with cream cheese

Paula Deen&#x27;s Macaroni &amp; Cheese can be baked in the oven or in the Slow Cooker! Made extra creamy with eggs, cream cheese, and 2 other cheeses!

Paula Deen's Macaroni and Cheese

elbow macaroni (*Not a pound*)

unsalted butter (softened

half-and-half

eggs

sour cream

salt

cayenne pepper (optional)

black pepper

cheddar cheese (grated)

American cheese,

cream cheese (softened)

Note: The butter, half and half, sour cream, and cheeses should be close to room temperature prior to being added to the macaroni.

Preheat oven to 350 degrees.

Boil the macaroni until al dente, according to package instructions.

Combine the melted/softened butter, half and half, eggs, sour cream, half and half, and salt/pepper/cayenne. Whisk until combined. It will be a little lumpy.

Drain the macaroni and return it to the warm pot you boiled it in. Add the cream cheese, cheddar, and American cheese. Use a silicone spatula and stir to combine.

Add the creamy egg mixture and stir to combine. (Paula Deen pours it over the top of the cheesy macaroni once it&#039;s in the casserole dish, I like to mix with the macaroni first.)

Transfer to a greased 9x13 casserole dish. Bake for 40-45 minutes.

Let it stand for 10 minutes prior to serving.

Oven  Baked Method:

Cook the macaroni for 1-2 minutes less than instructed on package so the macaroni doesn&#x27;t become mushy.

Add the creamy egg mixture and stir to combine.

Transfer to a lightly greased  Crock Pot. Heat on low for 2-3 hours hours, then switch to warm, and serve! Stir occasionally as it cooks if you&#039;re able.

Crock Pot Method:

https://content.jwplatform.com/videos/NQFCH5PQ.mp4

This EXTRA creamy Mac and Cheese Recipe from Paula Deen can be baked in the oven or made in the Crock Pot. PLUS, you can make it up to two days ahead of time!

This Creamy Chicken Tortilla Soup recipe is easy to make on the stove top or the Crock Pot. Make it with fresh, leftover, or rotisserie chicken. Cheddar and Cream Cheese add a hint of creamy indulgence!

Creamy Chicken Tortilla Soup

Tablespoons butter

onion

jalapeno pepper (diced)

garlic (diced)

tomato paste

corn (drained)

Rotel diced tomatoes with green chilies (undrained)

black beans

chicken broth

chicken breasts (or 2 cups shredded chicken)

Cayenne Pepper

cumin

hot sauce (optional)

packet taco seasoning (equal to 3 Tbsp.)

cheddar cheese (shredded)

Heat 2 Tbsp. butter over medium heat and add the diced onions and peppers. Sauté for 4 minutes, then add the garlic and cook for 1 more minute.

Add all remaining ingredients EXCEPT for the cheddar cheese, cream cheese, and garnish ingredients. I also recommend starting with 2 Tbsp. of Taco Seasoning and add more to taste toward the end if preferred. (I end up using all of it.)

Let the soup gradually come to a gentle bubble, partially covered. If the chicken boils rapidly, it becomes tough. Cooking it slowly keeps it nice and juicy.

Remove the chicken after 20-25 minutes, once cooked through. (Timing depends on the thickness of the chicken.) Use 2 forks to shred, then return to the soup.

Reduce heat to low and gradually sprinkle in the shredded cheese and softened cream cheese. Stir until smooth and creamy.

Taste and add any additional seasonings as needed. Garnish and serve!

https://embed.mediavine.com/videos/ow0cim36iqmpkh4qi0vo

Creamy sausage stuffed mushrooms will be the most popular appetizer at your next party. Make this recipe in advance for easy entertaining!

Sausage Stuffed Mushrooms

whole baby bella mushrooms ((look

extra virgin olive oil

Italian turkey sausage

sherry vinegar or red wine vinegar

green onions (finely chopped)

garlic (minced)

breadcrumbs

cream cheese (softened

Parmesan cheese

fresh parsley

Chop

Place a rack in the center of the oven. Preheat the oven to 350 degrees F. With a paper towel, wipe off the outsides of mushrooms. Remove and finely chop the stems. Set the caps aside.

