The Lady's Cheesy Mac

Total Time:
1 hr 5 min
Prep:
10 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 4 cups cooked elbow macaroni, drained
  • 2 cups grated cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 4 tablespoons butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup milk
Directions

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.


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Pairs Well With
Chardonnay

Rich, buttery white wine

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4.1 617
Wish I read the reviews before I made this. Dry and bland. There is another Paula Deen Lady's mac & cheese recipe on Food Network as well. The only difference is it uses many different cheeses, but apparently has the same eggy, tasteless result. Blech! Read more at: http://www.foodnetwork.com/recipes/paula-deen/the-ladys-cheesy-mac-recipe.html?soc=sharingpinterest&oc=linkback item not reviewed by moderator and published
Not edible. I seriously don't know how a Mac and Cheese recipe could go so wrong. This turned out as oily noodles with scrambled eggs. It was so gross that we couldn't even eat it. Ended up making a box of instant Mac and cheese instead. Thanks for saving the day, Kraft! As for you, Paula - I'll never trust a recipe from you again. item not reviewed by moderator and published
I altered the recipe a bit. I used 1 1/2 cups of evaporated milk, more than 1/2 cup of sour cream, shredded sharp cheddar cheese, and more than 1/2 a teaspoon of salt. Many on here complained about the final product being dry and bland so I just used more evaporated milk. Next time I will use even more salt because it wasn't seasoned enough for me. item not reviewed by moderator and published
Love this recipe! It's not everyone in my household's favorite but it is mine. I make this one for myself and Alton Browns for those who love it creamy. item not reviewed by moderator and published
Bland and DRY. Made exactly as written and added cheese to the top. It came out very dry, had zero creaminess to it, and I could see pieces of egg baked in. Needed salt and pepper. Might make again adding a block of cream cheese. It was not a hit and I do not get compliments. :( item not reviewed by moderator and published
Honestly, I haven't tried this yet...but I am from the north and am living in the south where my husband is from. There is definitely a difference in some northern cooking and southern cooking. Some southern versions I love; others, well I prefer it how I grew up eating it. But even with the southern dishes that I don't care for, I am never mean and nasty about it! A preference is a preference...sometimes there isn't a 'right way' and a 'wrong way'. I am saddend by and embarrassed for the people on here who write rude reviews. If you don't like something, there's no need to be ugly about it. When people read your ugly words, it just makes you look bad and you are less likely to be taken seriously. Thank you to the people who wrote honest but respectful negative reviews. I prefer creamy mac and cheese too. Maybe I'll try this for my hubby though because he will probably love it...and it's not about me. item not reviewed by moderator and published
My family described this a "different" and "interesting." I do get the fact that this is southern style and that it turned out the way it was supposed to. I just didn't care for it quite as much as the creamy kind of mac and cheese. My family did eat it though. My husband (from Oklahoma) said it was like his grandmother used to make on Sundays. item not reviewed by moderator and published
GREAT mac and cheese recipe!! My boyfriend can't get enough of this!! He requested it tonight, which was my third time making it. I follow the recipe VERY closely with just a couple of easy additions. I season the egg, milk, butter and sour cream mixture with salt, pepper and Lawry's seasoning. Also, when adding the shredded cheese to the still hot, freshly cooked macaroni noodles, I add one can of Campbell's cheddar cheese soup. The creamy result is spectacular!! I'll definitely use this recipe in the future!! item not reviewed by moderator and published
My family'd favorite mac & cheese! Thank goodness, you still have Paula's recipes available. She's the best, when will foodnetwork recognize the error of their ways & bring Paula back? item not reviewed by moderator and published
For anybody that says this didn't turn out right....revisit the recipe. Mix your eggs sour cream milk and salt in one bowl. Mix with noodles the butter and combine ingredients in casserole pan. Then. Add cheese and salt and I always use white pepper for taste. Before its done turn the broil on so the top layer of cheese gets a little brown. This is the best I've ever tasted! item not reviewed by moderator and published
This is so good. It's been a long time since I had Southern style mac and cheese. I followed the recipe to the letter and it did not disappoint! Next time I may increase the sour cream and milk for a slightly creamier dish. Loved it! item not reviewed by moderator and published
