My Take on Paula Deen's Creamy Mac and Cheese

Do you want to know something?   I had never actually eaten homemade macaroni and cheese until I was around 20 or so?  Can you believe that?  I grew up on boxed macaroni and cheese and I loved it (and yes I still eat it occasionally).  Not until after highschool did I realize that you can make a homemade version from scratch and that it could be so creamy, cheesy, rich and comforting!  It has now become one of my favorite meals.  I have a few recipes that are my favorites, but I still like to try out new ones now and again.  I had been wanting to try Paula's creamy version for a few years now, but never got around to it until now.  I read through the reviews and I changed it up according to my taste.  It is super creamy and plenty saucy!  This is definitely not a "light" recipe, but mac and cheese isn't supposed to be healthy, right?    

Creamy Macaroni and Cheese

adapted from: Paula Deen   

*If you would like to try Paula's exact recipe, click here!

(Printable Recipe)

2 c. uncooked elbow macaroni

4 Tbl. butter

1 (10 3/4 oz.) can condensed Cheddar cheese soup

1 c. milk

1/2-3/4 tsp. dry mustard powder

salt and pepper, to taste

1/2 c. sour cream

2 1/2 c. grated Sharp Cheddar cheese

Boil pasta in salted water until tender; drain.  Meanwhile, in a large saucepan, melt butter.  Add can of soup and milk and stir until well combined and completely smooth.  Add dry mustard, salt and pepper.  Taste and adjust seasonings as needed.  Stir in sour cream and cook until heated through.  Last stir in the grated cheese and whisk until smooth, thick and creamy.  Stir in cooked, drained pasta.  Serve.   

Jenn's Notes: Paula's original recipe is a crock-pot recipe.  I wanted a quick version, so I cooked mine on the stove-top.  I also omitted the eggs from her recipe, because I wanted a super creamy mac and cheese and eggs give a slightly different texture, that I didn't want.  Next time, I will try cutting the butter back to only 1 or 2 Tbl., since I am only using it for flavor, not to melt the cheese in.  Don't be afraid of the canned cheese soup - it really isn't bad at all.  I really liked this macaroni and cheese and I would make again. I even used Mild Cheddar cheese, because that was all I had.  So, I can imagine how yummy it would be with the Sharp Cheddar!  The amount of people this will serve depends on if you are serving it as a main dish or as a side.  Mine was a main dish and I would imagine it could serve 4-6 people.