Make southern baked macaroni and cheese by mixing cooked macaroni noodles with cheese, milk and eggs and baking the mixture until golden brown. A recipe for classic southern macaroni and cheese by Virginia Willis is available on FoodNetwork.com.
Preheat an oven to 350 degrees F. Grease a 9- by 13-inch ovenproof casserole dish with one tablespoon of unsalted butter. Boil a large pot of salted water and cook 2 cups of elbow macaroni pasta until tender, or a little past al dente. Drain the macaroni well using a strainer.
Pour the macaroni into a large bowl along with 8 ounces of grated extra-sharp Cheddar cheese, 2 cups of milk and 2 large, lightly beaten eggs. Season with coarse salt and fresh-ground black pepper to taste, and stir well to combine. Transfer the mixture to the prepared casserole dish. Set the dish in the preheated oven and bake for about 30 minutes until the macaroni and cheese is golden brown and bubbly. Before serving, rest the macaroni and cheese on a rack to cool slightly.
A variation by Martha Stewart, available on MarthaStewart.com, substitutes 1 cup of half-and-half for the milk and includes a small minced garlic clove to be mixed in along with the rest of the ingredients. In this variation, a cook prepares and serves the macaroni and cheese divided between four ramekins and tops the macaroni and cheese with bread crumbs before baking.