Paula Deen's Mac And Cheese: Rich and Cheesy Comfort Food

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Lightly grease a large baking dish and set aside.

2. 2

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package directions until al dente. Drain the pasta and set it aside.

3. 3

   In a large saucepan over medium heat, melt 1/4 cup of the unsalted butter. Sprinkle in the flour and whisk continuously for 1–2 minutes to make a smooth roux that bubbles but does not brown.

4. 4

   Slowly pour in the whole milk and heavy cream while whisking constantly. Continue to cook, whisking, for 5–7 minutes, until the sauce thickens enough to coat the back of a spoon.

5. 5

   Season the thickened sauce with salt, black pepper, paprika, garlic powder, and onion powder. Stir well to combine.

6. 6

   Add 3 cups of the shredded sharp cheddar cheese and all of the shredded Monterey Jack cheese to the sauce. Stir until the cheese is completely melted and the sauce is smooth and creamy.

7. 7

   Remove the pan from the heat. Fold the cooked macaroni into the cheese sauce, stirring gently until all of the pasta is evenly coated in the sauce.

8. 8

   Transfer the cheesy macaroni mixture to the prepared baking dish, spreading it into an even layer.

9. 9

   Melt the remaining 1/4 cup butter in a small bowl, then mix it with the remaining 1 cup of shredded cheddar cheese. Sprinkle this buttery cheese mixture evenly over the top of the mac and cheese.

10. 10

    Bake in the preheated oven for 20–25 minutes, or until the mac and cheese is hot and bubbly around the edges and the top is golden and lightly crisp.

11. 11

    Remove from the oven and let the dish rest for about 5 minutes before serving. Garnish with chopped parsley, if desired, and enjoy warm.