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Ingredients
- 4 tablespoons butter, cut into pieces
- 1/2 cup sour cream
- 2 cups grated cheddar cheese
- 3 eggs, beaten
- 4 cups cooked elbow macaroni, drained
- 1/2 teaspoon salt
- 1 cup milk
Details
Preparation
Step 1
Preheat oven to 350 degrees.
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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REVIEWS
Good recipe- should try to use a mixture of different cheeses besides just grated cheddar cheese- it makes the mac-n-cheese even better!
I make this recipe often and I love it. Today I decided to kick it up a notch and I used swiss and white cheddar for the cheese and I added peas and ham. Very good.
This is my son's favorite meal & he is very picky!
I made this for my company party...and won best dish! I am so proud! My daughter says I can't cook so early present for me...lol! Best mac and cheese ever!
To everyone asking about the 4cups cooked or citing a recipe that shows 2 cups.... 2 cups dry macaroni would be about 4 cups cooked. If you think you have too much, don't use it. The pasta will suck up the liquids and make it less creamy. 1st, I liked how this recipe turned out. I buttered my macaroni too though grin This was a first using eggs in Mac and cheese. It gave the liquid ingredients a roux feel without making a roux. For those that really were looking for a creamy texture (dare I say Stouffers style??? Gads!) This is a different type of mac and cheese than that, but here is what you'd do to get that texture with the same ingredients, sans the eggs. 1. Heat 2tbls butter and tbs flour in a pot. Cook the flour for about a minute to get the raw taste out. 2. Add 2 cups milk and heat to it begins to bubble. 3. Take off the heat and mix in the cheese till it melts and add a dash of salt and pepper. 4. Mix in sour cream and pour over the macaroni and then bake. I'd personally toss some butter with the noodles and some cheese before pouring cheese sause over top. LIke I said, this is a totally different style of Mac & Cheese, but it would address the texture issue people had. I personally like it both ways.... and I personally, if making mac and cheese, would go for broke and add LOTS of extra cheese and butter.
I made this dish with great anticipation to take to a function we attended last night... I was very disappointed in the lack of consistency in this dish.. It was VERY DRY and not at all like I thought it would be.. Most folks think of mac and cheese being creamy and this was not at all that way. I would not make this dish again... My husband says that if you are coming off a three day combat patrol in the jungle and had not had anything to eat in three days this would have sufficed.. I do love your cooking and we loved eating at your restaraunt in Tunica, Miss. and actually went twice... I will try another one of your mac and cheese dishes and see if I can get the same results as your dish at your restauarant in Tunica...
This is the BEST mac and cheese recipe ever! I have tried making other recipes and nothing compares. I made this for my inlaws and they were begging me for the recipe! L
I love your recipes, but something concerns me when I'm making "pasta" recipes. This recipe for "The Lady's Cheesy Mac" calls for 4 cups cooked elbow macaroni. Do you (a) measure the 4 cups of macaroni and cook it and drain it? Or (b), do you cook "x" amount of dry macaroni which should equal 4 cups after cooked? If(b), then tell me how much cooked macaroni you get out of one cup uncooked. Does this make sense? Is anyone else confused by this. This recipe is much like the way I make it -- but I have never used sour cream. The eggs are what make good mac and cheese into GREAT mac and cheese. P.S. My Kentucky grandmother liked to put some Colby cheese into mac and cheese because she liked the "stringy" consistency it added. I agree -- but don't get carried away; use more Cheddar than Colby.
Absolutley Awesome! I was worried since I do not like sour cream. But you can't even tell. Kids loved it too!
Not a fan of this recipe. I like my mac 'n cheese more creamier. This was more eggy. I literally had scrambled eggs in the elbow noodles. Love ya Paula but, it needs more creaminess and cheese.
Great recipe, I will make it again with 1 less egg and throw in some cubes of cheese to make it cheesier.
My family requests that I make only this recipe for special occasions. If I think about making a new one, they won't have any part of it------and I'm 14!
