A baked macaroni and cheese recipe to feed a crowd. Holiday get-together or large family gathering, this southern macaroni and cheese casserole is a winner.
Cook elbow macaroni according to package directions. Drain into a colander and rinse with cold water to stop the cooking process.
While the elbow macaroni is draining prepare the cheese sauce in the original pot that you cooked the macaroni in. First melt the butter on low-medium heat. Then, add the flour and let cook for approximately 3 mins.
Stir in 2 cups of milk. Continue stirring on low-medium heat until mixture begins to thicken.
Then add half of the sharp cheddar cheese (1 lb.). Continually stir until all the cheese has melted and formed a velvety cheese sauce.
Once combined, stir the egg mixture into the macaroni and cheese. Stir well until everything is combined.
Pour half of the macaroni and cheese mixture into a glass 13"x9" casserole dish.
Sprinkle half of the remaining 1 lb. of shredded sharp cheddar cheese onto the first layer of macaroni in the casserole dish.
Add the rest of the macaroni and cheese mixture to the casserole dish and top with the remaining shredded sharp cheddar cheese.
Bake in a preheated oven at 350°F for 45-60 minutes or until the middle is firm and not runny when you insert a knife.
Serve warm. Refrigerate leftovers.
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