Paula Deen’s Southern Baked Mac-and-Cheese

A Southern mac and cheese recipe that cuts like a casserole? Yes, please!

———

the-lady-and-sons-baked-mac-and-cheese_paula-deen_hero_1080x1350.jpg

The Lady and Son’s Southern Baked Mac-and-Cheese

The Lady and Son’s Southern Baked Mac-and-Cheese

A Southern mac and cheese recipe that cuts like a casserole? Yes, please! Cooked elbow pasta, cheddar, butter, and a few more ingredients are baked to a golden crisp in a casserole dish.

Extra cheese is optional, but your family will thank you for it!

Servings: 6-8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Ingredients

  • 1 lb. of elbow macaroni noodles (one box)
  • 1 Tbsp salt
  • 1 lb. of freshly shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 3 Tbsp. of butter
  • 1 cup evaporated milk
  • 4 oz. of cream cheese, softened
  • 3 eggs, beaten
  • For Serving:
  • Sharp cheddar cheese, shredded
  • Salt and pepper, to taste

Cooking Instructions

  1. Preheat the oven to 350°F. Boil three quarts of water in a large pot, and cook a one-pound box of elbow macaroni noodles with one tablespoon of salt until slightly overcooked. (About 10 minutes)
  2. Cut four ounces of sharp cheddar cheese into 1/2-inch cubes, and grate the remaining 12 ounces. Set aside.
  3. Drain the pasta in a strainer and pour it into a large mixing bowl. Stir in the four ounces of cubed cheddar cheese.
  4. Add the sour cream, butter, evaporated milk, and cream cheese. Stir well, and set aside to cool. In a separate dish, beat the three eggs.
  5. Once the pasta mixture has cooled a little, taste the sauce for seasoning before stirring in the beaten eggs.
  6. Generously coat a 9x13 baking dish with a non-stick spray or butter.
  7. Pour half the pasta mixture into your dish, top with shredded sharp cheddar cheese, and then pour in the rest.
  8. Bake the macaroni and cheese in a 350°F oven for 25-30 minutes. Remove the dish from the oven, and stir the mixture carefully to ensure the cheese is well distributed.
  9. Top with additional shredded cheese, and a pinch of salt and pepper if desired. Return to the oven and bake for another 5-10 minutes until the cheese on top melts and begins to brown in spots.
  10. Let cool slightly before serving.

———

Watch “Positively Paula” Mondays at 5:30 PM ET only on RFD-TV! You can also stream any episode anytime with a subscription to RFD-TV Now.

LATEST STORIES BY THIS AUTHOR:

John Appel with the Farmers Business Network (FBN) joins us for a closer look at the 2026 Crop Protection Market Outlook Report.
Industry leaders representing more than 40 nations gathered to discuss the future of ethanol and other corn-based products.
Farmers display a unique optimism — planting with the expectation that weather, basis, and prices will improve by harvest — asserting that the profession is an identity, not just a job.
A fast-moving series of trade signals from the White House and key partners is resetting the near-term outlook for U.S. agriculture.
R-CALF USA CEO Bill Bullard joins Market Day Report for his insight on the USDA’s plan to strengthen the U.S. beef industry.
For our Countdown to Convention with Culver’s, we explore how the sea of FFA blue impacts local businesses.