Mac and Cheese

Comfort food at its best.  Creamy and cheesy, Yum!  This is a combination of my Mom's recipe and a Paula Deen recipe.

Ingredients:

• 4 C. elbow macaroni, cooked
• ½ lb. Velveeta cheese, cut into squares
• 2 eggs, scrambled
• ½ C. sour cream
• 4 T. butter, cut into small squares
• 1 C. evaporated milk
• ½ T. Tony Chachere’s Creole Seasoning
• 1 C. finely grated Cheddar cheese

Directions:

1. Preheat oven to 350 degrees
2. Cook the macaroni as directed on the package and drain
3. In a large bowl, combine all of the following ingredients, except the Cheddar cheese
4. Add the macaroni and mix well
5. Transfer the mixture into a baking dish
6. Bake for 30 minutes
7. Remove the casserole from the oven and sprinkle with the Cheddar cheese
8. Return to the oven for 5 minutes to melt the cheese
9. Let the casserole cool for 10 minutes before serving

Tips and Tricks:

• Don’t be tempted to cook the macaroni, al dente.  The macaroni should be fully cooked before mixing in the other ingredients.
• 2 C. of uncooked macaroni will yield 4 C. of cooked macaroni. 
• If you are making this for a special occasion, you can prepare this ahead of time, but wait to bake it the day it is to be served.