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
“Whole milk is not the problem, whole milk is part of the solution.”
“Customers and consumers are back to wanting to try new things...”
Mon, 4/21/25 – 8 PM ET | 7 PM CT | 6 PM MT | 5 PM PT
“It just seems like what was left over from the hurricane is almost like kindling to the fire. And it just seems like that’s part of our biggest problem right now...”
Nelson plays a dairy farmer who bets his operation on a Green Bay Packers game

LATEST STORIES BY THIS AUTHOR:

Raulston Acres Christmas Tree Farm in Rock Springs, Ga., has been in the same family for three generations.
Reed Marcum started hosting a toy drive in 2015. Since then, he has distributed thousands of toys across his home state of Oklahoma and in Texas and Arkansas. Now serving in the Army, Reed’s family and local 4-H chapter are running the event.
RFD-TV Farm Legal and Tax Expert Roger McEowen explains the basics of Low-Risk Credit in Farming, and how an understanding of the farm credit landscape lets producers tactfully approach debt.
Mike Steenhoek, with the Soy Transportation Commission, shares his outlook on current grain stocks and transportation lines amid bumper crops filling bins across the United States.
Renewable Fuels Association President & CEO Geoff Cooper explains their call for reciprocal duties on Chinese ag imports after China failed to meet past promises on ethanol production.