Creamy Macaroni and Cheese

Total Time:
3 hr 5 min
Prep:
5 min
Cook:
3 hr

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
  • 4 tablespoons (1/2 stuck) butter, cut into pieces
  • 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper
Directions

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.


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4.3 1088
I think this is delicious, but not creamy how I want it! But, I do see how some people believe that it's "curdled" but it's not! I think due to the eggs cooking it creates that texture, next time I will leave out the eggs and see how it turns out. item not reviewed by moderator and published
This is the most amazing mac and cheese I have ever eaten! We like it best without the eggs. I always have to make a double batch to make sure my family gets their fill. Thanks, Paula Dean for sharing such a wonderfu and simple recipe! item not reviewed by moderator and published
Modification: 16 oz macaroni, 1 stick butter, 4 cups cheese & 12oz evaporated milk instead of whole milk. Add the cheese soup to the melted butter and heat. Remove from heat and stir in grated cheese. Drop the eggs from 3 down to 2. item not reviewed by moderator and published
I love it. item not reviewed by moderator and published
So im going to post a review before it is done.. To those of you saying it was curdled and like scrambled eggs.. When I added everything in before the pasta/cheese it looked like a curdled mess... with the eggs and sour cream.. when you mix it good enough it becomes a SAUCE. Not sure how it will turn out... But i did see it looking curdled until I mixed it all really well until it looked like a creamy cheese sauce. Also you CANNOT use shredded cheese.. it is coated with wax that will stop it from melting correctly. Must grate it yourself. item not reviewed by moderator and published
Complete disappointment. I'm no beginner cook... So I should have know better. It was curdled, grainy, and so mushy it was practically inedible. Next time I would omit the eggs and barely cook pasta before hand. Flavor was good. What a bummer. item not reviewed by moderator and published
Agree with others, next time I would leave out the eggs and do some doctoring. I liked the flavor but I like a creamy gooey mac and cheese. This one was more curdled due to the eggs I think. item not reviewed by moderator and published
Awesome! I had my doubts about making mac and cheese in a slow cooker and the use of the soup, but I was way wrong. It was one of the best mac and cheeses I've made. I followed the recipe other than to decrease to two eggs and add some Parmesan. It was done in less than two hours, but I let it continue to cook with the lid off so the condensation would evaporate. item not reviewed by moderator and published
We like this one a lot. item not reviewed by moderator and published
tastes good, but curdled - not creamy - I followed recipe exactly as written item not reviewed by moderator and published
made this for an office pot luck last year, now I get requests to make it every time, even held a mac and cheese cook off and it won! Easy, doubles well, and good!! item not reviewed by moderator and published
I made this by chance one day and family loves it. Experimented a little with the receipe. Add Plain yogurt to it. Gives it a really creamy texture and good taste to! item not reviewed by moderator and published
I really like this recipe. My husband loves his mac n' cheese and thought this was great. I didn't have the soup so I added some Velveeta and extra cheddar. I like the 3 eggs in this. I also added half of a 12 oz package of cubed butter nut squash. Next time I will use the whole package. I melted all the cheese and the butter in the microwave with the squash in the bowl I then used a hand blender to puree the squash in the cheese. I mixed everything in the bowl except the pasta. Poured the bowl contents into the slow cooker and stirred in the macaroni. The one thing I don't like is that the macaroni is too cooked and smushy after all that time in the cooker. Next time I will add the macaroni the last few minutes of the cooking time. I also used a 4 quart slow cooker. item not reviewed by moderator and published
Our grown daughter's favorite. Custard base is just like her Grandma used to make stove top or oven. We play around with additional cheeses to include always, some cream cheese. Don't forget a tad of freshly grated nutmeg. A little hot sauce, too, if you like! Now, her Grandma would never be so bold! item not reviewed by moderator and published
Decent recipe. Cook the pasta to al dente finish - the pasta will continue to cook in the cheese bake. item not reviewed by moderator and published
1st time ever making homemade mac n cheese. After reading the reviews, I too, made some tweaks. I added an extra half cup of macaroni (and will even increase that next time), omitted the eggs, used 2 cans of the soup, and 16 oz of cheese (6oz extra sharp, 6oz mild cheddar, 4oz sharp). I also added a touch of garlic powder. I just cubed the butter and mixed it all together in the crockpot, skipping the "mix butter & cheese in a saucepan" part. It turned out great! Was ready in 2 hours on low, stirring periodically. Very creamy. Husband & children all loved it! item not reviewed by moderator and published
