Anyone know of any great southern baked macaroni and cheese recipe's?

I want to make it not so watery like, but nice and baked like georgia style soul food.Anyone know of any great southern baked macaroni and cheese recipe's?
Sylvia's Macaroni and Cheese Recipe


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Sylvia's Macaroni and Cheese





Makes 8 servings.





12 ounces elbow macaroni (about 2 1/2 cups)


3 tablespoons butter or margarine


1 1/2 cups milk, divided


2 large eggs, lightly beaten


8 ounces grated Cheddar cheese (about 2 cups), divided


1 teaspoon salt


1 teaspoon freshly ground black pepper


1 teaspoon sugar


1/2 teaspoon yellow food coloring (optional)





Preheat oven to 375 degrees F.





Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8 minutes. Drain well and pour into a large mixing bowl. Stir in butter, 1 1/4 cups milk, eggs, 1 3/4 cups grated cheese, salt, pepper, sugar and food coloring (if using). Mix well and transfer to a 1 1/2-quart oval baking dish. Pour the remaining 1/4 cup milk over top and sprinkle with remaining 1/4 cup cheese.





Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot.





Source: Recipe courtesy of Sylvia's Restaurant, New York











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That's My HomeAnyone know of any great southern baked macaroni and cheese recipe's?
The best way to make it is with corn flakes on top that are then browned to the perfect look. Make mac and cheese like you normally would, and then put it in a pan with some corn flakes on top, then brown and serve.
The Lady's Mac %26amp; Cheese:





Ingredients





4 cups cooked elbow macaroni, drained


2 cups grated cheddar cheese


3 eggs, beaten


1/2 cup sour cream


4 tablespoons butter, cut into pieces


1/2 teaspoon salt


1 cup milk





Preheat oven to 350 degrees F.





Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture.





Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese if desired.
INGREDIENTS


2 tablespoons butter


1/4 cup finely chopped onion


2 tablespoons all-purpose flour


2 cups milk


3/4 teaspoon salt


1/2 teaspoon dry mustard


1/4 teaspoon ground black pepper


1 (8 ounce) package elbow macaroni


2 cups shredded sharp Cheddar cheese


1 (8 ounce) package processed American cheese, cut into strips


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.


Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.


To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.


Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.