We love this mac & cheese in our house! It is true southern mac & cheese. For those of you claiming it is dry or that the cook time is too long, well you claim to be following the directions exactly but there is no way. #1 the "cook time" at the top of the page includes the time to boil the noodles. The time it bakes in the oven is only 30-45 minutes (read the recipe and you will see that). #2 if you BOIL the noodles before you assemble and bake in the oven, there is no way for the noodles to be dry. #3 this recipe is egg based and therefore will not be creamy like what comes out of the box, because eggs cause the sauce to set, and this is how we eat our mac & cheese in the south. SO, if you had scrambled eggs or dry noodles, go back, read the recipe and try again. The problem is not with the recipe it is with the cook not reading the recipe. item not reviewed by moderator and published
It didn't turn out the way I was expecting it to. It just wasn't that great. item not reviewed by moderator and published
The recipe says to cook 55 min and the video says 30min? Which one? item not reviewed by moderator and published
The directions and the video are totally different. Followed the directions and it curdled. item not reviewed by moderator and published
Nice one. I added a chopped onion that I first carmelized in bacon fat. Should have seen the gang at work gobble it down. If people are getting it lumpy, they're not incorporating the eggs properly. That's why two bowls are required. Thanks Paula. item not reviewed by moderator and published
I love Paula Deans recipes she is a wonderful ladie. May God bless her today and everyday. item not reviewed by moderator and published
Thanks Paula for the best & easiest mac & cheese! item not reviewed by moderator and published
Like most of the other comments, this was dry and curdled. I did follow the recipe exactly. Letting the elbow mac cool. I used fresh cheese that I grated myself too. Will not be making this again. item not reviewed by moderator and published
This is the only mac & cheese recipe I use! item not reviewed by moderator and published
A real keeper ! and was SO EASY ! I added a little Paula's home seasoning to make it perfect. I will use this recipe over and over and over again item not reviewed by moderator and published
Wonderful!! Love you Paula! item not reviewed by moderator and published
The best! item not reviewed by moderator and published
OMG I am such an idiot, I totally didnt comprehend the "cooked" macaroni and ended up doubling the recipe. I am having a Sunday dinner and wanted to try something new, I always test it before the big day just I know what to expect...good thing huh? I know I will love it! item not reviewed by moderator and published
Very tasty and easy to cook my sister actually has been making Mac & Cheese with Sour Cream for years and I always thought she used milk.. no wonder my dish never tasted as good! Paula Dean is the BEST! item not reviewed by moderator and published
I thought it was great! item not reviewed by moderator and published
Sorry Paula. I wanted to give this no stars. Cheese separated into unappetizing curds and oil. Clumpy texture, no taste. Never again. (I tried this recipe out of curiosity. Sadly, there's no way around it. In my experience, to make delicious mac n cheese you have to make a white sauce and melt the cheese into. Shortcuts just don't do it... item not reviewed by moderator and published
I've made this recipe many times and my family loves it. I have altered it a bit though. I fry a diced onion in olive oil until cooked and mix it with an 8-ounce container of cottage cheese (instead of sour cream in the food processor until smooth. Then I add the butter and eggs. The onions give it great flavor. item not reviewed by moderator and published
Tried this recipe tonight...ingredient by ingredient amd it came out dry and tasteless...not creamy at all..ewww.ww">www">www.ww item not reviewed by moderator and published
I added smoked sausage to mine. It was good but hard to keep lit. item not reviewed by moderator and published
This is a wonderful recipe! The sour cream gives it an extra smoothness and bite! I followed Paula's directions to the tee, and it needs nothing else! Wouldn't change a thing! item not reviewed by moderator and published
THIS MAC N CHEESE WAS TASTELESS AND DRY! A BOX MAC N CHEESE IS BETTER THAN THIS.. DONT RECOMMEND SPENDING YOUR TIME OR MONEY ON THIS RECIPE.. CANT BELIEVE THAT THIS IS SERVED IN YOUR RESTAURANT PAULA.. VERY DISAPPOINTED. MY FAMILY WOULD RATE THIS A ZERO IF WE COULD.. item not reviewed by moderator and published
I love this mac and cheese.... I'm from the south, and my family of very serious cooks are known by making homemade very difficult recipes that take way too long to cook. I do appreciate Paula from sharing this very simple, southern tasting mac and cheese that you still can enjoy friends and family after making it...ha ha lol Thanks a million Paula**** item not reviewed by moderator and published