I love this recipe I make it often Its always creamy it reminds me of the stophers frozen mac I make it on the stove on low not a crock pot Its a very easy. item not reviewed by moderator and published
It is gross.... item not reviewed by moderator and published
I omit one egg and add another half a cup of uncooked macaroni and I also just put it all in the crock pot instead of heating it up on the stove top to melt. I make this all the time and EVERYONE loves it. item not reviewed by moderator and published
Omitted the eggs because so many others suggested to, SUPER glad I did. I also doubled the recipe AND I used a second can of cheddar soup (even though others said they doubled the recipe and omitted the second can. Also glad I used the second can. I used Extra Sharp Cheddar cheese, freshly grated...would love to see if it turned out as well without having melted it with the butter first. I cooked it for 4 hours on low and it was well done, but that is the way we like it. Everyone LOVED it!!! This is definitely a keeper!!! Thanks Paula!!! :) item not reviewed by moderator and published
my family loved it!! I would not do the butter and cheese in the pan. put it the crockpot with the rest. item not reviewed by moderator and published
I held the eggs added a bit more sour cream and it came out perfect!! Very creamy. Reminded me of a homemade Stouffers mac and cheese. item not reviewed by moderator and published
If you like it curdled and not creamy then this is the recipe for you. I followed the recipe EXACTLY as written. There must be a different definition of creamy according to most reviewers here. Skip this one if that's what you're looking for, this is noodles and curdled cheese. Blah. item not reviewed by moderator and published
Very creamy and cheesy. My new favorite mac n cheese recipe. I didn't cook for 3 hrs like it said I cooked it in my dutch oven for about 30-40mins before serving turned out perfect item not reviewed by moderator and published
Amazing! I doubled the recipe, but only used 1 can of soup. I also omitted the eggs since I'm not a huge fan of custardy Mac and cheese. Served with Christmas dinner and it was a huge hit! I also put it on high (6 hour), served it every 20 minutes or so and it was done in 2 hours. Yummy! item not reviewed by moderator and published
I've made this several times and it's a family favorite in my house item not reviewed by moderator and published
This is absolutely delicious and CHEAP!! Usually homemade mac n cheese costs a pretty penny with all the expensive cheeses other recipes call for. It was creamy and tasted just like the old fashioned comfort food you look for with a meal like this! item not reviewed by moderator and published
I got a cheesy scrambled egg texture. Anyone know how to avoid that next time? item not reviewed by moderator and published
I made this for Thanksgiving this year and the kids loved it. I will say that when I tried the sauce before cooking, I was concerned... It tasted like Cheez Whiz. However, once I let it heat through, it was pretty tasty. For me, though, it was the most delicious when I reheated the leftovers... So good! I switched up the recipe a bit based on reviews and what ingredients they had available at the grocery store. I used extra-sharp cheddar because it was all I could find and I definitely didn't regret that decision. I also mixed all of my butter, cheese, milk, and spices in a sauce pan, before mixing it with the pasta and putting it in the crockpot. Finally, I only cooked mine for two hours on low and it was perfect! item not reviewed by moderator and published
The BEST mac and cheese ever! Me and my younger brother made this today for the first time and it came out perfect! I am so excited to share this with my family at our thanksgiving dinner. item not reviewed by moderator and published
My go to for the last 4 years!! By far the creamiest! So yummy!! item not reviewed by moderator and published
BEST Mac & Cheese EVER! item not reviewed by moderator and published
love this recipe! I have used it several times for large family get to- gethers and really like that this is made in the slow cooker so it stays warm and the oven can be used for cooking the Turkey or Ham. Great Side Dish! item not reviewed by moderator and published
The best ever!!! item not reviewed by moderator and published
Love this recipe. I wanted to make homemade mac and cheese. It was a hit. My children and grandchildren love it. Paula recipes are great. Thanks Paula. item not reviewed by moderator and published
TIP! Make sure to mix/combine the eggs, sour cream, soup, salt, milk, mustard and pepper BEFORE you put it in the crockpot with the cheese and noodles! That will make all the difference! item not reviewed by moderator and published
I am a huge fan of Paula Deen's recipes however this one was a flop. I followed it to the letter and the eggs made it seize up rather than stay creamy. I even made sure to shred a block of cheese (rather than use pre-shredded) so that it would melt properly. The eggs turned it into a texture more suited for baked mac and cheese rather than creamy. I think I will stick to a no egg recipe. I ended up having to throw away the leftovers. item not reviewed by moderator and published
