Paula Deen The Lady’s Cheesy Mac

Paula Deen The Lady's Cheesy Mac turns elbow macaroni, sharp cheddar and sour cream into a creamy baked casserole that feeds 10 and is ready in 55 minutes. It's an easy Southern mac and cheese side for potluck night, Sunday dinner or the holiday table, and it's made without a cheese sauce.

Stir the cheddar into the macaroni while the noodles are still hot, because that heat melts the cheese so it coats every elbow. Let the pasta cool first and the cheese stays in clumps instead of turning creamy.

Paula skips the roux and the stovetop sauce, since beaten eggs, milk and sour cream set into a custard that holds the cheese. She also tops it with extra cheddar, which melts into the golden crust you see on the pan.

Paula Deen The Lady's Cheesy Mac

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

290

kcal

Hot macaroni melts the cheddar, and an egg, milk and sour cream custard bakes around it until the middle is soft and creamy. The extra cheese on top turns golden and slightly crisp.

Ingredients

• 4 tablespoons cut into pieces Butter
  

• 1/2 cup Sour cream
  

• 2 cups grated cheddar cheese
  

• 3 beaten eggs
  

• 4 cups cooked drained elbow macaroni
  

• 1/2 teaspoon salt
  

• 1 cup milk
  

Directions

• Preheat the oven: Preheat the oven to 350°F. Then butter a casserole dish if you like, so nothing sticks later.
• Cook the macaroni: Cook the elbow macaroni until tender, which gives you 4 cups once it's cooked. Drain it well, but don't rinse it, and keep it hot.
• Melt in the cheese: Place the hot macaroni in a large bowl and stir in 2 cups grated cheddar cheese. The heat from the pasta melts the cheese as you mix, so work quickly.
• Mix the custard: Combine 4 tablespoons butter cut into pieces, 1/2 cup sour cream, 3 beaten eggs, 1/2 teaspoon salt and 1 cup milk in a separate bowl. Then stir that mixture into the macaroni until everything is coated.
• Bake the casserole: Pour the macaroni mixture into a casserole dish and bake for 30 to 45 minutes. It's ready when the center is set and the edges are bubbling.
• Add the cheese topping: Sprinkle extra cheddar over the top if you want a deeper golden crust. Then let it sit a few minutes before scooping.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 5-quart stainless steel colander, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different cheese than cheddar?

Sharp cheddar gives the strongest flavor, but you can swap in a mild cheddar or a mix with Monterey Jack. Pick a cheese that melts well, because a dry, aged cheese can turn grainy in the custard.

How long do leftovers keep?

Cover the pan or move the leftovers to an airtight container, and keep them in the fridge for about 3 days. Reheat a portion in the oven with a splash of milk, since the microwave can make the edges rubbery.

Can I make this ahead of time?

You can mix it in the dish a few hours before baking and keep it covered in the fridge. Bake it straight from the fridge and add a few extra minutes, so the center sets all the way through.

Do I need a casserole dish for this recipe?

Any oven-safe baking dish works, like a 9x13 pan or a deep pie plate. A shallower pan bakes faster and gives you more crisp cheese on top.

Why is my mac and cheese dry?

Overbaking is the usual cause, because the eggs keep setting and squeeze out the creaminess. Pull it when the center barely jiggles, and cook the macaroni just until tender so it doesn't soak up all the milk.