Jan 12, 2011
This is the creamiest mac and cheese recipe I’ve ever made, was a big hit with my family. I doubled the recipe and baked in 10X15 casserole dish. I used 2% Velveeta cheese, light sour cream and 2% milk. I didn’t have enough sour cream, as doubling called for a full 2 cups, I only had a bit over one cup, and so I grated some Colby Jack cheese along with the parmesan cheese (which I eyeballed both amounts, but probably totaled a cup and half together of shredded cheese). I also didn’t have any crackers so I topped with French Fried Onions (the kind you use on green bean casserole). I spiced it with some shakes of black pepper, cayenne pepper and granulated garlic powder; along with the fried onions on top it had a marvelous flavor to it. If I don’t have the fried onions, I would add a teaspoon of onion powder to it also. I baked just the mac and cheese mixture covered for thirty minutes, then uncovered and topped with the fried onions and baked another eight minutes until lightly golden brown. For those that did try this and felt it was missing something, try the fried onions on top in lieu of the crackers. This is now our official mac and cheese recipe…and we’ve tried quite a few on this website…thanks for submitting.
—*Sherri*
