Creamy Macaroni and Cheese

By learen

This is from Paula Deen. This can be made ahead of time by a day and put in the refrigerator. Allow to come to room temp before baking.

Ingredients

• 2 cups uncooked elbow macaroni
• 2 1/2 cups sharp cheddar cheese, grated
• 3 each eggs, beaten
• 1/2 cup sour cream
• 1 can cheddar cheese soup
• 4 tablespoons butter, cut into pieces
• 1/2 teaspoon salt
• 1 cup milk whole
• 1/2 teaspoon dry mustard
• 1/2 teaspoon pepper

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 350. Spray a 9x13 baking dish with Pam.

2. Boil the macaroni until tender about 7 minutes. Drain and return to the saucepan and add 2 cups of the cheese. Stir until the cheese melts while the macaroni is
still hot. Add the eggs, sour cream, soup, butter, salt, milk, mustard, and pepper and stir well.

3. Pour the macaroni into the dish. Smooth the top and sprinkle with the rest of the cheese. Bake for 40 minutes until brown and bubbly.