Paula Deen’s Baked Mac and Cheese
A rich, oven-baked macaroni and cheese featuring sharp cheddar, sour cream, evaporated milk, eggs, and butter. The pasta is cooked until tender, coated with the cheese mixture, and baked until creamy and set.
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Ingredients
- 1 cup evaporated milk
- ¼ cup butter melted or cut into small pieces
- 4 cups cooked elbow macaroni
- ½ teaspoon salt
- 2 cups sharp cheddar cheese freshly grated from a block
- 3 large eggs lightly beaten
- ½ cup full-fat sour cream
- Additional grated sharp cheddar cheese optional, for finishing
Instructions
- Preheat the oven. Set the oven temperature to 350°F (175°C) so it is fully heated before the assembled macaroni and cheese is ready to bake.
- Prepare the macaroni. Cook the elbow macaroni approximately 2–3 minutes longer than the package instructions recommend to achieve a softer consistency. Drain the pasta thoroughly, then place it in a large mixing bowl while still hot.
- Incorporate the butter and cheddar. Immediately add the butter and 2 cups of shredded sharp cheddar to the hot macaroni. Stir well, allowing the residual heat from the pasta to melt the butter and partially soften the cheese.
- Make the creamy mixture. In a separate bowl, whisk the lightly beaten eggs with the sour cream, evaporated milk, and salt until evenly combined.
- Combine the mixtures. Pour the egg and milk mixture over the warm, cheese-coated macaroni. Stir thoroughly until the pasta is evenly covered with the creamy mixture.
- Begin baking. Transfer the prepared macaroni mixture to a casserole dish and distribute it evenly. Bake uncovered at 350°F for 20 minutes.
- Stir and finish baking. After the first 20 minutes, gently stir the macaroni to encourage even cooking. Return the casserole to the oven and continue baking for another 10–15 minutes.
- Add the optional topping. If desired, scatter a small amount of additional shredded sharp cheddar over the surface shortly before serving. Place the casserole back in the oven for a couple of minutes, just until the cheese has melted.
- Rest before serving. Allow the baked macaroni and cheese to stand for several minutes before portioning so the casserole can settle slightly and hold together more easily.
Notes
Freshly grating the sharp cheddar from a block promotes smoother melting, while full-fat sour cream provides the intended richness. Cooking the macaroni slightly beyond the package recommendation produces the softer pasta texture called for in this preparation.