Dry with a curdled texture. Not good at all. Maybe try cutting down the cooking time because up until the 2 1/2 hour mark it looked creamy. item not reviewed by moderator and published
I like how it taste but I might have done something wrong because the cheese was not evenly melted. Maybe it was the eggs, I read many people left it out so I might do that the second time around, anyways this was my first try at mac&cheese. item not reviewed by moderator and published
A Classic! And it's easy! item not reviewed by moderator and published
I like this . Probably wouldn't eat it very often but is was creamy and delicious item not reviewed by moderator and published
This Mac n cheese was delicious. I omitted the eggs, doubled the recipe and used only one can of cheddar cheese soup. NOTE: The recipe should have indicated to shred brick cheese opposed to using bagged shredded cheese thus, the reason people experienced separation. This tip goes for most recipes that call for "shredded cheese." Hope this helps!! Enjoy! item not reviewed by moderator and published
This is a great mac and cheese recipe! I only used one egg (because I love all mac and cheese, but wanted to make sure it turned out more creamy than eggy. Instead of cooking it in the crockpot, I topped it with some breadcrumbs combined with a little melted butter, and baked it in the oven at 350 for about 30 minutes. It was bubbly and the top browned a little. My husband said it was the best mac and cheese I've made so far..... Thanks Paula! item not reviewed by moderator and published
excellent! item not reviewed by moderator and published
Holy moly this is DELICIOUS! I added a little extra butter to the cheese mix as well as little cooked ham squares. Definitely stir the mixture in the crockpot occasionally so that the cheese mixture stays creamy and does not stick/harden. Yum yum YUM! item not reviewed by moderator and published
Wow, just perfect! I can AWAYS count on a Paula Deen recipe! (BIG MISTAKE Food Network, letting her go!!! When I want a recipe I can count on, I go straight to Paula Deen. This Mac and Cheese was creamy and cheesy and the perfect side to Fried Chicken! Thanks Paula!!! item not reviewed by moderator and published
Really good. I made just a couple of adjustments. Instead of macaroni, I used mashed potatoes and instead of cheeses, I used gravy. Family asks for my mac and cheese all the time now. Thanks Paula!!! item not reviewed by moderator and published
Nothing compares to this recipe! It was better the following day, so how can you top that. item not reviewed by moderator and published
Sorry my mistake. This is a great recipe by a wonderful Southern cook. item not reviewed by moderator and published
Didn't change a thing. Super easy and AMAZING in favor. item not reviewed by moderator and published
This is a very reliable recipe and I use it often on nights where my son has soccer and we come in the house late, cold and hungry. I prepare it as written and it comes out fine. I have also taken this to a church potluck, where it was eaten up in no time, and served it to most of the neighborhood kids. item not reviewed by moderator and published
I missed the step that said "stirring occasionally" and so i did not stir it at all. The result was it was stuck to the interior of my crock pot in places. Also, it seemed dryish and not creamy even though I followed all the other instructions and added all the other ingredients. I ended up adding a second can of the Cheddar cheese soup and it helped a little, but not much. Next time I will look for a different "Mac and Cheese in the crock pot" recipe. I wonder if the eggs should have been left out as I see now that some others did not add the eggs and they loved the way it turned out. item not reviewed by moderator and published
i loved it...i used a whole box of shells, not elbow macaroni. but next time i will use elbow macaroni. i did put the three eggs in. it turned out great. i will make it again. share the recipe with my neighbor....he has 2 young boys. i think next time i will put in some saute onions and green pepper for color...and some chunks of ham or tuna...it was super good item not reviewed by moderator and published
Simply delicious! I doubled the recipe which worked out perfect for our party. I made a couple minor changes: did not use eggs, used sharp cheddar and white cheddar, and added chopped sun-dried tomatoes on top of entire dish 15 minutes before serving. The tomatoes were a perfect addition. Everyone loved this dish!!! item not reviewed by moderator and published
This is the best mac and cheese I have ever made! I decided to change it just a little. In place of the eggs, I used 3 spoons of cottage cheese. I put in 3 cups of shredded sharp cheddar, 6 cups cooked elbows, and only a 1/4 tsp salt. I cooked it in the slow cooked for only 1 hour. It is so cheesy and creamy. Absolutely wonderful! item not reviewed by moderator and published
I made this for my son who loves mac&cheese and he just about ate the whole thing. It was very good, but next time I will leave out the eggs. I gave this recipe a 4 stars because of the consistency which turned out custard like and we prefer a creamy mac&cheese. item not reviewed by moderator and published
