2 cups elbow macaroni
2 cups shredded Cheddar cheese, plus extra for topping
4 tablespoons (1/2 stick) butter, cut into pieces
3 large eggs, lightly beaten
1 cup whole milk or evaporated milk
1/2 cup sour cream
1/2 teaspoon salt

Preheat oven to 350 degrees.  Lightly grease a 13×9 inch baking dish with butter, oil, or cooking spray.  In a large pot of boiling salted water, cook the macaroni according to the package directions.  Drain well and transfer to a large bowl.  Add the 2 cups Cheddar and the butter, stirring until the pasta is coated.  In a medium bowl, whisk together the eggs, milk, sour cream, and salt. Add the egg mixture to the pasta and stir well to combine.  Scrape the mixture into the prepared baking dish.  Bake until golden, 35 to 40 minutes.  Take the dish out of the oven and top with extra cheese, then return it to the oven until the cheese is melted and beginning to brown, about 5 minutes.  Serve hot.

Serves 4-6 (closer to 6!).

This recipe is from Paula Deen’s Southern Cooking Bible.



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