Ingredients
- 4 cups cooked elbow macaroni, drained
- 2 cups grated Cheddar
- 3 eggs, beaten
- 1/2 cup sour cream
- 4 tablespoons butter, cut into pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup milk
Directions
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

















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By sheilastover
on May 29, 2011
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I used Breakstone's sourcream with jalepeno's in it and buttermilk in lieu of regular milk, it came out rich & creamy with a tiny bit of kick! Delish!
By cmgersic
Wheat Ridge, CO
on March 11, 2011
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I've made this recipe dozens of times and tried to change it up sometimes. Whenever I tried to do this, it just didn't work, and I got complaints from everybody. Maybe it's too dry because you're using too much macaroni. The 4 cups cooked means 2 cups dry. AND, this is BAKED macaroni and cheese, southern style, and it's supposed to be "quiche" like! I think the secret to it being creamy is the sour cream. Don't ever leave it out. I also add an extra cup of cheese to the mix, then sprinkle cheese on the top. Perfect every time!
By mrsjmassie
Los Angeles
on January 19, 2011
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The key to this recipe not curdling is to let the noodles cool before adding the eggs. I know from previous experience and in reviewing the reviewers that complained about the curdling, I think that's their problem. Also, I did need more salt and pepper, but adding it to my plate was okay to me. Everybody is different when it comes to salt.
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