- 12 oz box of pasta (your choice of shape)
- 1 stick of butter
- 2 cups freshly shredded sharp cheddar cheese
- 1 cup shredded for topping, set aside
- 1/2 cup of shredded parmesan cheese (also for topping)
- 3 eggs
- 1/2 cup sour cream
- 3/4 cup of milk (or half & half IF you want it extra creamy) but whole milk is fine
- 1 tsp salt
Preheat the oven to 350 degrees and lightly grease (I use cooking spray) a casserole dish. I use a 13 x 9 usually.
Boil the pasta according to package directions. Drain. While pasta is draining, put the butter in the hot pot and let it begin to melt. Pour the noodles in, on top of the butter. Stir. Add the 2 cups of cheddar and continue to stir. Let it come together. The cheese won’t completely melt but will be pretty evenly distributed. You can add more salt if you taste-test it and feel it’s needed.
In a separate bowl mix together the eggs, milk, salt, and sour cream. Pour into the pasta mixture and combine it all. Pour/scrape it into the dish and bake for 30 minutes. Take it out, and put the “topping” cheeses on. The cheddar first, then the parmesan. Put back in the oven for 5 minutes.
Serve immediately.
***the eggs really hold this together, and the sour cream gives it real zest. So good.