For those of you that said this was dry probably did not catch the key word "cooked" elbow noodles. If you make this recipe by measuring out 4 cups of uncooked noodles you actually have 8 cups of cooked noodles and this means you have doubled your noodles and did not double the rest of your ingredients, leaving you mac dry.. I followed this recipe to the "T" and the only complaint i have is that at the bottom in the crease of the pan it looked like scrambled eggs all the way around and if you are like me and my family we scrap all the corners by doing that you are getting a few bites that do taste like eggs. So i would just leave one or two eggs out. Bottom line is that this was not dry and by all means it is not Velveeta either, it was just Southern Mac and Cheese like granny use to make on Sundays : item not reviewed by moderator and published
The Mac n cheese was dry with not much flavor, my sister (who's Mac n cheese ALWAYS taste good said I shoud've used Carnation milk, and only Sharp cheese and make sure it's kinda juicy before baking. I didn't even try the recipe either before serving it this Thanksgiving cause Paula NEVER let's me down, but I was so embarrassed, I'm African American and the Mac n cheese CANNOT be dry! I learned I've gotta try it out before a big day ALWAYS now! item not reviewed by moderator and published
Im so glad I decided to follow this recipe!! The only thing I did differently was add 1 10oz. log of Cracker Barrel Sharp Cheese, cut into cubes. Also a few pinches of white black pepper. My fiance loved it. We both like a drier mac and cheese, so this worked well for the two of us. Thanks Paula Deen!! item not reviewed by moderator and published
This is a good basic recipe for SOUTHERN style baked macaroni and cheese. Our baked mac and cheese is NOT supposed to be super gooey. It's supposed to be fluffy and rich and yes, somewhat dry. If you're looking for a gooey macaroni, look for a recipe that starts with a bechamel sauce (sauce cooked on the stove top then add the macaroni and bake. I think the people who gave this recipe a bad review are the same people who think southern style vegetables are mushy and have too much meat in them. haha. Thanks Paula-- a classic recipe for a Georgia girl who grew up eating her Alabama-born grandma's cooking. Bon Apetit Y'all!! item not reviewed by moderator and published
I actually did not follow the recipe exact. I used 2 eggs instead of 3; and I added 3/4 cup additional milk as well as a scoop of cream cheese and brie that I needed to use before it went bad (I added the cream cheese because I didn't have quite the full 1/2 cup of sour cream. I sprinkled more cheese shredded on top and let it cook for about 45 minutes, then turned the broiler on for the last few minutes until it got nice and brown in patches. I also added a dash of dried basil and about a 1/4 teaspoon of pepper. It was a huge HIT in our house! item not reviewed by moderator and published
Dry & not much flavor. Paula's creamy Mac & cheese recipe (made in a crock pot w/ can of cheesy soup mix is so much better! item not reviewed by moderator and published
The name of this recipe is "The Lady's Cheesy Mac". I think the Food Network should consider changing the name of the recipe to "The Lady's Curdled Mac". This mac and cheese wasn't too bad; it was cheesy and creamy. Wait, let me take that back . These were cheesy, creamy scrambled eggs. As I had predicted, the heat of the oven cooked the eggs, and when I served it, you could clearly see them. When I served this at dinner, I was embarrassed. In the video recipe, Paula Deen mentions that the addition of sour cream and milk is to cool the macaroni down. Maybe not enough. Next time I will make these, IF there will be a next time, I will try and cool them in the fridge for about 5 to 10 minutes, before adding the sour cream and milk to cool them down completely. Just a tip: don't make this recipe. It is a waste of time and money. Shocking and embarrassing item not reviewed by moderator and published
This was excellent! It should be five stars, but people who eat the creamy kind of mac and cheese don't seem to understand- this is how we do it in the south. It "sets up"; we don't make a roux or a sauce for it. If you want the creamy stuff, look elsewhere- If you want good southern mac & cheese, this is a great recipe! item not reviewed by moderator and published
I've been making this for a few years now. My sons just love this recipe, it weaned them off the 'blue box' forever. Only now when I try other mac and cheese recipes they ask me why didn't I make the 'good one', so now this is the only recipe I make. item not reviewed by moderator and published
Who ever says anything less than 5 stars is CRAZY!!!! This is by far the bes mac 'n' cheese EVER...... My husband and I both agree it's #1!! item not reviewed by moderator and published
Followed this recipe to the letter. It did not work for us. Didn't like it at all. item not reviewed by moderator and published
THE BEST TASTE EVER !!! item not reviewed by moderator and published
