I hate to admit it, but one of the reasons I think this recipe is so good is the cheddar soup. In fact, we were fighting over the leftovers.
Delicious and a little bit easier then my go-to method.Ħ tablespoons butter, cut into pieces (divided use)Ģ 1/2 cups (about 10 ounces) grated sharp Cheddar cheeseġ (10 3/4-ounce) can condensed Cheddar cheese soup Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. In a medium saucepan, mix 4 tablespoons butter and cheese. Add sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Pour into buttered casserole dish.Īdd bread to food processor and pulse until you have coarse crumbs. Melt remaining 2 tablespoons butter and add to bread crumbs.
Spread crumbs over the top of the mac & cheese and bake 30 minutes or until crumbs are toasted and the edges are bubbling.
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