Macaroni And Sour Cream Cheese |
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Prep Time: 0 Minutes Cook Time: 42 Minutes |
Ready In: 42 Minutes Servings: 46 |
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I was making dinner one night back in December and wanted some homemade mac-n-cheese. So I decided to do a twist on my standard recipe. It was so yummy! Ingredients:
1 (24-oz) pkg. large elbow noodles |
2 small (5-oz) cans evaportated milk |
salt & pepper to taste |
1 c. sour cream |
2-oz cream cheese; softened & cubed |
3 (8-oz) bags grateed cheese (sharp, mild or colby jack mix) |
1/2 c. (1 stick) butter |
1/.2 tsp. old bay seasoning |
1/2 c. whole milk; divided |
1/4 c. butter or margarine |
Directions:
1. Cook noodles according to package directions. Drain and return to pot.
2. While noodles are still hot stir in can milk, sour cream, cream cheese, salt & pepper, old bay, grated cheeses & butter until melted.
3. In a 9x12 casserole dish dot bottom with 3-4 dots of butter.
4. Add 1/4 c. of the whole milk to the bottom of casserole.
5. Pour half the macaroni & cheese mixture into the caseerole.
6. Stir to combine.
7. Add remaining macaroni & cheese to casserole.
8. Dot with remaining butter and pour remaining milk on top.
9. Bake uncoveredin a 350* oven for 35-40 minutes or until cheese is melted and a light crust has formed on top.
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