Brown

Heat the oil in a large nonstick skillet over medium. Brown the sausage until cooked through, using a sturdy spoon to break apart the meat into small pieces (sausage is kind of a pain to break into small pieces—once I have the pieces fairly small, sometimes I use a potato masher to split them further). This will take about 8 minutes.

Cook

To the skillet, add the mushroom stems, vinegar, salt, and pepper. Cook until the stems are softened, about 4 minutes.

Stir

Stir in the green onion, garlic, and Italian breadcrumbs. Set aside to cool.

Parmesan

In a large bowl, stir together the cream cheese, egg yolk, and Parmesan with a fork until smoothly combined.

Fold

Fill

With a spoon, generously fill each mushroom cap so that you create a mound on top. Arrange in a baking dish large enough to hold them snugly in a single layer (they will touch at the edges).

Bake

Bake the stuffed mushrooms until browned and the filling is cooked through, about 20 minutes. Some liquid may seep out; simply leave it behind in the pan.

Serve

Transfer to a serving plate and let cool at least 5 minutes. Sprinkle with fresh parsley. Enjoy warm or at room temperature.

https://content.jwplatform.com/videos/MtgyRrXS.mp4

This Chicken Spaghetti has a creamy 3-cheese blend of cream cheese, cheddar, and mozzarella! Rotel tomatoes pair perfectly with this creamy cheese sauce that&#039;s made from scratch!

Chicken Spaghetti

chicken breasts

Italian Seasoning

Salt/Pepper

olive oil

Tablespoons flour

milk

tomatoes & green chilies

Thin Spaghetti

mozzarella cheese (shredded)

red pepper flakes & chopped parsley, (to garnish)

Preheat oven to 400 degrees.

Slice the chicken in half lengthwise to create 2 thinner slices. Pat dry and season lightly with salt/pepper and Italian seasoning.

Heat the olive oil over medium-high heat and sear the chicken on each side for 5-6 minutes. Remove and set aside. Dice into bite-sized pieces once cool enough to handle.

Cook the Chicken (Optional. You may also use cooked chicken.)

Reduce heat to medium low. Melt the butter in the same pot and use a silicone spatula to clean the chicken bits from the bottom. This is called “fond” and it gives the sauce a nice flavor.

Add the onions and cook until softened, about 4 minutes. Add the garlic and cook for 1 minute.

Sprinkle flour over the onions and toss to coat. Cook for 2 minutes, until you can no longer smell flour.

Add the chicken broth in splashes to maintain the thickness of the roux. Stir in between each splash. Add the milk next, a little bit at a time. Whisk until combined and smooth.

(Now is a good time to start boiling the water for the pasta. Cook it according to package instructions and drain once finished.)

Meanwhile, let the sauce simmer and reduce while the pasta water heats up. Add the softened cream cheese and stir continuously until melted and smooth. This is more difficult if the cream cheese is cold.

Reduce heat to low and let the base cool a bit. Sprinkle in the shredded cheddar and stir to combine.

If you’d like to thin the sauce out at all, add a little bit of the juice from the diced tomatoes, otherwise, drain the juice and add the tomatoes along with the chicken. Stir to combine.

Stir in the spaghetti. If you’re not using an oven-safe pot, transfer to a lightly greased 9x13 casserole dish.

Make the Sauce

Top with mozzarella cheese and bake uncovered for 15 minutes. If desired, broil it for a few minutes at 475 degrees at the end, watch it closely.

Remove from the oven. Garnish with red pepper flakes and fresh Parsley. Serve with a side of Garlic Bread with Cheese.

https://embed.mediavine.com/videos/evtuij8rlgbheemkuzzf

This Chicken Spaghetti has a creamy 3-cheese blend of cream cheese, cheddar, and mozzarella! Rotel tomatoes pair perfectly with this creamy cheese sauce that's made from scratch!

Roasted jalapenos are filled with cream cheese and wrapped in thinly sliced bacon. It&#x27;s the perfect party food!

Air Fryer Bacon-Wrapped Stuffed Jalapenos

Jalapenos

cream

cheddar cheese

garlic powder

onion powder

salt and pepper

Cut the jalapenos in half, remove the stems,...

Cut the jalapenos in half, remove the stems, and remove the seeds and membranes. The more membrane you leave, the spicier the jalapenos will be.

Add cream cheese, shredded cheddar cheese, garlic powder,...

Add cream cheese, shredded cheddar cheese, garlic powder, onion powder, salt, and pepper in a bowl. Mix to combine.

