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Paula Deen Mac and Cheese

Paula Deen’s Creamy Custard-Style Mac and Cheese Recipe

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 2 cups elbow macaroni
  • 4 cups shredded sharp cheddar cheese, divided
  • 1 cup sour cream
  • 1 cup half-and-half
  • 3 large eggs
  • 2 tbsp unsalted butter
  • ½ tsp dry mustard
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ cup crushed buttery crackers
  • 2 tbsp melted butter

Method
 

  1. Preheat oven to 350°F (175°C). Butter a 9×13-inch dish. Cook macaroni in salted boiling water until al dente, drain, and toss with 2 tbsp butter.
  2. Whisk eggs, then add half-and-half, sour cream, dry mustard, salt, and pepper. Whisk until smooth.
  3. Fold the pasta and 3 cups cheddar into the custard mixture until evenly coated.
  4. Pour into the prepared dish, top with remaining 1 cup cheddar, and sprinkle the cracker crumbs mixed with 2 tbsp melted butter over the top.
  5. Bake 30 to 35 minutes until bubbly and golden. Let rest 5 to 10 minutes before serving.

Notes

The center will jiggle slightly when you pull it from the oven but firms up as it sits, so let it rest for the creamiest slices. If you like a darker cracker topping, run the casserole under the broiler for the last 2 minutes, watching closely so it doesn’t burn.