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I love Mac and Cheese baked in the oven the old fashioned way..but I like it really easy too. This is an easily converted low carb recipe too, which I will share with you in the instructions ;o)
Things You'll Need:
8 cups Elbow Macaroni
4 cups sharp shredded cheese
2-3 eggs beaten
1 cup sour cream
6-8 tbs butter
1 cup of milk
1/4 finely minced onion,or scallions
PreHeat your Oven to 350 degrees
Butter one 9 X 13 inch casserole dish, this makes a big casserole for a family of 4-6.
In large dutch oven boil your elbow macaroni add several tbs. of salt to boiling water once cooked, drain.
For a healthier low carb version, use a low carb pasta like Dreamfields brand, and low fat sour cream.
Place hot macaroni in a large mixing bowl and add in your cheese and allow it to melt through out as you mix. Add sour cream and onions (optional, you can also replace or add bacon bits for a real yummy taste)
Macaroni should be pretty cool by now and it is safe to add milk and eggs. Stir together thoroughly, and add salt and pepper. I prefer white pepper. Use your own judgment as to how much salt to use. I like to add it to the pasta water, but after that, wait until its on my plate. This way you control the amount of sodium you have.
Pour mixture into greased 9 X 13 pan. Place several pats of butter all over the top.I like to sprinkle additional cheese (you cant have too much of this can you?) on the top of the mixture right before I bake it along with adding a sprinkle or two of Paprika for color and mild smoky flavor.
Bake for 35-45 minutes depending on the efficiency of your oven. I like to start peeking at it in the oven after 30 minutes