A confusing menu item for visitors to the deep south is macaroni and cheese. Well, it's not the item itself that is so confusing. It's the placement. You will often find macaroni and cheese listed as a "Vegetable" choice.
I have two recipes I use, but the kids like this one best. I usually use sharp Cheddar and whole wheat pasta. Skim milk works well, also.
1 (8 ounce) pkg. dried elbow macaroni, cooked
3 cups (12 ounces) shredded Cheddar cheese, divided
2 large eggs, lightly beatedn
1 1/2 cups milk
3/4 tsp. salt
1/8 tsp. ground white pepper
Freshly ground black pepper (optional)
Layer one-third of macaroni in a lightly greased 2-quart casserole; sprinkle with 1 cup cheese. Repeat layers with remaining two-thirds macaroni and 1 cup cheese, ending with macaroni layer. Reserve remaining 1 cup cheese.
Combine eggs and next 3 ingredients, stirring with a wire whisk or fork until blended. Pour egg mixture over macaroni.
Cover and bake at 350 degrees for 45 minutes or until thoroughly heated.
Uncover and sprinkle with remaining 1 cup cheese. Cover and let stand 10 minutes before serving. Sprinkle with freshly ground pepper if desired.
from Southern Living Homestyle Cooking