This is my son's favorite meal & he is very picky! Can I freeze this?

By Connie on February 04, 2012

i just love you show & have one of your cook books

By bruce kammeyer on January 13, 2012

You are my favorite person in the world. I love your show,and your wonderful recipes. I was looking for the mac and cheese w/ the tomatoes. I saw it on one of your shows but don't remember the date. Thank you for sharing your great recipes. You're The GREATEST!!!!!

By maggi nasser on January 10, 2012

Can,t wait to try Mac and cheese recipe for side dish for family holiday party.

By Anonymous on December 18, 2011

i made this for my company party...and won best dish! i am so proud..my daughter says i can't cook..so early present for me...lol best mac and cheese ever!

By jewell on December 10, 2011

Happy Thanksgiving all! To everyone asking about the 4cups cooked or citing a recipe that shows 2 cups.... 2 cups dry macaroni would be about 4 cups cooked. If you think you have too much, don't use it. The pasta will suck up the liquids and make it less creamy. 1st, I liked how this recipe turned out. I buttered my macaroni too though This was a first using eggs in Mac and cheese. It gave the liquid ingredients a roux feel without making a roux. For those that really were looking for a creamy texture (dare I say Stouffers style??? Gads!) This is a different type of mac and cheese than that, but here is what you'd do to get that texture with the same ingredients, sans the eggs. 1. Heat 2tbls butter and tbs flour in a pot. Cook the flour for about a minute to get the raw taste out. 2. Add 2 cups milk and heat to it begins to bubble. 3. Take off the heat and mix in the cheese till it melts and add a dash of salt and pepper. 4. Mix in sour cream and pour over the macaroni and then bake. I'd personally toss some butter with the noodles and some cheese before pouring cheese sause over top. LIke I said, this is a totally different style of Mac & Cheese, but it would address the texture issue people had. I personally like it both ways.... and I personally, if making mac and cheese, would go for broke and add LOTS of extra cheese and butter.

By Craig on November 23, 2011

Hey Paula, I made this dish with great anticipation to take to a function we attended last night... I was very disappointed in the lack of consistency in this dish.. It was VERY DRY and not at all like I thought it would be.. Most folks think of mac and cheese being creamy and this was not at all that way. I would not make this dish again... My husband says that if you are coming off a three day combat patrol in the jungle and had not had anything to eat in three days this would have sufficed.. I do love your cooking and we loved eating at your restaraunt in Tunica, Miss. and actually went twice... I will try another one of your mac and cheese dishes and see if I can get the same results as your dish at your restauarant in Tunica...

By Linda Rilea on November 17, 2011

This is the BEST mac and cheese recipe ever! I have tried making other recipes and nothing compares. I made this for my inlaws and they were begging me for the recipe! Love you Paula!

By Ashley Mankin on October 26, 2011

Checked this Mac n Cheese recipe out & it sounded good. Decided to check & see if you had included it in the Bible which I bought at Uncle Bubbas earlier this month & found that the recipe in the book only calls for 2 cups of cooked macaroni -- which is correct -- 2 or 4.

By Nancy Magill on October 26, 2011

By Alison V Johnson on October 03, 2011

Hey ya! I had the opportunity to go to Savannah and I went to your restaurants The Lady and Sons and Uncle Bubbas. I also met your son Jamie at your shop. I have to tell you I was very sad that I didn't get to meet you. I love you and you really are one of my FAVORITE your recipe at so delicious.

By Yasmin M. Davidson on September 06, 2011

Paula, You are a wonderful women and cook. I enjoy watching you cook by yourself and with your sons. please keep up the good work and you go girl!!!!

By VeRenda Maxwell on July 18, 2011

I love your shows. I know you get that alot but i do. I get mad if miss. I love your cooking it is like my grandmas i miss her cooking. And I love your cookware.

By robbie on July 07, 2011

I love your recipes, but something concerns me when I'm making "pasta" recipes. This recipe for "The Lady's Cheesy Mac" calls for 4 cups cooked elbow macaroni. Do you (a) measure the 4 cups of macaroni and cook it and drain it? Or (b), do you cook "x" amount of dry macaroni which should equal 4 cups after cooked? If(b), then tell me how much cooked macaroni you get out of one cup uncooked. Does this make sense? Is anyone else confused by this. This recipe is much like the way I make it -- but I have never used sour cream. The eggs are what make good mac and cheese into GREAT mac and cheese. P.S. My Kentucky grandmother liked to put some Colby cheese into mac and cheese because she liked the "stringy" consistency it added. I agree -- but don't get carried away; use more Cheddar than Colby. Thanks.

By Jan on July 05, 2011

Paula, I watch you as often as possible and love every minute of your shows. I must say that I miss Paula's Party! I loved that show. I wish that Jamie and Bobby were on with you more often. Love ya'll!!

By Kim B Voorhees on July 01, 2011

oh my gosh! i love paula deen. she is one of the best cooks around. rachel ray comes in second.

By debbie mcgruder on June 30, 2011

Paula just love all your cookbooks and magizines. You are my hero and mentor. Love all your cooking shows too. You really need to try to come to Billings, Montana. You have LOTS of fans that love you here in good old Montana. If your ever up this way near Columbus where we live your always welcome to come stay a day or two and enjoy the good old fresh air. We have rafting , fishing, hiking, bike riding, or just plain relaxing on our deck. Crew is welcome also. We live in the wild area of Columbus with lots of beaufiful views out every window of our place and enjoy sipping a good old glass of your lemonade ice tea...Neve know what your going to see up here on the deck, bald eagles flying high above our pine forest tree's, bear that come up on our deck that climb up as no acess to it , see mountain lions, bobcats, wild turkeys. Its the life we enjoy and always cooking something you have in your cookbooks or show. take care ,god bless and love you and keep doing what you do, teaching us how to cook and bringing us great wonderful recipes.. Sheila Morgan Columbus, Mt.

By sheila morgan on June 26, 2011

Just made the mac and cheese. My sons, who love mac and cheese, were "ehh" about it because it was drier than they are used to. I didn't mind it too much, but do prefer my mac and cheese much creamier. I suppose it's the egg that made it so dry. I did put some velveeta and American cheese slices in because I was low on cheddar, but that would have made it creamier, not drier. I asked my sons if they want me to make it again and they said no. I guess that's about the best opinion I can give.

By Jennifer on June 17, 2011

I HAD THE PLEASURE OF TAKING A BUS TOUR TO SAVANNAH, GA., AND ATE AT THE RESTAURANT. YOU ARE ABSOLUTELY RIGHT. THE MACARONI WAS TO DIE FOR, BUT EVERYTHING WAS DELICIOUS. SO HAPPY I HAD THAT OPPORTUNITY. THE OLDER HOMES SURROUNDING THE EATING ESTABLISHMENT, WERE AWESOME. YOU SHOULD ALL BE PROUD OF YOUR CITY, AND FOR HAVING PAULA DEEN'S EATERY, AMONGST YOU. PAM STROBBE KANSAS CITY, MISSOURI 64152

By PAM STROBBE on June 13, 2011

my name is lanna and i love cooking.i make dinner sometimes for my family and i get my recipes off your website and different ones. i am only 9 about to turn 10. i would really like to meet you!!!!!

By lanna todd on May 28, 2011