I needed a side dish for our family Easter dinner (which we celebrated a week early) due to scheduling conflicts. This was the perfect option and everyone said they enjoyed this gooey-cheesy blend. I used whole wheat pasta, but the other flavors were so good that I don't think many noticed. I made mine and stored it in the refrigerator for a few hours before baking. So I increased the baking time to 30 minutes.

INGREDIENTS

One 13 ounce box pasta
3 eggs beaten
8 ounces sour cream
1/4 cup milk
4 tablespoons butter, melted
3 cups shredded cheddar cheese
1/4 cup finely chopped onion
1 garlic clove
salt and pepper

DIRECTIONS
Cook the pasta according to the directions on the box. Strain and while pasta is still hot mix with 2 cups of the shredded cheese so that it begins to melt. (I just dumped mine on top of the pasta while it was in the strainer.)

Mix eggs, sour cream, milk, and butter until smooth, stir in onion and garlic. Add salt and pepper to taste. Gently stir in the cooked pasta and pour into baking pan. Sprinkle remaining 1 cup of shredded cheese over top of pasta mixture. Bake at 375 degrees for 20 minutes or until bubbly and hot. (Notice the cute lil guy in the background watching his mommy cook.)