My Grandma Kaufman used to make a southern style mac and cheese with eggs. This is not her recipe but it is good and reminds me of her and big family dinners we had when I was a kid.
- 8 ounces elbow macaroni (about 2 cups)
- 1 C grated Xtra sharp cheddar cheese, at room temperature
- ½ C grated Co-Jack cheese, at room temperature
- ½ C Velveeta, cubed
- 4 T salted butter (½ stick), diced into small pieces, at room temperature
- 3 eggs, at room temperature
- 1 C whole milk, at room temperature
- ½ C sour cream, at room temperature
- ½ t salt
- ⅛ t dry mustard
- ⅛ t garlic powder
- Pinch of cayenne pepper (optional)
- ¾ C panko bread crumbs
- 3 T salted butter, melted
Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking dish.
Cook macaroni in a large pot of salted boiling water, according to package instructions for al dente for about 6 minutes. Drain and return to the pot.
Add the cheeses and butter, stirring until the pasta is well coated.
In a separate bowl, whisk together the eggs, milk, sour cream, salt, dry mustard, garlic powder and cayenne. Add the egg mixture to the pasta and stir well to combine. Transfer the mixture to the prepared baking dish.
In a small bowl, stir together breadcrumbs and melted butter. Sprinkle over top of the macaroni.
Bake, uncovered, until golden brown and set — about 35 minutes.