I love this recipe because it's taken me so long to actually get a good-tasting noodle and not just a good-tasting piece of cheese on top. This recipe was just trial and error, and it's really good, in my opinion. Even leftovers taste good. The cheese remelts, and the flavor really sets in. Enjoy!
Ingredients
- elbow macaroni: 1 pack (16 ounce pack)
- salt: 0.5 tsp
- salted butter: 0.75 cup (softened, divided)
- sour cream: 1 cup
- cream cheese: 1 Tbsp (softened)
- sharp Cheddar cheese: 1 pack (8 ounce pack, shredded)
- egg yolk: 1 piece
- all-purpose flour: 2 Tbsp
- salt: 0.5 tsp
- ground cayenne pepper: 0.5 tsp
- milk: 1 cup
- mild Cheddar cheese: 1 pack (8 ounce pack, shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
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Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
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Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
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Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
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Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.
