Sylvia's Macaroni and Cheese Source: charlotte.com This is served as a side dish at Sylvia's. The recipe is in Sylvia's Soul Food. 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 ounce sgrated 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.