The Lady's Cheesy Mac

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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!!

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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!

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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!

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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

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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!

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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.

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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!!

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Followed this recipe to the letter. It did not work for us. Didn't like it at all.

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THE BEST TASTE EVER !!!

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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!