Sunday, April 17, 2011


Creamy Macaroni & Cheese
Recipe from Paula Deen collection

This is comfort food. It is very rich & creamy.  This dish is soupy after mixing it together but during the cooking process the macaroni takes in the juice. So don't add more macaroni. The 2 cups is enough.  Even good heated up the next day.   

2 cup macaroni cooked and drained
4 tbsp butter
2 1/2 cups grated sharp cheddar cheese ( I use about 2 cups sharp cheddar)
 (I mix in a cup of Mexican 4-cheese blend (Monterey jack, cheddar, asadero &     quesadilla cheese)
3 eggs
1 can of cream of cheddar cheese soup (10.75 ounce)
1/2 cup sour cream
1/2 tsp salt
1 cup milk
1/2 tsp dry mustard
1/2 tsp pepper

Buttered crumbs:

2 1/2 tbsp of butter
garlic salt
2 cups bread crumbs
Melt the butter in a small saucepan, add the bread crumbs and some garlic salt. Mix together and sprinkle on top of Macaroni & Cheese before baking.

Cook and drain the macaroni and set aside. Using the same pot melt the butter, add the milk and cheese and stir until melted. Add the remaining ingredients and then the macaroni. Put in a buttered casserole dish and then sprinkle some buttered bread crumbs on top. Bake at 350 degrees for about 30 minutes.

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