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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 491-500 of 593

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  • on November 23, 2004

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    It was so easy to make! Rich and creamy, so good with chicken dinner.

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  • on November 22, 2004

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    I've taken to calling this "AAA Mac & Cheese" because it's Almost Aunt Audrey's. I grew up on her simple but scrumptious mac & cheese, and I've never been able to replicate it, since she never believed in recipes - the good ole southern farm way! I'm a city boy, but I still crave that country cookin'. This comes as close as it gets. I made it for a potluck at work and doubled the recipe. I used LOL Buttery Tasting Spread because it's what I had on hand, rather than real 100% butter. For the cheese I used two kinds of sharp, about 5 cups total for the double batch. Let me tell you, Aunt Audrey would be proud. I suspect many of you who didn't care for this recipe simply never had "real southern" mac & cheese. This is it! I don't have to search for years to come to make it "AAA." I'm sticking with Paula!

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  • on November 21, 2004

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    This has become a favorite in my house. The texture is the best! Maybe everyone has a different idea of the best texture. I've never had a problem with curdling eggs but there is a bit of a souffle-like feeling.

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  • on November 16, 2004

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    I hate to say anything bad about Paula Dean's recipes because I have liked all of the ones I have tried before but this one was missing something. It was not creamy like I like it and not cheesy enough. I think I'll have to stick with my own recipe on this one.

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  • on November 14, 2004

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    It was an easy, tasty recipe.
    The ultimate comfort food.

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  • on November 10, 2004

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    This was a good recipe...but I am used to greatness from Paula. I also found the recipe to be a bit dry and not cheesy enough. Perhaps more cheese next time

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  • on November 09, 2004

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    What can I say? Paula you always out do yourself.

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  • on November 09, 2004

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    Divided this recipe in 1/2 to make 4 servings. For my 1/2 recipe I used 4-3/4 oz. Kraft Extra Sharp Cheddar cheese (3/4 oz. was reserved for on the top, only 1 egg, increased the sour cream to 3/8 cup of light, and increased the milk to 3/4 cup of half and half. Added a lot of black pepper and only a sprinkle of salt. This turned out MOIST, DELICIOUS, and not too eggy. I served it with a small spinach salad.

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  • on October 26, 2004

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    VERY GOOD DIDNT LAST LONG ATA SUPPER TABLE

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  • on October 25, 2004

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    Just like mama used to make!!! Very easy to prepare and well worth a little extra effort...puts instant type macaroni and cheese to shame! Wonderful flavor and the sour cream just makes it extra good.

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