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 the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
Step 2
Bake in the preheated oven until casserole is bubbling and cheese has melted, about 30 minutes.
Step 3
Bring a large pot of lightly salted water to a boil. Cook 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 4
Whisk sour cream, eggs, evaporated milk, seasoned salt, and black pepper into a smooth mixture; stir in Cheddar cheese and Cheddar-Monterey Jack cheese 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.
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