Using a small spoon, scoop the cream mixture...

Using a small spoon, scoop the cream mixture into each jalapeno filling it just to the top.

Preheat air fryer to 350 degrees for about...

Preheat air fryer to 350 degrees for about 3 minutes.

Cut each slice of bacon in half.

Wrap each jalapeno half in one piece of...

Wrap each jalapeno half in one piece of bacon.

Place the bacon-wrapped stuffed jalapenos in the air...

Place the bacon-wrapped stuffed jalapenos in the air fryer in an even layer making sure they do not touch.

Air fry at 350 degrees for 14-16 minutes,...

Air fry at 350 degrees for 14-16 minutes, until bacon is thoroughly cooked.

Enjoy immediately or refrigerate for up to 3...

Enjoy immediately or refrigerate for up to 3 days, reheating before eating.

https://www.youtube.com/watch?v=wd1TdsOyh0c

How to jalapeno poppers in the air fryer. These bacon wrapped jalapenos are filled with cream cheese and simple spices for incredible flavor. They work for a great game day air fryer appetizer or snack!

PRO TIP: Did you know you can use sweet mini peppers instead of jalapeno peppers for your friends who don't like spicy foods?!

FULL RECIPE AND DIRECTIONS: https://www.everydayfamilycooking.com/air-fryer-bacon-stuffed-jalapenos/

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Air Fryer Bacon Jalapenos (Jalapeno Poppers) | Easy Air Fryer Recipes

This Stuffed Chicken Breast has a creamy 3-cheese blend with spinach, herbs, and sun-dried tomatoes! It&#039;s easy to make and customize with different fillings!

Stuffed Chicken Breast

Salt and pepper (to taste)

paprika

spinach (roughly chopped)

tomatoes

mozzarella (see notes)

Parmesan (grated)

½ teaspoon EACH: dried basil, dried oregano

red pepper flakes

Pro Tip 1: Instead of olive oil, I like to use reserved oil from the sun-dried tomatoes in this recipe!

Pro Tip 2: Sear the chicken in a cast iron or oven-safe skillet so that you don’t have to transfer it to a casserole dish after searing!

Preheat oven to 375° F.

Add 1-2 teaspoons oil in a large skillet over medium heat. Add the spinach and garlic and cook until wilted, 3-4 minutes. Let cool.

Set the spinach/garlic and sundried tomatoes aside. Combine remaining filling ingredients, then gently stir in the spinach/garlic and tomatoes. Set aside.

Prepare the Filling

Pat the chicken dry. Use a sharp paring knife to create a pocket for the stuffing. (Slice the side of the chicken that has the fold on the bottom.) Be careful not to cut all the way through to the other side. (See process shots in blog post for a visual on what the pocket area looks like.)

Stuff each chicken breast with the filling. Sprinkle the top of the chicken with salt, pepper, and paprika.

Heat oil in a large skillet over medium-high heat. Once the oil is glistening and hot, add 2 chicken breasts at a time and sear each side until it begins to turn golden, 2-3 minutes.

Pro Tip: I use 2 spatulas to maneuver the chicken when flipping, it’s easier to handle gently. The top and bottom of chicken will cook about halfway up but the middle will still be uncooked.

Prepare the Chicken

If your skillet is not oven safe, transfer the chicken to a baking dish.

Bake at 375° for 17-20 minutes, or until the thickest part of the chicken reaches 165°. Rest for 5 minutes prior to serving with mashed potatoes and roasted green beans!

Made this for dinner tonite and once again your recipe was amazing. Thank you. I didn’t change a thing and followed your instructions to a T and it was lovely. 

awesome recipe. I didn't sautee my spinach... I simply broke off the stems and ripped each leaf up by hand and threw it into the stuffing mixture raw and uncooked and it worked out great as it cooks up when the chicken breasts are baked. Try it with vege cream cheese. 😊 U served it with cous cous and the neal was amazing. Very important to pound and flatten out the chicken before stuffing and baking. Cooks so much better and evenly than if you forgo this step. Awesome recipe! Was a major hit at my dinner table and find myself going to this recipe frequently. Yum! Highly recommended!!

awesome recipe. I did t sauteed my spinach I simply broke off the stems and ripped each leaf up by hand and threw it into the stuffing mixture raw and uncooked and it worked out great as it cooks up when the chicken breasts are baked. Try it with vege cream cheese. 😊 Served with cous cous and the dish was amazing. Very important to pound and flatten out the chicken before stuffing g and baking. Cooks so much better than if you forgo this step. Awesome recipe! Was a major hit aty dinner table and find myself going to this recipe frequently. Yum! Highly recommended!!

