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Paula Deen’s Macaroni and Cheese

November 26, 2010 by Stacey 2 Comments

Oh boy. Cheese. Gooey, baked, melted, slightly browned cheese. With token pasta.

If you’re looking for a heart attack (otherwise known as food that’s actually going to taste pretty awesome), it’s to Paula Deen we turn. And so I did when I needed a traditional American side dish for Thanksgiving.

Please let’s have a moment of reverent silence for macaroni and cheese.

Ingredients:

4 tablespoons butter
1/2 cup sour cream
2 cups grated cheddar
3 eggs, beaten
4 cups cooked elbow macaroni
1/2 teaspoon salt
1 cup milk

Method:

1. Preheat oven to 350F

2. Melt butter into cooked and drained macaroni. Add the cheese until sticky.

3. Mix sour cream and eggs, add to macaroni and stir.

4. Add milk, stirring for a few minutes to see if you need to add any more to keep the sauce creamy.

5. Spread out in a greased casserole dish, cover with cheese (yes more cheese) and breadcrumbs if you like, and cook for 35-40 minutes.

And because watching Paula is half the fun (that voice sure is polarising), I’ve added her here. Happy cheese, y’all!

Filed Under: Main Dish

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Reader Interactions

Trackbacks

  1. Meatless Monday: Kicked-up crock pot mac and cheese | The Veggie Mama says:
    June 24, 2013 at 4:40 am

    […] I love Miz Deen’s regular recipe (which I made here), but I can’t resist throwing in a few extra veg where I can. This one has fresh tomato, […]

    Reply
  2. Vegetarian Thanksgiving Meal Ideas - The Veggie Mama says:
    November 26, 2014 at 5:09 am

    […] Paula Deen’s Macaroni and Cheese […]

    Reply

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