My Fav Mac n Cheese Recipe

Obviously, this southern favorite would come from Paula Deen. As I mentioned I attended a bridal shower over the weekend. The maid of honor put together a lovely afternoon. One of the gifts was a recipe book including recipe cards guests filled out that were in the invitations (see my previous entry about Michael’s Paula Deen collection). I used Paula’s recipe altered as follows:
I use about 4 cups of cheese (sometime mixing sharp cheddar and something like colby jack). I use 3 cups as she directs (adding to the pasta when it is still hot) and add 1 cup as a layer on top. I also top the recipe with seasoned breadcrumbs.
*I’m excited to try this recipe with crushed ritz crackers instead of breadcrumbs.
**this recipe is included in 1 of my favorite cookbooks Paula Deen’s  Kitchen Classics

Ingredients

• 4 cups cooked elbow macaroni, drained
• 2 cups grated cheddar cheese
• 3 eggs, beaten
• 1/2 cup sour cream
• 4 tablespoons butter, cut into pieces
• 1/2 teaspoon salt
• 1 cup milk

Directions

Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.