Paula Deen’s mac & cheese
I only learned about Paula Deen recently, when she went public with having diabetes. The woman who famously deep-fried a cheesecake and who served a generous portion of lasagna between two fat slabs of garlic bread peaked my interest. How could someone over consume so shamelessly?
Well she does but I’m not here to judge. While researching how to make an excellent mac & cheese I came across her recipe. Daunting, yet endearing in its artery clogging charm, I decided to make my own version. The end result was a hearty meal that left my belly hurting. It didn’t help that I helped myself to two servings.
1 cup milk
4 cups macaroni
4 cups of cheddar cheese (yes you read that correctly)
1 cup parmesan cheese
4 tbsp of butter
1 cup sour cream
Directions: Grease a baking dish and pre-heat oven to 350. In a bowl crack three eggs and add sour cream. Mix into a nice thick mixture. Let it sit. Boil the macaroni, drain water and return macaroni to the pot on medium heat. Add the butter stirring often. When pasta looks reasonably glazed add a cup of cheddar cheese and keep stirring. After a few minutes add the sour cream/egg mixture and then pour in the milk. Keep stirring. Add parmesan cheese, and a couple more cups of cheddar cheese. Transfer mixture to the baking dish and place in oven for 45 minutes. Remove, add the remainder of cheese and place in oven for another 5 minutes. Let it cool and serve.
If you’re interested, below is the deep-fried cheesecake segment.