Sylvia's Macaroni and Cheese

Yield: 8 servings

Ingredients

• 12 ounces (about 2 1/2 cups) elbow macaroni
• 3 tablespoons butter or margarine
• 1 1/2 cups milk, divided
• 2 large eggs, lightly beaten
• 8 ounces (about 2 cups) grated Cheddar cheese, divided
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• 1/2 teaspoon yellow food coloring (optional)

Instructions

1. Heat oven to 375 degrees F.
2. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8 minutes.
3. Drain well and pour into a large mixing bowl.
4. Stir in butter, 1 1/4 cups milk, eggs, 1 3/4 cups grated cheese, salt, pepper, sugar and food coloring (if using). Mix well and transfer to a 1 1/2-quart oval baking dish. Pour the remaining 1/4 cup milk over top and sprinkle with remaining 1/4 cup cheese.
5. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes.
6. Serve hot.

Attribution

This is served as a side dish at Sylvia's. The recipe is in Sylvia's Soul Food.