| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 stick (8 tablespoons) salted butter
- 4 blocks (8 ounces each) sharp cheddar cheese, such as Cracker Barrel, cut into 1-inch cubes
- 1 egg
- 1 teaspoon olive oil
- Pinch kosher salt
- 1 pound elbow macaroni
- 1 can cream of mushroom soup
- 1/2 can evaporated milk, such as Carnation
- 5 tablespoons sour cream
- 8 ounces extra-sharp cheddar cheese, shredded
- 1 cup crumbled butter crackers, such as Ritz
Instructions
- Preheat the oven to 375 degrees F. Bring a large pot of water to a boil.
- Melt the butter in a cast-iron skillet set over low heat¿it is very important that this step be on low heat! Add the cubed cheddar and melt until creamy, stirring constantly. Stir in the egg, taking care not to let it scramble.
- While the cheese is melting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes. Strain and return the pasta to the pot.
- Add the melted cheese and egg mixture to the cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream; stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
- Add half of the pasta mixture to a 9-by-13-inch baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta, followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the top. Bake for 40 minutes.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 901 |
| Total Fat | 48 g |
| Saturated Fat | 18 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 4 g |
| Sugar | 11 g |
| Protein | 20 g |
| Cholesterol | 72 mg |
| Sodium | 1156 mg |
Reviews
Listen, I come to this recipe every couple months, it’s what’s Made when people ask make ur Mac and cheese, it is soo good and I use a recipe calculator to selfishly make 1-3 portions for myself sometimes.
Listen, when she said he would never give her the Recipe I knew it was going to be good. When I made it I was making only two servings so I cut the recipe down to a third it came out amazing I will be making this again and recommending it was super easy.
I saw Tavior Mowry IG story, and decided to try the recipe because I had the ingredients already in my house. Tbh I wasn’t sure how this would turn out but it’s surprisingly good. Thanksgiving is next week, so I will definitely be using this recipe.
This has been my family’s go to Mac recipe for a few years!! Absolutely DELICIOUS!!
I made this one time and now every time we have a family gathering my family request that I make “my” famous mac & cheese
My Favorite. I use cheddar soup instead of cream of mushroom though. Tons of Flavor which mac and cheese usually lacks.
Everyone loved it. My go to recipe now.
Excellent, my family loves it!! I make this during the holidays and special occasions.
I absolutely love this version of Mac and cheese and have been making it for family and friends who now request I make this dish for family dinners.
This was really fantastic! I highly recommend. Everyone loved it!