This recipe is the basis for my twisted Mac n Jack recipe ... Over the ears this has gone to many many many teacher appreciation luncheons ... I use twisty noodles instead of elbow ... Use Pepper Jack cheese for 1 cup and the sharp cheddar for the other 1 1/2 cups shredded cheese .... If the crowd likes it spicy I have substituted nacho cheese soup for the cheddar soup. I have also cooked it in a pan in oven and added baked chicken to the top to serve ... item not reviewed by moderator and published
This recipe would be a 5-star if I hadn't made it with eggs a few times. 5-star if you omit the eggs. 4-star if you add eggs, because the eggs are not forgiving of time or temperature- they will scramble if your low setting is on the higher side in the crock pot world, or if you let it cook a little longer. I use campanelle or trottole pasta because their nooks and crannies capture and hold the creamy sauce. item not reviewed by moderator and published
So I didn't read the recipe thoroughly before I started making it, and didn't realize it was a slow cooker recipe! I ended up putting it in the oven and it still came out delicious. I did end up cuting the recipe in half because I didn't need that many servings. I also added a few dashes of hot sauce because the recipe was a little bland. item not reviewed by moderator and published
This is a great recipe! The only thing that I change is that I add 1 egg instead of 3 and I add a little worcestershire sause to it. item not reviewed by moderator and published
OMG! This was amazing! I love cheese and this was the perfect dish. I couldn't find and dry mustard but it still turned out great. item not reviewed by moderator and published
Well, I've made this mac and cheese a few times now, and it is always a big hit! Took it to my Christmas potluck and it was the talk of the spread. I am among those who do not crock this, and leave out the eggs, add a little nutmeg and bake very briefly at 350 for 20 minutes if it is hot. For the potluck, I put a double recipe in my roaster pan, topped it with extra cheese and butter browned panko bread crumbs, covered with foil and put in the 'frig until the next day. Husband put in oven at 325 for 45 minutes and it came out perfect and creamy and was still nice and hot after the 30 minute drive to the party! Thanks Paula!!!! item not reviewed by moderator and published
Made for our family Christmas dinner. It was a hit. item not reviewed by moderator and published
I made this dish to go along with our ham for Christmas instead of a potatoe dish. It was a huge hit. I doubled the size and added 4 oz of cream cheese. It was creamy and delicious. I will make it again just for a daily dish. item not reviewed by moderator and published
Amazing - I had no difficulty with grittiness. Instead of cooking this in a slow cooker, I put it over a very low flame on the stovetop for 45 minutes, stirring regularly. Excellent. I also added a little cayenne pepper, which added to the flavor. item not reviewed by moderator and published
This was an instant hit with the family!! My kids request it constantly! : item not reviewed by moderator and published
The WORST mac and cheese EVER!!!! Want dry, gritty and no cheese taste? This is what you will get. When you have to start adding Campbells soup to your "homemade" mac n cheese, what's the point. Then, I thought I was being picky and asked my son to bring a couple of friends over for a taste test. Not on a 5 star rating scheme, but on a scale of one to ten I got a 3, 4 and zero for this recipe from the people (kids who really love mac n cheese. Save yourself some effort....make Kraft out of the box!! item not reviewed by moderator and published
This recipe is always a hit at parties and easy to make. item not reviewed by moderator and published
My grandmother passed this June leaving me in charge of making the macaroni and cheese for thanksgiving dinner. I had big shoes to full, nobody beats grandmas recipe, which sadly no one got before she passed..I gave this recipe a shot, followed the directions exactly and it was a hit. We had a moment of thankfulness of the years we had with her and a moment to mourn our first holiday without her but quickly perked back up while we were eating, thank you Paula for saving my families thanksgiving. item not reviewed by moderator and published
I would give it no stars... but at least it was good cold:( item not reviewed by moderator and published
My children are mac & cheese experts and they really loved this recipe! item not reviewed by moderator and published
Best classic Mac and Cheese ever. Follow directions exactly : My son doesn't like cheese or any mac n cheese, but he requests this every Thanksgiving! item not reviewed by moderator and published
It is absolutely cheesy and delicious!!! item not reviewed by moderator and published
I tried this recipe and followed the directions exactly. It was good, but a little gritty. Do the eggs cause the grittiness? item not reviewed by moderator and published
I love this mac and cheees recipe! I've made it several times and it's a hit everytime. Thank you Paula Deen :o item not reviewed by moderator and published
i love it. I make it every year for the holidays and that is it thank you. From Joey alice gibson item not reviewed by moderator and published
