Baked Macaroni and Cheese

Adapted from Jubilee by Toni Tipton-Martin

Yield: 10 servings

1 1-pound bag pasta shells or elbow

2 cups shredded Cheddar cheese

2 cups shredded Jack cheese

1 1/2 cup diced ham

1 stick butter, melted

1/2 cup sour cream

2 eggs

1 (12-oz) can evaporated milk

1/2 tsp salt, additional to taste

1/4 tsp white pepper

1/8 tsp cayenne

Spicy Smoked Paprika

Preheat: 350˚ F.

Grease a 13 X 9 baking dish with a pat of softened butter.

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.

In a large bowl, combine the Cheddar and Jack cheeses. Set aside 1 1/2 cups for the top. Layer the pasta, ham and remaining cheese in the baking dish. Begin and end with pasta.

In another bowl, whisk together the melted butter, sour cream, eggs, evaporated milk, 1/2 tsp salt, (or to taste) white pepper, and cayenne. Pour the sauce over the macaroni and cheese. Top with the reserved cheese and generously sprinkle with paprika.

Bake the casserole on a rimmed baking sheet to catch possible spill-over. Bake until the cheese is bubbly and the top is brown and crusty, 30-45 minutes. Remove from the oven and allow the casserole to stand 10 minutes before serving.

This Mac and Cheese was a hit at our house. We added leftover ham to the recipe but it can certainly be made without.