Sunday, July 23, 2017


  • 2 cup dry elbow macaroni
  • 4 cup shredded Triple Cheddar Cheese blend, divided [*see cook's note]
  • 2 cups whole milk
  • 1 [10¾ oz] can cheddar cheese soup
  • ⅔ cup soft easy melting cheese [such as Velveeta or Cheez Whiz]
  • ½ cup sour cream
  • 4 Tbsp melted butter
  • 2 large eggs
  • 1 tsp ground mustard
  • ½ tsp salt
  • ½ tsp white pepper

How to Make It

  • Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.
  • In a medium size pot, boil the elbow macaroni in salted water until al dente Drain well.
  • In a blender, blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk.
  • Layer one half of the cooked macaroni in the bottom of the baking dish. Sprinkle with 2½ cups of shredded cheddar cheese.
  • Spread the last of the cooked elbow macaroni over the cheese layer.
  • Pour the creamy sauce evenly over the macaroni. Sprinkle the remaining cheese on top.
  • Dot the top with butter just before baking.
  • Bake for 40 minutes until golden and bubbly. Serve hot.
  • The cheese I used is a blend of mild, medium and sharp cheddar cheese. Any combination of cheese will work in the same amount.

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