4 C cooked elbow macaroni, drained (approximately 2 cups uncooked)
2 C grated Cheddar cheese
3 eggs, beaten
1/2 C sour cream
4 Tbsp butter (1/2 stick), cut into pieces
1/2 tsp salt
1 C milk, or equivalent in evaporated milk
Preheat oven to 350 degrees. After macaroni has been boiled and drained, add Cheddar cheese while macaroni is still hot. Combine remaining ingredients and add to macaroni mixture. Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired. Serves 6-8
(From: The Lady & Sons cookbook by Paula Deen, our family loves this recipe and I always make it with pot roast or brisket!!)
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