Are you in the mood for a classic dish that is both savory and comforting? Look no further than Paula Deen’s Macaroni and Cheese! This Southern-inspired recipe will leave your taste buds begging for more. With its creamy, cheesy goodness, it’s no wonder this dish has become a staple on many dinner tables. Whether you’re hosting a family gathering or simply looking to indulge, Paula Deen’s Macaroni and Cheese never disappoints. So let’s get cooking!
Paula Deen’s Macaroni and Cheese is a rich and creamy dish that is sure to please any cheese lover. This dish is made with three different kinds of cheese, and the pasta is cooked in a cheesy sauce. The result is a delicious and hearty dish that will leave you feeling satisfied.
If you’re looking for a delicious, comforting mac and cheese recipe, look no further than Paula Deen’s! This dish is packed with flavor and is sure to please even the pickiest eaters. Plus, it’s super easy to make – even if you’re not a experienced cook. So why not give it a try? You might just be surprised at how much you enjoy it!
Tips:
When it comes to macaroni and cheese, Paula Deen knows best. This dish is always a hit at potlucks and parties, and it’s easy to see why. The creamy cheese sauce and tender pasta make for a perfect combination.
If you’re looking to up your mac and cheese game, here are some pro tips from Paula Deen herself:
1. Use good quality cheese. Paula Deen recommends using a mix of sharp cheddar and Parmesan for the ultimate flavor.
2. Cook the pasta al dente. This will help it hold up better in the cheesy sauce.
3. Don’t be afraid to experiment with different cheeses. Try out different combinations to find your favorite.
4. Make ahead of time and reheat when ready to serve. This dish is even better when the flavors have had a chance to meld together.
5. Add a little kick with some diced jalapeños or crushed red pepper flakes. If you like it spicy, this is a great way to add some heat to your mac and cheese
Conclusion & Recipe:
No matter how you make your macaroni and cheese, the dish is always a favorite among kids and adults alike. Paula Deen’s recipe is a great way to make a classic dish with a few simple ingredients. With just a few minutes of prep time, you can have a delicious and comforting meal that will please everyone at the table.
Paula Deen's Macaroni and Cheese
Ingredients
- 2 cups uncooked elbow macaroni *Not a pound*
- 1/4 cup unsalted butter softened/melted. Equal to 1/2 stick.
- 1 cup half-and half
- 4 large eggs
- 1/2 cup sour cream
- 1/2 teaspoon salt
- Optional: 1/4 teaspoon cayenne pepper
- Freshly ground black pepper
- 8 oz. 8 oz.
- 13 slices of American cheese cut into cubes. Velveeta packaged slices are also good. (8 oz.
- 4 oz. cream cheese softened
Instructions
- Note: Butter, half and half, and cheeses must be at room temperature before they are added to the macaroni.
Oven Baked Method
- Preheat oven to 350°F
- According to the package instructions, boil the macaroni until they are al dente.
- Mix the softened butter, half-and-half, eggs, sour milk, salt/pepper/cayenne, and melted butter. Mix until well combined. It will become a little lumpy.
- Drain the macaroni, and then return it to the pot in which it was boiled. Add the cream cheese and cheddar to the macaroni. Mix with a silicone spatula.
- Stir the cream egg mixture into the bowl. Paula Deen pours the egg mixture over the macaroni. I prefer to mix it with the macaroni before.
- Transfer to a greased 9x13 casserole pan. Bake for 40 to 45 minutes.
- Allow it to stand for 10 minutes before serving.
Crock Pot Method
- To prevent the macaroni from becoming mushy, cook the macaroni for about 1-2 minutes less than the package instructions.
- Mix the softened butter, half-and-half, eggs, sour milk, half-and half, salt/pepper/cayenne, and combine. Mix until well combined. It will become a little lumpy.
- Drain the macaroni, and then return it to the pot in which it was boiled. Add the cream cheese and cheddar to the macaroni. Mix with a silicone spatula.
- Mix the cream egg mixture with the flour and stir.
- Transfer to a lightly greased Crockpot. Turn heat to low for about 2 hours. Then switch to heat and let it warm up. If possible, stir the mixture occasionally while it cooks.