I usually love Paula Deen recipes, but this was not one of them. I followed the recipe pretty precisely, but it was not creamy, as I was expecting, and I think it called for more eggs than needed. I later tried another mac & cheese recipe from a different website which starts with a roux, then adds milk & cream, then you add your cheese to the mix and lots of it - now that was delicious! item not reviewed by moderator and published
Reduced eggs to just one, otherwise followed recipe exactly. My 14 yr old son said "Mom, throw out all of our other mac and cheese recipes - this is the best!". Creamy, cheesy and delicious. Reheats well, too. item not reviewed by moderator and published
This is a good mac and cheese and I do like the texture of the baked cheese on top. I do think it need more cheese (I know..I know and it was a bit bland... item not reviewed by moderator and published
This is a very "solid" macaroni and cheese. Made it exactly like directions. Had good flavor, but not creamy like I was looking for. item not reviewed by moderator and published
I think this recipe is delicious. Next time I will use a little less sour cream as my husband did not care for the extra. All in all a great recipe and VERY EASY to make!!! item not reviewed by moderator and published
I've been making this recipe for years. I always have trouble with the eggs scrambling so I just leave them out. Other than that I don't think it's very creamy but it's OK, I put a lot of cheese in it and on top. item not reviewed by moderator and published
It was awsome!!I thought it would have been a little difficult, especially since I had never made mac and cheese before. To my suprise it wasn't difficult at all. I had all the ingredients and I followed the steps and it came out fantastic. Although I did cook it a little longer that what was required. My family loved the creamyness of it. It was really flavorfull. I think I will be making it more often item not reviewed by moderator and published
Tried this once with no changes, taste was bland, texture was great. The second time I made it I doubled the milk, added 1/2 a can of pureed pumpkin (in an effort to sneak veggies into my family's diet), 1/2 an onion, and 1/2 tsp ground mustard. I will never make a different mac-n-cheese, this was AMAZING!! item not reviewed by moderator and published
Best Mac & Cheese Ever! We top it off with hot sauce at our house! item not reviewed by moderator and published
Dry, not creamy at all. I'd rather eat the box stuff. item not reviewed by moderator and published
I love this recipe...It is easy and can be fixed in a flash.. It tastes lighter than your white sauce, roux based mac.... For a twist, we like to add chopped fresh jalepeno and chopped cilantro. item not reviewed by moderator and published
Followed the recipe to a T and it came out PERFECT! Though I did add about a half pound of chopped bacon to the mix. The family thought it was to DIE for! item not reviewed by moderator and published
This is a great recipe. I added a half block (4 oz. of cream cheese that I had that I needed to use. I will make this recipe often. Thanks Paula. item not reviewed by moderator and published
I was hoping for macaroni and cheese like we had at Paula Deen's restaurant in Savannah. This was not creamy enough. One of our sons did like it. item not reviewed by moderator and published
The final product was exactly the mac & cheese I set out to find! It was thick/dense and I think the egg added that texture I was looking for! For a little dimension, I would like to add a combination of cheeses next time and see what kind of a mac & cheese that creates! item not reviewed by moderator and published
It was really good! item not reviewed by moderator and published
It was awesome! I did not need to cover it, I used Ina's trick of placing a deep dish baking pan on the rack below the mac filled half way with water so it kind of works as a steam. Ina's trick is for meatloaf. I love this recipe! My husband and son do too! I have a bit of a dairy problem so I used Tofutti Sour Cream, unsweetened soy milk, and Earth Balance instead of butter. I did use real shredded cheddar (word to the wise: Always shred your own, the pre-shredded never melts the same because it's coated with an anti-clotting powder). Anyway, the next night, we had it for dinner, only the mac and cheese. It needs no friends on the table. They'd just be neglected anyway. Haha! Great and easy recipe!! item not reviewed by moderator and published
DO YOU NEED TO COVER THE MACARONI AND CHEESE BEFORE YOU BAKE IT? item not reviewed by moderator and published
It came out really good I just added more cheese. I used a pack of cheddar cheese and a pack of a 4 cheese blend (Cheddar,america,monteray jack and muenster). I also used evaporated milk instead (b/c my family likes a little sweetness to their mac/cheese. item not reviewed by moderator and published
I chose this recipe because it seemed relatively easy. I modified it a bit - more sour cream and milk. The milk was reduced fat and the sour cream was light. It was still pretty good. Not the best, but still good. item not reviewed by moderator and published
