baked mac & cheese

By gwen -
This is my Rhinebeck friend E’s recipe. It makes two big baking dishes or trays — one for you, one for the freezer or someone else who needs it.

Boil 2 boxes of pasta until it's not quite done, then drain.

Mix 4 eggs, about 15 oz  sour cream, about 2.5 lbs of shredded cheese (yes that’s pounds and not cups). In my experience, sharp cheddar should make up at least half of that.

 Sprinkle on some more cheese (I usually put some shredded Parm in this part) until covered.

Add the hot pasta.

Bake at 350 until it’s golden, at least half an hour. 

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