Okay, so the mac n' cheese was a huge hit. The kids liked it (I think in their minds, though, it paled in comparison to the gigantic chocolate birthday cake) and we loved it (even got to eat it for dinner the next night). So, here's the recipe for those of you who appreciate the joys of butter and cheese and are ballsy enough to not count fat or calories (at least for this meal). Its worth it.
Creamy macaroni and cheese (from "Paula Deen Celebrates")
-3+ cups uncooked elbow macaroni
-2.5 cups (about 10 oz.) shredded sharp cheddar cheese
-3 eggs, beaten
-1/2 cup sour cream
-One 10.75 ounce can cheddar cheese soup
-4 TBL butter, cut into pieces
-1/2 tsp salt
-1 cup whole milk
-1/2 tsp dry mustard
-1/2 tsp pepper
Preheat oven to 350. Spray 13x9 baking dish with cooking spray. Boil the macaroni in 2-quart saucepan in plenty of water until tender, about 7 minutes. Drain. Return the drained macaroni to the saucepan and add 2 cups of the cheese. Stir until the cheese melts while the macaroni is still hot. Add the eggs, sour cream, soup, butter, salt, milk, mustard, and pepper and stir well. Pour into prepared dish. Smooth top and sprinkle with the remaining 1/2 cup cheese on top. Bake for 40 minutes, until browned and bubbly. Serves 12.