- 4 cups Cooked elbow macaroni, drained
- 2 cups grated cheddar cheese
- 3 eggs, beaten
- ½ cup sour cream
- 4 Tablespoons butter, cut into pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup milk
Preheat oven to 350 degrees F.
Once you have cooked and drained the elbow macaroni add it to a pre-greased casserole dish.
In a medium saucepan on medium-low heat combine cheese (reserve ¼ cup as a topping), eggs, sour cream, butter, salt, pepper, and milk until completely melted.
May place some cheese on top of macaroni if you prefer.
Pour liquid mixture on top of macaroni in the casserole dish and top with remaining cheese.
Bake for 20 to 30 minutes until top is golden and cheese is bubbly.