MACARONI AND CHEESE CASSEROLE

1 pound wide egg noodles

1 1/2 pounds sharp cheddar cheese, divided

4 cups whole

milk

4 large eggs

Kosher salt and freshly ground black pepper

8 tablespoons unsalted butter, cubed, plus more as desired

Heat the oven to 350 degrees.

Bring a large pot of salted water to a boil over high heat. Add the noodles and boil until just al dente, 5 to 6 minutes. Drain and rinse with cold water. Drain well.

Meanwhile, grate one pound of the cheese on the large holes of a box grater. Thinly slice the remaining cheese. Set aside.

In a large bowl, whisk together the milk and the eggs. Season generously with salt and pepper.

Spread half of the cooked noodles evenly across the bottom of a 9-by-13-inch baking dish. Top with half of the grated cheese and half of the butter, distributing both evenly across the noodles. Repeat with the remaining noodles, grated cheese and butter. Pour the milk mixture over the noodles; it should come close to the top of the noodles. Lay the sliced cheese evenly across the top of the noodles.

Place the baking dish on a rimmed baking sheet and bake until the filling is bubbling and the top layer of cheese is just starting to brown, about 45 minutes. Let rest at least 15 minutes before serving. Serves: 6 to 8

Per serving, based on 6: 1,030 calories (percent of calories from fat, 57), 49 grams protein, 63 grams carbohydrates, 2 grams fiber, 65 grams fat (39 grams saturated), 396 milligrams cholesterol, 1,035 milligrams sodium.

KATE WILLIAMS/SOUTHERN KITCHEN