WARNING: This macaroni and cheese recipe will make you want to NEVER make the boxed kind again. I’m serious, if you make this for your family they will gobble it up and beg for more and you’ll vow never to make that kind in the box ever again.
This mac & cheese has 4 eggs in it, so if you have picky eaters that live off of mac & cheese, you can rest easy knowing this dish IS actually a protein replacement! You can serve it as a main dish and not feel a bit guilty and your children will grin from ear to ear!
Ultimate Macaroni & Cheese
1/2 stick of butter (I use organic) cut into pieces and softened
2 1/2 cups of uncooked elbow macaroni (although other shapes would be equally delicious)
16 ounces of cheddar cheese, shredded (about 4 cups) ( I use organic)
4 ounces cream cheese, cubed (I use organic)
1 c. half and half (I use organic)
4 large eggs (I use free range/local)
1/2 cup sour cream (I use organic)
Preheat oven to 350. Butter a 13×9 baking dish.
Boil noodles according to the package directions. Drain noodles and return to pot. Add the cheddar cheese and the cream cheese to the hot macaroni and stir well. Spread into your buttered 13×9 dish.
In a medium bowl, whisk together the rest of the ingredients. Pour over the macaroni. Bake, uncovered, for 40 to 45 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.