Directions
- 1Boil water, add half a tablespoon of chicken bouillon flavor, then add macaroni noodles and cook for six or seven minutes.
- 2While the noodles are boiling, mix beaten eggs with sour cream in a bowl.
- 3Add a sprinkle of paprika to the egg and sour cream mixture, then whisk it all together.
- 4Drain the noodles, add one stick of butter, and mix until the butter is fully melted.
- 5Add salt and pepper to the noodles and mix well.
- 6Add medium cheddar cubes and mix.
- 7Add shredded cheese and mix.
- 8Add sour cream and egg mixture to the noodles, and mix well.
- 9Add one can of cheddar cheese soup and mix.
- 10Add milk and mix.
- 11Pour macaroni and cheese into a foil pan and spread evenly.
- 12Add cheddar jack cheese on top and spread evenly.
- 13Cover the pan with aluminum foil and bake at 350°F for 30 minutes.
- 14Remove foil, sprinkle paprika and parsley on top, and bake uncovered for 20-30 minutes.
Ingredients
- 1 box elbow macaroni noodles
- 0.5 cup medium cheddar cubes
- 0.75 cup sour cream
- 3 cups shredded cheese (half 4 state cheddar blend, half mild cheddar cheese)
- 1 bag cheddar jack cheese
- 1 can canned cheddar cheese soup
- 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
foil panwhisk
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