Creamy Macaroni and Egg Casserole

1.Preheat your oven to 350°F (175°C).

2.In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

3.In a large mixing bowl, whisk together the eggs, milk, sour cream, garlic powder, onion powder, paprika, salt, and pepper until well combined.

4.In a skillet, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

5.Add the cooked macaroni to the skillet with the onions and stir to combine. Remove from heat.

6.Pour the macaroni and onion mixture into the bowl with the egg mixture and stir until everything is evenly coated.

7.Fold in the shredded cheddar cheese, reserving a small amount for topping.

8.Transfer the mixture into a greased 9x13 inch baking dish and spread it out evenly. Sprinkle the reserved cheese on top.

9.Bake in the preheated oven for 30-35 minutes, or until the casserole is set and the top is golden brown.

10.Remove from the oven and let it cool for a few minutes before slicing and serving.