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Paula Deen's Macaroni and Cheese

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.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Course: Dinner, Main Course
Cuisine: American
Calories: 472
Ingredients Method

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

Method
 

  1. Note: Butter, half and half, and cheeses must be at room temperature before they are added to the macaroni.
Oven Baked Method
  1. Preheat oven to 350°F
  2. According to the package instructions, boil the macaroni until they are al dente.
  3. 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.
  4. 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.
  5. 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.
  6. Transfer to a greased 9x13 casserole pan. Bake for 40 to 45 minutes.
  7. Allow it to stand for 10 minutes before serving.
Crock Pot Method
  1. To prevent the macaroni from becoming mushy, cook the macaroni for about 1-2 minutes less than the package instructions.
  2. 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.
  3. 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.
  4. Mix the cream egg mixture with the flour and stir.
  5. 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.