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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Paula Deen’s macaroni and cheese Recipe

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This recipe for Paula Deen’s macaroni and cheese is from Nothing Brings Families Together Quite Like Food ...Cookbook..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz elbow macaroni (cooked, drained, and rinsed in cool water)
3 cups cheddar cheese (shredded, divided into 2 cups and 1 cup portions)
3 large eggs
1 cup evaporated milk
½ cup sour cream
¼ cup butter (cubed)
¼ teaspoon salt (to taste)
1 tsp. dry mustard
1/4 tsp garlic powder
Paprika
Directions:
Directions:
1. Preheat your oven to 350°F (175°C/Gas Mark 4) and grease an 8x8 baking dish with non-stick cooking spray.

2. Prepare 8 oz elbow macaroni if you haven't already, then add the cooked and drained pasta to a large mixing bowl with 2 of the 3 cups cheddar cheese and mix until
thoroughly combined.

3. In a separate bowl, whisk together 3 large eggs, 1 cup evaporated milk, ½ cup sour cream, ¼ teaspoon salt, 1 tsp dry mustard, and 1/4 tsp garlic powder.

4. Fold the egg mixture and ¼ cup butter in with the pasta and cheese until evenly distributed. Then, pour everything into your prepared baking dish.

5. Bake uncovered at 350°F (175°C/Gas Mark 4) for 30 minutes or until the cheese is bubbling.

6. Sprinkle the remaining 1 cup of cheddar over the top, sprinkle with paprika, then pop it back in the oven for 5 minutes or until the cheese has melted.

7. Remove from the oven and let cool for 10 minutes before serving.

 

 

 

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