Southern Baked Macaroni and Cheese

Name: Southern Baked Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 8 oz Elbow Macaroni (8 oz uncooked elbow macaroni cook according to package directions (I prefer Dreamfields, it's a low-glycemic, low-carb pasta that actually tastes good!)-a standard box of elbow noodles is 16 oz, so you'll only use half the box.); 2 pieces Egg (2 eggs beaten); 8 oz Extra Sharp Cheddar Cheese (8 oz Cabot extra-sharp cheddar shredded); 12 oz Sharp Cheddar Cheese (12 oz Cabot's sharp cheddar cheese shredded (feel free to swap with low-fat cheddar for a lighter version)); ⅓ cup Sour Cream (⅓ cup sour cream); 2 cup Whole Milk (2 cups milk (whole milk or 2% for a lighter version)); 4 tbsp Unsalted Butter (4 tbsp butter melted); ¼ tsp Mustard Powder (¼ tsp ground mustard); ¼ tsp Cayenne Pepper (¼ tsp cayenne pepper optional) — optional; 1 tsp Table Salt (Salt and pepper to taste I use about 1/4 tsp pepper and 1/2 tsp salt)

Creamy baked macaroni and cheese using elbow pasta and a blend of cheddar cheeses, bound with eggs and milk, and baked until golden.

45 minAmerican

Servings16

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Vegetarian
Pescatarian
Halal

Ingredients

For 16 servings

Elbow Macaroni8 oz · 8 oz uncooked elbow macaroni cook according to package directions (I prefer Dreamfields, it's a low-glycemic, low-carb pasta that actually tastes good!)-a standard box of elbow noodles is 16 oz, so you'll only use half the box.
Egg2 pieces · 2 eggs beaten
Extra Sharp Cheddar Cheese8 oz · 8 oz Cabot extra-sharp cheddar shredded
Sharp Cheddar Cheese12 oz · 12 oz Cabot's sharp cheddar cheese shredded (feel free to swap with low-fat cheddar for a lighter version)
Sour Cream⅓ cup · ⅓ cup sour cream
Whole Milk2 cup · 2 cups milk (whole milk or 2% for a lighter version)
Unsalted Butter4 tbsp · 4 tbsp butter melted
Mustard Powder¼ tsp · ¼ tsp ground mustard
Cayenne Pepper¼ tsp · ¼ tsp cayenne pepper optional · optional
Table Salt1 tsp · Salt and pepper to taste I use about 1/4 tsp pepper and 1/2 tsp salt

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Steps

1Preheat oven to 375 degrees. Boil macaroni al dente according to package directions, drain and cool.
2In a large bowl, mix all other ingredients (except 1 cup of cheddar cheese for topping).
3Toss with cooked macaroni (make sure it has cooled completely).
4Transfer to a baking dish (I use a 9x13") sprayed with olive oil cooking spray. Top with the remaining shredded cheese.
5Bake for 30 minutes or until just cheese just starts to turn golden (do not brown).
6Let sit for 10 minutes before serving to thicken.