Southern Style Macaroni And Cheese

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 10 3/4 oz] can Cheddar cheese soup

• Condiments

  • 1 tsp Mustard, ground

• Pasta & Grains

  • 2 cup Elbow macaroni, dry

• Baking & Spices

  • 1/2 tsp Salt
  • 1/2 tsp White pepper

• Dairy

  • 4 tbsp Butter
  • 2/3 cup Cheez whiz easy melting cheese [such as velveeta, soft
  • 1/2 cup Sour cream
  • 4 cup Triple cheddar cheese blend
  • 2 cups Whole milk

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 2 cup dry elbow macaroni
• 4 cup shredded Triple Cheddar Cheese blend, divided [*see cooks note]
• 2 cups whole milk
• 1 [10¾ oz] can cheddar cheese soup
• ⅔ cup soft easy melting cheese [such as Velveeta or Cheez Whiz]
• ½ cup sour cream
• 4 Tbsp melted butter
• 2 large eggs
• 1 tsp ground mustard
• ½ tsp salt
• ½ tsp white pepper

Directions

• Preheat the oven to 350°F and spray a 9 x 13 inch baking dish with cooking spray.
• In a medium size pot, boil the elbow macaroni in salted water until al dente Drain well.
• In a blender, blend together the milk, sour cream, cheddar cheese soup, cheez whiz, eggs, melted butter, white pepper, ground mustard, and salt. You can also do this by hand with a whisk.
• Layer one half of the cooked macaroni in the bottom of the baking dish. Sprinkle with 2½ cups of shredded cheddar cheese.
• Spread the last of the cooked elbow macaroni over the cheese layer.
• Pour the creamy sauce evenly over the macaroni. Sprinkle the remaining cheese on top.
• Dot the top with butter just before baking.
• Bake for 40 minutes until golden and bubbly. Serve hot.