Directions
- 1Boil water and add half a tablespoon of chicken bouillon flavor.
- 2Add macaroni noodles to the boiling water and cook for six to seven minutes.
- 3Mix beaten eggs with sour cream, and add a little paprika for color.
- 4Drain the noodles and add one stick of butter, mix until the butter is fully melted.
- 5Add salt and pepper to the noodles and mix well.
- 6Add the medium cheddar cubes and mix.
- 7Add the shredded cheese and mix well.
- 8Add the sour cream and egg mixture.
- 9Add one can of cheddar cheese and mix.
- 10Add milk and mix everything well.
- 11Spread the macaroni and cheese evenly in a foil pan and top with cheddar jack cheese.
- 12Bake uncovered at 350°F for 30 minutes, then add paprika and parsley. Bake for another 20–30 minutes.
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 canned cheddar cheese
- 3 beaten eggs
- 1 tsp salt
- 1 tsp pepper
- 0.5 tsp chicken flavor
- 1 tsp paprika
- 2 sticks salted butter
- 1 cup milk
Equipment
whiskfoil pan
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