux, choose a heavy-bottomed pot or a cast-iron skillet to distribute heat evenly and limit scorching. A fine grater makes quick work of shredding cheese, and measuring cups and spoons keep the recipe precise enough to reproduce faithfully. Mise en place is not just French culinary theater here; it is a practical step that saves time and protects the texture of the final dish. You should have the drained pasta ready to go, the cheeses shredded and measured, and the milk and cream warmed gently in a separate bowl to avoid cold shock when the roux is whisked in. If you like, you can also set out a small bowl with salt, pepper, paprika, and mustard powder so that you can season the sauce gradually as you go. Having everything within arm’s reach makes the cooking process feel relaxed, even when the sauce needs constant attention to reach the perfect consistency.
Making the Rich Cheese Sauce
The true heart of this dish is a rich, velvety cheese sauce built from a classic roux and enriched with dairy. Begin by melting butter in a medium saucepan over medium heat until it foams and just begins to color. Sprinkle in flour, whisking steadily to form a light, blonde roux. The goal is to cook the flour briefly to remove that raw taste while keeping the mixture pale. This takes about 1 to 2 minutes. Gradually whisk in the warm milk and warm cream, ensuring there are no lumps. Maintain a gentle simmer rather than a hard boil; a steady bubble is exactly what you want as the sauce thickens. As the sauce thickens, lower the heat and begin to fold in the cheeses. Add the cheddar first, stirring until it melts smoothly into the base. Then blend in the Gruyère or fontina and the cream cheese, which bring silkiness and depth. The sauce should be glossy and pourable, not too thick. If it seems too thick, whisk in a splash more milk. Season with salt, pepper, paprika, mustard powder, and a touch of cayenne to brighten the cheese flavor with a subtle kick. This sauce is the velvet backbone of the dish, so take your time here to achieve a harmony of cheese notes that sing together with the richness of the dairy.
Cooking Process
With the sauce ready and the pasta cooked to al dente, the next step is to bring everything together for the saucy, baked finish. Drain the pasta well and return it to the pot or to a large mixing bowl. Pour the hot cheese sauce over the pasta, stirring gently to ensure every piece is coated. The visual should be creamy and uniform, with the noodles flexing slightly under the weight of the sauce. If you like, reserve a handful of the shredded cheese to scatter over the top for a cheesy cap that melts into a bubbly crust during baking. For a traditional Southern presentation, you can transfer the sauced pasta into a cast-iron skillet or a shallow baking dish. Sprinkle breadcrumbs mixed with a touch of melted butter over the top for a crackly crust that provides a pleasing contrast to the creamy interior. Bake in a preheated 375°F (190°C) oven for about 20 to 25 minutes, or until the top is golden brown and the edges are bubbling with cheesy goodness. If you prefer extra punch, finish under the broiler for 1–2 minutes to intensify the browning. The goal is a creamy interior, a sauce that clings to every noodle, and a crust that offers a satisfying crunch with each bite. It should look inviting, smell irresistible, and taste like a warm Southern hug.
Mixing Pasta, Cheese, and Extras
If you want to personalize the dish and echo the flavors of a Southern pantry, this is the moment to fold in extras that complement the cheese without overpowering it. Stir in a portion of grated Parmesan for a salty finish and a savory depth. For color and brightness, fold in a handful of chopped flat-leaf parsley or chives just before serving. If you enjoy textures, consider adding browned crumbled bacon or small bits of candied jalapeño for a sweet heat that lingers. A touch of hot sauce can heighten the cheese without leaving the dish tasting spicy. For a more upscale finish, a splash of truffle oil or a few shavings of a high-quality cheese can elevate the dish for a special occasion, though it is entirely optional. Whatever you choose, ensure that the additions harmonize with the base cheese profile rather than competing with it. A well-balanced mac and cheese should taste of butter, cheese, and gentle cooking cream, with the extras acting as supporting actors. The key to success is to add all extras incrementally, taste as you go, and stop when the flavors are integrated. When done correctly, you should experience a creamy, luxurious mouthfeel with the cheese flavors unfolding in layers, complemented by the subtle crunch from the topping and the gentle aroma of melted butter and toasted breadcrumbs.
