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The Lady's Cheesy Mac Recipe

The Lady's Cheesy Mac

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (143)

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Average Rating:

Total Reviews: 143

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  • on May 29, 2011

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    I used Breakstone's sourcream with jalepeno's in it and buttermilk in lieu of regular milk, it came out rich & creamy with a tiny bit of kick! Delish!

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  • on March 11, 2011

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    I've made this recipe dozens of times and tried to change it up sometimes. Whenever I tried to do this, it just didn't work, and I got complaints from everybody. Maybe it's too dry because you're using too much macaroni. The 4 cups cooked means 2 cups dry. AND, this is BAKED macaroni and cheese, southern style, and it's supposed to be "quiche" like! I think the secret to it being creamy is the sour cream. Don't ever leave it out. I also add an extra cup of cheese to the mix, then sprinkle cheese on the top. Perfect every time!

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  • on January 19, 2011

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    The key to this recipe not curdling is to let the noodles cool before adding the eggs. I know from previous experience and in reviewing the reviewers that complained about the curdling, I think that's their problem. Also, I did need more salt and pepper, but adding it to my plate was okay to me. Everybody is different when it comes to salt.

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  • on November 26, 2009

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    The key to success with this recipe is adjusting it to your taste. I have had nothing but compliments every time I make this. So much so my uncle asked me to make some for his company party. I add extra cheese and salt and pepper it to my taste. I also use a combo of mild, sharp, extra sharp and colby cheese.

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  • on February 05, 2009

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    I am very disappointed in this recipe. I even went through all the reviews and incorporated suggestions. I did leave the eggs, but cut back. It was still terrible. Had a quichy texture and was bland. I served this to hungry teen boys and was left with almost a full pan. My son, who loves mac and cheese asked me to not make it again. I usually love Paula' recipes, but this was a flop. I won't bother trying it again.

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  • on December 25, 2008

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    I do not understand how this has 4 stars. I wish I had come to the website before I attempted this recipe, TWICE. I watched Ms. Deen make this as a guest on a morning tv program. It looked so good and creamy and all the hosts raved. What she made there could NOT have been this recipe. The taste and texture was that of quiche. I don't think macaroni and cheese should be able to be served as a solid block or slice. I even tried it a second time with only one egg, and it still wasn't macaroni and cheese! I cannot believe this exact same recipe is posted multiple times on this website.

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  • on February 17, 2008

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    I decided to make some homemade mac and cheese. I thought this would be a great recipe. I read all the reviews about curdling and not being cheesy enough, but I thought I could figure out ways around that. Well, I was wrong.

    Mine came out curdled and just not tasty at all. I even added extra butter and american cheese in addition to the cheddar and it was still not smooth. I also cut down to one egg and even tempered it before adding it. In the future, I think I will use a more even american/cheddar mix and will cook it slowly with the butter and milk till it makes a creamy sauce then add it.

    I think Paula needs to come back and update this with the exact procedure she follows because something cannot be right.

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  • on January 31, 2008

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    Very tasty also. I only used 2 eggs

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  • on November 10, 2007

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    THE BEST MAC & CHEESE EVER. NOT TOO DRY NOT TO MOIST, JUST RIGHT

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  • on September 26, 2007

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    I found this recipe in a recent issue of Food & Wine magazine. The only difference in the printed recipe vs. this site was to add an extra 1 cup of cheese to the top before baking. Had the same problem with a curdled appearance (and I did NOT add eggs to the macaroni while it was hot. And the extra cup of extra sharp cheddar still didn't make it taste very cheesy. I won't make it again.

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