Sandra Sharp cheddar, sour cream, and a three-egg custard go into Paula Deen Mac and Cheese before it bakes in a casserole dish at 350°F. It sets firm enough to cut into squares and makes 10 servings in about 50 minutes.
The recipe is Paula Deen’s Lady’s Cheesy Mac, from her official site and her Lady & Sons restaurant in Savannah, Georgia. She builds the sauce from sour cream and eggs rather than a roux or béchamel. That is what gives this version its firm, sliceable texture instead of the loose, scoopable consistency most stovetop mac ends up with.
The cheddar goes into the pasta while it is still hot, straight from draining. Hot pasta melts the cheese on contact and spreads it through the whole batch before the custard goes in. Let it cool first and the cheese sits in clumps rather than blending through, leaving uneven pockets in the final bake.
Paula Deen Mac and Cheese Recipe
Description
Seven ingredients and 10 minutes of active prep go into a dish that serves 10 and slices cleanly from the casserole. It is the kind of mac and cheese that works as a side at a holiday table rather than a weeknight bowl.
Ingredients
Instructions
- Preheat oven to 350°F. Grease a casserole dish with butter or non-stick spray.
- Cook elbow macaroni according to package directions until just tender. Drain and transfer immediately to a large bowl while still hot.
- Add the grated cheddar to the hot macaroni and stir until melted throughout.
- In a separate bowl, whisk together the butter, sour cream, beaten eggs, milk, and salt.
- Pour the custard mixture over the macaroni and cheese and stir until fully combined.
- Pour into the prepared casserole dish. Scatter extra shredded cheddar over the top if desired.
- Bake for 35 to 45 minutes until the top is lightly golden and the center is just set. Rest for 5 minutes before serving.
FAQs
Why sour cream instead of heavy cream?
Sour cream has more acidity than heavy cream, which changes how the custard firms up in the oven. The acidity works with the three eggs to create a set that holds when you slice into the dish. Heavy cream produces a looser result, which is right for stovetop mac but not for Paula Deen’s casserole-style version.
How do I know when the bake is done?
The top should be lightly golden and the center should feel just set when you press it gently. The dish will still wobble slightly when you move it, similar to a baked quiche, and it firms up more as it cools. Start checking at 30 minutes since oven temperatures vary, and pull it anywhere from 30 to 45.
Can I use a different cheese?
Sharp cheddar is the best fit since it has enough flavor to come through against the rich custard. A mix of sharp and mild cheddar works if you want something less pronounced at the table. American cheese is another option — it melts more smoothly and gives a slightly creamier, less tangy result than cheddar.
How do I store and reheat leftovers?
Leftovers keep in the fridge for up to four days in an airtight container and reheat well. The oven at 350°F for about 15 minutes gives better results than the microwave, which can make the custard rubbery. Cover with foil so the top does not dry out before the center warms through.
Can I make this ahead?
Yes, assemble the unbaked casserole up to a day ahead and keep it covered in the fridge. Pull it out 30 minutes before baking so it comes closer to room temperature, which helps it cook evenly from edge to center. Bake as directed, adding a few extra minutes since it is starting cold.
What do you serve with Paula Deen mac and cheese?
Mac and cheese this rich works best next to something acidic or crunchy. Paula Deen’s coleslaw is the classic pairing since the vinegar and cabbage crunch balance the custard. For a more substantial plate, Paula Deen’s country fried steak alongside this mac is a full Southern dinner
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