Macaroni and Cheese is my very favorite food. I am partial to it baked, but I will not shy away from a quick stovetop version. While I’ve relied on Martha Stewart’s Perfect Mac and Cheese recipe for years now, it’s always good to try new things and when I saw how simple (and reportedly delicious) Paula Deen’s version was, I knew it was a must-try. Well, friends, the reports are true – it is truly delicious, and her unique sauce technique makes it easy enough to whip up on any weeknight. (And if you’re asking me, any recipe that makes it easier to bring more Mac and Cheese into your life is one worth keeping.)
So Paula’s technique here is interesting. Rather than starting with a roux to build a sauce on the stovetop (what I’m generally accustomed to), she adds butter and shredded cheese to a bowl of freshly drained, still hot macaroni.
You stir those together to give the cheese a chance to melt a bit and then pour the mixture into a baking dish.
Then, you whisk together some sour cream, half-and-half, and eggs and pour the mixture over the macaroni/cheese mixture. So you’re not really building a separate sauce, you’re counting on the oven to bring it all together.
And then, of course, there’s some cheese on top that’s baked until it’s beautifully golden brown with those irresistible crunchy edges.
I’ve always been under the impression that building a bechamel and carefully melting cheese into it was the consummate way to make a creamy mac and cheese, but Paula has showed me that there are other options out there. While this is not the absolute creamiest mac I’ve ever had, it’s still plenty creamy (and cheesy too) the process is so easy!
I will definitely be using this technique more often. It’s as easy as making a quick stovetop mac (maybe even easier) and yet you get all the best parts of a baked mac too. Her use of sour cream is genius – a nice tang to balance out the richness of the butter and cheese. I could see adding a touch of nutmeg or ground mustard to it, but it’s an outstanding Mac and Cheese as-is and definitely worth adding to your repertoire.
But if you like a casserole texture, the eggs would help hold it together. I have before, yes. It gives it more of a baked casserole taste/texture, which I really like. Yes, I have used a recipe that called for eggs in the mac & cheese.
What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.
Regular or plant-based sour cream makes a suitable replacement for milk in mac and cheese recipes. Use sour cream just as you would milk in a 1:1 ratio. It adds slightly tangy flavor notes that are nonetheless delicious!
Pro Tip: Don't use pre-shredded cheese. Many store-bought shredded cheese brands coat their cheese with an anti-caking agent than can make sauces grainy and less creamy. While it requires a bit of an arm workout, grating your own yields the best texture.
Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.
The cheese slice used in our menu items like our Big Mac®, Cheeseburger and Quarter Pounder™ with Cheese contains approximately 60% real cheese (51% Cheddar and 9% Other Cheeses).
Ramsay previously said if he could choose his last meal on Earth, it would be beef Wellington. Ramsay is a huge fan of the British dish, and many regard his own recipe as his greatest of all.
Much of his wealth has come from his roles on Hell's Kitchen, MasterChef, and MasterChef Junior, as well as the dozens of acclaimed restaurants he owns. He's since gone on to host Next Level Chef, which premiered in 2022.
I've always been drawn to the chew factor that comes with mac and cheese shapes. Unlike the original noodles, which can turn into a mushy mess once their cooked, shapes tend to hold their rigid structure.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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