Ingredients:
4 cups cooked elbow macaroni
2 cups grated cheddar cheese
1/2 cup sour cream
4 tablespoons butter cut into pieces
3 eggs beaten
1 cup milk
1/2 teaspoon salt
Few drops food coloring, any color, optional

Add to taste: diced fresh or canned tomato, drained; corn, drained; broccoli, cooked, drained and chopped into small pieces, or use mixed vegetables

Optional: Add pureed baked acorn or butternut squash. It adds little taste so the kids will not notice that this mac and cheese has veggies added and the squash is the same color as the cheese.

Directions: Preheat oven to 350 degrees
1. Cook macaroni according to package directions. Add food coloring to water. Drain well and place in a large mixing bowl. While still hot add the cheese and toss to combine.

2. In a separate bowl, combine remaining ingredients and add to the macaroni and cheese. Combine well. Pour into a baking dish. Top with additional cheese if desired. You can also sprinkle bread crumbs on top of the cheese. Cover with foil for first 20 minutes, and then remove the foil for a crunchy topping.

3. Bake 30 - 40 minutes.