The Ultimate Lady's Cheesy Mac and Cheese

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It was easy to make. It tasted exactly how I thought it would. I added 5 eggs, but next time I make it I will only use 1 or 2. My kids loved it though (ages 4 and 2 They kept telling me it was there favorite macaroni!!! My husband also liked it!!!!

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I looked at all of Paula Deen's Mac and Cheese Recipes before I made one. They are essentially the same, except all the other one's call for 3 eggs and no pepper. This one uses a variety of cheeses, but is essentially the same recipe as the others. We love the mac and cheese with 3 egg and whatever cheese I choose to throw in. I double the recipe so we have leftovers. It's great. I also noticed that there are 3 versions of The Lady's Mac & Cheese, each one has a different number of servings listed for the same volume of ingredients. Maybe the one with the largest number of servings is her version of Lower Fat!

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this mac&cheese was horrible.i follow the recipe except i cut the eggs to 3 because i wanted it to be creamy. it didnt help. i knew it was bad but i put it on the table anyway.my family begged me to stay away from Food Network,mainly Paula Deen. she might talk Southern but this m/c is far from SOUTH.even the garbage disposal try to reject it.

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My family is big mac and cheese fans so I knew I was chancing trying a new recipe..This was a HUGE SUCCESS! Of course I changed the 6 eggs to 1 egg after reading reviews(always a good idea before starting and I didnt have all the cheese so I got a bit creative..I have been trying to save money at home and trying to use whats in the house instead of running out to buy groceries for a recipe..so..I had shredded mexican blend cheese which I used about 2 cups approx then I had some provolone cheese used 2 slices and some Mozzerella cheese sticks that i cut up...and I increased the sour cream by about 1/4 cup and wooohoo yummy.. Also I wanted a crust so I added whole wheat bread crumbs to the top and sprinkle it with parmesan cheese and some butter...The top came out awesome a nice cheesy crust...So to sum it up..This is a big hit and gonna be a regular in our menu plans....Again Thanks to the butter queen!

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To those who wrote negative reviews stating that this recipe is too eggy, too much like a frittatta, etc. I feel the need to explain that there seem to be at least two ways that people seem to like their Mac & Cheese.

First is the creamy version which may or may not have any eggs, may be baked but just as likely it may be cooked in a pot on top of the range, but is always very creamy and cheesy. Then there is the old traditional Southern way that Paula presents here which is supposed to stand tall and firm when cut into servings. When my mother made it - the custard of eggs and milk was poured over the precooked macaroni which lots of grated cheddar had already been stirred into. Then it was baked till the custard had set. Each bite held a tasty surprise of visibile melted cheddar cheese unlike the creamy version in which the cheese is completely melted away. I like my mac & cheese this way because that's the way my mama made it and those who prefer the creamy version probably prefer theirs that way because that's the way their mama made it. There is room for both!

Feel free to experiment with this recipe like others have done by cutting the number of eggs, increasing the sour cream, changing the types of cheeses, etc. That's what creative cooks do! By the way, I grew up in South Georgia like Paula!

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First let me just start by saying I am NOT a chef. I am, however, a southern home cook that has fooled my husband and his family in to thinking I'm a brilliant cook all thanks to Food Network!
As far as all these crazy reviews, I just want to smack ya'll upside the head! Eggs are a binding ingredient and for the most part ONE egg will be sufficient. And I do agree Food Network or whomever posted this recipe on Paula's behalf should revise this recipe, but come on folks, we're all human!

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According to Paula's cookbook the recipe should read 3 eggs, beaten and 1/2 cup sour cream and 4 TBSP butter. Hope this helps.

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I made this today in advance for my daughter's birthday bar-b-que. I followed the directions and then read the reviews while it was baking. I have to admit to feeling some panic and fear over the people who said it was awful if you didn't reduce the eggs, etc.

Well, I had to say - it's great as it is. I have made southern style mac and cheese before and that's what I was expecting. Paula didn't disappoint on this recipe.

I can see how people who mght be expecting Kraft and who are using Velveta could be curious about how this is different, but let me assure you it takes delicious like the baked mac and cheese casseroles I remember as a kid at Sunday after-church picnics.

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I also listened to other reviewers suggestions and only used 1 egg, also using more sour cream probably closer to a 3/4 cup. Instead of going all out on the cheese I just used cheddar, a monteray jack blend and swiss. This turned out so yummy and I was surprised how easy it was, I liked that there was no cooking of the cream sauce, just throw everything together and bake it. I went one further step however and crushed some crackers over the top and used that as a little crust. So good!!!

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I listened to other reviewers and used just one egg and the texture was just as it should be. I've made this recipe a few times now and play around with the cheeses. I like that it does not use a rue like most other mac n cheese reipes, as they have a flourery taste to me. Best mac n cheese recipe I've found so far, will make again!