Description
This Paula Deen’s Macaroni and Cheese recipe is rich, creamy, and loaded with cheesy goodness. Made with tender elbow macaroni, eggs, and a blend of cheddar and American cheese, this classic Southern comfort food is baked to golden perfection for a creamy, cheesy side dish everyone will love.
Ingredients
- 2 cups elbow macaroni, cooked and drained
- 4 tablespoons (1/2 stick) unsalted butter
- 2 cups shredded sharp cheddar cheese
- 3 large eggs, beaten
- 1/2 cup sour cream
- 1 cup whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dry mustard (optional, for a little tang)
- 1 cup shredded American cheese (or Velveeta)
Instructions
Preheat oven:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Cook the pasta:
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to package instructions. Drain and set aside.
Make the cheese mixture:
In a large bowl, combine the cooked macaroni, butter, cheddar cheese, American cheese, beaten eggs, sour cream, milk, salt, pepper, and dry mustard (if using).
Stir until everything is well combined and the cheese begins to melt from the heat of the pasta.
Bake:
Pour the mixture into the prepared baking dish and spread evenly.
Bake uncovered for 30-35 minutes, or until the cheese is bubbly and the top is golden brown.
Serve:
Let the macaroni and cheese cool for a few minutes before serving. Enjoy warm as a side dish or a main course!
Notes
- Use half-and-half instead of whole milk for an extra creamy texture.
- Add crispy bacon bits, caramelized onions, or jalapeños for extra flavor.
- Top with extra shredded cheese or breadcrumbs for a crispy topping