The Lady's Cheesy Mac (Fail)

Saturday, December 20, 2008

Justin is a macaroni and cheese connoisseur, he remembers having the perfect macaroni and cheese at a church potluck when he was little but hasn’t had one he really enjoys since. So over the next couple weeks I am going to try out different mac and cheese recipes, this one is from Paula Dean. This mac and cheese was just ok, to be fair I really think I need to make it again because I put it in a 9x13 pan and it was way too dried out to be any good; it needs a deep bowl type dish to cook in instead of a pan. It didn’t have much flavor and wasn’t creamy. The search for the perfect macaroni and cheese continues…

4 tablespoon butter, cut into pieces
1/2 cup sour cream
2 cup grated cheddar cheese
3 eggs, beaten
4 cup cooked elbow macaroni, drained
1/2 teaspoon salt
1 cup milk

Preheat oven to 350 degrees. Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.


Ali said...

that is a shame. It is hard to find a good mac and cheese recipe. I think I like mac and cheese that has more than just cheddar in it...something that has a bite to it, like Parmesan? I think Bobby Flay did a Throwdown challenge for mac and cheese, and I've been meaning to try out his recipe. Good luck on your search :)

Spyder said...

Try adding some smoked gouda.

Amber said...

How has this search gone? Have you found the perfect mac & cheese?

Lisa said...

I am always on the hunt for the perfect mac and cheese. The closest I have gotten, if you are still looking for idea, is actually really easy :)

1 16 oz box of elbows
2 tsp of butter
2 tsp of corn starch
1.5-2 cups of milk (depending on how creamy/messy you like it)
1 pkg of Sargento's Chipotle Cheddar slices, cut into itty bitty pieces
1 8 oz pkg of Kraft 4 cheese classic melt

Cook the macaroni and let it hang out in a 13x9 pan with a bit of no-stick spray. I prefer the foil lasagna pans, they seem to hold more. Melt butter til it gets that nutty smell, add cornstarch and fork it together til there are no clumps. Then add milk and all of the chipotle cheddar and about 1/2 of the classic melt. Keep it on low so it doesn't over melt and then get all clumpy. When it looks like it is almost done, pull it and pour it over the macaronis. If you want, you can mix in more cheese, or top it with cheese, but I always end with a light sprinkle of italian bread crumbs or panko.

About 350 oven for around 25 minutes. If I am really feeling froggy, I'll add some chopped up broccoli and ham or chicken. :)

liz said...

Carrie, have you tried patty labelles over the rainbow mac n cheese? it is the BEST mac n cheese around. Not good for those who are trying to cut down on their cholesterol, but it is sooo delicious

Sam said...

We tried Alton Brown's stove top mac & cheese and it was really good! My son made it so points for easy and tasty!