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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 (593)

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Average Rating:

Total Reviews: 593

Showing 131-140 of 593

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  • on February 26, 2007

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    More like a casserole, the recipe makes a very large serving.

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  • on February 23, 2007

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    I did not make this recipe exactly as written as I have been making mac anc cheese similar to this for many years. I used only 2 eggs and approximately 3 1/2 cups of milk to make it creamier plus a lot more cheese. I used a mixture of extra sharp cheddar and velveeta. I am used to the texture of this version and like it very much. I have found that if you wait a few hours before cooking it and letting the milk and eggs warm up, that the texture is not so curdled. I get many compliments on this recipe. It is easier than my previous mac and cheese which is a layered version

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  • on February 20, 2007

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    I made this along with her BBQ meatloaf, and my family loved it. The Mac & Cheese had a crisp top to it, and a great texture. I highly recommend it.

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  • on February 16, 2007

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    My family loves this recipe .The only problem is that it tends to be very thick whereas i Love it a little creamier. But it is a must wherever I go. Paula, you are fabulous.

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  • on February 16, 2007

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    This is a good macaroni dish. It was loved at Christmas.

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  • on February 12, 2007

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    I made this recipe twice, because the first time I made it, I wasn't totally successful. I used shredded cheddar cheese (name-brand, pre-shredded in the dairy section, and the result was tasty, but the texture was off (curdled, runny and oily. When I made a batch for company during my second attempt, I purchased a block of super-sharp American cheese from my grocery store deli section (Hoffman's brand, about 1 1/2-2 lbs, because I doubled the recipe. The super-sharp American cheese melted beautifully, and it didn't seperate during baking. It mixed wonderfully with the beaten egg/sour cream mixture, and the result was light, fluffy, tender and super cheesy. I had to shred the block myself, but it was worth it--the end result was a crowd pleaser. I would suggest, if you are thinking of making this, to buy a better quality super-sharp American cheese over pre-shredded cheddar. It may cost a little more, but you won't have sub-par cheese turning clumpy and oily in your dish!

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  • on February 11, 2007

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    this is good

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  • on February 10, 2007

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    This is the REAL deal - just like my Mom made when I was growing up.

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  • on February 07, 2007

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    My dinner table has had the pleasure of the Lady's Cheesy Mac for well-over a year. I do most of the cooking. When we want mac and cheese this is what I make. This recipe is on our regular rotation, now with my own touches. The simplicity of it makes it possible to make it during the week. The leftovers work nicely for work week lunch items. And the taste, well, you can't get it out of a box - dry or frozen. I like mine with a nice splash of Texas Pete - but I like every thing with hot sauce or peppers.

    My favorite combination is my fried chicken and green bean recipes with Miss Paula's cheesy mac and tomato pie recipes. That is some good eatin'. The meal is not calorie friendly but as Miss Paula said on Oprah, "I'm your cook, not your doctor".

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  • on February 05, 2007

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    I tried it for superbowl and it went over great .

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