I saw this recipe on Paula's Home Cooking on the Food Network. I haven't tried it yet, but it looks great! (There's a secret ingredient that adds extra flavor and richness to the dish.)
- Preheat oven to 350°F.
- 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, and bake a few minutes more until cheese is melted.
nothing less than 5 stars, this is rich and very creamy, the only changes I made was I added in 1 teaspoon of onion powder and 1/2 teaspoon cayenne pepper, mine was hot and bubbly baked in a convection oven in 25 minutes, great recipe thanks for sharing Sus!
Didn't enjoy this macaroni much at all. I followed the recipe exactly and was very disappointed with the results. Not creamy or gooey or cheesy or anything. Isn't macaroni supposed to be creamy and gooey and cheesy? This macaroni had the exact same texture as eggs..I like eggs but mac and cheese should never be eggy; i could barely eat it without gagging..also it was very bland and didn't even taste like it had cheese in it. I will never make this again, sorry Paula!
DH and I love this. I think the sour cream gives it just that bit of kick it needs. That said, this is NOT a smooth and creamy mac and cheese. If that is your preference, this recipe is not for you. We liked the way each ingredient stands out and adds to the whole and are not big fans of really creamy (mushy in my mind - sorry!) mac and cheese.