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Macaroni and Cheese

Just a little different, and delicious. Smooth and creamy. Duane likes it the old-fashioned way, with cheese baked on top, so I make it that way for him.

Macaroni and Cheese

  • 2 cups uncooked elbow macaroni
  • 4 tablespoons (1/2 stuck) butter, cut into pieces
  • 2 1/2 cups (about 10 ounces) grated extra-sharp Cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 10-oz block Velveeta cheese 
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper


Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheeses. (Reserve some cheese to sprinkle on top of dish if desired). Stir until the cheese melts. In a bowl, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Spread the mixture in a 9×13 casserole dish and bake at 350 for 35-40 minutes.

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