Baked Mac and Cheese

One of my very best friends in the world, Shellie, gave me a great cookbook! She knows of my love for Paula Deen and since I have all of her cookbooks, she got me the next best thing - The Deen Brothers Cookbook! We're staying in the family. =)

The night before Thanksgiving she made a recipe out of this cookbook, and while I originally volunteered to be her sous chef, I ended up just peeling apples the whole time for apple pie. This is a great way to eat mac and cheese, and definitely a healthier alternative than the Kraft version.
BAKED MAC AND CHEESE

• 2 cups uncooked elbow macaroni
• 8 ounces shredded cheddar cheese (about 2 cups)
• 8 ounces shredded American cheese (about 2 cups)
• 1 cup milk
• 1/2 cup sour cream
• 2 eggs
• 1/4 cup unsalted butter, cut into pieces
• 1 teaspoon bottled hot pepper sauce (I would add more next time)
• 1/2 teaspoon salt

Preheat oven to 350 degrees. Grease a 9x13 baking dish; set aside. In a saucepan, cook macaroni according to package directions; drain. Return macaroni to saucepan.

While the macaroni is hot, add the cheeses to the pan; stir well. Spread the macaroni mixture in the prepared baking dish. In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce, and salt. Pour the milk mixture over the macaroni.

Bake for 35-40 minutes or until golden brown and bubbling,. Let stand for 10 minutes before serving.