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The Lady's Cheesy Mac

Source of Recipe

Paula Deen


Recipe Introduction

This was very good macaroni and cheese. Of course, as with any cheese dish, the quality of the dish depends on the quality of the cheese used. Use the best cheddar you can find. I added some hot sauce to the egg mixture, as I always do with cheese dishes. Watch that you don’t over cook this. I cooked it for too long and it was no longer creamy. The flavor was very good, though. On the Food Network response board, someone noted that on the episode where Paula Deen made this, she said that you should let the noodle/cheese mixture cool a bit before adding the egg mixture; otherwise you risk curdling the mixture. The recipe doesn’t make this clear and I didn’t look at the website responses until after I had made it – it wasn’t a problem for me, but probably a good suggestion. Others who had made this suggested adding nutmeg, a buttered breadcrumb topping and a bit more milk and salt.

List of Ingredients

4 cups cooked elbow macaroni, drained
2 cups grated cheddar cheese + more for topping (optional)
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk


Recipe

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired. [If you decide to top with addtional cheese, I would add it after the first 15 minutes.]

Serves 8.