Made it for the first time this Thanksgiving Grandsons requested Mac & Cheese and man o man everyone LOVED it even my non mac & cheese lovers, said it was the BEST MAC & CHEESE......going to add it to my recipe collection book for the daugther in laws.
It is wonderfully delicious!
This was very good. My family loved it. I will be making it again!
Best macaroni & cheese ever! I add a few buttery bread crumbs on top, along with a little bit of Gouda...so perfect!
Made this dish over the weekend - my family loves it! Best mac & cheese dish EVER!!! Told me never to make another mac & cheese recipe - just this one!
The best macaroni and cheese in the world. I have made this recipe many times, since I got Paula's cookbook several years ago. The only thing I do differently is to add the butter, as well as the cheese, to the hot macaroni. I put shredded cheese on top, sprinkle it with dried bread crumbs and a little bacon-flavored salt. I also use the bacon salt instead of plain salt in the "sauce."
My boys have never had boxed mac & cheese - and never will, thanks to this recipe. This mac & cheese is always a hit at our family gatherings. We are NOT a family that likes the creamy, fake cheese mac & cheese. However, we sometimes add more cheese and even make it with a variety of cheeses. It's never a disappointment! Yummy!
This is a true "Southern" version of mac and cheese. I can understand how some people may not like it because of the egg. It is def not a creamy mac and cheese. This recipe is exactly the one my Granny used for her mac and cheese. LOVE IT.
Wow, this Mac n Cheese is the best! I guess some of these people on here are used to eating it out of the box!
This recipe is very easy and always a huge hit!!!!!!
THE BEST!!!!!!!!!!!!!!!!!!!
I used fresh extra sharp cheddar, and added 1/4 teaspoon of cayenne pepper, I topped it with extra sharp cheddar and monterey jack. I love Paula's creamy mac and cheese, though this recipe is not of the creamy variety it is very very yummy and the small amount of cayenne pepper gave it a little kick. Thanks for the recipe!
My friends and I enjoyed this recipe and it came out well. Howver, there was far too much egg in this for our tastes. I may try making it again with only 1-2 eggs and an extra cup of cheddar. The consistency between the noodles was that of a scramble. Not at all gooey/cheesy. Adding bread crumbs and extra cheese on top was a great idea.
This mac and cheese recipe is terrific. Cooked it for a family gathering and they loved it and want it for all family dinners now. Not difficult and very very tasty.
This was very good mac and cheese, but it takes a little common sense, which I was lacking tonight. I overcooked it because of the long and shallow casserole I used, so next time I will check it at 20 minutes to make sure. I also didn't have enough cheddar, so I mixed in some provolone and parmesan and it was delicious, though overcooked. This is not a recipe for the creamy-type mac and cheese lovers, though.
I made this recipe for Christmas this past week and I was soo disappointed. My family loves mac n cheese..from box or scratch but they wouldn't eat this. I threw away the whole 13x9 dish of it. Maybe I did something wrong..I doubled the recipe but otherwise followed it to the letter. Wish I had read reviews before making..now I see where someone said if you like creamy macncheese this is not for you..I agree...be wary..
This was wonderful, I cooked it for our last holiday and it was BIG hit. This Christmas I am cooking it, and taking it to our church dinner. I can't wait for folks to try it.
AWESOME! All of my friends and even their children who proclaim to hate homemade mac and cheese love this one. This is the only homemade mac and cheese they will eat. I have given this recipe to more people than I can remember!
My roommate & I absolutely LOVE THIS!! The first time I made it though, the eggs seemed to scramble. (?) So this time I just made sure all the ingredients were room temp and very well-mixed before adding to the macaroni - don't know if it helped, but the eggs didn't scramble this time. Also, I increased the cheese to 3 cups, the salt to 1 tsp, and the pasta to 4 cups. I also used half & half instead of milk. Came out beautifully! It IS real cheddar, so of course it will come out with more texture than the box variety. But it was moist, cheesy and buttery....and the edges got crispy and yummy! SIMPLY DELICIOUS. This is the only recipe I'll be using from now on. Thank you so much, Paula... you definitely get a round of applause in this house!
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