Ingredients

　　4 cups cooked elbow macaroni, drained (approximately 2 cups uncooked)

　　2 cups grated Cheddar cheese

　　3 eggs, beaten

　　1/2 cup sour cream

　　4 tablespoons (1/2 stick) butter, cut into pieces

　　1/2 teaspoon salt

　　1 cup 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.

　　Paula Deen's Kitchen Classics