I have a very picky teenage daughter...and this is her all time favorite thing to eat for dinner (and leftovers). I've made it so often, I know the recipe by heart. I do, however, use only 2 eggs. It comes out perfect every time! Love, love, love this dish! Thank you Paula! item not reviewed by moderator and published
my friend had surgery and her request was food because her b/f doesn't cook. I made 8 batches of this recipe with very little effort and every one raved about the dish. I used only 2 eggs based on the other reviews of the recipe and skim milk and all was well-enjoy! we did! :) item not reviewed by moderator and published
I've made this twice now. I'm trying to find a mac and cheese that the grandkids like and both times this recipe failed and got tossed. Both times it came out curdled and dry but tasted good. The curdled egg was not appealing. I'll try once again using the suggestions of others. I will use only one egg and increase the sour cream and milk. Also use less macaroni. item not reviewed by moderator and published
i was so happy when this turned out so well... i used different cheeses (brie, cheddar, and parm). i also only used 2 eggs, and put crushed garlic croutons on top... yum item not reviewed by moderator and published
Incredible !! I made it as a side for New Years day and everyone loved it. My husband who won;t eat leftovers asked for them the next night. I think the eggs really added to the dish. Please keep easy dishes coming. item not reviewed by moderator and published
this is the best recipe i have found by far! you go Paula! item not reviewed by moderator and published
Everyone loved it this year. Was one of the stars! I did only use two eggs and next time I might use another cheese besides cheddar but it was great! item not reviewed by moderator and published
I accidently made a healthier version of this recipe. I used 2% milk and light sour cream. It was not intentional, but it still garnered TONS of compliments from the party I took it too. I would say that it was not as creamy as I would have expected, but it is so tasty, YOU WON'T CARE! It is so good that I will be bringing it to Thanksgiving dinner! Thanx Paula! item not reviewed by moderator and published
I make this recipe at least once a month and have for several years. I believe this is a variant on the original recipe I used from the first Lady and Sons cookbook. A couple hints: Under cook your pasta. Throw it in the boiling water for no more than 5 minutes. We have to remember the pasta is going to continue to cook in the oven and will get mushy any other way. / I don't follow the recipe exactly when it comes to the sauce. I throw all the wet ingredients in and mix them together, then add the pasta to melt the butter, then finally add the cheese. I've found I personally get the best mixture this way. Remember too that some adjustments have to be made for those living in a dryer climate, or wetter for that matter. Savannah is very humid and it affects all our cooking and baking. I now live in Fl next to a river and am always having to tweak things because of humidity./ Add bacon, ham, shrimp, or shrimp and bacon in. The shrimp sounds odd but is really tasty. / HAVE fun for crying out loud. If you give up after one batch you'll never get good results. Some of my best recipes are stuff that I thought was ruined. Shanty item not reviewed by moderator and published
Creamy and cheesy and wonderful. item not reviewed by moderator and published
OK, I don't know who likes egg in their macaroni and cheese, apparently some people do, but I found it to be disgusting. It reminded me of a breakfast casserole or something. The recipe turned out fine, it was simple to make, but I just didn't like the egg in it. Still searching for a good baked mac and cheese. item not reviewed by moderator and published
I put in 2 eggs instead of 3 but other wise made it just as the recipee said. It wasnt dry. It did have a "spereation" issue. Not sure what happened. I put the cheese in it when it was hot. Then added the liquid mixture, as it got stirred together it started to seperate and "curdle". My husband said it had good flavor it was edible but not the best ever. item not reviewed by moderator and published
soooo yummy!!!!!!!!!!!!!!! I was just giving it a taste since I am an easy mac kinda gal. My Aunt made it for us, only with crumbly stuff on top...not sure what, need to call and ask before attempting it myself...big fan of that new mac by Paula Deen...I will be checking out her other recipes now for my growing family...Thanks!!!!! item not reviewed by moderator and published
I have been looking for a good southern mac and cheese, I have tried many different ones but this is by far the best. Great flavor.... was hit with the family...had company over and they loved it too. I reduced cooking time by about 10 minutes, just by watching it I decided it looked done and took it out of the oven. Was very moist...didn't dry out at all. This is like the real mac and cheese I remember from my childhood....good stuff!! This will be my new go to mac and cheese. item not reviewed by moderator and published
