Macaroni and cheese has been a staple in my family since before I was born.
Not the homemade kind, oozing with cheeses, fresh from the oven.
I’m talking about Stouffer’s.
Yep, I grew up in a Stouffer’s family.
Stouffer’s is easy. Get it out of the freezer, stick it in the oven, wait 40 minutes, and voila! Lasagna!
Well, this macaroni and cheese isn’t quite as easy as that, but it’s close.
In my vast experience with the dish, I realized that there are two ways you can make macaroni and cheese: with eggs and no formal sauce or with a flour-based roux that you create a cheese sauce with.
The roux is time-consuming and can be a little tricky.
I chose to go with the egg method this time–it uses fewer dishes, requires very little time or attention, and I just didn’t feel like making a roux.
To make this easy mac & cheese, gather:
- 2 cups dried pasta (GF works just fine)
- 6 cups of cheese
- 1/2 cup sour cream
- 4 T butter
- 3 eggs
- 1 cup milk
- s & p
So the first thing you want to do is boil your macaroni noodles.
I have no picture of this, because I hope to heaven you know how to do this.
While the noodles are boiling, grate your cheese.
I always grate my cheese, versus buying it pre-shredded. It tastes better plus that pre-shredded crap has some kind of chemical on it to keep it from clumping.
You need a total of 6 cups of cheese–however you want to divvy up these choices is up to you. I chose to use 2 cups each of sharp cheddar, colby jack, and Gouda.
Grate it up.
Now get out your butter, and melt it.
Gather you melted butter, milk, sour cream, and 3 eggs.
Dump it all in a mixing bowl.
Mix it all up.
Once the noodles are done, drain them,
and then dump then in the mixing bowl with the dairy.
Now put all that luscious cheese in there.
Mix it all up together until it’s well blended and the cheeses are melty.
Now pour it into a greased baking dish,
and bake at 350 until the top is brown.
That’s it! Almost as easy (and so much better than) Stouffer’s.
suck it, martha.