Creamiest Mac and Cheese

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I swear there must be something in the human gene—all children everywhere love mac and cheese. And kids all seem to agree: the creamier, the better. Well, this stovetop macaroni and cheese not only comes together in the twinkle of an eye, it is the richest, the silkiest, the most yummy creamy mac and cheese you have ever tasted. Your children will beg for it, and I’ll bet you’ll be only too happy to oblige.

Servings: 4 to 6 servings
Difficulty: Easy

Ingredients Add to grocery list

2 cups elbow macaroni (8 ounces)
3 tablespoons butter
2 large eggs
3/4 cup heavy cream or evaporated milk
1 teaspoon salt
3/4 teaspoon black pepper
3/4 teaspoon mustard powder
Pinch cayenne pepper (optional)
1 1/2 cups shredded Cheddar cheese (6 ounces)
8 slices American cheese


 

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Directions

1. In a large pot of boiling salted water, cook the macaroni according to the package directions. Drain well and return the pasta to the pot. Add the butter and stir over medium heat until the butter has melted and the pasta is coated.

2. In a medium bowl, whisk together the eggs, cream, salt, black pepper, mustard powder, and cayenne pepper, if using. Pour the egg and cream mixture into the pot and stir. Add the cheeses and continue stirring over medium heat until the sauce has thickened and is very creamy, about 3 minutes. Serve hot.

Publication: From PAULA DEEN’S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted by permission.

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Reader Comments:

54321

I just love you Miss Paula, and want to thank you for so many recipes .... Take care and God bless....

By Catherine Brochard on December 20, 2013

54321

I really enjoy Paula Deans recipes.I am rom the south so I know she knows what she is talking & cooking about no matter what others may think.

By Inga Goins on November 27, 2013

54321

Amazing..will use this again and again!

By Anonymous on September 06, 2013

54321

We support you 100%. Don't give up. Fight. You are the greatest

By Jo W on July 04, 2013

43211

This is a good recipe. For those with "raw egg" concerns - the egg isn't raw; you're cooking it over medium heat until the sauce thickens. You're basically making a stirred custard. No raw egg at all.

By Shelle on February 19, 2013

54321

easy, fast and oh sooo good!! who could ask for more. I did however, add some nutmeg only because I love that hint in the background!! will keep in my favorites and use it often!!!!!

By Nikii on December 03, 2012

14321

It sucks,worst I have ever had Horrible

By Anonymous on November 17, 2012

54321

Dear Paula In your creamiest mac and cheese recipe,can I use something other than mustard powder.

By lisa cook on November 17, 2012

14321

I followed the recipe and it came out SUPER salty. Has Paula tasted this recipe?!? I had to make a second batch of pasta and add cream to it, and mix it with the original recipe, to dillute the salt content. Bleah.

By Who394 on October 31, 2012

54321

question- can this receipe do without the eggs?..not comfortable with raws eggs not being fully cooked - and cooking just in the cheese and cream at stove temperature. If I were baking I know the oven is going to cook the eggs. thanks p

By pati colorado on October 26, 2012

54321

Thanks for the great recipe. I have tried many different macaroni and cheese recipes. O have been looking for a creamy stovetop recipe. I definitely found it. The heavy cream and eggs give it a creamy custard like recipe. My family really enjoyed it. You could easily make it with whatever cheese or cheeses suit your tastes. I used shards cheddar, muenster, and parmesan. Thanks.

By Lisa Cornely on October 13, 2012

54321

I followed the recipe as stated above and it turned out to be the richest, creamiest, mac & cheese I've ever tasted. My family loved it! Thank you for this recipe!

By ASmith on September 24, 2012

54321

another baked mac and cheese

By Anonymous on September 07, 2012

54321

Amazing! Very creamy this was husband and kid approved!

By Jasmine on May 06, 2012

54321

Hello you good cooks, I love cooking and have been messing around in the kitchen since the age of eight. I decide what taste I am looking for and from there I develope a recipe. I am 66 years old and am steady going strong in the kitchen. I collect cook books; I have around 200 of them but yours is the best. I always alter recipes because I never found the perfect recipe until I tried yours and your sons. I love doing large dinners and inviting friends and family over so i can show off your beautiful classy and tasty dishes. People always ask "where did you get that recipe" before trying yours I would tell them that I made it up by adding, subtracting, or eliminating some ingredients from different recipes, but with yours; I can tell them to go strictly by the recipe. My favorite books are my bible first and your cook books second. I feel like I know you all because I buy everything that I see with your pictures on it. I went to a funeral on Saturday and this young lady brought a beautiful and delicious dessert, I was so excited to tell her what the dish was because I have tried it myself. People was raving over your " not your moma banana pudding. It is the bomb. Thank you, Bobby, and Jammie for such tasty recipes that fit any and every occasion. When ever I want to experiment or try something new, I pick up " the book" none other than Paula and sons. You are my shero in the kitchen. I pray that God will keep you all healthy for years to come so you can keep cooking and pleasing people. I love your beautiful smile, that in itself make people buy and try those recipes. My desire is it visit your restaurant when ever I come to Savannah. Peace my idols and mentors.

By Shirley B. Johnson on April 24, 2012

54321

Fabulous!!! Kids and hubby love this! I would NEVER say this feeds 4-6 like it says. All 4 of us ate it and had seconds. We still have enough leftovers for another night! Min 8 servings!

By Kathy Johns on April 22, 2012

54321

Hi Paula, We just had this for supper tonight and it is the finest I've ever had. I think next time I will use just a little more Cayenne pepper but not too much. This was the second recipe of yours we had this week... Sunday night we had Chicken Divan and it was better than Julie Nixon Eisenhower's.

By James Schrom on January 20, 2012

54321

Dear MS Deen: I recently attended a Christmas dinner and later commented to a very sweet friend who is quite close to my heart that it was awesome they even had Mac and Cheese at the dinner. So, my friend sent me a link to your wonderful Mac and Cheese recipe. http://www.pauladeen.com/recipes/recipe_view/creamiest_mac_and_cheese/ I am looking forward to making it for myself and if it turns out well for me, I will invite her for dinner and make it for her. I have recently purchased one of your skillets and look forward to using it. I am also looking forward to trying many of your recipes. I must say, as I have seen you on many Billboards and have seen your picture in bookstores and magazine counters, you are a very sweet, delightful and beautiful looking lady. I look forward to trying your mac and cheese. Also, do you have a Mac and Cheese recipe you bak?. When I was a kid my mother made the best Mac and Cheese for Sunday dinner that she baked and had slices of cheese across the top. Best wishes of success and happiness to you, Owen Small

By Owen Small on December 24, 2011

54321

Awesome! Used 8oz medium cheddar cheese and added a little more cream to get right consistency! I will have this as a regular meal in the future. Thank you! Loved it!

By Katy on December 03, 2011

54321

Made this for supper tonight, and it was a success. Everyone loved it! Will most likely be making this again smile

By Emily Knudtson on December 02, 2011

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