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The holidays are the best time of the year for special recipes, and Thanksgiving is my favorite one for food! Macaroni and Cheese have always been the one dish that everyone fights over for the leftovers.

I love my grandmothers’ recipe, but over time I thought it could use a little upgrade. Her recipe is what my family grew up on and I have slowly perfected it. So, I tried Paula Deen’s yummy version and really liked it. But, I thought it had one too many eggs, came out kind of dry and not enough cheese. So I took both recipes and merged them into one, and this is the one we now all love! I hope you’ll try it, it’s our favorite!

Homemade Macaroni and Cheese

Homemade Macaroni and Cheese

Yield: 8

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

My version of Paula's southern favorite.

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Ingredients

• 1 16 oz box, elbow macaroni, cooked
• 3 cups cheddar cheese, shredded
• 1 8 oz colby cheese, shredded
• 2 eggs, beaten
• 1/2 cup sour cream
• butter
• Salt & Pepper
• 2 cups of milk

Instructions

1. Preheat oven to 350 degrees.
2. Cook pasta according to the directions on the package.
3. Drain pasta and place back into the hot pot.
4. Salt and pepper the noodles to taste.
5. While the pasta is still hot add 3 cups of both cheeses, {set aside 1- 1/2 cup of cheese mixture for the topping}.
6. Stir to blend cheese and noodles together, melting the cheese.
7. In a separate bowl, whisk together sour cream, eggs, and milk.
8. Add the egg mixture to the cheesy macaroni noodles.
9. Stir to blend.
10. Pour macaroni mixture into a 13x9x2 dish.
11. Top with the additional cheese.
12. Place 6-8 small dime sized pats of butter evenly over the cheese topping. Bake for 25-30 minutes uncovered.

Notes

For a more rich and creamy mac and cheese, replace 1 cup of milk with heavy cream.

Nutrition Information

Yield 8
Amount Per Serving Calories 470

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