Paula Deen Baked Mac And Cheese

This easy Baked Mac and Cheese recipe from Paula Deen is the ultimate comfort food. It’s creamy, cheesy, and perfect for a quick family meal. With simple ingredients like elbow macaroni, cheddar, and a touch of hot sauce, you can whip up this classic dish in no time. Enjoy its golden, bubbling top and rich, cheesy goodness!

Ingredients Needed:

• 2 cups uncooked elbow macaroni
• 8 ounces cheddar cheese
• 8 ounces American cheese
• 1 cup whole milk
• 1/2 cup sour cream
• 2 eggs
• 1/4 cup unsalted butter
• 1 teaspoon bottled hot pepper sauce
• 1/2 teaspoon salt

How To Make Baked Mac And Cheese?

1. Preheat the oven: Set the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33cm) baking dish and set it aside.
2. Cook the macaroni: Prepare the elbow macaroni according to the package instructions. Drain it well, then return it to the saucepan while hot.
3. Add the cheeses: Stir the shredded cheddar and American cheeses into the hot macaroni until melted and well combined.
4. Prepare the sauce: In a bowl, whisk together the whole milk, sour cream, eggs, melted butter, hot pepper sauce, and salt until smooth.
5. Combine and bake: Spread the cheesy macaroni evenly in the greased baking dish. Pour the milk mixture over the macaroni and bake for 35 to 40 minutes until golden brown and bubbly.
6. Let it rest: Allow the mac and cheese to stand for 10 minutes before serving to set properly.

Recipe Tips:

• Cook the pasta just right: Don’t overcook the macaroni. Aim for it to be al dente (slightly firm) since it will continue cooking in the oven. Overcooked pasta will make the dish mushy.
• Shred your own cheese: For the best creamy texture, use a block of cheese and shred it yourself. Pre-shredded cheese often has added starch that prevents it from melting smoothly.
• Whisk the sauce ingredients well: Make sure the milk, sour cream, eggs, butter, and seasonings are mixed until fully smooth. This helps the sauce blend evenly and avoids clumps.
• Don’t skip resting time: Let the mac and cheese rest for 10 minutes after baking. This allows the sauce to set, making it easier to serve and enjoy the perfect texture.
• Season to taste: Taste the sauce mixture before pouring it over the macaroni. Add extra salt or a pinch of pepper if needed, but keep in mind that the cheese already adds some saltiness.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Baked Mac and Cheese cool until it reaches room temperature. Once cooled, transfer it to an airtight container and place it in the fridge. It can be refrigerated for up to 3 days.
• Freeze: Let the leftover Baked Mac and Cheese cool until it reaches room temperature. Place it in a freezer-safe container and freeze for up to 2 months.
• Reheat: Preheat the oven to 350°F (175°C). Place the leftovers in an oven-safe dish, cover with foil, and bake for 15 to 20 minutes or until heated through.

Nutrition Facts

Serving Size: 1 serving (about 1 cup)

• Calories: 510
• Total Fat: 29g
• Saturated Fat: 16g
• Cholesterol: 120mg
• Sodium: 720mg
• Potassium: 170mg
• Total Carbohydrate: 38g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 18g

Try More Paula Deen Recipes:

• Paula Deen Quiche Lorraine Recipe
• Paula Deen Hash Brown Quiche
• Paula Deen Bacon Spinach Quiche
• Paula Deen Chicken Fried Steak

Paula Deen Baked Mac And Cheese

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dinner, Main Recipe Keys: B Baked Mac And Cheese

Difficulty:BeginnerPrep time: 10 minutesCook time: 40 minutesRest time: 10 minutesTotal time:1 hour Servings:6 servingsCalories:510 kcal Best Season:Suitable throughout the year

Description

This easy Baked Mac and Cheese recipe from Paula Deen is the ultimate comfort food. It’s creamy, cheesy, and perfect for a quick family meal. With simple ingredients like elbow macaroni, cheddar, and a touch of hot sauce, you can whip up this classic dish in no time. Enjoy its golden, bubbling top and rich, cheesy goodness!

Ingredients

• 2 cups uncooked elbow macaroni
  
• 8 ounces cheddar cheese
  
• 8 ounces American cheese
  
• 1 cup whole milk
  
• 1/2 cup sour cream
  
• 2 eggs
  
• 1/4 cup unsalted butter
  
• 1 teaspoon bottled hot pepper sauce
  
• 1/2 teaspoon salt

Instructions

1. Preheat the oven: Set the oven to 350°F (175°C). Grease a 9-by-13-inch (23-by-33cm) baking dish and set it aside.
   
2. Cook the macaroni: Prepare the elbow macaroni according to the package instructions. Drain it well, then return it to the saucepan while hot.
   
3. Add the cheeses: Stir the shredded cheddar and American cheeses into the hot macaroni until melted and well combined.
   
4. Prepare the sauce: In a bowl, whisk together the whole milk, sour cream, eggs, melted butter, hot pepper sauce, and salt until smooth.
   
5. Combine and bake: Spread the cheesy macaroni evenly in the greased baking dish. Pour the milk mixture over the macaroni and bake for 35 to 40 minutes until golden brown and bubbly.
   
6. Let it rest: Allow the mac and cheese to stand for 10 minutes before serving to set properly.

Notes

• Cook the pasta just right: Don’t overcook the macaroni. Aim for it to be al dente (slightly firm) since it will continue cooking in the oven. Overcooked pasta will make the dish mushy.
• Shred your own cheese: For the best creamy texture, use a block of cheese and shred it yourself. Pre-shredded cheese often has added starch that prevents it from melting smoothly.
• Whisk the sauce ingredients well: Make sure the milk, sour cream, eggs, butter, and seasonings are mixed until fully smooth. This helps the sauce blend evenly and avoids clumps.
• Don’t skip resting time: Let the mac and cheese rest for 10 minutes after baking. This allows the sauce to set, making it easier to serve and enjoy the perfect texture.
• Season to taste: Taste the sauce mixture before pouring it over the macaroni. Add extra salt or a pinch of pepper if needed, but keep in mind that the cheese already adds some saltiness.

Keywords:Paula Deen Baked Mac And Cheese