I love food. I have a hard time listening to dietitians and health experts when they say don’t reward yourself or comfort yourself with food. One of my favorite comfort foods is macaroni and cheese. Have you checked out my post about mac w/ butter and parm cheese? Let’s be real- pasta is like a cozy blanket on a winter’s night: COMFORT.
Anyway, I was asked to make macaroni and cheese for a dinner some of my friends were hosting. I had to make mac and cheese for 40 people, and let me tell you- that is a lot of macaroni and cheese. I’ll give the normal portion recipe, but my pictures are of 4 pounds of mac and cheese- way more than the average human needs.
Paula Deen Mac and Cheese:
2 cups elbow macaroni (cooked)
2 cups shredded Cheddar cheese, and a little extra for topping
4 tablespoons butter, cut into pieces
3 large eggs, lightly beaten
1 cup whole milk
cup sour cream
1/2 teaspoon salt
Preheat the oven to 350. Grease a 13 x 9 inch pan.
In a large bowl, mix the cooked macaroni,2 cups cheddar cheese, and butter until the pasta is cooked.
In a medium bowl, whisk the 3 eggs, milk, sour cream, and salt. Add the egg mixture to the pasta and stir well to combine. Scrape the mixture into the greased pan.
Bake until golden 35-40 minutes. Take the dish out of the oven and top with the extra cheese. Return the dish to the oven until the cheese is melted- about 5 minutes. ENJOY!