Homemade Macaroni & Cheese

2 Cups (uncooked) elbow macaroni
8 oz cheddar cheese (see note)
8 oz Monterey Jack Cheese (see note)
1 egg
16 oz. sour cream
1 stick of butter (cut into pieces)
1 tsp. salt
couple dashes of pepper
milk, or equivalent in evaporated milk (amount depends … I recommend getting at least 1 quart to a half gallon)

You really can use whatever cheese you want, shredded or cut however you want and in any amount you would want. This amount is just my preference.

Preheat oven to 350° F. After macaroni has been boiled and drained, add cheese while macaroni is still hot. Combine remaining ingredients and about a cup of milk (to aide in mixing) to macaroni mixture. Pour into 3 qt casserole dish and add milk until it almost covers the noodles. It will look milky but it will get firm after cooking. Bake for approx 45 minutes or until top is golden brown.


Serving Size: 16 6-oz servings

Number of Servings: 16

Recipe submitted by SparkPeople user ALICIA910.