Recipe courtesy of Price's BBQ
2 hr 5 min
(includes cooling time)
30 min
8 to 10 servings


  • One 1-pound box elbow macaroni
  • Nonstick cooking spray, for the baking dish
  • 3 cups shredded mild Cheddar
  • 5 large eggs 
  • 2 1/2 cups whole milk 
  • 3 tablespoons sugar 
  • 1/2 tablespoon kosher salt 
  • 1/2 tablespoon ground black pepper 


Preheat oven to 350 degrees F. Cook the macaroni according to the package instructions, then drain and rinse. Set aside.

Spray a 9-by-13-inch baking dish with cooking spray. Add the cooked macaroni and 2 cups Cheddar to the baking dish and use a spatula to mix together.

Crack and add eggs to a large mixing bowl. Add milk, sugar, salt and pepper and use a whisk to blend ingredients together. Pour the mixture over the macaroni and cheese, being sure to cover all the noodles. Sprinkle remaining cup Cheddar over the top evenly.

Cover the pan with foil and bake until the center of the macaroni and cheese does not shake when wiggled, about 1 hour 30 minutes.

Allow macaroni and cheese to rest 5 minutes, then serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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