The other day on Facebook I posted as my status that my daughter
Olivia had mac and cheese at someone's house,
but it was the kind from the box.
AND she liked it.
She hasn't liked mac and cheese in YEARS.
So I mentioned that I was going to make homemade macaroni and cheese
from Paula Deen's cookbook "Kitchen Classics" for dinner.
Well, I received a few comments asking for the recipe that I use.
So here it is...
4 cups cooked elbow macaroni drained (about 2 cups uncooked)
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1 cup milk
1/2 sleeve of Ritz crackers, crushed
After the macaroni has been boiled and drained,
add Cheddar cheese and butter while macaroni is still hot.
Combine remaining ingredients (except Ritz crackers)
and add to macaroni mixture.
Crush 1/2 sleeve of Ritz crackers.
Pour into casserole dish, sprinkle crushed crackers
on top and add additional cheese if desired.
Bake for 30 minutes until golden brown.
This is what we had for dinner, skirt steak on the grill, green beans
and the mac and cheese.
Now doesn't that look DELICIOUS?