I was a little worried when it seemed like the noodles were in a scrambled egg-like bake, but it tasted GREAT! item not reviewed by moderator and published
Before I made this, I read the other reviews. Some people didnt think it was gooey enough, others didnt like the texture. This is EXACTLY the tpye of southern mac and cheese I had been looking for. Not expensive to make and simple. It is a perfect baked mac and cheese. We dont care for the cheesy gooey velveta type of sauce. This mac and cheese is a close replica to the type we get at the K&W or the K&S. Loved it and now it will be my signature mac and cheese. item not reviewed by moderator and published
I thought this was going to turn out pretty good, but I just wasnt all that impressed with it. I thought it lacked that good cheesey flavor mac & chs should have. Still love Paula though!! item not reviewed by moderator and published
WHY can't I get a good creamy, cheesy recipe? I thought for sure this would do it, but the cheese sauce falls apart and separates. Does anyone have any other ideas regarding this? What causes the sauce to separate? item not reviewed by moderator and published
Hey all... this is great!! I was using to much pasta as well and I modified the recipe with more milk and cheese...which worked great for me and my friends. I made a batch tonight with the correct amout of mac and WOW!!! I like to change it up by adding other ingredients to make it more of a casserole/main dish. Try some spinach and sauteed mushrooms with a bit of nutmeg. I have made it with artichokes and even crabmeat...yum. item not reviewed by moderator and published
The sour cream really creates a great flavor item not reviewed by moderator and published
Thank you very much the recipe that you have is just like my great great gandmothes recipes. and this time finally got it right with your help. I watch your shows all the time you really help a lot to improve my cooking skills. Thank you Leslie Friemel of Fort Smith Ark. item not reviewed by moderator and published
I suspect that many people are not having good results because they are using too much macaroni. The recipe calls for 4 cups cooked macaroni, not 4 cups dried. Since the volume of pasta doubles when it is cooked, 4 cups dried becomes 8 cups cooked, which is twice what is called for! Even those who use 3 cups dried are still using 2 cups too much. No wonder some complain that it is bland or that the eggs curdle when added to that much hot pasta. In Paula's Ultimate Mac & Cheese recipe 2 cups dried (4 cups cooked) is listed and that recipe uses the same amount of cheese, which confirms the correct amount for this recipe. item not reviewed by moderator and published
This is a really good basic mac and cheese recipe. I found some ways to make it better however. 1. It's not quite cheesy enough and creamy. 2. It doesn't have any dry mustard which makes a big difference in the flavors. 3. I find the eggs an unnecessary addition unless you want more cholesterol than is already there. Here is my edited version: 2 c. uncooked dry elbow macaroni 2 c. grated cheddar cheese(med or sharp) 4 oz. Velveeta(melted) 1 c. milk ? c. sour cream 4 tbsp butter(melted) 1 tsp ground mustard ? tsp salt item not reviewed by moderator and published
This is a great recipe. My grown sons are mac lovers and they thought it was delicious. I didn't find it dry at all but I only baked it 35 minutes and I'm also sure of my oven temp accuracy. For those who thought it was dry...baked too long, or oven temp off maybe? I really beat the heck out of the egg, sour cream, milk etc mixture before adding to macaroni and cheese. I found no pockets of egg in mine after baking. I'll definitely make this again. Thanks Paula for another example of tasty comfort food. item not reviewed by moderator and published
I figured since this was a Paula Dean recipe it would be really yummy. I was wrong; it was dry and lacked flavor. I did follow some suggestions but they didn't make a difference. I might try this again but using Velveeta. item not reviewed by moderator and published
I made this to go along with hamburgers, etc., for a party and it was a hit! item not reviewed by moderator and published
Excellent Mac and cheese. Used only one egg. Came out great!!!! item not reviewed by moderator and published
This is a delightful dish. First time cooks, old timers, and no timers will find this great. It is not a last minute choice because of the cooking time. I usually have all these ingredients on hand to make when I have not gone shopping. It is a great dish to take to a family that is moving in or moving out, a side dish at a take in dinner event. We just love this kind of comfort food for Movie night on Friday. item not reviewed by moderator and published
