Paula Deen The Ultimate Lady’s Cheesy Mac and Cheese

Paula Deen The Ultimate Lady's Cheesy Mac and Cheese is a creamy baked side dish with elbow macaroni, six cheeses and sour cream, ready in about 1 hour. Try this easy baked mac and cheese for Sunday dinner, potluck night or the holiday table, since it feeds a crowd and bakes in one dish.

Stir the cheeses into the macaroni while it is still hot, because the heat starts melting them before the egg mixture goes in. Skip that and you get stringy pockets of cheese instead of a creamy, even bake.

Paula builds the custard with six eggs, sour cream, butter and milk, so it sets up sliceable and rich instead of runny. Using six different cheeses also gives you sharp, nutty and mild flavors in every forkful, which one cheese alone can't do.

Paula Deen The Ultimate Lady's Cheesy Mac and Cheese

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

380

kcal

Elbow macaroni bakes in an egg and sour cream custard until the top turns golden and the middle stays soft. Six cheeses melt through every bite, so it scoops out creamy and holds its shape on the plate.

Ingredients

• 2 cups (4 cups cooked) elbow macaroni
  

• 1/3 cup grated cheddar cheese
  

• 1/3 cup grated Swiss cheese
  

• 1/3 cup grated Jack cheese
  

• 1/3 cup grated colby cheese
  

• 1/3 cup grated muenster cheese
  

• 1/3 cup grated gouda cheese
  

• 1/2 cup Sour cream
  

• 4 tablespoons cut into pieces Butter
  

• 6 eggs
  

• 1/2 teaspoon salt
  

• 1/2 teaspoon Pepper
  

• 1 cup milk
  

Directions

• Preheat the oven: Preheat your oven to 350°F. That way it is hot and ready by the time the macaroni is mixed.
• Cook the macaroni: Bring a large pot of water to a boil and season it with salt. Then cook 2 cups elbow macaroni for about 10 minutes until al dente, and drain it into a large bowl.
• Add the cheeses: Add 1/3 cup each of grated cheddar, Swiss, Jack, colby, muenster and gouda to the hot pasta. Toss them through while the macaroni is still hot so they start to melt.
• Mix the custard: Whisk 1/2 cup sour cream, 4 tablespoons butter cut into pieces, 6 eggs, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1 cup milk in a medium bowl. Once it is smooth, pour it over the macaroni and cheese and stir to combine.
• Fill the dish: Spray a casserole dish with nonstick spray, then pour in the macaroni mixture. Spread it level so it bakes evenly.
• Bake until golden: Bake for 30 to 45 minutes, until the top is golden brown. If you like, sprinkle a little extra cheese on top for the last few minutes.

Tools for this recipe

• Pyrex 9x13 glass baking dish, OXO 4-sided box grater, OXO 11-inch balloon whisk. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use different cheeses in this mac and cheese?

Yes, any melting cheeses will work, so swap in whatever you have on hand. Keep the cheddar for sharpness, since it carries most of the classic mac and cheese flavor.

How long do leftovers keep in the fridge?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat portions in a 350°F oven with a splash of milk, because the microwave can make the custard rubbery.

Can I make this ahead of time?

You can cook the macaroni and grate the cheeses a day ahead and keep them in the fridge. Mix in the custard and bake just before serving, since the egg mixture is best fresh.

Do I need a casserole dish, or will another pan work?

A 9x13-inch baking dish is the easiest fit for this much macaroni. Two smaller dishes work too, though they may bake a little faster, so start checking them at 30 minutes.

Why did my mac and cheese turn out dry?

Overbaking is the usual cause, since the eggs keep setting as it sits in the oven. Pull it once the top is golden and the center barely jiggles, and don't cook the macaroni past al dente.