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
Janie spends a day in the life with Pilar Martinez,and helps with her variety of chores on the massive Centennial Ranch in Dillon, Montana.
RanchHER Host Janie Johnson goes behind the scenes with NRCHA Champion and Idaho Rancher Carmen Buckingham as she trains and raises cattle at her idyllic ranch.
For three Days, Where The Food Comes From drove around the coastline of the beautiful state of North Carolina visiting five potato farms and attending two business functions sponsored by North Carolina Potato Association.

LATEST STORIES BY THIS AUTHOR:

Wheat futures briefly hit a three-month high before retreating as the markets wait for word on whether the deal will actually happen.
According to the new report, seven out of ten rural bankers support President Trump’s recent trade steps with China, expressing cautious optimism about future export potential.
Dr. Jeffrey Gold discusses ways families can approach changes in aging loved ones over the holiday season and manage care with compassion and empathy.
Laramie Sandquist discusses Nationwide Agribusiness’s commitment to grain bin safety initiatives, including providing life-saving equipment and training to fire departments across the country.
Brooks York with Agri-Sompo discusses how this year’s pricing period played out and what it could mean for farmers heading into the end of the season.
An import lag for ground beef will likely look different than last year’s egg shortage. The difference comes down to biosecurity and market flexibility.