Paula Deen Mac And Cheese Recipe
Try this Paula Deen Mac And Cheese Recipe. It is the best way to enjoy a rich and cheesy classic that is baked to golden perfection.
Ingredients
- 4 cups of elbow macaroni cooked and drained.
- 2 cups of sharp cheddar cheese shredded.
- 3 large eggs beaten.
- 1/2 cup of sour cream.
- 4 tablespoons of unsalted butter melted.
- 1/2 teaspoon of salt.
- 1 cup of whole milk.
- 1/4 teaspoon of dry mustard optional.
- 1/2 cup of crushed butter crackers for the topping.
Instructions
Prep the Oven
- Heat your oven to 350°F before you start. Lightly grease your 9x13 inch baking dish.
Boil the Pasta
- Cook the macaroni in a large pot of salted water until it is al dente. Drain well.
Mix the Base
- In your large mixing bowl, combine the cooked macaroni and the shredded cheddar cheese.
Make the Custard
- In a separate bowl, whisk together the beaten eggs, sour cream, melted butter, and salt.
Add the Milk
- Slowly whisk the milk and dry mustard into the egg mixture until it is smooth.
Combine Everything
- Pour the egg and milk mixture over the macaroni and cheese. Stir until every noodle is coated.
Add the Topping
- Transfer the mix to the baking dish. Sprinkle the crushed butter crackers evenly over the top.
Bake to Golden
- Bake for 30 to 45 minutes until the top is brown and the cheese is bubbling.
Notes
- Don't overcook the pasta. Boil the noodles for two minutes less than the box says so they do not get mushy in the oven.
- Use block cheese. Shredding your own sharp cheddar makes the sauce much smoother than using pre-shredded bags.
- Add sour cream. This is the secret to the signature tangy and extra-creamy Southern texture.
- Whisk the eggs well. Making sure the eggs are fully beaten ensures the custard sets evenly without streaks.
- Watch the timer. The macaroni is done when the edges are crispy but the center is still soft and gooey.
- Let it rest. Letting the dish sit for five minutes after baking makes it much easier to scoop into perfect squares.