Baking and Finishing Touches
The baking step is where the dish becomes a showpiece. Transfer the prepared pasta and cheese mixture to a baking dish if you did not already cook it in a skillet. Scatter the remaining cheese over the top and add a light layer of breadcrumbs that have been tossed with melted butter. This topping bakes into a crisp, golden crust that provides a satisfying contrast to the creamy interior. Place the dish in a hot oven and bake until the edges are bubbling, and the surface is richly browned. If you like a more intense crust, run the dish under the broiler for a minute or two, watching closely so it doesn’t burn. The top should be deeply golden and the sauce should be bubbling just beneath the crust. Let the dish rest for about 5 minutes after removing it from the oven to set up a bit, which makes serving easier and enhances the texture. A short rest also helps the cheese to settle, giving you a creamier, more cohesive bite rather than melted slush. This step completes the transformation from stovetop sauce to a beloved baked classic with a Southern charm that shines at gatherings and family dinners alike. If you are feeding a crowd, this dish scales beautifully, and the leftovers rehearse well as a quick weeknight meal. For a lighter version, you can reduce the cheese slightly and add more breadcrumb topping to increase crunch. The essential pleasures remain the same: a silky cheese sauce, tender pasta, and a crust that adds warmth and texture to the plate.
Serving Suggestions and Flavor Variations
Serving macaroni and cheese is as much about the mood as the plate. In the South, it often accompanies greens, fried chicken, or smoked meats, offering a comforting balance to bolder, savory flavors. When serving, consider a simple garnish of chopped parsley or chives to introduce a touch of color against the rich, creamy interior. A small dish of hot sauce on the side invites guests to tailor the heat to their preference, while a light squeeze of lemon on the greens can brighten the overall plate. If you’re feeding a crowd with varied tastes, you can also offer a few mix-ins on the side, letting everyone customize their bowls or plates. As for variation, Paula Deen-inspired versions often lean into added richness. You can try a version with a bit more cream cheese and a touch of sour cream to enhance tang, or keep it classic with a sharp cheddar-dominant blend and a parmesan finish. A smoky element, achieved through a hint of chipotle powder or a splash of smoked paprika, can add depth for fans of bolder flavors. Whether you keep it traditional, modernize it with a few extras, or tailor the cheese blend to what you love, this dish remains a flexible canvas for Southern comfort cooking that welcomes experimentation while preserving its essential creaminess and heartwarming appeal.
Final Presentation
The final presentation of Southern Comfort Macaroni and Cheese should celebrate its role as a centerpiece at family gatherings or a beloved side at a Sunday supper. Slice through the top to reveal a lush, creamy interior with a crisp crust that crackles when you lift a forkful. Serve in a warm dish to keep the cheese luscious and the aroma inviting. A sprinkle of finely chopped parsley, a dusting of paprika, or a few delicate chives can provide a visual pop that makes the dish feel special enough for company but familiar enough for everyday dinners. When plating, consider pairing the mac and cheese with a bright green salad to cut through the richness, or with stewed greens for a classic Southern texture contrast. Leftovers reheat beautifully in the same baking dish, returning to a bubbling, golden top with minimal effort. This Paula Deen inspired version is about comfort without sacrificing technique. It’s a dish that feels indulgent yet approachable, a reminder that good ingredients and simple method can yield extraordinary results. Whether you serve it as a family staple, a celebratory side, or a cozy weeknight dinner, it invites smiles and second helpings, preserving the heart of Southern cooking in every bite.
Southern Comfort Macaroni and Cheese (Inspired by Paula Deen)
Creamy, buttery macaroni and cheese inspired by Paula Deen. A classic Southern comfort dish with a rich cheese sauce and a crispy, buttery topping.
total time
45
servings
6
calories
45 kcal
ingredients
- 12 oz elbow macaroni 🍝
- 2 cups sharp cheddar cheese, grated 🧀
- 1 cup Gruyère cheese, grated 🧀
- 1/2 cup cream cheese 🧀
- 2 cups whole milk 🥛
- 1/2 cup heavy cream 🥛
- 4 tablespoons unsalted butter 🧈
- 2 tablespoons all-purpose flour 🌾
- 1 teaspoon paprika 🌶️
- 1/2 teaspoon dry mustard powder 🧂
- 1/2 teaspoon garlic powder 🧄
- 1/2 teaspoon Worcestershire sauce 🥫
- 1/2 teaspoon salt 🧂
- 1/4 teaspoon black pepper 🧂
- 1 cup breadcrumbs (panko) 🍞
- 1 tablespoon melted butter 🧈
instructions
- Preheat the oven to 350°F (175°C).
- Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour to form a light roux, about 1 minute.
- Slowly whisk in milk and heavy cream until the sauce thickens and coats the back of a spoon.
- Stir in Worcestershire sauce, paprika, dry mustard, garlic powder, salt, and pepper. Remove from heat and gradually blend in cheddar, Gruyère, and cream cheese until smooth.
- Fold the cheese sauce into the cooked macaroni until well coated, then transfer to a greased baking dish.
- Combine breadcrumbs with melted butter and sprinkle evenly over the top.
- Bake 25–30 minutes until bubbly and golden. Let stand 5 minutes before serving.