Creamy Mac and Cheese



  • 3 cups uncooked elbow macaroni 
  • 6 tablespoons (1/2 stuck) butter, cut into pieces
  • 3 cups plus 1 cup shredded sharp Cheddar cheese
  • 3 eggs, beaten
  • 3/4 cup sour cream
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 1/4 cup whole milk
  • 1 teaspoon dry mustard
  • 1 teaspoon black pepper


Boil the macaroni in a saucepan until tender, about 7 minutes. Drain.  In a medium saucepan, mix butter and 3 cups shredded cheese. Stir until the cheese melts. In a 13″ x 9″ baking pan, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Spread remaining shredded cheese over top of pan and bake at 400 degrees for about one hour, or until bubbly.

Jonelle Rhode