Good almost Saturday Afternoon everybody! I hope you all have awesome and relaxing things planned for this weekend. It’s a bit overcast and cooler here this morning so my plan to go to hang out at the pool is being put on hold for a while. We have a lot of exploring planned, but first we have to take our dog to the vet. He is due for some shots and we want to make sure he’s a healthy pup! It also gives us some assurance that introducing a new pup into our lives will keep Pipsqueak healthy. Yep, you heard it right – we may be adding another puppy to our lives! We went to check some out yesterday and I instantly fell in love with two baby girls. The new-puppy adventure will likely show up in Because Life is Complicated Enough… sometime soon, so keep your eyes peeled. It’s been a very difficult decision to make!
Okay moving right along to what’s really important to all of you – fooooood! I’ve got quite the dish for you today. You all know I LOVE cheese, right? You also should know that I LOVE macaroni and cheese! It’s one of my favorite foods in the entire world. Well, I learned how to make macaroni and cheese from the queen b – my momma! Last weekend she was here and I wanted to make a new version of one of our favorite dishes. A few weeks ago I was in Savannah and stopped by to eat at Lady & Sons – Paula Deen’s restaurant! While we waited to be seated I had some time for retail therapy and picked up a pretty cool apron with a macaroni and cheese recipe printed right on it! I figured I could not go wrong trying to whip this version up for my momma! I did make some changes, though. Below you will see those changes. Let’s get down to business.
Here is what you will need:
- 1 box macaroni noodles – your favorite
- 4 cups extra sharp cheddar cheese, shredded
- ½ cup sour cream, [optional]
- 4 tablespoons butter, cut into pieces
- 1 cup milk
- ½ teaspoon salt
- ½ teaspoon pepper
- 3 eggs, beaten [optional]
- Preheat oven to 350 degrees
- Cook and drain macaroni noodles
- In a large bowl combine the still hot noodles with 2 to 3 cups cheddar cheese
- In a separate bowl, combine the sour cream, butter, milk, salt and pepper and eggs [if you are using them]
- Add the macaroni mixture
- Pour the macaroni mixture into a lightly greased casserole dish and bake for 45 minutes
- About 10 minutes before it’s finished, add the remaining cheese and pop back into the oven and broil for 10 to 15 minutes or until it’s nice and bubbly brown on top
- Then eat!
I would not recommend adding the eggs; it just freaks me out a little bit thinking about eggs in a macaroni and cheese mixture. I gave it a go this time, but will not again! I’m just going to leave it at that. It seems as I get older the thought of weird recipes makes my stomach turn. I don’t know what happened, but I’m getting weak! However, I will always try new foods even if it freaks me out. I don’t have any explanation for this discrepancy, I just know that eggs in macaroni and cheese made me close my eyes and shake my head. That is usually a good indication that I don’t agree with something in the kitchen. You all can feel free to do what you want, but I will tell you macaroni and cheese stands pretty strong without eggs mixed in.
This would be an AMAZING dish for any weekend festivities you have going on. I promise to bring you something even more amazing tomorrow that will pair great with this side dish! I hope you all enjoy!
Until Next Time,
Happy Mac ‘N’ Cheesin’!