Macaroni (or any pasta) layered with sour cream and onions was probably invented by a potluck cook sometime during the ‘50s. Since then cooks of every social class have prepared it for large parties. At one such party, it was an accompaniment to a roast. At another, fried chicken was the entree. Either way, it makes enough to feed a large crowd, and, best of all, it can be made ahead and easily carried to a potluck dinner. It doesn’t have to be eaten piping hot, but do serve it warm for the best flavor results.
POTLUCK MACARONI AND CHEESE
1 pound macaroni
2 cups sour cream
2 onions, diced
1 pound shredded Cheddar cheese
1 1/4 cups milk
Cook macaroni in boiling salted water until barely tender and drain. Place half of macaroni in greased 1 1/2-quart casserole. Spread with 1 cup sour cream. Sprinkle with half onions and cheese. Repeat layers, ending with cheese. Pour milk over cheese. Bake at 325 degrees 25 to 30 minutes. Makes 8 servings.