I made this recipe for mac and cheese on thanksgiving and my family loved it every year they ask me to make it. item not reviewed by moderator and published
This recipe is as good as the cheese you use to make it. I used extra sharp cheddar, and that is the flavor that I get when I take a bite. I had no problems with the sauce being gritty or clumpy at all. I combined all ingredients (with the exception of eggs in a pot and finished it in the oven. Topped with butter cracker crumbs sauteed in a little butter, this recipe is a keeper - just make sure to use a decent quality cheese and I think you'll be fine. item not reviewed by moderator and published
I was so in the mood for a good mac & cheese & Paula made this look so delicious I couldn't wait to try it. Unfortunately I was sadly disappointed. The eggs ruined the consistency & the canned cheese soup gave it a processed taste that couldn't be fixed even with adding more cheddar cheese. Hate to give anything of Paula's a bad review. item not reviewed by moderator and published
This was AMAZING! Cooked perfectly and turned out great. Everyone went back for seconds! I took the left overs to work and they all loved it too.This is a keeper. You never disappoint Paula!!!! item not reviewed by moderator and published
This was ok. I followed recipe exactly, and the consistency was nothing like what paula made on the episode, it was more like a baked mac and cheese texture. Mine was not creamy like hers was, it was kind of clumpy almost, I don't know. Anyway, the flavor was pretty good, and I added bacon bits when I served it and my kids gobbled it up. Had to separate this into 8 servings because the whole pot was about 3,325 calories, so one serving ended up being about 416 calories. Not sure why it didn't look like hers though, kind of disappointed. item not reviewed by moderator and published
It is the best Mac. and cheese I have ever have it so creamy not dry. item not reviewed by moderator and published
I made this last weekend for a get-together for about 20-25 people, mostly kids. So I doubled the recipe. I did take the advice of others, and made some adjustments: added 1 c diced up onion (cooked first in the butter, before adding the cheese used Kraft Natural Triple Cheddar; eliminated eggs; used 1 c 1% milk+1 c buttermilk (all I had and added 1 teasp smoked paprika. Was very good - very, very cheesy! I felt like my arteries were going to clog up, so I would like to reduce some of the fat next time - all that butter is not necessary (sorry Paula!, and will eliminate or use lite sour cream. The onion and paprika was a nice touch - added some depth to the flavors, so the cheese wouldn't be overwhelming. The onion was chopped finely so the kids wouldn't notice. Would definitely make again, esp with large groups, a potluck, party, etc. item not reviewed by moderator and published
I made this last week and I am making again tonight, My husband loved this and so did I, I did listen to the reviews and did not put the eggs in. I put my crock pot on high most of the time and it was done in 2 hours. if you taste it before its not done it does not taste very good, bus as soon as its done its the best mac n cheese I ever had! I used real mustard also, and whole milk!! item not reviewed by moderator and published
I love this recipe! I don't use the eggs, sour cream, or mustard. I usually make a larger batch and have also baked it in the oven. Ive never left it cooking for 3 hours, 2 Max. If the Pasta is already cooked you only need to cook with cheese so it melted and blended. Ive used white pepper before too, different flavor than black, very good. Ive adapted this recipe to suit my families likes and dislikes. I often use recipes I find on here as my "map" to get a good basis to make something amazing. May try the bacon the next time, sounds good item not reviewed by moderator and published
I tried to cut the fat and calories by using 2% Reduced Fat cheese and cutting the amount of butter, but this plan resulted in a congealed glob that had to be thrown away. Sadly, a lot of butter is needed to keep the melted cheese more than viscous. I had shredded monterey jack in the fridge so used that in my second attempt, and it turned out just fine. As per other reviewers, I left out the egg. Also left out the mustard and used lowfat milk. Increased the recipe by 50%, so used 3 cups of macaroni, etc., to make a meal for the entire family. The kids loved it, and it is creamy and tasty, but I wish I could find a healthier version that my entire family likes. item not reviewed by moderator and published
I made this recipe (without the egg for a potluck at work and it was a hit! Everyone asked me for the recipe. A week later I ended up making it again, but for family and friends and they loved it too! It truly was so easy to make. This will be one of my favorite dishes to pass, from now on. item not reviewed by moderator and published
I love this mac and cheese!!!! Its so easy to just throw it in the cp and forget about it. Cp meals really are the way to go when you are busy! item not reviewed by moderator and published
