Cory's Famous Mac and Cheese

Cory's Famous Mac and Cheese

by Janice Hardy

This is not diet food! But who doesn't love home made mac and cheese??

Preparation time
Cooking time


For 10 people ()


  • 1 pound(s) elbow macaroni
  • 8 ounce(s) extra sharp cheddar cheese, shredded
  • 4 blocks, 8 oz each of sharp cheddar cheese, like Cracker Barrell, cut into about 1 inch pieces
  • 1 can, cream of mushroom soup
  • 1 cup(s) crumbled butter crackers, like Ritz
  • 1 egg
  • 1/2 can evaporated milk
  • pinch of salt and pepper if you like
  • 1 teaspoon(s) olive oil
  • 5 tablespoon(s) sour cream
  • 8 tablespoon(s) butter

Cory's Famous Mac and Cheese Directions

  1. Preheat oven to 375 degrees. Bring a pot of water to a boil
  2. Melt the butter in a cast iron skillet on low. It is very important that this step be done on low heat! Add the cubed cheddar cheese and melt until creamy, stirring constantly. Quickly stir in the room temperature egg, being careful not to let it scramble.
  3. While the cheese is meilting, add the olive oil and salt to the pot of boiling water. Add the pasta; cook for 10 minutes or until al dente. Strain and return the pasta to the pot.
  4. Add the melted cheese and egg mixture tot he cooked pasta, along with the cream of mushroom soup, the evaporated milk and the sour cream, stir, then add half of the cracker crumbs. Mix together until the pasta is well coated and the sauce comes together.
  5. add half of the pasta mixture ot a 9x13 baking dish and top with half of the shredded cheddar. Add the remaining half of the pasta followed by the remaining shredded cheddar. Sprinkle the remaining cracker crumbs over the the top. Bake for 40 minutes.
  6. Serve hot