NRW: Audra "my hair so fly" chanell’s Mac N Cheese

25 Nov

***Note from the recipe owner*** I used Cracker Barrel’s vermont white, sharp and mild cheddars, cream cheese, and Parmesan for my last batch-use cheeses you like.

The purpose of the cream cheese, and I also use sour cream, is to aid with binding and creaming-sort of what cream cheese does for cheese cake and it also happens to be a cheese so thats a plus. I dont really “measure” so eyeball for the consistency you want before layering.

Makes a large aluminum pan or deep 9 x 12.

INGREDIENTS

  • Box of elbow Or ready cut noodles
  • Butter
  • Philly cream cheese
  • 3 tbs sour cream
  • 2-3 blocks of cracker barrel cheese-your choice (shred them)
  • 1-2 cups Parmesan (grated)
  • Milk
  • One egg ( pour to cover layers)
  • Salt and pepper
  • Topping like crumbled bacon if you’d like.
DIRECTIONS
  1. Mix 1 egg with about 3 cups of milk (may have you add more if it doesn’t cover the last layer of cheese)
  2. Boil noodles, drain, add butter, sour cream, and cream cheese to hot noodles and mix til melted
  3. Start layering: Buttered cream cheese noodles, Shredded cheese, Pat of butter in corners if a large deep 9×12
  4. Sprinkle salt and pepper continue layers til cheese layer and leave 2″ at top pour milk over layers,
  5. Cover with foil, bake on 350 for 40 mins
  6. Remove foil to brown the top then add crumbled bacon

Enjoy!

~HG
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