Tasty Baked Mac ’n’ Cheese

Recipe by Eva Maria from Allrecipes.com
  • 55 min
  • 12 servings
  • 455 cal

“This is really good, even days later, for leftovers.”

  • Ingredients
    • 1 16-oz package elbow macaroni
    • 1 tsp salt, divided
    • 4 cups butter, softened and divided
    • 1 cup sour cream
    • 1 tbsp cream cheese, softened
    • 1 8-oz package sharp cheddar cheese, shredded
    • 1 8-oz package mild cheddar cheese, shredded
    • 1 egg yolk
    • 2 tbsp all-purpose flour
    • ½ tbsp cayenne pepper
    • 1 cup milk
  • Directions
    • Prep
      30 min
    • Cook
      25 min
    • Ready in
      55 min
    Step 1
    Preheat oven to 375°F (190°C). Line a 9- x 13-inch baking dish with parchment paper.
    Step 2
    Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle ½ tsp salt over macaroni, and stir in ½ cup butter.
    Step 3
    Combine ¼ cup butter, sour cream, cream cheese, sharp cheddar cheese and egg yolk together in a bowl; mix together. Stir in flour, ½ tsp salt, cayenne pepper and milk.
    Step 4
    Spread ¼ cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into the macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild cheddar cheese over the casserole.
    Step 5
    Bake until heated through and cheese is melted, about 15 minutes.
Ingredients
  • 1 16-oz package elbow macaroni
  • 1 tsp salt, divided
  • 4 cups butter, softened and divided
  • 1 cup sour cream
  • 1 tbsp cream cheese, softened
  • 1 8-oz package sharp cheddar cheese, shredded
  • 1 8-oz package mild cheddar cheese, shredded
  • 1 egg yolk
  • 2 tbsp all-purpose flour
  • ½ tbsp cayenne pepper
  • 1 cup milk
Directions
  • Prep
    30 min
  • Cook
    25 min
  • Ready in
    55 min
  • Step 1
    Preheat oven to 375°F (190°C). Line a 9- x 13-inch baking dish with parchment paper.
  • Step 2
    Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle ½ tsp salt over macaroni, and stir in ½ cup butter..
  • Step 3
    Combine ¼ cup butter, sour cream, cream cheese, sharp cheddar cheese and egg yolk together in a bowl; mix together. Stir in flour, ½ tsp salt, cayenne pepper and milk.
  • Step 4
    Spread ¼ cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into the macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild cheddar cheese over the casserole.
  • Step 5
    Bake until heated through and cheese is melted, about 15 minutes.