photograph by Matt Hulsman

2 cups uncooked elbow macaroni
8 ounces cheddar cheese, shredded
8 ounces white American cheese, shredded
1 cup whole milk
½ cup sour cream
2 eggs
¼ cup unsalted butter, melted
1 teaspoon Texas Pete (optional)
½ teaspoon salt

Preheat oven to 350°. Grease 9 x 13-inch baking dish; set aside. Cook macaroni according to box directions; drain. Return to saucepan. While macaroni is hot, add cheeses, and stir well. Spread macaroni mixture in the baking dish. Whisk milk, sour cream, eggs, butter, Texas Pete, and salt together in a bowl. Pour over macaroni. Bake for 35 to 40 minutes or until golden brown and bubbling.

Note: The McLeansville Baptist Church’s Favorites from our Table cookbook is no longer for sale.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.