Hamdi Saidani Paula Deen Baked Mac and Cheese is made with elbow macaroni, butter, sour cream, grated cheddar cheese, eggs, and milk. This easy Southern mac and cheese recipe creates a creamy and cheesy dish that takes about 45-50 minutes to prepare and can serve up to 6-8 people.
Ingredients Needed:
- 4 tablespoons butter, cut into pieces
- ½ cup sour cream
- 2 cups grated cheddar cheese
- 3 eggs, beaten
- 4 cups cooked and drained elbow macaroni
- ½ teaspoon salt
- 1 cup milk
How To Make This Southern Mac and Cheese:
- Preheat the oven: Set your oven to 350°F (175°C).
- Mix the macaroni and cheese: After cooking and draining the elbow macaroni, place it in a large bowl while still hot. Stir in the grated cheddar cheese until well-mixed.
- Prepare the egg mixture: In a separate bowl, combine the sour cream, beaten eggs, milk, butter pieces, and salt.
- Combine and bake: Pour the egg mixture over the macaroni and stir until everything is well combined. Transfer the macaroni mixture to a greased casserole dish.
- Bake the casserole: Bake for 30-45 minutes until golden and bubbly. You can top it with extra cheddar cheese in the last few minutes of baking for an even cheesier topping.
Recipe Tips
- Use freshly grated cheese: Freshly grated cheese melts better and gives a creamier texture.
- Don’t overcook the macaroni: Slightly undercook the pasta so it stays firm after baking.
- Mix the ingredients while the macaroni is hot: This helps the cheese melt better and blend with the macaroni.
- Top with extra cheese: For a cheesier finish, sprinkle additional cheddar on top before baking.
- Rest before serving: Let the mac and cheese sit for 5 minutes after baking to firm up and make the serving easier.
How To Store & Reheat Leftovers
Storing in the fridge: Let the mac and cheese cool, then transfer it to an airtight container. Store in the fridge for up to 3 days.
Freezing: You can freeze baked mac and cheese by placing it in a freezer-safe container. It will stay good for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat in the oven at 350°F for 15-20 minutes, or until warmed through. You can add a splash of milk to keep it creamy.
Nutrition Facts
- Calories: 428
- Total Fat: 25 g
- Saturated Fat: 14 g
- Cholesterol: 151 mg
- Sodium: 478 mg
- Total Carbs: 32 g
- Dietary Fiber: 1 g
- Sugars: 3 g
- Protein: 18 g
Try More Paula Deen Recipes:
- Paula Deen Corn Casserole
- Paula Deen Meatloaf
- Paula Deen Mississippi Pot Roast
- Paula Deen Salisbury Steak
Paula Deen Baked Mac And Cheese
Description
Paula Deen Baked Mac and Cheese is made with elbow macaroni, butter, sour cream, grated cheddar cheese, eggs, and milk. This easy Southern mac and cheese recipe creates a creamy and cheesy dish that takes about 45-50 minutes to prepare and can serve up to 6-8 people.
Ingredients
Instructions
- Preheat the oven: Set your oven to 350°F (175°C).
- Mix the macaroni and cheese: After cooking and draining the elbow macaroni, place it in a large bowl while still hot. Stir in the grated cheddar cheese until well-mixed.
- Prepare the egg mixture: In a separate bowl, combine the sour cream, beaten eggs, milk, butter pieces, and salt.
- Combine and bake: Pour the egg mixture over the macaroni and stir until everything is well combined. Transfer the macaroni mixture to a greased casserole dish.
- Bake the casserole: Bake for 30-45 minutes until golden and bubbly. You can top it with extra cheddar cheese in the last few minutes of baking for an even cheesier topping.
Notes
- Use freshly grated cheese: Freshly grated cheese melts better and gives a creamier texture.
- Don’t overcook the macaroni: Slightly undercook the pasta so it stays firm after baking.
- Mix the ingredients while the macaroni is hot: This helps the cheese melt better and blend with the macaroni.
- Top with extra cheese: For a cheesier finish, sprinkle additional cheddar on top before baking.
- Rest before serving: Let the mac and cheese sit for 5 minutes after baking to firm up and make the serving easier.
