The Lady's Cheesy Mac (Southern Macaroni & Cheese)
ID: ae79707b...
Paula Deen shares her famous Southern baked macaroni and cheese recipe, featuring a rich, custard-like texture, a secret sour cream ingredient, and a mix of Cheddar and Muenster cheeses.
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🍳 Cooking Flow
Cook elbow macaroni slightly past al dente and drain well. → Mix the warm macaroni with butter, cubed Muenster, and most of the grated Cheddar cheese. → Stir in beaten eggs, salt, sour cream, evaporated milk, and whole milk. → Pour into a greased baking dish and bake at 350°F (175°C) for 40 minutes, stirring halfway through. → Top with the reserved Cheddar cheese in the final 3-4 minutes of baking.
Cooking Steps
Brief Cooking Order
Cook elbow macaroni slightly past al dente and drain well. → Mix the warm macaroni with butter, cubed Muenster, and most of the grated Cheddar cheese. → Stir in beaten eggs, salt, sour cream, evaporated milk, and whole milk. → Pour into a greased baking dish and bake at 350°F (175°C) for 40 minutes, stirring halfway through. → Top with the reserved Cheddar cheese in the final 3-4 minutes of baking.
Introduction
Paula Deen shares her famous Southern baked macaroni and cheese recipe, featuring a rich, custard-like texture, a secret sour cream ingredient, and a mix of Cheddar and Muenster cheeses.
Step 1
Cook 2 cups of dry elbow macaroni 2-3 minutes longer than the package instructions to prevent it from soaking up all the baking liquid, then drain thoroughly in a colander.
Step 2
Add butter to the warm cooked macaroni in a large bowl and stir until completely melted.
Step 3
Slice the Muenster cheese into small cubes and add them directly into the bowl with the macaroni.
Step 4
Add most of the grated sharp Cheddar cheese to the bowl, reserving a small portion to top the casserole later.
Step 5
Pour in 3 beaten eggs and season with a pinch of salt, taking care not to oversalt as the cheeses are already salty.
Ingredients List
Important Notes
Do not cook the macaroni al dente; overcooking it by 2-3 minutes prevents the pasta from absorbing all the liquid and drying out during baking.
Be sure to drain the macaroni thoroughly in a colander, shaking it to remove all excess water.
Do not add the topping cheese at the very beginning of baking; otherwise, it will become hard and overcooked. Add it only during the last few minutes.
Evaporated milk is crucial for achieving the perfect rich, custard-like texture.
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