Another week, another Friendsgiving! ♥️
Man, I am so thankful to be surrounded by so many pals after so many years… it’s a blessing. 🙌🏾
This time, I decided to try an age-old fave- and something I have seriously F-ed up too many times to count. 😩
But hey! Maybe at 31, I have finally figured it out. Whew.
I even encountered an old employee of Kraft at my dinner party- and he gave me rave reviews. #winning. 💯
Ingredients:
2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper
Directions:
Boil the macaroni in a 2-quart saucepan in plenty of water until tender, about 7 minutes.
Drain.
In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a separate, large pot, 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.
I needed mine to be portable, so I just continued to stir every now and then until I needed to leave.
I then poured it all into a large pan, covered that with aluminum foil, and baked at 350 degrees for about 1 hour once I arrived at my par-tay.
(serves 12-14)
SUPER delish. I highly recommend giving this one a whirl. I mean, who doesn’t love M-Cheese? 😳
Enjoy!
xoxx -Mel 💋
