Paula Deen Baked Southern Macaroni and Cheese

Paula Deen Baked Southern Macaroni and Cheese is a two-cheese casserole made with cheddar, American, sour cream, and eggs. It bakes in about 40 minutes and feeds eight. Bring it to a potluck, a church supper, or any holiday table where mac and cheese is the side everyone reaches for first.

The eggs and sour cream are what set this apart from a stovetop version. They turn the milk mixture into a custard that bakes around the noodles and keeps everything creamy instead of drying out. Skip them and you get a casserole that cracks and pulls apart after ten minutes out of the oven.

Stir the cheese into the macaroni while the noodles are still hot so it melts evenly. You can assemble the dish a day ahead and refrigerate it unbaked. Add five to ten extra minutes of oven time if you put it in cold.

Paula Deen Baked Southern Macaroni and Cheese

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

385

kcal

Elbow macaroni baked in a custard of milk, sour cream, eggs, and butter with melted cheddar and American cheese until golden and bubbling.

Ingredients

• 2 cups uncooked elbow macaroni
  

• 8 ounces cheddar cheese
  

• 8 ounces American cheese
  

• 1 cup whole milk
  

• 1/2 cup Sour cream
  

• 2 eggs
  

• 1/4 cup unsalted butter
  

• 1 teaspoon bottled hot pepper sauce
  

• 1/2 teaspoon salt

Directions

• Preheat and prep: Preheat oven to 350°F. Grease a 9-by—13-inch baking dish; set aside. In saucepan, cook macaroni according to package directions; drain. Return macaroni to saucepan.
• Mix the cheeses and custard: While the macaroni is hot, add the cheeses to the pan; stir well. Spread the macaroni mixture in the prepared baking dish. In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce, and salt. Pour the milk mixture over the macaroni.
• Bake: Bake for 35 to 40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use sharp cheddar instead of mild?

Sharp cheddar melts the same way and gives a stronger cheese flavor. The American cheese already provides the smooth, creamy texture, so swapping in sharp cheddar will not change how the casserole sets up.

How long does this keep in the refrigerator?

Covered tightly, it lasts three to four days. Reheat individual portions in the microwave with a splash of milk to loosen the custard back up. It will not be as creamy as the first day, but it holds well for leftovers.

Can I assemble it the night before and bake it in the morning?

Yes. Mix everything, pour it into the baking dish, cover with plastic wrap, and refrigerate overnight. Pull it out while the oven preheats and add about ten extra minutes to the bake time since it starts cold.

Why do the eggs matter in baked mac and cheese?

The eggs bind the milk and sour cream into a custard that holds the noodles together once baked. Without them, the liquid pools at the bottom and the top dries out. They are the reason this version slices cleanly instead of falling apart on the plate.

What should I do if the top browns too fast before the center sets?

Tent a sheet of aluminum foil over the dish and keep baking. Check again in ten minutes. The center should be firm and not jiggle when you shake the pan. Removing the foil for the last five minutes crisps the top back up.