Baked Mac and Cheese

  • 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.

— Danease Newell

Additional recipes from the McLeansville Baptist Church’s cookbook, Favorites from our Table, that appeared originally with this one:
Shirley Smith’s Pound Cake
Prairie Bacon Corn Chowder
Vegetable Beef Soup

Favorites from our Table is available through the McLeansville Baptist Church office at (336) 697-8121 or cookbook editor Hulda Campbell at (336) 697-1969.

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