Oh boy. Cheese. Gooey, baked, melted, slightly browned cheese. With token pasta.
If you’re looking for a heart attack (otherwise known as food that’s actually going to taste pretty awesome), it’s to Paula Deen we turn. And so I did when I needed a traditional American side dish for Thanksgiving.
Please let’s have a moment of reverent silence for macaroni and cheese.
4 tablespoons butter
1/2 cup sour cream
2 cups grated cheddar
3 eggs, beaten
4 cups cooked elbow macaroni
1/2 teaspoon salt
1 cup milk
1. Preheat oven to 350F
2. Melt butter into cooked and drained macaroni. Add the cheese until sticky.
3. Mix sour cream and eggs, add to macaroni and stir.
4. Add milk, stirring for a few minutes to see if you need to add any more to keep the sauce creamy.
5. Spread out in a greased casserole dish, cover with cheese (yes more cheese) and breadcrumbs if you like, and cook for 35-40 minutes.
And because watching Paula is half the fun (that voice sure is polarising), I’ve added her here. Happy cheese, y’all!