Monday, August 23, 2010

My Fav Mac n Cheese Recipe

Obviously, this southern favorite would come from Paula Deen. As I mentioned I attended a bridal shower over the weekend. The maid of honor put together a lovely afternoon. One of the gifts was a recipe book including recipe cards guests filled out that were in the invitations (see my previous entry about Michael’s Paula Deen collection). I used Paula’s recipe altered as follows:
I use about 4 cups of cheese (sometime mixing sharp cheddar and something like colby jack). I use 3 cups as she directs (adding to the pasta when it is still hot) and add 1 cup as a layer on top. I also top the recipe with seasoned breadcrumbs.
*I’m excited to try this recipe with crushed ritz crackers instead of breadcrumbs.
**this recipe is included in 1 of my favorite cookbooks Paula Deen’s  Kitchen Classics


  • 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


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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