Ingredients
1
1 servings
- •1 (16 ounce) package elbow macaroni
- •0.5 teaspoon salt
- •0.75 cup butter, softened - divided
- •1 cup sour cream
- •1 tablespoon cream cheese, softened
- •1 (8 ounce) package shredded sharp Cheddar cheese
- •1 egg yolk
- •2 tablespoons all-purpose flour
- •0.5 teaspoon salt
- •0.5 teaspoon ground cayenne pepper
- •1 cup milk
- •1 (8 ounce) package shredded mild Cheddar cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a 9x13-inch baking dish with parchment paper.
- Bring a large pot of water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until almost cooked through and firm to the bite, about 7 minutes. Drain and transfer to a large bowl. Sprinkle macaroni with 1/2 teaspoon salt and stir 1/2 cup butter into the pasta.
- Mix 1/4 cup butter, sour cream, cream cheese, sharp Cheddar cheese, and egg yolk together in a bowl. Stir flour, 1/2 teaspoon salt, cayenne pepper, and milk into the sour cream mixture.
- Spread 1/4 cup sour cream sauce over bottom of prepared baking dish. Stir remaining sour cream sauce into macaroni. Pour macaroni into baking dish atop sauce layer; sprinkle mild Cheddar cheese over the casserole.
- Bake in the preheated oven until heated through and cheese topping has melted, about 15 minutes.
Nutritional Facts
Per 1 servings
- Calories: 455
- Carbohydrate: 31g
- Fat: 30g
- Fiber: 1g
- Protein: 16g
- Sugar: 2g
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