Here’s where Paula gets sneaky. Most mac and cheese recipes use a roux or a simple cheese sauce. Not Paula. She uses eggs and evaporated milk. Why? Because it makes the inside feel almost custard-like. Rich, silky, and totally addictive.
I know what you’re thinking: “Eggs in mac and cheese? That’s weird.” Trust me, it’s not. It’s genius. The eggs bind everything together without making it gluey. The evaporated milk adds a sweetness you can’t quite place. You’ll be scraping the pan for every last bit.
And the best part? It’s ridiculously easy. You don’t need a culinary degree. Just a whisk, a pot, and a whole lot of patience (because the smell while it bakes will drive you nuts).
The Cheese Lineup: Don’t Be Cheap Here
Let’s talk cheese. Paula uses a sharp cheddar, usually grated fresh. Do not buy the pre-shredded bagged stuff. I’m serious. It has anti-caking agents that mess with the melt. You want that gooey, stringy pull? Grate your own. It takes five extra minutes. It’s worth it.
Now, some people add Gruyère or Monterey Jack. Fancy, right? You can. But the classic version is all about that sharp cheddar bite. It cuts through the richness like a tiny, delicious knife. Don’t skip the salt and pepper, either. Season as you go. It’s not the time to be shy.
Oh, and butter. Obviously. A whole stick. Paula would be ashamed if you used less. Her philosophy? Butter makes everything better. I’m not arguing with that logic.
Baked macaroni and cheese with bread crumbs paula deen - kermid
