I don’t know about you guys, but my kids are the pickiest eaters in the world. Getting them to eat is a constant battle, and dinnertime becomes a war zone on most days. BUT if there’s one meal my kiddos will gobble up in half a second, it’s most definitely homemade macaroni and cheese. That helping of cheesy goodness works every. single. time. So, in the spirit of “sharing is caring,” I figured I’d share the recipe with other moms in the trenches. Enjoy!
To make this magical dish, you’ll need the following ingredients:
1 can evaporated milk
2 teaspoon butter
1 8-ounce container of sour cream (1 cup)
1 block sharp cheddar cheese
1 box elbow macaroni noodles
Salt and pepper, to taste
Step 1: Cut the block of cheese into small cubes.
Step 2: Mix the eggs, evaporated milk, butter and sour cream together. Once it’s mixed, add salt and pepper to taste.
Step 3: Boil the noodles with a dash of salt; drain once finished.
Step 4: Layer the noodles and the cheese. (i.e. put a thin layer of noodles in a glass casserole dish, top with cheese cubes.) Repeat until all noodles and cheese are used.
Step 5: Pour the eggs/sour cream/milk mixture on top of the noodles and cheese–essentially mixing everything together. *It’s important to make sure that the noodles are saturated (you don’t want them to burn) but also that they aren’t over saturated (you don’t want soupy mac!)
Step 6: Cook at 350 degrees for about 35 to 40 minutes — until it’s brown and bubbly.
Step 7: Enjoy!