I was looking for a mac and cheese recipe my husband would adore; since he's not fond of anything from a box. This recipe was a winner with him. He's a southern boy and this is how he loves it. I wasn't fond of this style of mac & chesse at first (I like mine creamy) but I've really grown to love it. I make it all the time and it's a must for the holidays. item not reviewed by moderator and published
I have to chuckle at these poor reviews on this mac and cheese, using these ingredients and following the directions correctly, how could this come out tasting bad or too eggy! item not reviewed by moderator and published
This was good, but definitely needed some salt. I cut the egg in half based on other reviews. I also used a blend of white and yellow cheddar. item not reviewed by moderator and published
Mine was just a little bit dry.. but this is just the way I like a homemade mac and cheese! item not reviewed by moderator and published
My family thought I hung the moon with this one. I made some changes after reading the ratings on this site though. I only used one egg instead of three and I used grated cheddar, Monterrey Jack and some Velvetta to add creamy to it. I also used some cream. I used some chopped green onion tops on top with the added cheese and let all that melt into the dish. Yummy!!!! item not reviewed by moderator and published
I love Paula but have to say I was really disappointed in this recipie. Its just too dry and not at all creamy like I think mac and cheese should be item not reviewed by moderator and published
Served it at a potluck dinner parties and it was well liked and reviewed. guests stated that it was delicious, creamy, well seasoned and tasty. I added 2oz of monterey jack jalapeno cheese, which gave the slightess spiciness, freshly grated parmesan, sharp and extra sharp cheddar and american slices. It was a big hit, especially with the teenagers. item not reviewed by moderator and published
Thank you Peggy - I totally agree with you. Some people think that behind the anonymity of the computer that they can be rude. I believe that rude is rude is rude. And hurtful.  item not reviewed by moderator and published
That is a huge compliment!!!!! I wish someone would tell me that something I cooked tasted like grandma's!! lol item not reviewed by moderator and published
That is a huge compliment!!!!! I wish someone would tell me that something I cooked tasted like grandma's!! lol item not reviewed by moderator and published
Agreed. Paula is a great cook! item not reviewed by moderator and published
What's a silly thing like racism or bigotry to stand in the way of good recipes? The unmitigated gall of all those silly people who think they have the same rights as everyone else! Foolishness! item not reviewed by moderator and published
She doesn't deserve a life sentence for an error made years ago. Too many real offenses get glorified in the name of pop culture. Pretty hypocritical world we live in. item not reviewed by moderator and published
The recipe says to add the cheese to the freshly cooked hot macaroni. This recipe was not creamy but more like cheesy scrambled eggs and macaroni. item not reviewed by moderator and published
Agreed. Mine was dry as a bone. item not reviewed by moderator and published
Did you temper the eggs, mate? item not reviewed by moderator and published
hmm, a bit snarky item not reviewed by moderator and published
Just a bit? I can feel the chill thought the computer! item not reviewed by moderator and published
try using Velveeta cheese (the log cut it into cubes) and some shredded cheese and mixing it to the macaroni before the egg wash is added, it makes it absolutely positively amazing item not reviewed by moderator and published
The recipe total cook time is 55 minutes, that includes the time to boil the noodles. The bake time in the oven is 30-45 which is in agreement with the video. item not reviewed by moderator and published
Write a try using Velveeta cheese (the log cut it into cubes) and some shredded cheese and mixing it to the macaroni before the egg wash is added, it makes it absolutely positively amazing item not reviewed by moderator and published
you should try my short cut it makes it super cheesy its awesome. try using Velveeta cheese (the log cut it into cubes) and some shredded cheese and mixing it to the macaroni before the egg wash is added, it makes it absolutely positively amazing item not reviewed by moderator and published
African Americans are not the only ones who eat Mac and cheese item not reviewed by moderator and published
lol no we aren't but for some reason we put extreme pressure on ourselves for cooking skills, especial for thanksgiving staples like Mac and cheese! Just for the record, I followed the recipe and it turned out great! Thanks Paula, item not reviewed by moderator and published
try using Velveeta cheese (the log cut it into cubes) and some shredded cheese and mixing it to the macaroni before the egg wash is added, it makes it absolutely positively amazing item not reviewed by moderator and published

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