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Nutrition Facts
Serving Size 1 (202g) Recipe makes 6 servings
Calories 583
Calories from Fat 262		(45%)
Amount Per Serving		%DV
	Total Fat 29.2g	44%
	Saturated Fat 17.2g	86%
	Monounsaturated Fat 8.2g
	Polyunsaturated Fat 1.6g
	Trans Fat 0.0g
Cholesterol 179mg		59%
Sodium 550mg		22%
Potassium 275mg		7%
Total Carbohydrate 55.7g		18%
	Dietary Fiber 2.2g	8%
	Sugars 1.7g
Protein 23.7g		47%
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The Lady's Macaroni and Cheese - Paula Deen

Recipe #55556 | 1¼ hours | 10 min prep | add private note

⁽²⁸⁾ RATE IT NOW Print Recipe

By: *Elaine*
Mar 4, 2003

I saw this recipe on Paula's Home Cooking on the Food Network. I haven't tried it yet, but it looks great! (There's a secret ingredient that adds extra flavor and richness to the dish.)

SERVES 6 -8 (change servings and units)

Ingredients

4 cups elbow macaroni, cooked and drained
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk

Directions

1
Preheat oven to 350°F.
2
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar.
3
In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.
4
Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes.
5
Top with additional cheese if desired, and bake a few minutes more until cheese is melted.

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Featured Reviews for This Recipe

From: *Parsley*

On Nov 12, 2009

So easy! I loved that there was no need to make a seperate cheese sauce. It was cheesy and creamy. I did add some ground mustard, just because I always add that to mac & cheese. My boys gave this a thumbs up. Thanx for posting this!

0 people found this review helpful

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From: diannehornick

On Nov 6, 2009

I made this for a friendly get together and everybody loved it. This is a southern mac and cheese recipe so if you like it from a box you won't like this. We loved it, so thank you, Elaine!

0 people found this review helpful

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From: sugarpea

On Dec 23, 2005

I was intrigued with the wildly variable ratings this recipe has gotten. I made this ahead and when I poured the warmed mixture into the casserole dish it looked creamy and quite promising. I refrigerated it for four hours, then placed the casserole in a cold oven and baked for 25 minutes. The eggs separated and made for a very unappetizing result. I can't help but think the mac and cheese would have been perfect had I put it in the oven right after I poured it in the casserole dish. So don't try my method of making this ahead and refrigerating it.

9 people found this review helpful

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From: Redneck Epicurean

On Nov 12, 2006

OMG this stuff is amazing! I halved the recipe (it was just me) and I ate on this for like...3 or 4 days for EVERY MEAL (except breakfast). I didn't have any shredded cheddar, but used Velveeta and it was SOOOO creamy!! I think what impressed me the most about this mac and cheese is that even when I microwaved it straight out of the fridge, it was creamy, just as if I'd taken it out of the oven. I love my mom to death, but this is better than hers hands down (her cheese is too runny!) Another winner from the woman I'd choose to be my momma if I had to pick another! (Thanks, Elaine for posting this!)

5 people found this review helpful

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