Sunday, February 6, 2011

Baked Macaroni and Cheese

I made Bobbie and Jamie Deen's Macaroni and Cheese.  It's from their book, The Deen Brother's Cookbook, Recipes From The Road.  I didn't know if I was going to like this recipe, it's different them I am used to making.  You do not add the cheese to the cream sauce and mix it with the noodles.  You put the noodles and cheese into the baking dish and put the cream sauce over the top.  OK, I was game.  It was easy to throw together and cooked in the oven pretty quickly.  I tried it and it was REALLY good.  The texture was a little different then I am used to, but it was good.  My husband loved it.  He even asked if we can have the leftovers for dinner.  So, I guess this is a winner for us.  I will be eating it for dinner and making it again in the near future !!!

Baked Macaroni and Cheese


2 cups uncooked elbow macaroni

8 ounces cheddar cheese, shredded (about 2 cups)

8 ounces American cheese, shredded (about 2 cups) ( I used Velveeta because that's what I had)

1 cup whole milk

1⁄2 cup sour cream

2 eggs

1⁄4 cup unsalted butter, cut into pieces

1 teaspoon bottled hot pepper sauce or to taste (optional)

1⁄2 teaspoon salt


Preheat oven to 350°F. Grease a 9×13-inch baking dish; set aside. In saucepan, cook macaroni according to package directions; drain. Return macaroni to saucepan.

While the macaroni is hot, add the cheeses to the pan; stir well. Spread the macaroni mixture in the prepared baking dish. In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce, and salt. Pour the milk mixture over the macaroni.

Bake for 35 to 40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.



  1. This looks so gushy and sticky like mac and cheese should. I could go for some, right now.

    Thanks for linking such a good recipe to My Meatless Mondays.