The recipe was definitely creamy; however, the soup made the entire recipe taste processed. I've never been a fan of boxed mac and cheese and this is what it tasted like to me. I did leave out the eggs which should only effect the consistency, not taste. I wonder if using Velveeta cheese instead of the soup would make it better. It's possible. item not reviewed by moderator and published
The best mac & cheese I've ever had. I double the recipe and add 1 lb. of cooked bacon and everyone who tastes it falls in love with it. In 2 weeks we're going camping and as there's going to be electricity in our tent camp site I'm taking my crock pot and the makings for this mac and cheese. item not reviewed by moderator and published
Delicious. Made this for a BBQ last summer and it was a big hit, and not just with the kids. We had lots of food left over, but the mac and cheese was all gone. item not reviewed by moderator and published
The best Mac & cheese recipe we've tried item not reviewed by moderator and published
very good, my family/friends/church family (everyone loves this mac and cheese. I follow the directions, add a little nutmeg, and TEMPER THE EGGS SO I DON'T HAVE SCRAMBLED EGGS and mac and cheese, or have it "curdle". item not reviewed by moderator and published
Maybe we did something wrong, but it did not have much taste. item not reviewed by moderator and published
I made this and for some reason it curdled in the crockpot. Wasn't worth the calories or the money. I have to say I have yet to try a Paula Dean recipe that I thought was fantastic. item not reviewed by moderator and published
YUMMM!!! This mac and cheese recipe was fantastic! and very easy. item not reviewed by moderator and published
YUMMY item not reviewed by moderator and published
I made this tonight and followed the directions exactly. It was good but maybe I am just so used to the stuff that comes out of the box...... I have to say I like the box better...... item not reviewed by moderator and published
I made this recipe for my family, and they loved it. This will be a regular dinner for my family. item not reviewed by moderator and published
I made this for the first time yesterday for my husband and cousin. They loved it and stated that they liked the taste that the dry mustard brought to it. I omitted the eggs and I don't know if it made a difference because I have nothing to compare it to. It was ready at the 2.5 hour mark, so I just turned it to the "keep warm" setting. My husband ate it on top of a hot dog and was talking about it for the rest of the day. : It will definitely be a once-in-awhile meal due to its fat content, but now I have a new bargaining chip with my husband (ie: If you buy me those Ann Kleins, I'll make Paula D's Mac and Cheese. item not reviewed by moderator and published
Me and my kids love this. item not reviewed by moderator and published
There is a simple way to fix macaroni ending up too mushy. Reduce the boil time down to only 3-4 minutes. Also I am going to add butter nut squash to mine, when I try this recipe, what a great idea. But I will leave it cubed instead of pureeing it. item not reviewed by moderator and published
Then why only one star? item not reviewed by moderator and published
That's not an adequate review. How about trying to say why it's gross. item not reviewed by moderator and published
I think the eggs give it that "curdled" texture. i noticed that the first time I made it, so I started just using 1 egg and it was much better. Maybe using no eggs as many people seem to do would make it a lot creamier. item not reviewed by moderator and published
that use to happen to me i played with it til i found what worked for me. I omit one egg add another half a cup of uncooked macaroni and more cheese than it says. i do a bag and a half. I also just put it all in the crock pot instead of heating it up on the stove top to melt. I cook the noodles for like 6-8 mins no more than that. item not reviewed by moderator and published
I usually, cube my cheese into small pieces when I make homemade mac and cheese in the oven. Nobody should ever use already shredded cheese. I have read that it has a preservative on it to keep it separated in the package. It actually does change the taste of the dish that you are making. Read more at: http://www.foodnetwork.com/recipes/paula-deen/creamy-macaroni-and-cheese-recipe/reviews/index.html?oc=linkback item not reviewed by moderator and published
that's funny item not reviewed by moderator and published
How can you leave a reply when you changed the whole recipe. item not reviewed by moderator and published
HUH??? item not reviewed by moderator and published
Awesome! I may have to try that! item not reviewed by moderator and published
Ok I have to admit that was funny, but it's not really fair to mess with the accuracy of the overall star review all in the name of humor. ;-) But maybe that's just me being stodgy. item not reviewed by moderator and published
um... you SKIPPED the ONE step that WOULD HAVE made sure yours STAYED creamy and DIDNT STICK/BURN... and YOU say you want to go find ANOTHER recipe when YOU didnt do it right? how is that THE RECIPE'S FAULT? some people shouldnt be allowed to "cook" or obviously "review". item not reviewed by moderator and published

This recipe is featured in:

The Best Thanksgiving Side Dishes