By Cooking to Perfection on March 04, 2003
Photo by *Parsley*
Photo by *Parsley*
"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.)"
Serving Size: 1 (151 g)
Servings Per Recipe: 6
"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."
"Why do people alter the recipe then complain about it? This very good prepared to the instructions. At 600 calories per serving it will make for enormous rear ends and bellies if made too often."
"This is BAKED macaroni and cheese. The eggs are SUPPOSE to curdle. It's not the Velveeta and flour version so frequently found up north.<br/><br/>This is the type of Mac & Cheese you find in thousands of Southern meat and three's, Wednesday night suppers, and soul food kitchens.<br/><br/>If you want the gloppy, fake cheese food products and flour sauce style, look elsewhere."
"Just like my grandmother used to make! I sprinkled more cheese on top of mine, absolutely wonderful! Thanks for sharing!"
"Easy and cheesy good mac and cheese! Made as written and everyone liked it. I added a little extra salt and pepper, next time may also add some onion or garlic powder. Made for PRMR."
"As there are only two of us, I halved the recipe (and used 2 eggs). It turned out well, although a little bland even with the addition of cut-up smoky links. After reading other reviews and looking at their additions, it sounds like an easy fix. Overall a tasty mac-n-cheese (and easy too)--thanks CoffeeB!"
"Macaroni & cheese is one recipe that there are so many variations of so it's always fun to try a new one. I made as directed with subtle changes (just 2 eggs, added 1 Tbsp ground mustard and a some fresh ground pepper). I agree with some reviewers that it could be a bit cheesier, so if I make it again, I will double the cheese (and extra cup in the mix, and another one on top before baking). Thanks for sharing the recipe."
"I really enjoyed this. I added a few things: a little extra sour cream, probably a little more cheese (I didn't measure it carefully), ground mustard, dried onion and a can of tuna. I thought it was absolutely delicious and would like to try other variations, different cheeses and other meats and vegetables. This recipe is very simple to put together and very versatile! Thank you!"
"This mac and cheese recipe was pretty good. I added minced onions and cayenne pepper which really brought out the flavor. I may try mixing cheeses next time. Maybe some swiss and sharp cheddar. I like a lot of flavor and without the extras it can be pretty bland. I will definitely make this again."
"Kind of bland. If I make it again, I'll add some dry mustard and maybe some hot sauce."
"Ultimate comfort food! After reading the other reviews, I used extra sharp cheddar (self-grated, always), added a little cayenne and ground mustard, topped with a little panko and paprika. Excellent! I used a deeper dish than it looks from the photos, and I liked the resulting height. Took 40 min. Will definitely make again!"
"This response is for "Sugarpea" I made this recipe exactly as written,baked it immediately, and the eggs in it still curdled.It must be a frequent problem,because I heard "Paula" address it on her show. She seemed puzzled by it,and didn't really have a solution for the curdeling. Needless to say, I didn't make it again."
"Very good! Just what I was looking for. I followed the directions exactly and used Amish New York-style Sharp Cheddar. Put about another cup over top. Baked for 30 minutes, then put the broiler on low, set the pan on middle rack and broiled for 5 minutes. Perfection! Thank you :)"
"I made this and my family loved it!! I added extra sour cream and two diffrant types of chesse,Bread crumbs on top! My husband and kid ate the whole tray..."
"I almost didn't try this due to the negative reviews on the same recipe posted by someone else. I'm very impressed by this dish and so happy I made it. I totally agree with LonghornMama about using good cheese that you grate yourself. The pre-shredded cheese is processed cheese food not real cheese. The greasiness mentioned comes from using processed cheese food. In my house, we call it plastic cheese. It's ok for topping tacos, potatoes etc. but I don't like cooking with it. BTW, I followed this exactly as written, adding more cheese on top for the last 10 minutes. My family loved it and I will make it again."
"I made this for a friendly get together and everybody loved it. This is a southern mac and cheese recipe so if you like it from a box you won't like this. We loved it, so thank you, Elaine!"
"Made for KK's Kitchen Tag Game. I Love Paula Deen and anything credited to her I have got to try, and I am not sorry here. This was wonderfully delicious and not greasy at all. I did add the extra cheese on top which added even more to the wondeful cheesy flavor. The only thing I will change next time is instead of using a Medium Cheddar I will be sure to use a Sharp Cheddar as we like the stronger flavor of this. Thank you dear for a keeper in this recipe."
"This is the only mac and cheese I make for my family. I use a high-fiber pasta (Ronzoni elbow macaroni or rotini, which ever one I can find at the store) and whole milk. My kids love it, but it isn't AT ALL like a creamy stove-top mac and cheese. Try it! :-)"