My 18-year old son came home from school one day and told me they had made macaroni and cheese in his foods class that day. He raved about how good it was, that it was the best macaroni and cheese he’d ever had.
Now I’ll be totally honest, I was a little skeptical. I mean seriously, how good could a mac-and-cheese recipe be that was made in a high school foods class?
Boy oh boy was I ever wrong!
This stuff is good.
Really, really good.
I think my boys were about licking their plates and wanting more but the pan was empty. They have been begging me for weeks and weeks to make it again. So I did. This stuff is just yummy. This is ultimate comfort food at it’s best!
You really should make this.
- 3 cups dry elbow macaroni
- 16 oz. Velveeta cheese, cubed
- 1 can (10.5 oz) condensed cheddar cheese soup
- 2 cups sour cream
- 1/2 cup grated parmesan cheese
- 1 cup milk
- Salt & pepper to taste
- 1 cup crushed Ritz crackers
- 4 tablespoons melted butter
Preheat oven to 350 degrees. Grease a 9 x 13 pan.
Fill large pot with slightly salted water. Bring to a boil, add elbow macaroni and cook 8 minutes. Drain well.
In large bowl pour cooked macaroni and add cubed Velveeta, cheddar cheese soup, sour cream, parmesan cheese, milk, and salt & pepper. Stir well and pour into prepared baking dish. (There will still be cubes of Velveeta that don't melt completely).
Mix Ritz cracker crumbs with melted butter and sprinkle on top.
Cover with foil and bake about 25-30 minutes. Remove foil and bake 5-10 more minutes.