Paula Deen Mac and Cheese
From the queen of southern cooking, Paula Deen Mac and Cheese checks all the boxes for unforgettable mac and cheese- custardy, cheesy, delicious!
Servings 8 servings
- 2 cups elbow macaroni uncooked
- 1/4 cup butter, cut into small cubes
- 1 cup half and half
- 4 large eggs beaten
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper optional
- black pepper
- 8 ounces cheddar cheese
- 8 ounces American cheese
- 4 ounces cream cheese softened
Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray; set aside.
Cook pasta in well-salted water, according to the package instructions, just until al dente.
Meanwhile, in a medium mixing bowl stir together all the rest of the ingredients, except the cheeses.
Drain the pasta. Return drained pasta immediately to the pot it was just cooked in. Fold in the cheddar, American, and cream cheese until evenly combined.
Pour the pasta and cheese mixture into the prepared 9X13 inch baking dish. Pour the whisked ingredients evenly over pasta.
Bake in the preheated oven until bubbly, 40-45 minutes. Let stand for 10 minutes prior to serving.
Serving: 1/8 of the recipe | Calories: 547kcal | Carbohydrates: 30g | Protein: 22g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 189mg | Sodium: 949mg | Potassium: 253mg | Sugar: 3g | Vitamin A: 1260IU | Calcium: 583mg | Iron: 1.3mg