Baked Macaroni and Cheese
Author: 
Recipe type: Side, Dinner
Cuisine: American
 
Creamy, gooey, stretchy,. cheesy good.
Ingredients
  • 1 pound uncooked macaroni (I like elbows best for this)
  • 3 eggs
  • ½ cup sour cream
  • 1 stick (1/2 cup) butter, very soft or melted
  • ½ jar Ragu Double Cheddar or Four Cheese sauce OR 1 can condensed cheese soup (I like the cheese sauce for this)
  • 2 12 ounce cans evaporated milk
  • 1 teaspoon salt (or to taste as the cheese is salty)
  • 1 Tablespoon white or black pepper
  • 1 Tablespoon dry mustard
  • ½ pound of shredded monterey jack cheese
  • ½ pound shredded sharp cheddar cheese
  • ½ pound shredded white cheddar cheese
  • 1 cup shredded cheese for sprinkling on top
Instructions
  1. Preheat oven to 350 degrees F.
  2. Shred cheeses if necessary. Butter a 9 x 13 pan or a very large casserole dish.
  3. Cook pasta as directed on package in a large pot of boiling, salted water, until al dente/still firm to the bite. Drain.
  4. While pasta is cooking, beat eggs, then whisk in sour cream, butter, evaporated milk, salt, pepper, and mustard. Stir in all of the cheeses except the 1 cup reserved for the top.
  5. Stir in the drained pasta and pour into buttered casserole. Sprinkle top with reserved shredded cheese.
  6. Bake for approximately 45 minutes, or until top is browning around the edges.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/baked-macaroni-and-cheese/