Recipe by sue in pa.
Is easy and quick, very good
Top Review by Chef shapeweaver �
This recipe was made on 6/23/09 as part of mine and SO's dinner. Since there was only two of us, I did make a few changes to how the recipe was made. Except for cutting everything in half, and only using enough sour cream ( about 4 ounces, just enough to blend everything together ) this was maded as written. Since I'm a cheese nut, a bit more was added to the top to give it a crusty topping. Baked it at the time and temp. that was given, and it turned out just fine. And the next time I want to make mac n' cheese and don't have any milk, this is what I'll make. Thanks for posting and, " Keep Smiling :) "
- 2 eggs
- 1⁄2 cup melted butter
- 16 ounces sour cream
- 16 ounces sharp cheddar cheese, grated
- 1⁄2 cup parmesan cheese, mix together
- 2 cups macaroni