"This is my second macaroni and cheese recipe, but this is one I made up. I loved a mac and cheese my brother brought over once and I remembered he used eggs, so I wanted to try doing the same. I looked up recipes and got the basic ingredients, and then added my own touches to create this."
3/4 lb pasta, cooked according to package (I used wheat elbow)
3 cups shredded cheddar cheese
1 cup shredded parmesan cheese
3 large eggs
1/2 cup sour cream (I used light)
1 1/4 cups milk (I used 2%)
4 tablespoons butter, cut into small pieces
salt and pepper to taste
1/4 teaspoon nutmeg
1 tablespoon mustard
Preheat oven to 350 degrees.
Spray a 9x13 in. baking dish with cooking spray.
Place drained noodles back in pot
Add one cup of the cheddar cheese and all of the parmesan cheese; toss until melted.
In another bowl, whisk the eggs with the sour cream.
Stir in the milk, butter, salt, pepper, nutmeg and mustard.
Stir the mixture into the macaroni and pour it into the prepared baking dish.
Sprinkle the remaining 2 cups cheddar cheese on top.
Spray foil with cooking spray and cover dish.
Bake for 35 minutes, with cover on and 10 additional minutes with cover off.
Let stand for 15 minutes before serving.