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Course : Side Dish
Type of Prep : Bake
Cuisine : Southern, U.S. Regional
 
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Macaroni and Cheese Casserole

From Diana Rattray,
Your Guide to Southern Food.
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Baked macaroni and cheese with cheddar cheese and eggs, along with milk and butter.

INGREDIENTS:

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons (1/2 stick) butter
  • 2 1/2 cups shredded Cheddar cheese, divided
  • 2 large eggs
  • 1/2 cup milk
  • paprika, for the top

PREPARATION:

Preheat the oven to 350°F. Grease an 8-inch square baking pan.

Cook macaroni in boiling salted water, following package directions. Drain well; return to pot. Add butter and stir until melted. Add 2 cups of the shredded cheese.

In a medium bowl, whisk eggs with the milk. Add the milk mixture to the macaroni. Stir until well combined. Spoon into the greased pan. Sprinkle the remaining 1/2 cup cheese on top. Sprinkle with paprika. Bake, uncovered, for 30 minutes or until the cheese has melted and browned and casserole is cooked through.
Serves 4 to 6.

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