• Cooking Time: 90
  • Servings: 6-8
  • Preparation Time: 20


I love Mac n' Cheese. This is one of my signature dishes. My daughter's friends just call it Mommy's Mac n' Cheese and they even started a fan club in honor of my cooking on FaceBook. The highest form of culinary flattery.


  • 1 pound elbow macaroni
  • 4 eggs scrambled + up to 4 extra egg whites if you have them
  • 1 can cheddar soup (you can use cream of mushroom or chicken too)
  • 4 - 6 oz sour cream – low fat if you prefer – do not use nonfat
  • 4 oz. melted butter (1 stick)
  • 1 - 2 Tablespoons of white pepper
  • 1.5 teaspoons salt (optional to taste)
  • 1.5 – 2 lbs cubed, sliced or grated cheese (mixture of cheddar, jack, curds
  • 6 slices of Jalapeño/pepper jack (optional)
  • Panko or regular bread crumbs plain or seasoned
  • ½ cup approx. Parmesan or other dry grated cheese (Romano, asiago etc)


  • Cook macaroni according to directions and use oil and salt.
  • While pasta is cooking, in a small bowl scramble eggs, mix in sour cream and cheddar soup, pepper and salt.
  • When pasta is finished cooking, drain and rinse pasta for 10 – 15 seconds with cold tap water to stop pasta from cooking further.
  • Return pasta to empty pan, pour melted butter over pasta and toss.
  • Add egg mixture to pasta and mix thoroughly. Add all cheese except pepper jack and Parmesan.
  • Pour into 9 x 13 greased casserole.
  • Top with pepper jack, Parmesan, breadcrumbs last.
  • Cover with foil and bake covered for 50 min. Finish baking uncovered for 40 min.
  • Let stand 10 min. to set before serving.

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