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.

Related Stories
FD-TV’s own Tammi Arender caught up with Gregg Doud, President and CEO of the National Milk Producers Federation.
Dr. Jeffrey Gold, President of the University of Nebraska, joined RFD-TV to discuss coping strategies for those aching joints.
The National Milk Producers Federation (NMPF) says recent wins in markets like Malaysia and Cambodia help farmers focus on production rather than trade barriers.
Pasture, Rangeland and Forage (PRF) interval selection—not just participation—drives protection levels as rainfall patterns become less predictable across the South.
A smaller U.S. turkey flock and resurgent avian flu have tightened supplies, driving prices higher even as other key holiday foods show mixed trends.
AFBF Economist Danny Munch shares how passing the Whole Milk for Healthy Kids Act could give the dairy industry a needed boost.

LATEST STORIES BY THIS AUTHOR:

RFD NEWS correspondent Frank McCaffrey spoke with U.S. Congressmen Henry Cuellar (D-TX) and John Rose (R-TN), who say bipartisan cooperation will be key to getting the Farm Bill to the president’s desk.
Merck’s Gary Tiller discusses new virtual fencing technology and how fence-free livestock management could change the way ranchers manage land and cattle.
At CattleCon 2026 in Nashville, RealAg Radio’s Shaun Haney discusses profitability, consumer demand, and how the integrated U.S.–Canada beef supply chain impacts cattle producers across North America.
The USDA’s February WASDE report looms as the CME Ag Economy Barometer shows declining farmer confidence, and more ag industry groups calling for swift policy action.
San Angelo Stock Show & Rodeo Association’s Trenton Priddy preview this year’s event, which is now streaming on RFD+
Dr. Peter Beetham, interim CEO of Cibus, joined us to discuss the status of EU gene-editing deregulation and its potential implications for agriculture.