Macaroni & Cheese

Ingredients

3 cups dried elbow macaroni (6 cups cooked)
2 1/2 cups grated sharp cheddar
1 cup grated or shredded parmesan
+ a little extra cheddar and parmesan cheese to sprinkle on top
1/2 cup sour cream
6 tablespoons butter, melted
3 extra large eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2  cups whole milk

Directions

Preheat oven to 350 degrees F.

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes. Drain pasta and place in a large bowl and while pasta is still hot add all the cheese. 

In a separate medium bowl, using a whisk, combine the sour cream, melted butter, eggs, salt, pepper, and milk and add to the macaroni mixture. Rub a large casserole dish with some unsalted butter and pour macaroni mixture into the dish. Refrigerate until ready to bake. Sprinkle with extra cheese. Bake for 30 to 45 minutes or until golden brown.