Directions
- 1Boil water, add half a tablespoon of chicken bouillon flavor to the boiling water.
- 2Add macaroni noodles to boiling water and cook for six to seven minutes.
- 3Drain noodles and add one stick of butter; mix until butter is fully melted.
- 4Add a sprinkle of salt and pepper, mix well.
- 5Add medium cheddar cheese cubes and mix.
- 6Add shredded cheese (half 4 state cheddar blend and half mild cheddar cheese) and mix.
- 7In a bowl, mix beaten eggs with sour cream and a pinch of paprika.
- 8Add the egg and sour cream mixture to the macaroni and cheese.
- 9Add one can of cheddar cheese and mix well.
- 10Add 1 cup of whole milk and mix well.
- 11Pour macaroni and cheese into a baking dish.
- 12Sprinkle cheddar jack cheese on top and spread evenly.
- 13Cover with aluminum foil and bake at 350°F for 30 minutes.
- 14Remove foil and sprinkle paprika and parsley on top.
- 15Bake uncovered for 20-30 minutes more.
Ingredients
- 1 box elbow macaroni noodles
- 0.5 cup medium cheddar cubes
- 0.75 cup sour cream
- 3 cups shredded cheese
- 1 bag cheddar jack cheese
- 1 can can of cheddar cheese
- 3 beaten eggs
- 1 tsp salt
- 1 pinch pepper
- 0.5 tbsp chicken flavor
- 1 pinch paprika
- 1 stick salted butter
- 1 cup milk
Equipment
whiskpotbaking dishfoil
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