Golden Macaroni and Cheese | Classic Southern Recipe | Faye Thompson | @southerncooking

Macaroni and Cheese
by Faye Thompson

2 c uncooked Elbow Macaroni
2 ½ c grated sharp cheddar cheese
3 eggs, beaten
½ c sour cream
1 can condensed cheddar cheese soup
4 tbsp (½ stick) butter, cut into pieces
½ tsp salt
1 ½ c whole milk
½ tsp dry mustard
½ tsp pepper
2 c French Fried Onions

Preheat the oven to 350°F. Spray a 9 by a 13-inch baking dish with vegetable oil cooking spray. Boil the macaroni in a 2-quart saucepan in plenty of water for about 10 minutes or until tender. Drain the macaroni. Return the drained macaroni to the saucepan and add 2 cups of the cheese. Stir until the cheese melts while the macaroni is still hot. Add sour cream, soup, butter, salt, milk mustard, and pepper then stir. Add eggs and stir well. Pour the macaroni into the prepared dish. Smooth the top and sprinkle the remaining ½ cup cheese on top along with 2 cups of French Fried Onions. Bake for 40 minutes, uncovered until browned and bubbly.

Note: The macaroni and cheese can be prepared earlier in the day or the day before and refrigerate unbaked, and covered until needed. Allow it to come to room temperature before baking. Serves 12.


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0:00 Intro
0:03 Welcome message
Ingredients and Directions
Presentation
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