This version of macaroni and cheese is rich with cheese, sour cream, and butter, but it's great for a once-in-awhile treat or a special occasion.
Preparation Time
30 mins
Cooking Time
40 mins
Total Time
1 hr 10 mins
Calories
428 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Step 2
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain; pour macaroni into the prepared dish.
Step 3
Beat eggs, sour cream, seasoned salt, and black pepper into a smooth mixture; stir Cheddar cheese and Cheddar-Monterey Jack cheese into mixture until thoroughly combined. Pour over macaroni and mix well. Top casserole with torn pieces of processed cheese. Drizzle melted butter over casserole, especially along the sides.
Step 4
Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.
Ingredients
1 cup evaporated milk
1 (16 ounce) container sour cream
2 teaspoons ground black pepper
2 cups shredded Cheddar cheese
1 (16 ounce) package elbow macaroni
2 cups shredded Cheddar-Monterey Jack cheese blend
cooking spray
2 teaspoons seasoned salt
4 extra large eggs
6 slices processed cheese food (such as Velveeta®), torn into 4 pieces