One of the best recipes I've gotten off of the internet. My fiance absolutely loves it! This meal is now in our rotation of regularly cooked meals. 
Definitely deserves the 5 star!

OMG! THIS IS SO GOOD! MY HUSBAND ATE A WHOLE BREAST TONIGHT, HE WOKE ME UP AFTER EATING TO TELL ME HOW GOOD IT WAS. THANKS FOR THE RECIPE.

This is a special dish that is easy to prepare for company.  My guests were wowed! My family was so pleased there were leftovers that are delicious the next day or easily frozen to enjoy later. Making this again for another dinner party next week.

My husband loves this chicken. Easy to fix and yummy too

https://mediavine-res.cloudinary.com/video/upload/t_original/v1699901050/wwnbxksf5adwukwcztjv.mp4

This Stuffed Chicken Breast is filled with a creamy 3-cheese blend with spinach, herbs, and sun-dried tomatoes! It's easy to make and customize with different fillings!

These Chicken Taquitos have the BEST creamy filling with shredded chicken, cheese, salsa, seasonings, and more! They can be fried or baked and make the best dinner or appetizer!

Chicken Taquitos

chicken (see notes)

Monterey jack cheese (or pepper jack)

cream cheese (at room temp)

salsa

sour cream (plus more for serving)

lime juice

hot sauce

cilantro (roughly chopped)

jalapeno

green onions

EACH: onion powder, garlic powder

¼ teaspoon EACH: cumin, paprika, chili powder

15-20 6-inch corn or flour tortillas (see notes)

butter

vegetable oil (if frying. Can sub avocado or olive oil.)

Combine the filling ingredients in a large bowl until well-combined.

Scoop 3-4 tablespoons of filling in the middle of each tortilla and roll into a tight cylinder. Place seam-side-down on a plate. (Pro Tip: Microwaving about 4 tortillas at a time for 30 seconds will make them more pliable.)

Assemble:

Preheat oven to 425° F. Place the taquitos seam-side-down on a large, lightly greased, light-colored baking sheet. (Pro Tip: Place cooling racks on top of the baking sheet first for more air flow and crispier results.)

Brush the tops with melted butter, avoid the ends as those brown faster.

Bake for 10-15 minutes, until golden brown on top. Set a timer for 10 minutes and watch closely from there. Remove and serve!

To Bake:

Add ¾-inch of oil to a large cast iron skillet or Dutch oven. (Pro Tip: Insert toothpicks into the seam to keep the tortillas from unrolling during frying. Cut the toothpicks with scissors first if they’re too long.)

Heat the oil to 350° F. If needed, test the oil with a piece of tortilla and ensure it fries immediately before adding the taquitos.

Add a few taquitos seam-side down and fry in small batches. Leave enough room to rotate them with kitchen tongs throughout frying. Fry up to 2 minutes per side, or until golden brown. Set aside on a cooling rack and repeat. Adjust heat up/down throughout frying as needed, I often have to turn mine down a little after the first batch or so. Serve!

To Fry:

Top 9 with cream cheese recipes from across the web

The most viewed with cream cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Paula Deen's Macaroni and Cheese

Creamy Chicken Tortilla Soup

Sausage Stuffed Mushrooms

Chicken Spaghetti

Air Fryer Bacon-Wrapped Stuffed Jal...

Stuffed Chicken Breast

Chicken Taquitos

Air Fryer Frozen Jalapeno Poppers (...

One Pot Spaghetti

Top 9 with cream cheese recipes from across the web

The most viewed with cream cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Paula Deen's Macaroni and Cheese

Creamy Chicken Tortilla Soup

Sausage Stuffed Mushrooms

Chicken Spaghetti

Air Fryer Bacon-Wrapped Stuffed Jal...

Stuffed Chicken Breast

Chicken Taquitos

Air Fryer Frozen Jalapeno Poppers (...

One Pot Spaghetti

The most viewed with cream cheese recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine