Macaroni & Cheese

By ldelmas

Ingredients

• 2 cups uncooked elbow macaroni
• 1 cup whole milk
• 1/2 cup sour cream
• 3 eggs
• 3 Tbsp salted butter
• 2 cups sharp cheddar cheese, hand grated from the block (it makes the biggest difference in how the cheese melts)
• 2 tsp Kosher salt + more to salt the pasta water
• 1 tsp fresh ground black pepper

Preparation

Step 1

Boil macaroni in heavily salted water until al dente. Drain. Preheat oven to 350. Beat eggs into sour cream until very smooth. Whisk in milk, salt and pepper.

In a greased 9x11" baking casserole dish, layer half of the elbows then 1 cup of the shredded cheese. Repeat with the remaining half of noodles and cheese.

Stir then pour the sour cream custard mixture over the noodles and cheese (this helps prevent that top layer of cheese from crisping too much while baking). Cut the butter into small pieces and evenly distribute the cubes over the casserole.

Bake 30-35 minutes.