Category: Casserole

Paula Deen’s Mac and Cheese is real man food…..not your usual “out of the box” kiddy food! Paula puts more cheese in hers and I prefer it.

And of course, it has butter! I wouldn’t expect anything less from Paula.

I think Paula and my Mom musta’ known one another in the past. This is the same method my mother used when she made mac & cheese.

Great taste and easy to make. Give it a try. I don’t think you’ll be disappointed!

How To Make Paula Deen’s Mac and Cheese

Making Paulas Mac and Cheese couldn’t be easier. The one thing you need to pay attention to is cooking the pasta.

The cooked pasta needs to be al dente since it gets additional cooking when the dish is baked in the oven.

Once you have the pasta cooked, the balance of making the dish is just to mix it with the other ingredients and pop into the oven.

The one thing you need to be cautious about is over baking.

When baked properly, the dish will still be slightly loose when it comes out of the oven.

Let it sit for 10 minutes or so and residual heat will finish it up and it will become more solid and spoonable!

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Paula Deen's Mac and Cheese

Prep Time

20 mins

Cook Time

45 mins

Total Time

1 hr 5 mins

 

Paula Deen's Mac and Cheese is loaded with lots of cheese and, of course, butter!

Course: Side Dish

Cuisine: American

Keyword: Paula Deen's Mac and Cheese

Servings: 6

Calories: 325 kcal

Ingredients

• 3/4 lb elbow macaroni
• 3 cups shredded sharp cheddar cheese 10 oz.
• 3 large eggs
• 1/2 cup sour cream
• 1 cup milk
• 4 teaspoons unsalted butter cut into small pieces
• salt

Instructions

1. Preheat your oven to 350 degrees. Lightly butter an 8x12" baking dish.
2. In a pot of boiling salted water, cook the macaroni until al dente. Drain and transfer to a bowl.
3. Add two cups of the cheese to the bowl and toss until melted.
4. In another bowl, whisk the eggs with the sour cream. Add the milk, butter, and 1/2 teaspoon salt.
5. Stir the mixture into the macaroni and pour it into the prepared baking dish.
6. Sprinkle the remaining cheese on top.
7. Bake for 35 minutes, until bubbling and cheese is melted.

Tips and Tidbits About Paula Deen’s Mac and Cheese.

If you like a little more bite add some Parmesan and Asiago cheese to the mix. Adding some diced green onions gives more flavor and texture.

You can also make a light version, it works quite beautifully! Use skim milk, egg substitute, fat-free sour cream, and butter substitute.

It’s honestly really hard to tell the difference! Just don’t tell Paula.

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Cheesy Ham and Broccoli Bubble Up Bake

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Recipe based on one By KathyP53
Photo by Mikey and Ev

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These Easy To Make Lasagna Spirals are a great twist on traditionally made lasagna. Instead of layers it’s in spirals!

Italian food is a favorite of most everybody and lasagna is most likely at the top of the list.

It’s also a very easy way to sneak in some veggies on your veggie haters!

Freezing for future meals is easy too. You can freeze single spirals for individual servings.

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Easy To Make Lasagna Spirals

Ingredients

• 12 lasagna noodles slightly under cooked
• 2 large eggs
• 2 1/4 cups chopped fresh spinach stems removed
• 2 cups ricotta cheese
• 3/4 cup grated part-skim mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1 tablespoon chopped fresh basil
• 4 cups pasta sauce
• 1 cup grated part-skim mozzarella cheese

Instructions

1. Beat the eggs with a fork in a large bowl. Add the next 5 ingredients and stir well. This makes about 3 1/2 cups of filling.
2. Spread 1/3 cup of filling on 1 lasagna noodle and roll up, jelly roll-style, from short end. Repeat with the remaining filling and noodles.
3. Spread 1 cup pasta sauce evenly in greased 9 x 13 inch pan. Arrange spirals, seam-side down, in single layer on top of sauce. Spoon the remaining pasta sauce onto spirals.
4. Cover with foil and bake in 350ºF oven for about 40 minutes until heated through.
5. Remove and Discard the foil.
6. Sprinkle second amount of mozzarella cheese over the top. Bake, uncovered, for about 15 minutes until cheese is melted.

Freezes well.

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Patti Labelle’s Macaroni and Cheese

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I have been making macaroni and Cheese casseroles for a long, long time! This is the absolute best recipe I have ever come across! Everybody I’ve served it to enjoyed it!

You just can’t go wrong with this recipe!!

This a slight variation of one that came off of the “Good Morning America” website after Patti cooked it on the show.

What a great combination of cheeses! Very rich and full of flavor. You’ve just gotta’ give this recipe a try!

Patti Labelle’s Macaroni and Cheese

Ingredients

1 tablespoon vegetable oil
1 lb macaroni
8 tablespoons butter
1 tablespoon butter
1/2 cup muenster cheese, shredded
1/2 cup mild cheddar cheese, shredded
1/2 cup sharp cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
2 cups half-and-half
8 ounces Velveeta cheese, cubed
2 eggs, lightly beaten
1/4 teaspoon seasoning salt
1/8 teaspoon fresh ground pepper

Directions

Preheat your oven to 350F.

Lightly butter a deep 2 1/2 quart baking dish.

Fill a large pot with water and bring to a rapid boil. Add the macaroni and the 1 Tbsp oil. Cook for 7 minutes, or until somewhat tender. Drain well, and return to the pot.

Meanwhile, in a small saucepan, melt the 8 Tbsp of the butter. Stir into macaroni.

In a large bowl, combine all of the shredded cheeses.

To the macaroni, add 1 1/2 cups of shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper.

Transfer to the prepared casserole dish, and top with the remaining 1/2 cup shredded cheese. Dot with the remaining 1 Tbsp of butter.

Bake for 30-35 minutes or until the edges are golden brown and bubbly.

Serve hot.

Tips and Tidbits

Add some seasoned bread crumbs on the top for a crunchy crust. This is just my personal preference but I think it adds to the dish.

Be sure your macaroni is super al dente in order to still be able to absorb the moisture of the ingredients.

Instead of buying all those different cheeses you can use 2 cups Mexican cheese blend and the Velveeta.

You can also use canned evaporated milk in place of half and half without much loss in flavor.

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This Company’s Coming Mac and Cheese is so good and so easy to prepare that instead of saving it just for company you might make it your go to recipe and not ever use your old recipe again.

This is so far ahead of the stuff out of a box that it’s not even funny. And there’s no roux required. Just pasta, cheese and cream. Easy peasy!

If your family are Mac and Cheese lovers they will thank you for making it by this recipe. Give it a try!

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Company’s Coming Mac and Cheese Recipe

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Company's Coming Mac and Cheese

Ingredients

• 1 16 ounce box rigatoni pasta
• 8 ounces sharp cheddar cheese shredded
• 8 ounces monterey jack cheese shredded
• 4 ounces parmesan cheese grated
• 2 cups heavy cream
• salt and pepper

Instructions

1. Preheat oven to 350°F.
2. Prepare rigatoni noodles according to package directions, but add a good bit of salt to the water. Once cooked, drain but do not rinse the pasta.
3. Transfer pasta to a large mixing bowl. Add half the cheddar, Monterrey jack and Parmesan cheeses, as well as the heavy cream. Stir well to combine, season with pepper to taste.
4. Transfer the mixture to a 9"x13" casserole dish. Sprinkle the remaining cheeses on top and bake for 30 minutes until golden brown and bubbly.

Enjoy!

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