The Most DELICIOUS Macaroni and Cheese!

I wish I'd taken a photo, but I forgot before we all started digging into it, so I'll just have to describe it as best I can.

It reminds me of the mac and cheese my Grandmother used to make when I was a little girl, and I just could never recreate the recipe no matter how hard I've tried over the years. This comes as close as I've ever had.

My recipe is actually an adaptation of a Paula Deen recipe, so I give her all the credit for the original. I made hers exactly to recipe before, and we just didn't like it so much - it was a little bland, and a few other things were just not to our liking. So I took the recipe, made a few adjustments, and created a dish that is so delicious. They aren't drastic changes, but seemed to make a world of difference.

Here is my/her adjusted recipe for Macaroni and Cheese:

• 4 cups cooked elbow macaroni
• 2 cups grated cheddar cheese (I used mild cheddar)
• 2 eggs
• 1/2 cup sour cream
• 4 tablespoons butter - cut into small pieces
• 1 teaspoon salt (I use Kosher salt)
• 1/2 teaspoon pepper
• 1 cup and a splash of milk (trust me!)

Cook and drain the macaroni and place in a large bowl. Immediately add the cheese and mix together. In another bowl, beat the eggs thoroughly, then add the other ingredients and mix together. It is very important that you do NOT combine the egg mixture with the macaroni/cheese mixture until the mac/cheese mixture has cooled to just warm, otherwise you may curdle/scramble your egg mixture, and it will ruin the dish. Once it is cooled, mix everything together and pour into a casserole dish (I use a 9x13 size). Top with some additional cheese, if you like. Then the very last thing to do is sprinkle some seasoned salt over the top.

Bake at 350 degrees for 35 - 40 minutes. My oven runs a little hot, so mine is always done right at 35 minutes. Delicious!!

I think I might try slicing some tomatoes next time and adding them to the top - a la Ina Garten.

This recipe is just so good and so old-fashioned!