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I guess I probably really don't have to tell y'all,
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but today's recipes that I'm using
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are all those rib sticking comfort foods
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and the dish that I'm fixing to prepare now
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is probably the number one most loved comfort food
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that we serve at the restaurant
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and that's the lady's cheesy mac.
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So we've got our elbow macaronis in salted water
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and we're going to cook those until they're tender.
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I've used a small elbow macaroni today.
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Now, you can use any kind of pasta that you like,
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but to me, this is typical of the macaroni and cheese
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that I've known since I was a child.
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Okay, our noodles are ready, they're nice and tender.
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Now your important step on this part
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is draining your noodles.
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If you don't, it's going to make a watery base
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for your macaroni and cheese
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and we want it totally and completely creamy.
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That water will slowly drip out of there for a while
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and the water will get caught in the little elbows,
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so you really have to give it a few shakes
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and I think we've gotten that pretty well drained.
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We're going to put them into our bowl
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and this is a good point at which
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you can just set them to the side and let them cool
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while you're doing something else,
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but I'm going to cool these noodles off
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by adding the milk to them.
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This is just regular whole milk.
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Another milk product that I really love using
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is evaporated milk, but your canned milk is so rich,
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it pours like a cream
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and now I'm going to add a little bit of sour cream
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and this is our secret ingredient
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to our macaroni and cheese.
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People are always surprised
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when I tell them that it has sour cream in it.
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So this has chilled our noodles down nicely.
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We're going to add a little salt
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and naturally, a little butter.
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Can't have a Southern dish without butter, can we?
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Well, at least I can't.
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My aunt Glennis, had us every Thanksgiving,
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the whole entire family
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and she had macaroni and cheese every meal for us.
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She makes the absolute best
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and I make mine just like she does,
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except I add the sour cream
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because I like the creaminess that it gives us.
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So now we're going to add our cheddar cheese
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and I love the hook cheese.
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Hook cheese is your big round wheels of cheese
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and they're covered in wax.
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They have a red wax, or might even have a black wax
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and now our last ingredient is going to be our eggs
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and our eggs are going to almost give it
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a souffle like texture.
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You can see how the cheese and the sour cream and the eggs
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are already starting to give you
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a very creamy, thick, rich texture.
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All we're going to do now is take our macaroni and cheese
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and pour it into a sprayed dish, pop it into the oven
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and when we get ready to go take it out,
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we're going to top it with a little bit more cheese.
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Look how yummy and creamy that looks.
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Now, I've had some people call me and say,
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"Paula, my macaroni and cheese curdled up on me."
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And I can't imagine why it would do that,
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the only thing that I can think of
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is that maybe they put their eggs in with the noodles
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before they cooled properly, but in the oven we go
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and in about 30 minutes, we're going to have
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the most terrific, creamy macaroni and cheese
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you ever put in your mouth.
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Our macaroni and cheese should be ready now,
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so let's go see what it looks like.
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As I told you, I held out some cheese
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when I was mixing it for the top
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and see how pretty the cheese looks
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when it covers those noodles.
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You know, some things you just take for granted
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and maybe I'm guilty of taking this for granted,
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you know, there's a couple of things
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that you can't have too much of in a Southern dish.
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One of them is butter and the other one's cheese.
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I just can't wait to taste this.
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It's so incredibly good.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
