Mac -n- cheese is probably the best comfort food on the planet. We just can’t get enough of it.
This recipe will definitely fill that void if you need it.
- Large pot for boiling noodles
- Large lasagna pan
- Medium size pot for cheese sauce
- Cutting board and knife
- Measuring cup
- 1 stick of salted butter
- 1/4 cup of milk
- 8 ounces of sour cream
- 1/2 large block of Velveeta cheese cubed
- 4 cups of shredded Mexican cheese (save 1 cup for the top at the end)
- 16 ounce box of elbows
- Salt to taste
Pre cook your pasta till tender, let them stand till cool or room temperature.
Preheat oven to 350°
In the pot that the pasta was cooked stir in your 3 cups of shredded cheese, transfer to your lasagna dish. Spread evenly.
In your sauce pan, combine your butter, sour cream, milk and Velveeta cheese. Cook on medium low till melted. Stir constantly to prevent burning. Once melted add salt to taste.
Pour your cheese sauce on top of your pasta coating evenly. Cover the entire top of your dish with the remaing shredded cheese. Bake till golden brown, about 20 minutes.
Serve warm, serves about 10.