I'm not a humongous Paula Deen fan (so much butter, so little time!) but my mom found this recipe for mac & cheese and I have to say, it's about as close as you can get to my grandma's!! She makes two little changes. First, 3 cups of cheese, not two (this is SO not a light recipe, so what the heck is an extra cup of cheese gonna hurt?!). Second, she adds some (fresh) bread crumbs tossed in melted butter. YUM!!
4 cups cooked elbow macaroni, dranied
2 cups grated cheddar (we used 3 cups of sharp cheddar)
3 eggs, beaten
1/2 cup sour cream
4 Tbsp butter, cut into pieces
1/2 tsp salt
1 cup milk
Preheat oven to 350 degrees F.
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.